The classic combination of peanut butter and chocolate is difficult to resist. Especially when baked into cookie dough and eaten warm from the oven. This Peanut Butter Choc Chip Cookie recipe is adapted from the Magnolia Bakery, who specialises in classic American treats. Just try to resist eating the whole tray as the scent of warm peanut butter, caramelised sugar and chocolate wafts from the oven.

Peanut Butter and Chocolate Chip Cookies

Peanut Butter and Chocolate Chip Cookies
Cake Mistress Print Recipe
Print Recipe
The classic combination of peanut butter and chocolate is difficult to resist. Especially when baked into cookie dough and eaten warm from the oven. This Peanut Butter Choc Chip Cookie recipe is adapted from the Magnolia Bakery, who specialises in classic American treats. Just try to resist eating the whole tray as the scent of warm peanut butter, caramelised sugar and chocolate wafts from the oven.
Servings: cookies
Units:

Ingredients

Instructions

  1. Preheat oven to 180 degrees Celsius (160 degrees fan-forced; 350F). Line a large baking tray with baking paper.
  2. In a large bowl stir together the flour, bicarbonate soda, baking powder, and salt. Set aside.
  3. Add the softened butter and peanut butter to the bowl of an electric mixer. Beat together with a paddle attachment on medium speed until the ingredients are fluffy. Add the caster sugar and brown sugar. Beat on medium speed until smooth. Add the egg, milk, vanilla extract and flour. Beat together until all ingredients are combined. Stir in the chocolate chips.
  4. Drop tablespoons of cookie dough onto the baking tray. Leave 2-3 cm between each ball of dough as they will spread as they bake.
  5. Check the oven has reached the correct temperature. Place the baking tray on the middle rack of the oven. Bake until the cookies change colour to light golden brown. The might appear underdone but once they cool they will firm up. Total baking time is around 10-12 minutes.
  6. Remove baking tray from the oven. Let the cookies cool on the tray for 2 minutes, then transfer them to a wire rack to cool completely.

Baking Tips

  • You might need to bake the cookies in batches depending on the size of your oven. This recipe makes 24- 36 cookies. Don’t cram the raw dough too close on the baking tray or they’ll spread and stick together.
  • Cookies will keep at room temperature in an airtight container for up to 3 days.

Recipe adapted from the Magnolia Bakery Cookbook

COOKBOOK AVAILABLE ONLINE AT:

TheBookDepository.co.uk The Complete Magnolia Bakery Cookbook (free worldwide shipping)

Amazon.co.uk The Complete Magnolia Bakery Cookbook

Fishpond.com.au The Complete Magnolia Bakery Cookbook (free AU and NZ shipping)

31 Comments

  1. Conor @ HoldtheBeef

    I got transfixed in the easter egg aisle yesterday. It is so attractive. Ended up with a Crunchie egg that I ate for afternoon tea. Couldn’t stop at one bite, apparently. Sigh..

    Perhaps if I’d had some of these beauties sitting at my desk I could have resisted the Crunchie egg. Perhaps.

  2. Lorraine @ Not Quite Nigella

    Yum! One of my favourite combos ever (choc and PB) combined with a cookie. What’s not to love? :D

  3. Gastronomy Gal

    Oh my goodness. These look fantastic. Argh!! Reading this blog is not going to help me with my losing weight regime.

  4. betty

    YUMMY- THANKS FOR SHARING :O)

  5. Belle@OohLook

    Oh, they are some good-looking cookies! There’s nothing like lots of chocolate and peanut butter to make you feel great (and hyper!).

  6. Maria

    I am always up for a good cookie! These look delicious!

  7. Memoria

    Oh, I have had made these on more than one occasion. They truly are that good. I’m not crazy about peanut butter, but these cookies are totally AMAZING. Great photos! They really capture how soft and yummy they are.

  8. Suze

    Doh! I assumed your blog was American so used my American cup & spoon measures for this recipe. Then I see you are in Australia! Just too the first batch out of the oven just now….they’re perfect! Metric v’s imperial measurements don’t make a difference it seems ;)

    Thanks. Great recipe. I’ve bookmarked it for repeat visits :)

  9. Cake Mistress

    Hi Suze,
    Yay, glad they still turned out :) I think it was an American recipe to begin with, so I’d say yours baked much better than mine. Am trying to move to weights with the recipes now. It’s so hard when you come across a recipe but you don’t know what the measurements are!

  10. Donna

    I’m eating one now … fresh from the oven.
    OMG! Yummo thanks so much for a brilliant recipe.

  11. Cake Mistress

    Oh awesome! I love hearing that the recipe has worked well for others too. So glad you’re enjoying your batch of cookies :)

  12. Sabine Schwarzmann-Hudeib

    These chocolate chip peanut butter cookies have become the favourite of my kids and mind you – they are food gauker spoiled!
    Great recipe, easy, fast and a 100 % success – Thanks!

  13. Cake Mistress

    I’m so so glad when recipes turn out well for others. That’s made my day :)

  14. sweetie

    hi cake mistress,
    what weight measurements did you use for the ingredients in these? they look excellent.

    thanks!

  15. Cake Mistress

    Hi Sweetie,
    That’s a really good question that I unfortunately don’t have the answer to. Being in Australia, I used our standard cup size (1cup = 250ml) for measuring. But i’ve started noting the weights down for publishing with future recipes. Solves so much confusion :)

  16. bakies

    I made these yesterday and they are DELICIOUS!!!

  17. Sophie Edwardes

    Ok, since discovering this recipe not long ago, I have made them for pretty much everyone I know, they are SO addictive! I really love your website, I love the way you talk about your food & the results are always amazing! Thankyou xo

  18. Cake Mistress

    Thanks for the kind words Sophie. Glad the cookies have turned out great! They really are terribly addictive, eep.

  19. Cath

    Looks divine. I am a real biscuit lover so this recipe is right up my alley!

  20. anne

    came across your blog from the top 50 aust blogs on almostbourdain, and i immediately got down to making these cookies although it was past midnite! i am truly pleased with the results, thanks so much for sharing this recipe!!

  21. Anonymous

    Awesome. Peanut butter cookies are so simple to make with just the ingredients in the pantry, they’re such a dangerous late night snack!
    Thanks for reading :)

  22. DebL

    I reckon I’ve seen this recipe under Matthew Evans’s byline in a recent weekend Fairfax magazine. Can’t find it, though so I can’t prove a thing…
    He omits the frosting sugar.
    It’s a grand eat, wherever it comes from.

  23. katarinka

    Just made these cookies but found out I had no caster sugar in the house! Shops won’t be open for another hour, so I substituted brown sugar and honey.

    Honey + peanut butter is a DELICIOUS combination!

  24. Ling

     Thanks for the recipe.  I made these an hour ago…although I think it was a tad too sweet so I will be cutting down the sugar but otherwise great recipe :D

  25. tfitoby

    we love eating these cookies. thank you so much.

  26. 1234

    I love this recipe, it makes the best Ganja Cookie ive ever tasted!

  27. kristen

    Amazing cookies! Thanks for having them on your website! My Kids are crazy for them!

  28. Kim

    I just love this recipe. Tried it with a gluten-free flour and it was amazing. They were gone within a few hours, which is a great sign from my family.
    Thank you so much for this recipe.

  29. Naomie

    The way things are looking, I will probably have to never read your blog again. Otherwise, my weight is just goin to skyrocket and I will look a bit on the pudgy side….

    Can I use milk chocolate chips? It just happens that I always have HEAPS of milk and no dark(I eat all the dark).

  30. Naomie

    Just made these! Changed the recipe a bit though:
    Melted butter because I was too lazy to do otherwise (washing beaters, washing bowl etc.)
    Added much more salt as recipe was too sweet for me
    Milk chocolate chips from easter eggs (hey guys, it’s Easter!)
    Extra eggs because dough was so crumbly
    More milk (as above)
    No sprinkling sugar
    And I think that is it! Don’t worry though-I always change recipes for myself. I believe that recipes are really just the framework and you have to fill in the gaps.
    Delicious though! And my homemade easter egg choc chips had some peppermint essence in them (I still don’t know how) and it tasted very strange but sort of pleasant. Love the peanut taste and will probably make again!

  31. Rachel Page

    I added some Cocoa Krispies and they were so good!