Peanut Butter Chocolate Chip Cookies Recipe: Two flavors combined that will excite your tastebuds! Plus, how to roll up the dough and even freeze it for later for slice and bake cookies!
Peanut Butter Chocolate Chip Cookies
Is there really anything better than a chocolate chip cookie? (Or the cookie dough that you’re NOT supposed to eat, but I do…)
Well something that could be better is a peanut butter chocolate chip cookie.
Taking one of my favorite dessert recipes and adding another favorite ingredient, just.made.sense.
More Cookie Recipes You’ll Also Love:
- Oatmeal Breakfast Cookies
- Chocolate Caramel Gooey Butter Cookies
- Strawberry Shortcake Gooey Butter Cookies
- The BEST Sugar Cookie Recipe
Easy Peanut Butter Chocolate Chip Cookie Recipe
Full recipe and printable recipe card towards the end of this post for your convenience.
For these chewy AND crunchy cookies, you get to use everyday ingredients like:
- 1 cup vegetable shortening (Crisco)
- 1 cup softened butter
- 2 cups granulated sugar
- 2 cups packed brown sugar
- 2 cups creamy Peanut Butter ( you can use Sun Butter or Wow Butter, Peanut free, as a substitute for Peanut allergy)
- 2 teaspoons vanilla
- 1/4 cup milk
- 3 eggs
- 5 cups flour
- 4 1/2 teaspoons baking soda
- 1/2 teaspoon salt
that makes this cookie recipe so easy that you can whip them up at the last minute for an impromptu family gathering or as a fun dessert for the kids on the weekend.
Homemade Slice & Bake Cookies
What I also love about this peanut butter chocolate chip cookie recipe, is that it can be made and baked right away, or you can roll all of it/some of it and freeze for up to six months!
How to Freeze Cookie Dough
If you want to freeze part of the dough for this cookie recipe, simply wrap waxed paper tight around the cookie log, (more instructions on that in the recipe card) and wrap in aluminum foil, tightly.
Place in freezer, and keep up to 6 months.
Simply thaw in the refrigerator overnight, remove the log, and slice and bake when desired.
Chocolate Chip Cookie Tips
When it comes to backing, I’ve found some favorites for cookie supplies and tips to make cookies even better!
- Bake on parchment paper to reduce clean-up!
- Or, grab this silicone Silpat Baking Mat to change your cookie-life. It is a gift from heaven! Jamielyn, from I Heart Naptime gifted one of these to me, and I can’t think her enough. It’s a game changer for the bottoms of cookies!
- Chilling your cookie dough can make a BIG difference in how the finished cookies turn out. Refrigerating solidifies the fats in the cookies, so it takes a longer time to melt when in the oven, makes a fluffier cookie. (Rather than spreading out super thin.)
- Salt? YES… adding salt can create the perfect salty/sweet contrast. I always shake the shaker one or two times more than the recipe calls for because I love that extra little kick. (It’s a secret I’ve had since making chocolate chips cookies as a little girl.)
- Let your baking sheet cool before adding a new batch of cookie dough to them. If you don’t, they will start cooking before you place them into the oven
If you’re a fan of cookies with chocolate chips, then you must know about this chocolate chip banana cookie recipe too!
Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup vegetable shortening (Crisco)
- 1 cup softened butter
- 2 cups granulated sugar
- 2 cups packed brown sugar
- 2 cups creamy peanut butter Or sun butter, wow butter, peanut free)
- 2 teaspoon vanilla extract
- 1/4 cup milk
- 3 eggs
- 5 cups flour
- 4.5 teaspoon baking soda
- .5 teaspoon salt (I prefer kosher or pink Himalayan salt)
- 6 oz. chocolate chips (or more/less depending on what you prefer)
Instructions
- In a stand mixer, cream the butter, shortening, sugar, brown sugar, peanut butter, eggs, water and vanilla, until light, creamy and smooth.
- In a separate bowl, mix the flour, baking soda and salt until well blended, and add to peanut butter mixture a little at a time, mixing until smooth, scraping the sides of the mixing bowl to make sure all ingredients are well blended.
- Remove cookie dough, and divide into three equal amounts, placing dough on waxed paper.
- Form into a log, about 10 inches long, each, and place dough in refrigerator to chill, about an hour.
Bake Peanut Butter Chocolate Chip Cookies
- Remove log from refrigerator, and slice 1/4 inch thick.
- Roll edges of cookies in mini chocolate chips, and place on cookie sheet lined with parchment paper.
- Bake at 350 degrees for about 10 minutes, or until cookies are golden brown.
- Remove from oven and cool on cookie sheet before removing.
- Remove slightly warm cookies to cooling rack to completely cool. Enjoy!
To Freeze Cookie Dough
- If you want to freeze part of the dough for later, chill and roll in chocolate chips, but then simply wrap the waxed paper tight around the cookie log, and wrap in aluminum foil, tightly.
- Place in freezer, and keep up to 6 months.
- Simply thaw in the refrigerator overnight, remove log, and slice and bake when desired.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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