Chocolate Chip Peanut Butter Cookies

Does fall baking always have to include apples and pumpkin spice? Heck no! This simple recipe for thick and chewy small-batch chocolate chip peanut butter cookies will have you convinced!

Hey friends! Kristine from Kristine in between stopping by with one of my favorite, favorite, favorite fall recipes for you and no, it’s not apple, or pumpkin, or pumpkin spice!

Don’t get me wrong, I’m a huge fan of all things fall (check out my free fall bucket list right here!), including pumpkin cooking and baking, but if your family is anything like mine, they could probably use a teeny break from pumpkin flavored treats. These chocolate chip peanut butter cookies are just that; and even better yet, it’s a small-batch, and one-bowl recipe! Oh, and I bet you even have the ingredients on-hand right now!

Ingredients needed to make chocolate chip peanut butter cookies:

1. Unsalted butter.
2. Peanut butter.
3. Sugar.
4. Brown Sugar.
5. Baking soda.
6. Salt.
7. Egg.
8. Flour.
9. Chocolate chips or chunks.

Check. Check. And check.

The recipe itself if super simple, basically you cream the butter, sugars, salt, and baking soda together until smooth, add in the wet ingredients and then the peanut butter, stir the flour in, and lastly fold the chocolate chips in. To make these chocolate chip peanut butter cookies, you’ll only need one bowl, one spoon, and two lined cookie sheets. So simple!

Cookie Baking Supplies

And while we’re talking about baking, let’s go over some ideal baking supplies. I recommend using a light colored aluminum cookie sheets with rolled edges, lined with parchment paper for the best results (not like the one pictured, which is a cute little antique one). These types of cookie sheets bake more evenly and are easy to grab onto when they’re in the oven.

I also recommend scooping the dough onto the cookie sheets with a cookie scoop to ensure all the cookies are the same size. I used a 1.5 tablespoon scoop for this recipe and it made 26 cookies.

Once the cookies are done in the oven, they’ll need to sit on the baking sheet for a few minutes, but then you can transfer them to a wire rack to cool completely.

The cookies are thick and chewy in the center with a nice rich peanut butter flavor. The chocolate chips (I used semi-sweet) meld perfectly with the cookie to create a balanced chocolate to peanut butter ratio. You’ll love everything about them! These chocolate chip peanut butter cookies are a tasty alternative to all the pumpkin goodies floating around this time of year.

Helpful tips for making chocolate chip peanut butter cookies:

• Using light colored aluminum baking sheets lined with parchment paper will yield the best cookies.
• I recommend using a cookie scoop to scoop the dough, so the cookies are equal in size.
• You can use any kind of chocolate chips, but semi-sweet or milk chocolate seem to taste the best with this cookie.
• You can double the chocolate chips (up to 1 cup) if you’re a serious chocoholic!
• The cookies need to sit on the baking sheet for a few minutes after baking, but then you can cool them on a wire rack.
• The cookies are best if eaten within 3 days.

Now for that recipe…

Chocolate Chip Peanut Butter Cookies

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Chocolate Chip Peanut Butter Cookies

A thick and chewy peanut butter cookie loaded with chocolate chips!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 26 cookies

Calories 95kcal

Ingredients

• 1/4 cup unsalted butter, room temperature
• 1/4 cup peanut butter
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 egg
• 1 tsp vanilla extract
• 1 cup flour
• 1/2 cup chocolate chips, semi-sweet

Instructions

• Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
• In a medium bowl, cream butter, peanut butter, sugar, and brown sugar until smooth.
• Add baking soda and sea salt and stir.
• Add egg and vanilla extract and stir until fully incorporated.
• Add flour and mix until just combined.
• Fold in chocolate chips.
• Using a 1.5 TBS cookie scoop, scoop the dough onto prepared baking sheets, 2 inches apart.
• Bake for 12 minutes, rotating halfway through.
• Allow cookies cool on the baking sheet for 5 minutes prior to transferring to a wire rack.
• Store in an airtight container or freeze.

Nutrition

Calories: 95kcal

What is your favorite type of cookie?