These Peanut Butter Chip Cookies are a family favorite. I make two batches every time I make them. One batch is made with 60% Cocoa Semi-sweet Chocolate and the other batch with white chocolate (my personal favorite).
Whichever proves to be your favorite, these Peanut Butter Chip cookies are easy to make, they taste great, and makes enough to feed a crowd. They proved very popular with the crowd at a community yard sale recently. The cookies sold out half way into the yard sale. There are no exotic ingredients in these cookies; chances are all the ingredients are currently staples in your kitchen.
The recipe can be halved. Also, there is no need to use different kinds of chocolate. Macadamia nuts would make an excellent addition to the cookies and pairs well with the white chocolate.
Peanut Butter Chip Cookie Crumbles:
- Refrigerate the dough and try to keep it cold. This helps the cookies to keep their shape and prevents excessive spreading.
- Use good quality chocolate. I used melting discs for mine. It gives the cookies a rustic look.
- If you prefer a crunchier cookie, bake them for 13 or 14 minutes. Check them frequently as they could burn.
- I like to pulse my sugar through a food processor before adding the sugar. It seems to improve the absorption of the sugar.
Peanut Butter Chip Cookies
Ingredients
- 1 Cup Semi-Sweet Chocolate and 1 cup White Chocolate chopped (separated)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 cups smooth peanut butter
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
Instructions
- In a large bowl, add Chopped Chocolate
- Add granulated sugar
- Add packed Brown Sugar
- Add smooth peanut butter
- Add eggs
- Add Vanilla Extract
- Mix all ingredients until well combined.
- Refrigerate dough for at least 30 minutes and in between batches.
- Using a cookie scoop, place rounded cookie dough on prepared cookie sheet.
