BEST PEANUT BUTTER CHOCOLATE CHIP COOKIES
A peanut butter cookie is a classic and the absolute best for all the peanut butter lovers out there. These are not your typical peanut butter cookies with the fork imprints criss cross on the top. Those are the best, but these are my favorite. Not one did I add chocolate chunks in them but the texture and taste a slightly different than your classic version. Peanut Butter cookies can tend to be a little crumbly, dry and super dense; these have the consistency and texture of a regular chocolate chip cookie but with a peanut butter base and flavor.
WHY SKIPPY'S PEANUT BUTTER?
I know a lot of you are thinking of how to make this more healthy by using all natural peanut butter or almond butter (which is completely fine if allergic otherwise recommend not), well I am here to tell you this is not the recipe for that! Put all those aside and get out the good ‘ol Skippys container. I’ve tested these with all sorts of peanut butter and with no surprise the Skippy one turned out the best with the most amazing peanut butter taste and all the flavors coming together really well. Although the all natural peanut butters give off a more straightforward peanut flavor, with no added sugars, cookies are meant to be sweet, like all desserts.
There is just no debate that Skippy’s is the best for baking. All natural ones have a very raw flavor and the skippys has that authentic roasted taste that has a saltier flavor as well compared to its competitors. When you think about the science behind it, not to get too technical here, when you think of fat and water separating (oil and water, butter and water etc.) that is what happens in all natural peanut butter. The oil settles on the top and the peanut flavoring sinks to the bottom. When you think of baking cookies, pasties, frosting or anything you don’t want your ingredients separating and breaking when being baked. Skippy’s would never do that and that’s why it is a very good peanut butter to bake with. So go give it a try and see which one actually taste better and would be the best option for these peanut butter cookies!
HOW TO MAKE:
These are very straightforward and easy to make.
– First you want to make sure that the butte is soft or else the texture of the cookies will be off. Room temperature is the best for these and a trick I always tell people is, if you can squish the stick of butter between two fingers than it is soft enough. Cold hard butter is really tough to squeeze. Once the butter is softened be sure to cream the brown sugar, sugar and butter together for 4-5 minutes until it is lighter in color and fluffier. This allows air in and makes for a taller cookie as well as coats all the sugar in fat (butter).
– Add the peanut butter, egg, egg yolk and vanilla and mix for an additional minute or so. You want that peanut butter to be fully incorporated and mixed in. I also have in the ingredients ¾ of a cup plus a spoonful extra which isn’t an exact measurement but don’t worry, a little extra peanut butter won’t hurt and my family LOVES anything and everything peanut butter related.
– Add the dry ingredients and mix until just combined. You do not want to over do the mixing at this stage or you will turn out with a really cakey cookie that will lose its original cookie texture.
– Chocolate – the most important ingredient here, besides the peanut butter of course. I know most people think of peanut butter cookies and immediately their brain goes to the classic version with the fork imprints in them. These are a little different but trust me the chocolate makes these THAT much better. Afterall, everyone has their own version of every type of cookie and these are my families favorite. Peanut butter and chocolate are the best combo so why not add them together to make the best cookie?!
BEST PEANUT BUTTER CHOCOLATE CHIP COOKIES
12-18
servings15
minutes9-11
MinutesIngredients
½ cup sugar
½ cup brown sugar
10 Tablespoons unsalted butter; softened (1 stick + 2 tablespoons)
1 egg
1 egg yolk
2 teaspoons vanilla extract
¾ cup peanut butter (Skippy)
1 ⅓ cup all purpose flour
½ teaspoon baking powder
pinch of salt
1 ½ cups of chopped chocolate
Directions
Preheat oven to 375 degrees F and line a baking sheet with parchment paper
In the bowl of a stand mixer cream together the softened butter and sugars. Mix for about 4-5 mins until lighter in color and fluffy
Add in all the peanut butter, egg, egg yolk and vanilla extract and mix for an additional minute on medium speed
Add all the dry ingredients and mix until just combined
Take the bowl off the stand mixer and stir in the chocolate chunks with a wooden spoon or spatula
Using an ice cream scoop, form balls and line on baking sheet about two inches apart
Bake for about 9-11 mins but do not overbake. Peanut Butter cookies can become really dry and crumbly is over done. Once taken out they will set even more so they can be a little under done in the center.
Charlie
Peanut butter and chocolate is my weakness, these look incredible!
Henry
Baked these for my wife, with a kid free night, and we loved them so much! Thank you so these!
Teresa Inkawhich
These look so yummy. What chocolate do you use?