Dangerous Peanut Butter Chocolate Chip Cookies

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Dangerous_Peanut_Butter_Chocolate_Chip_Cookies“Can I have a cookie for breakfast?”  That is the question I asked Ben the morning after I first baked these cookies.  I loved them that much.  There are few cookies in my recipe collection that I deem my ultimate favorite, and it’s usually hard to convince me to add to this list.  But, in the last month I have tried two new cookie recipes that have earned their spot in the top – these being one of them. They have warranted a place in this year’s Christmas baskets, as well!

Ben called these “dangerous” and said I should title them as such.  I obliged, because I agree that these can be very destructive to the waistline. You might want to have plans to give these away when you make them, because if you’re anything like me, you’ll double-fist them and the two dozen will disappear very quickly…and possibly before breakfast the next day.

Peanut Butter Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2 dozen

Serving Size: 1 cookie

  • 8 tablespoons unsalted butter
  • 1/3 heaping cup creamy peanut butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Preheat oven to 325 degrees F.

Melt the butter and peanut butter in a microwave safe bowl at 50% power until mostly melted. Remove from microwave and stir until the butter is completely melted and smooth, then set aside to let cool.

In a mixing bowl fitted with the paddle attachment (or using a wooden spoon), mix the cooled peanut butter and butter mixture with the sugars until fully incorporated. Beat in the egg, yolk and vanilla until combined. In a separate bowl, whisk together the flour, baking soda and salt. Gradually add to the sugar/butter mix until a dough forms. Fold in the chocolate chips.

Roll just under golfball sized portions of dough and place on cookie sheets two inches apart. Bake for 10 to 12 minutes, or until the edges are golden, rotating halfway during baking. Do not over bake. Remove from oven and cool for 10 minutes on the cookie sheets, then transfer to wire racks to cool completely.

Source: Adapted from How Sweet It Is


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  1. Love PB & chocolate cookies!! 🙂 these look really soft and delicious!

  2. I love cookies for Breakfast! And these do look dangerous.

  3. Another cookie for me to try! I have a chocolate chip peanut butter cookie that Jesse goes CRAZY for, but seeing as cookies are my favorite things to bake – I’ll be giving these a try too!

  4. Deadly is right! I can’t resist peanut butter and chocolate…even in the morning.

  5. These were really good but I think it needs a little more of a peanut butter flavor.

    • Heather, if you need more peanut butter flavor, try mixing in peanut butter chips. They are peanut buttery enough for me just the way the recipe is written, but maybe this will get it to where you like it. 🙂

  6. can you freeze these cookies?

    • Absolutely! Freeze before or after baking. If you freeze them before, roll them first into the dough balls and layer in a single layer on a parchment lined baking sheet. Freeze for 20 minutes, then transfer to a freezer bag. (This flash freeze process makes it so the dough balls do not stick together.) You can bake them straight from the freezer without thawing first.

      • oh that sounds wonderful!!! with so many parties coming up, i’d love to bring these, and making the dough ahead of time is a great idea!!

        how long do frozen cookies bake for? (ive never done that before)

        thanks !

  7. Do you usually use milk or semi sweet chocolate chips?

  8. These look amazing. Usually they have chunky peanut butter in peanut butter cookies, which I’m not really a fan of but these look like the smooth consistency of a chocolate chip cookie with the extra goodness of pb baked right in!

  9. Just made these today after stumbling upon your recipe earlier this morning. They were UHHHH-mazing! 🙂 I couldn’t resist reaching for two cookies with ice cold glass of milk. I quickly packaged the rest of them up and will be bringing them into the office for my co-workers to enjoy. Verrrry delicious cookies- earned a spot in my recipe card holder. 🙂

  10. These are gorgeous!!!

  11. I can’t wait to make these tomorrow! I spent all yesterday evening baking cinnamon rolls for Christmas gifts and now I HAVE to have something sweet since I didn’t save a tin for my husband and me.

  12. These turned out great! Made these for my boyfriend and his family and they got gone fast!

  13. i just made these cookies today …. thank the good Lord i decided to double the recipe because my husband ate 4 the minute they came out of the oven !!!!

    Definitely a keeper !!

  14. Whow these look gorgeous heavenly~gonna try them all. Thanks for sharing!

  15. I completely underestimated how dangerous these really were, and I have a feeling that my friends and family hate you a little bit because instead of having one myself and giving the rest away, I’m going to be very selfish with these and probably eat them all myself. 😛

  16. I just made these with biscoff instead of peanut butter (glasses not on/same size and color containers) and they are wonderful!!! Thanks for the recipe 😀

  17. I finally made these and they were delicious! I’ll definitely be making these again so thanks for another great recipe! The peanut butter flavor was a little subtle which will make the cookies a lot more versatile since most people aren’t as pb obsessed as I am. 🙂

  18. Just made with baking POWDER instead of SODA (der, der, der) But still turned out yummy. Just not very pretty. ;/

  19. HUGS & COOKIES XOXO says:

    made these today with few other additions-most ridiculously delicious cookie ever! will be linking to u on my blog-thank u!!!

  20. I made these this weekend! Definitely saving the recipe, they went fast. I agree with others that the peanut butter flavor was subtle, which probably made it more popular.

  21. I added peanut butter chip with the chocolate chips. So yummy! Thank you for sharing

  22. The first time I made these they were wonderful! My roommates loved them and they turned out just like the picture. But the next time I made them the batter was really crumbly and the cookies didn’t flatten in the oven. Overall they were a disaster. But they were so good the first time I wanted to try again. They still didn’t turn out right again. The batter again was crumbly and the cookies were just lumps that didn’t spread out. I really loved these! Any suggestions of what I am doing wrong?? I really want to have those perfect cookies again!

    • Nikki Gladd says:

      Hi Angel, That’s so weird! Have you used any different ingredients? Even the slightest substitution? Baking in a different elevation by any chance?

      • I had the same exact problem when I just made these now. It was so crumbly I could barely make them into balls and then they didn’t flatten at all in the oven. I wonder what I’m doing wrong. I made them exactly to the recipes instructions.

        • Nikki Gladd says:

          Sorry Lucy! I’m not sure what could be happening here. Did you use room temperature eggs? Bake at 325? Use baking SODA instead of POWDER? (I’ve accidentally used powder before…ha!)

          • Nikki Gladd says:

            (Also, although it doesn’t look as much in the photo, they are supposed to be a bit puffy.) 🙂

  23. Anonymous says:

    Made these tonight with mini chocolate chips – I flattened with a cup dipped in sugar just before baking – best pb cookies ever!!

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