Best Peanut Butter Chocolate Chip Cookies Recipe
Look no further for the Best Peanut Butter Chocolate Chip Cookies Recipe! These self-rising flour cookies are soft, thick, chewy, and loaded with delicious peanut butter and chocolate chips.
Best Peanut Butter Chocolate Chip Cookies
Looking for the best peanut butter chocolate chip cookies recipe? Look no further!
My Easy Peanut Butter Chocolate Chip Cookies are soft, chewy, and absolutely delicious!
They’re made simple with self-rising flour, creamy peanut butter, and two types of chocolate chips for an unbelievably yummy cookie you’ll want to make again and again.
If you want to learn how to make the Best Peanut Butter Chocolate Chip Cookies, then keep reading below and check out my Youtube video tutorial over here.
Don’t forget to subscribe to my Youtube channel here for weekly recipes!
Easy Peanut Butter Chocolate Chip Cookies
These Easy Peanut Butter Chocolate Chip Cookies are soft, thick, chewy, and loaded with creamy peanut butter and two types of chocolate chips for the most perfect, yummy flavor combo.
These peanut butter chocolate chip cookies are a love child of my Mom’s Famous Chocolate Chip Cookies and Soft Peanut Butter Cookies and they are incredible.
From the first bite, you’ll know exactly why I say that these are the best peanut butter chocolate chip cookies, and trust me when I say you won’t be able to just eat one.
What you’ll love about these cookies:
4 Tips for Making Peanut Butter Chocolate Chip Cookies
Below I’ve included my top 4 tips for making the absolute best peanut butter chocolate chip cookies.
If you follow these steps, I promise your cookies will turn out amazing every single time.
1. Use Softened, Not Melted Butter
Make sure you use softened, room temperature butter.
For best results, I recommend using a food thermometer. Your butter should be between 65-68 degrees.
It should be slightly soft to the touch but still in tact, if you press your finger into it.
I typically recommend setting out your butter at room temperature for 30 minutes – 1 hour before making your cookie dough.
2. Use Salted Butter
Normally I always use unsalted butter for my cookies, but for this recipe I prefer salted.
The sweet and salty combo is amazing and is perfect if you like that classic sweet and salty peanut butter flavor.
That said, if you prefer you can use unsalted or you can use half of each.
3. Weigh Your Flour
For the absolute best cookies, I recommend using a food scale to weigh your self-rising flour in grams. (To make it easy, I always include the exact amount in my recipe card.)
Most cookie mishaps are due to not measuring your flour correctly, and “winging it” will most definitely alter the results of your cookies.
If you add too much flour, your cookies will be dry and crumbly, while too little flour will result in greasy, flat cookies.
If you do a lot of baking this affordable food scale is 110% worth it.
4. Chill Your Cookie Dough Before Baking
If you want your cookies to be soft and thick when you bake them, then you’re gonna want to chill the dough.
I recommend covering and chilling the cookie dough for a minimum of 2 hours or preferably overnight if you can wait.
Chilling your dough will help the cookies maintain their shape and it further intensifies the delicious peanut butter and chocolate chip flavor.
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How to Make Peanut Butter Chocolate Chip Cookies
Ready to learn how to make the best peanut butter chocolate chip cookies with self rising flour?
Below I’ve shared a complete step-by-step guide with photos, as well as a helpful list of kitchen tools and ingredients you’ll need to make these easy and delicious cookies.
P.S. You can watch the full video tutorial over here!
Kitchen tools you’ll need
Ingredients You’ll Need
1. Prepare Cookie Dough
First place softened butter in a large mixing bowl and add granulated sugar, light brown sugar, and creamy peanut butter.
Use an electric hand mixer and mix together until smooth and combined. Add in a large egg and vanilla extract and mix until combined.
Next, begin adding in your self-rising flour in increments, and continue mixing until fully incorporated.
Turn off the mixer and stir in your chocolate chips with a spatula until evenly combined.
Cover the cookie dough and place in the refrigerator to chill for a minimum of 2 hours or overnight.
2. Scoop Out Dough on Cookie Sheets
Once chilled and ready to bake, remove from the fridge and preheat oven to 350 degrees F.
Use a small cookie scoop and place cookie dough balls on a large cookie sheet lined with parchment paper.
Use the bottom of a cup to gently press the cookies down slightly.
Because these cookies don’t spread much, you can place 12 cookies on a pan. If desired, add a few chocolate chips to the tops of each cookie dough ball.
3. Bake in Oven and Let Cool
Bake in a preheated 350 degree oven for 9-12 minutes until the sides and tops are lightly golden. Times may vary and require less or more time depending on your oven.
Once fully baked, remove from the oven and let cool on the pan for 5 minutes, before transferring to a wire cooling rack to cool further until ready to serve.
Serve cookies warm and enjoy!
Best Peanut Butter Chocolate Chip Cookies Recipe
Look no further for the Best Peanut Butter Chocolate Chip Cookies Recipe! These self-rising flour cookies are soft, thick, chewy, and loaded with delicious peanut butter and chocolate chips.
- Prep Time: 5 minutes
- Chill Time: 2 hours
- Cook Time: 9-12 minutes
- Total Time: 0 hours
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 1 stick salted butter, softened*
- 1/2 cup creamy peanut butter
- 1/3 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla
- 1 1/3 cups self-rising flour* (167 grams)
- 1 cup chocolate chips (I use 1/2 of milk chocolate chips and 1/2 semi sweet chocolate chips)
Instructions
- First place softened butter in a large mixing bowl and add granulated sugar, light brown sugar, and creamy peanut butter. Use an electric hand mixer and mix together until smooth and combined. Add in a large egg and vanilla extract and mix until combined.
- Next, begin adding in your self-rising flour in increments, and continue mixing until fully incorporated. Turn off the mixer and stir in your chocolate chips with a spatula until evenly combined.
- Cover the cookie dough and place in the refrigerator to chill for a minimum of 2 hours or overnight.
-
Once chilled and ready to bake, remove from the fridge and preheat oven to 350 degrees F.
-
Use a small cookie scoop and place cookie dough balls on a large cookie sheet lined with parchment paper. Use the bottom of a cup to gently press the cookies down slightly. Because these cookies don’t spread much, you can place 12 cookies on a pan. If desired, add a few chocolate chips to the tops of each cookie dough ball.
-
Bake in a preheated 350 degree oven for 9-12 minutes until the sides and tops are lightly golden. Times may vary and require less or more time depending on your oven.
-
Once fully baked, remove from the oven and let cool on the pan for 5 minutes, before transferring to a wire cooling rack to cool further until ready to serve.
-
Serve cookies warm and enjoy!
Notes
Butter Tips:
- For best results, I recommend using a food thermometer to ensure your butter is soft enough. Your butter should be between 65-68 degrees
- I recommend salted butter for this recipe, but if you prefer you can use unsalted or half of each.
Flour Tips:
- I recommend using a food scale to weigh your self-rising flour in grams.
- If you don’t have self-rising flour, you can make your own with this recipe.
Storage Instructions:
Store any leftover cookies in an airtight container at room temperature for up to 1 week
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I hope you enjoyed today’s recipe for my Best Peanut Butter Chocolate Chip Cookies!
Comment below if you love this recipe and don’t forget to save this post for later!
Thanks for stopping by! – Cara
P.S. Looking for more self rising flour desserts? Check out all my best self rising flour recipes here!
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Would the dough come out the same without adding peanut butter? Or do I need to adjust ingredients?
Thought about making half with and half without the peanut butter.
The flour content has been increased slightly to account for the peanut butter/oil since this makes a more wet/sticky dough, but yes you can make it without peanut butter if you prefer and/or do half with half without. The half without peanut butter dough just might be a little more cake-like. If you prefer regular chocolate chips you can follow this recipe: https://www.kindlyunspoken.com/moms-famous-chocolate-chip-cookies/
Hi, I tried these & I’m not accustom to using self rising flour, I found them to be very “chalky/crumbly” was it the flour? Just curious as I’ve never used that flour in a recipe, was so looking forward to but didn’t find edible ?
Hi Jen, So sorry your cookies didn’t turn out. If the dough was crumbly/chalky it sounds like you used too much flour, as this dough is traditionally quite soft. Make sure you’re using measuring cups for getting out the right amount of flour. You also want to make sure the flour you are using isn’t expired. The only difference in self rising flour from all purpose flour is that it has the rising agent in it, so it wouldn’t change the texture of your cookies. Hope you’ll give it another try – these are excellent cookies!
I had a similar result in the texture. I think it was too much flour but I KNOW I used the correct amount. I always pre measure and re measure when baking. The flavor is good though so I may try again and reduce the flour some.
Sorry to hear you had an issue as well. Too much flour can definitely make the texture turn out too dry and crumbly. Keep in mind humidity and weather can also impact the way baked goods turn out. Hope you’ll give them a try again and they turn out great! 🙂
Okay, I might be making a batch of this dough to put in the oven tomorrow. YUM! Look absolutely delicious!
Karly
https://www.whatkarlysaid.com
Thank-you! Hope you love them if you give them a try! 🙂
You took my two favorites and merged them into one. YUM!
Yay! You’ll have to try these with Zoe one day soon! 🙂