Ok, ok, I know what you might be thinking, do we really need another cookie recipe in our life? Doesn’t someone come up with a new-fangled spin on cookies every day? Well maybe we do and maybe we don’t, and sure, but this is my new-fangled recipe for a mash-up of Peanut Butter Chocolate Chip Cookies and they are everything in life I want them to be!
So I have had the idea for these cookies rolling around in my head for a few years now. I would always think, why not swap the regular butter in chocolate chip cookies for peanut butter, but then follow the recipe unchanged to the end? Wouldn’t that just make for a fantastic cookie?
Well, I always thought about it but never got my butt in the kitchen and actually did it, until now! What I have done with this recipe is made it a big batch version and combined the work of a peanut butter cookie and chocolate chip cookie recipe into the same bowl. It’s like a cookie mash-up!
I made these cookies with all my favorite things in them, and that’s probably why I think they are so fantastic. I know many may scoff, but my favorite chips to use are milk. And the addition of the extra crispy Virginia peanuts just sends it over the top!
I know I am on a bit of a simplicity kick, but the most basic of ingredients make me the happiest. And if you have been following me for any amount of time you probably know that peanut butter is one of my favorite things EVER!
Bringing these cookies together…
What I have done with this recipe is really mix the two cookie styles together. I use a blend of white and brown sugars as well as regular and peanut butter. This helps keep the flavor light enough to still taste the peanut butter while giving the outer edges a crisp and the interior tender.
It really provides the best of both worlds and the flavor and texture combo I look for in a cookie.
The one KEY ingredient that I would have to say is a MUST is the Virginia peanuts. They are extra crunchy which is something you will want in this cookie. First, because they hold their texture after baking, and their flavor is just a little more robust so they don’t get lost in the cookie.
Seek them out, I but they big can of them at Costco because like I said earlier, I am a peanut lover through and through!
Peanut Butter Chocolate Chip Cookies
- 1 stick Unsalted Butter room temperature
- 1/2 C Creamy Peanut Butter
- 1 1/2 C Light Brown Sugar packed
- 1 1/2 C Granulated Sugar
- 4 lg Eggs
- 2 T Vanilla Extract
- 5 C AP Flour
- 2 1/2 t Baking Soda
- 1 t Kosher Salt
- 1 1/2 C Milk Chocolate Chip
- 1 1/2 C Virginia Peanuts salted
- Preheat the oven to 350° and line 2 baking sheet with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, and sugars together on medium-high speed until light and fluffy. Add the eggs and vanilla, beat until blended.
- Turn the mixer off and add the flour, baking soda and salt to the bowl. Mix on medium just until mixed in. Turn the mixer to high speed for a few seconds to pull the dough together.
- Add the chocolate chips and peanuts and beat on low for about 15 seconds to thoroughly mix in the chips and nuts.
- Using a spring-action ice cream scoop, drop rounded scoops on the lined baking sheet. Press gently flatten them by half.
- Bake until flattened and some cracks have formed 12 to 14 minutes.
- Cool on the pan for 1 minute, then transfer the cookies to a wire rack to cool completely.
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!