Peanut Butter and Chocolate Chip Cookies

March 9, 2010

Peanut Butter Choc Chip Cookies

I’m never been much of a cookie person until now.

It started when a friend made a peanut butter toasted sandwich for lunch today and that warm gooey smell wafted over. I remembered the recipe for peanut butter and chocolate chip cookies on Katie’s Kitchen Blog and the cravings kicked in.

I tried to resist; after all, I still had my 15cm tall cupcake sitting in the fridge. I don’t need cookies. I don’t….

When my discipline cracked at 6:45pm I went on a delirious cookie rampage. The recipe asked for Reese’s Peanut Butter chips and although American candy is hard to find here in Australia, I remembered an Original Lolly Store nearby.

Racing against time,  I power-walked 2km only to find the store doors shut and the attendant counting his money for the day. Missed it by that much. Grrrr!

Being well and truly in the cookie-crazy zone now, I went on a scavenger-hunt for something equally awesome to throw in the cookie batter.

Down the easter egg and confectionary aisles I went:  Mini Creme Eggs? Crunchie? Candy shell? How about chocolate and caramel fudge cut into small pieces? Mini marshmallows?

Being surrounded by mountains of sugar calmed me down a little and with clarity I decided to keep it simple and just double the quantity of chocolate chips. As there’s no such thing as too much chocolate.

I just love the journey that recipes take. The original is from The Magnolia Bakery Cookbook, then Deb from Smitten Kitchen put her mark on it, Katie adapted it, I modified it, and who knows who’ll see this version and add their own personality to it. Throwing in some marshmallows, or easter eggs, perhaps? :)

 

PEANUT BUTTER & CHOC CHIP COOKIES

YOU WILL NEED

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth or crunchy)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chocolate chips
For sprinkling: 1/4 cup caster sugar
Makes 24-36 cookies, depending on size

DIRECTIONS

  1. Preheat oven to 180c. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
  2. In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the chocolate chips.
  3. Place sprinkling sugar on a plate. Using an ice-cream scoop or tablespoon drop cookie rounds into the sugar, then onto a sheet of baking paper. Be sure to  leave 2-3 cm around each for expansion. You could also use a fork to indent the top with a pattern, but do not overly flatten cookies.
  4. Bake for 10 to 12 minutes, until they change to light golden brown. Do not overbake. Cookies may appear to be underdone, but once they cool down they become firmer. Allow the cookies to cool on the sheet for 1 minute, then remove to a rack to cool completely.
Peanut Butter and Chocolate Chip Cookies
Print
Recipe type: Baking
Author: The Cake Mistress
Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Serves: 24-36
Easy peanut butter choc chip cookie recipe
Ingredients
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup peanut butter at room temperature (smooth or crunchy)
  • 3/4 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  • For sprinkling: 1/4 cup caster sugar
Directions
  1. Preheat oven to 180c. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
  2. In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the chocolate chips.
  3. Place sprinkling sugar on a plate. Using an ice-cream scoop or tablespoon drop cookie rounds into the sugar, then onto a sheet of baking paper. Be sure to leave 2-3 cm around each for expansion. You could also use a fork to indent the top with a pattern, but do not overly flatten cookies.
  4. Bake for 10 to 12 minutes, until they change to light golden brown. Do not overbake. Cookies may appear to be underdone, but once they cool down they become firmer. Allow the cookies to cool on the sheet for 1 minute, then remove to a rack to cool completely.
  • http://holdthebeef.blogspot.com 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.

  • http://holdthebeef.blogspot.com 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.

  • http://www.notquitenigella.com Lorraine @ Not Quite Nigella

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

  • http://www.notquitenigella.com Lorraine @ Not Quite Nigella

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

  • http://www.gastronomygal.com Gastronomy Gal

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

  • http://www.gastronomygal.com Gastronomy Gal

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

  • http://bettysbites.blogspot.com betty

    YUMMY- THANKS FOR SHARING :O)

  • http://bettysbites.blogspot.com betty

    YUMMY- THANKS FOR SHARING :O)

  • http://ooh-look.blogspot.com 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!).

  • http://ooh-look.blogspot.com 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!).

  • http://www.twopeasandtheirpod.com Maria

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

  • http://www.twopeasandtheirpod.com Maria

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

  • http://www.mangiodasola.com 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.

  • http://www.mangiodasola.com 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.

  • http://thecakemistress.com Cake Mistress

    @Conor- my housemate has to put herself between me and the easter egg aisle, it’s THAT bad :)
    @Lorraine- it’s my fav combo at the moment too. Just made cupcakes today, till I burned them, boo.
    @Betty- Thanks!
    @Belle- they’re a great sugar-hit when studying, that’s for sure. Your brain needs glucose to work so you’re only refueling for maximum brain power.
    @Maria- way too delicious.
    @Memoria- These are definitely on the bake-again list. It’s frightening when you bake a batch of 30 and there’s none left 48 hours later (between two people, eek!!)

  • http://thecakemistress.com Cake Mistress

    @Conor- my housemate has to put herself between me and the easter egg aisle, it’s THAT bad :)
    @Lorraine- it’s my fav combo at the moment too. Just made cupcakes today, till I burned them, boo.
    @Betty- Thanks!
    @Belle- they’re a great sugar-hit when studying, that’s for sure. Your brain needs glucose to work so you’re only refueling for maximum brain power.
    @Maria- way too delicious.
    @Memoria- These are definitely on the bake-again list. It’s frightening when you bake a batch of 30 and there’s none left 48 hours later (between two people, eek!!)

  • 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 :)

  • 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 :)

  • http://thecakemistress.com 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!

  • http://thecakemistress.com 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!

  • Donna

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

  • Donna

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

  • http://thecakemistress.com 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 :)

  • http://thecakemistress.com 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 :)

  • 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!

  • 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!

  • http://thecakemistress.com Cake Mistress

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

  • http://thecakemistress.com Cake Mistress

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

  • sweetie

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

    thanks!

  • sweetie

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

    thanks!

  • http://thecakemistress.com 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 :)

  • http://thecakemistress.com 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 :)

  • http://bakies.blogspot.com bakies

    I made these yesterday and they are DELICIOUS!!!

  • http://bakies.blogspot.com bakies

    I made these yesterday and they are DELICIOUS!!!

  • 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

  • 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

  • http://thecakemistress.com Cake Mistress

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

  • http://thecakemistress.com Cake Mistress

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

  • http://www.moolollybar.com.au Cath

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

  • 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 :)

  • http://www.lingtung.com 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

  • tfitoby

    we love eating these cookies. thank you so much.

  • kristen

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

  • 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).

  • 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!

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