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.”
pb cookie
My friend posted this pic on FB today…I am making them TODAY as they look so delicious!!!!! Thank you!
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This sounds amazing and since my little girl’s first day of second grade is today, I may just have to make these for her . . . and of course, me. Thanks for sharing!!
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Holy. Cow. That’s all I can say.
How long do these cookies last?
Ok! So, I’ve never been that great at baking cookies for some reason. I never know whether to take them off the baking sheet right away and put them on a cooling rack, or let them cool right on the baking sheet. So, if one was really going to actually let them cool completely, as opposed to eating them right out of the oven……..when you say, “cool completely” do you mean to leave them on the baking sheet until cool? : )
Usually, I remove them to a cooling rack so that they don’t get soggy or keep baking on the hot cookie sheet. Depending on the recipe, you might wait a few minutes before removing it to the cooling rack. Might be a trial and error process if a recipe doesn’t specify. :)
i always cook my cookies for the lesser amount of time and then remove the sheet and let them cool on the sheet. they continue to cook while the baking sheet cools down, but only the bottom, making the cookies super soft and nommy. it still all depends on the oven and your location. when i visit up north i have to cook my cookies for 2 min longer before removing. *when checking on your cookies in the oven, turn the light. If you open the oven the temp decreases and makes for uneven cooking.
and i am crazy lover of cookies :P
I’m making these right now…but next time I’m totally making them with chunky pb!!!
I’m going to try mailing these to our guys in Afghanistan. They’ve been asking for peanut butter. I bet thery’ll be thrilled with these. Thanks so much for sharing!
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I just made these wonderful tasting Puffy Peanut Butter Choc. chip cookies. They did not come out so puffy and was wondering what I did wrong? Was the butter/peanut butter not cold enough? Did I need to add more flour? They were sticky to roll so I definitely did not need the tsp milk. But they still taste wonderful. Maybe next time they will look like yours:)
Was your butter totally cooled too? That may have been the culprit!
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I just made these, and they are SO puffy and delicious! Thanks for this great recipe!!
I made these cookies in order to redeem myself from bad pb choc chip cookies. Impossible? You would think. When I made these cookies, however, the world stopped. These are literally the best cookies I’ve ever had. All my family and friends rave about them. They stay fresh and soft for a really long time.
You don’t specify so I’m guessing not, but I wanted to check — is the brown sugar one cup packed or no? THANKS!!!
I definitely didn’t pack it, but I would say “loosely” pressed it with a spoon. :)
I ended up doing the same and they are wonderful! Thanks for sharing the recipe!!!
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probably the best combination of flavors in the world. They were so good! I re-posted my adaptation on my blog.
http://peanutbutterjane.blogspot.com/2011/08/peanut-butter-chocolate-chip-cookies.html
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this is the first recipe of yours that I’ve made before and I can’t tell you how delicious they are!! my roommates have been raving about them! I made them for a meeting this Monday and we’ve eaten so many I need to go bake some more!
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I’m allergic to peanut butter and just have discovered the wonderful world of sun butter. I am obsessed. I don’t know how I have gone all my life without peanut butter. I made these cookies with sun butter and oh my gosh, SO GOOD!!
These cookies are sooo amazing!~ :D I baked them without the chocolate chips, substituted brown sugar with more granulated sugar and they still tasted delicious~
Half the batch turned into Peanut Butter and Banana cookies that ended up fantastic as well :D Definitely gonna make these again for myself and for other~
Thank you for sharing (:
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I hate peanut butter cookies and only made them because my sister begged me to (okay, those gorgeous photos helped persuade me too).
And my goodness, they are FABULOUS!
Definitely a new go-to recipe.
mmmmmm…..
And they turn out as pretty as yours!
Mm Mm MM! I substituted the brown sugar with yellow sugar and used chopped up dark chocolate and a couple of Rolos I found in the fridge – the Rolos taste great but I wouldn’t use too many as the hot caramel could melt a hole through the cookie. Nevertheless, these cookies just melted in everyone’s mouths and left them crying for more! I’m definitely making these again. Thank you so much!
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Yum!Definitely making these soon !
I tried these and they turned out great! Everyone loved them. Thanks for the recipe!
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I love your cookies! When i make it first time i don’t belive that is so delicious! :)))
Thanks very much for recipies :)
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I was really craving peanut butter chocolate chip cookies today but I have no recipe for it – where did I turn to? This blog of course and OF COURSE you didn’t disappoint. Making these now!!! Love this – you are awesome. Your recipes and photos are making me so happy, and let’s face it: the world needs more happiness.
So glad you liked them!! :)
I have to make these and I am hoping today. The not only look good, they also sound delicious. Thanks so much.
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Another favorite! I love peanut butter and chocolate chip cookies and this recipe turned out great.
dry??? any suggestions?
mu husband loved them… i don’t know … just seemed a bit dry… & chocolate chips didn’t melt enough.. any suggestions would be appreciated. i am learning how to bake !!! i know there are so many tricks – eggs room temp etc. etc…. i love the site… and going to keep trying..
Oh my gooddddd. These are so good. SO GOOD! I used natural peanut butter, light Omega-3 infused butter, and dark chocolate chips in order to fool myself into thinking “oh psh, these are HEALTHY, you should eat more of them than just one”. It worked.
I’m thinking about how glorious they’d be with real butter. I don’t know if I can handle it.
Do you use a mixer to combine the peanut butter, butter, and sugar?
These cookies fabulous. I had taken some over the the neighbors as a token of thanks, and they can’t stop talking about them…then again neither can we. I was wondering if you thought that this recipe could be used as a bar cookie, or if you thought any modifications might be needed, and how long would you guess they would need to bake. Thank you for the wonderful recipe.