These peanut butter chocolate chip cookies bake up golden brown and delightfully crispy. The perfect balance of peanut butter and melty chocolate makes these cookies irresistible.
A few simple ingredients will have you have you on your way to some of the best homemade cookies.
You can add extra chocolate chips and crunchy honey roasted peanuts to make these extra decadent and snazzy looking. Add them as soon as the cookies emerge from the oven. Or simply leave them unadorned, plain and simple for that classic peanut butter cookie look.
These are delicious once they cool off a bit and the chocolate has time to set. They keep well in the freezer where they are close at hand for those sudden cookie cravings.
Crispy Peanut Butter Chocolate Chip Cookies
24
servingsRecipe adapted from Sally’s Baking Edition blog
Ingredients
1 1/4 cups (156g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup (113g) Earth Balance Buttery Sticks or unsalted butter, at room temperature
1/2 cup (100g) granulated sugar
1/4 cup + 2 tablespoons (75g) packed light brown sugar
1 large egg, room temperature
1 cup (250g) creamy peanut butter such as Skippy or Jif
1 teaspoon vanilla extract
1 cup (180g) semi-sweet chocolate chips
1/2 cup (50g) granulated sugar for rolling (optional)
Semi-sweet chocolate chips, white chocolate chips, honey roasted peanuts split in half (optional for decorating)
Directions
- Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- Using a hand mixer cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and beat on medium high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add peanut butter and vanilla, then beat on medium high until combined.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Stir in chocolate chips. The dough will be thick and soft. Cover and chill the dough in the refrigerator for 2 hours or up to 2 days. If chilling longer than a few hours, allow the dough to sit out at room temperature for 30 minutes before rolling and baking as the dough will be quite firm and the cookies may not spread.
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Scoop dough and roll into 24 balls (about 38g each for 3-inch cookies). Roll balls in 1/4 cup granulated sugar (optional). Place 12 balls on each cookie sheet. Flatten each dough ball with the bottom of a bowl or use a fork to make a crosshatch pattern.
- Bake one sheet at a time for 16-17 minutes or until nicely browned. It may take up to 18 minutes depending on your oven. These cookies turn out crispy. If you prefer a softer center, bake until the edges are lightly browned, about 14 minutes.
- As soon as the cookies are done baking, press in a few extra chocolate chips and/or peanuts while the cookies are still warm and a bit soft (optional). Let cool on the cookie sheet for 10 minutes then transfer to a wire rack and cool completely.
Notes
- This recipe makes 2 dozen 3-inch cookies. Double the recipe for larger cookies, up to 60 grams each.
