Puffy Peanut Butter Cookies with Chocolate Chips.
I have cookie moods. Puffy peanut butter cookies with chocolate chips is a mood.
Occasionally, I crave a paper thin cookie – the only kind my dad really likes – when I’m aching for dessert with a raging sweet tooth that just won’t quit. Other days, when I’m reaching for comfort and sometimes feel like eating my emotions, I look for the perfectly thick, chewy cookie, still gooey from the oven, plucked from it’s baking sheet in pieces because I lack patience. And on a rare occurrence, I want to find my cookie inside of things: ice cream, cinnamon rolls, brownies, and bars… to which I will inevitably pick out each piece of cookie so precisely that it appears they were surgically removed by a world class surgeon. A dessert surgeon, that is.
This temperamental relationship I share with cookies proves just what a lunatic I am when it comes to food. I can find a time, a place, a day, or an event for any food in wild variation. In fact… my heart sort of bursts when I come across something new and delicious (uh… skillet bacon jam anyone? don’t worry, I bought two jars… just incase.) or rediscover something I once loved and typically burned myself out on. The excitement consumes me and makes me feel alive, vibrant and eager to try new things. Except for broccoli. Broccoli makes me feel dirty, used and generally unkept. Like I need a shower and a $90 exfoliator.
Bizarre?
Now you know.
After scrubbing the kitchen floor last week on my hands and knees, pretending to clean the bathrooms but really just touching up the spots that everyone see, being extensively domestic and cooking four dinners in a row, I was craving three things. I doubted I was lucky enough to receive a free, live-in maid or a lobotomy, but I knew I could make cookies happen. Cookies are magic. And I wanted the chewy cookies. The fat ones. The comfort ones. The ones that practically beg your to steal them from their cooling rack on the counter. The cookies whose crumbs and broken pieces are happily calorie free and always find a way to jump into your mouth. Sneaky sneaky.
So… I made cookies. Not just any cookies. Peanut butter + chocolate cookies. Puffy peanut butter cookies with chocolate chips. You know… only the best combination to ever grace this planet. It’s evident that chocolate and peanut butter were meant to be together when it’s a marriage that you discovered yourself – not from the local cupcake bakery or a store-bought treat, not inherited from your mom or your grandma – found in the comfort of your own kitchen by means of a spoon, an economy-sized jar of Jif and a half used bag of 6-month old chocolate chips. Sponsored by your first broken heart and aversion to any nourishment other than what could be found in the Cheez-It box.
Many words came to mind with my first bite: warm, gooey, melt-in-your-mouth delicious, ecstasy… but before I recount a trashy romance novel for you, I gotta tell you this: they were puffy. Fat, fluffy, puffy, chewy cookies. That is what’s UP. Delicious, decadent and stuffed with peanut butter. You totally deserve this.
Puffy Peanut Butter Cookies with Chocolate Chips
Puffy Peanut Butter Cookies with Chocolate Chips
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoons baking soda
- 8 tablespoons of salted butter, melted and cooled
- 6 tablespoons of creamy peanut butter, melted and cooled
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 325 degrees F. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
- Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk, but I did not need this. Fold in chocolate chips.
- Shape the dough into a ball the size of a golfball. Place on a baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely then dig in!
Notes
Did you make this recipe?
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I appreciate you so much!
P.S. I won’t tell if you want to sprinkle a little coarse sea salt on top. I hear it’s the thing to do.
327 Comments on “Puffy Peanut Butter Cookies with Chocolate Chips.”
Most of the comments I got when I made these were “Oh my God, are you serious?!?!” These are SOOO good!
OMG so perfect! So happy to find ones that are not overpoweringly peanutbuttery :-) perfect balance of peanut butter and chocolate!!!
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Gooey and Rich! Oh so Yummy! So cute and fat (puffy) My alterations were as follows, 1 cup of regular semi-sweet chocochips and 1/2 cup mini morsels, substitued a 1/2 tsp. baking powder for the baking soda. I didn’t use quite a golf ball size and yielded 30 cookies. Everything else I followed per recipe. These Are Awesome! Thanks for the recipe.
These cookies are soooo good! hopefully someone can help me. the first time i made these they were perfect, but now when i make them the mixture seems a little dry and when put the cookies on the tray like the recipe says, they don’t do exactly what they are meant to.. should i increase the liquid?
What kind of peanut butter do you usually use?
Super yummy and easy to make! Going to post a link on my blog to yours! :)
OMG These cookies look so good they are making me cry! :)
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I just made these today as a present for a friend, and they were a hit! Everyone loved them, thanks for sharing the awesome recipe.
P.S. I added crushed up pretzels to half of the batch, just to see what would happen. The pretzel cookies were the first to disappear, I’d highly recommend it!
Just wanted to let you know I calculated the calories (don’t ask why I am a nut! Cookies are treats who cares but haa… it looked like each cookie was almost 250 calories) so I made some alterations..
1 cup of all purpose and 1 cup of whole wheat flour
Eliminated the white sugar
4 tbsp of Butter and 4 tbsp of Earth Balance
Instead of the extra egg yolk I added 2 egg whites.
and made them into 24 cookies:)
Turned out just as yummy! and I got them down to 147 calories.. now I can eat two LOL
I just made these with dark chocolate chunks. Yummy!
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I just made them yesterday and instead of chocolate chips I put caramel chips… DELICIOUS!!! They are already gone!!! :-(
But thanks for the recipe!!!
Found this recipe on pinterest and just made them. OOOOMMMMMGGGG so good! I have never been great at making cookies but these are amazing. Puffy and soft, the peanut butter isn’t that powerful which I like and with milk chocolate chips. Orgasm in my mouth. Best cookies ever.
Have I mentioned that I make these all of the time now? They are perfect every time. I add a little extra PB & make sure the mixture is very cool before I add the other ingredients. Oh, and I use 2 whole eggs right out of the fridge and they are just fine. Thanks for sharing!
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From someone who has never been a huge fan of peanut butter desserts, this cookies are absolutely awesome!!! I made them for my stepfather for father’s day and I fear I’ll eat half the batch before he even sees them. He’ll believe me when I say the recipe only makes 8 right?!
How do you make them puffy ive tried twice do i need to put the peanut butter mixture in the fridge??
This is the best recipe for peanut butter chocolate chip cookies that I have ever made! They come out exactly like the picture and are absolutely delicious!!! Thank you so much for sharing this!!
These cookies are the best cookies I have ever made!! I was afraid they wouldn’t turn out the way they should (fluffy). I took a small bite after letting them cool for a few minutes and all I could do was smile!! Thank you for a wonderful recipe!
I made these cookies tonight and they just came out of the oven. They are really good. This will be my go to peanut butter chocolate chip cookie recipe! Thank you
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I would happily proofread your posts for you before you post them….
Wow these r delicious! I just made 24 cookies for my family and some friends! They love them! So puffy and full of flavor! (:
Random craving for these cookies! This is the best cookie to come out of my oven. Thank you so much for my new go to cookie. Sending them to work with the hubbie I am sure everyone will love them!
I just made these last night as a housewarming present (and obivously had to make another batch for myself…) and they turned out pretty good! I accidentally put in 8 table spoons of peanut butter instead of 6 but it was still yummy. This is the first recipe I’ve tried from your blog and I’m looking forward to doing more. I can’t stop looking through all your amazing recipes!!
I live at a high altitude – will this affect them? Should I just add 1/4 cup of flour, or just leave them? What do you suggest??
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I made these cookies today with my Aunts for our Christmas cookie baking day and they came out great!! We were all impressed with the “puffiness” the only change I made was to not add peanut butter because my cousin has an allergy. Will def. be the ONLY chocolate chip recipe I use. Thanks soo much!!
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I am never good at making cookies! I tried making these last night and they tasted like flavor-less flour :( I followed the instructions but I used Ghiradelli (spelling!) baking chocolate chips (milk chocolate). Is there a reason why my cookies were flavorless to say the least!?
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This recipe was perfect! The cookies were so big, fat, and fluffy. I finally found the perfect peanut butter cookie! Thank you!
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These are AMAZING! I’ve been following Jessica for yearss now and have ended up with a long, long list of bookmarked recipes (I seem to forget when it comes to the actual cooking part!! ) However, as I prepared to make regular old cookies, I remembered to come here. They came out PERFECT. I can’t tell you how many times I’ve followed a cookbook and the result was just a little off…well, I could not be happier with the ease of the recipe and the quality of the cookie. I added a tsp of cinnamon to half the batch, just for kicks. Good little twist but definitely not needed. Thanks Jessica :)
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I was just wondering – when you say “cool” the butter – do you mean let it come to room temperature, or let it re-solidify in the fridge?
Yes, I think that is what she means just so you do not scramble the eggs when you combine the ingredients.
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I made these cookies the other day, and they were delicious! However I found that they took much longer than 10-12 minutes to bake. I eventually turned the oven up to 350 and suggest baking it closer to 20 minutes. Otherwise, they were very tasty!
I doubled the batch and still ended up with WAY more than 18 cookies. I also had to cook mine for 17 minutes. It didn’t seem to be enough chocolate chips as original called for, so I doubled them. Even could use a little more sugar! They turned out very nice and fluffy.
it’s the perfect cookie! If I make them bigger do I have to bake them longer?
I had a BIG, big craving for peanut butter chocolate chip cookies so I started my search for a recipe that was sure to be delicious AND wouldn’t take long to make (there is NO way I could have waited while dough chilled in the fridge!).
So I chose this recipe.
I am so glad I did.
These cookies are easy and out of this world delicious.
I used natural peanut butter (only one I had on hand) and I was a little nervous they would spread too much, but they stayed puffy! After melting the butter and peanut butter together, I “cheated” and placed the bowl in the fridge to speed up the cooling process and then cracked the eggs into a bowl. The eggs and butter/peanut butter mixture were ready at the same time :)
Thank you for such a great recipe! xoxo
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