Soft peanut butter chocolate chip cookies

When you want a quick and easy one-bowl cookie recipe to fill those nostalgic needs, these soft peanut butter chocolate chip cookies are just the thing. A classic, soft and pillowy peanut butter cloud stuffed with chunks of gooey chocolate. Yum!

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Oh, we just love to bake a cookie around here. Sometimes I think I bake just to fill the desire for that baking-cookie aroma that fills the house, but I’m probably kidding myself. Most likely I 100% of the time bake cookies because they are soul food, and one of life’s simple pleasures, for young and old.

We love a recipe that is kid friendly, quick, easy and perfect alongside a cup of tea and- of course, these family-favourite  soft peanut butter chocolate cookies are it. 

They have all the things of a classic cookie- gluten, sugar, butter etc, but if you’re after something more gluten free, try these delicious and chewy paleo chocolate chip cookies or these grain-free olive oil choc chip cookies. These double chocolate chip spelt cookies are an absolute winner too. 

soft peanut butter chocolate cookies Soft peanut butter chocolate chip cookies ingredient list

Most of these items you should already have in your pantry. 

If you’re shopping in Australia you might like to try Part and Parcel store. They offer a huge array of organic, local, vegan, gluten free, additive free and natural products at a discounted price (up to 30% of RRP!). They have offered my a code Jade10 for $20 off your first box. You can check out some of my favourite products here

  • Butter. I love to use a good quality, grass-fed salted butter for the best flavour. New Zealand butters are fabulous and my go to down here in Australia. Make sure you’re using pure, block-style butter, not spreadable butter. For a dairy-free option, I would recommend a vegan block butter like Naturli. 
  • Brown or coconut sugar. Both work well, though brown sugar makes for slightly softer cookies, and coconut sugar slightly crispier ones. 
  • Egg and egg yolk. These super moorish soft peanut butter chocolate cookies use less sugar than a standard cookie recipe, so egg yolk is added for extra moisture. 
  • Vanilla extract is a 100% must in all cookies ever, basically. 
  • Natural, runny peanut butter. I always choose something that is straight peanuts with salt. For the best results make sure your peanut butter is fresh and avoid using the very thick stuff that can be left at the bottom of the jar. 
  • Plain flour just straight up baking flour. Simple. 
  • Baking powder
  • Salt
  • Dark chocolate– either a block chopped up or chocolate chips. Or both- you do you. They both taste amazing. 

soft peanut butter chocolate cookies

soft peanut butter chocolate cookiesMethod

Cream the butter and sugar 

Begin by beating the butter, peanut butter and sugar until light and fluffy. This will only take a minute or two, more time if you are using a whisk. I make these these cookies in my Kitchenaid, which makes it extra quick and easy. 

Beat in eggs

Add egg and yolk, and vanilla and continue to beat only until it becomes thick and uniform. Do not over beat the batter here. Over mixing the eggs will make the cookies more cake-like in texture. 

soft peanut butter chocolate cookies

soft peanut butter chocolate cookiesFold in dry ingredients and chocolate 

Sift the baking powder and flour into the bowl, then add salt. Use a rubber spatula to fold the wet and dry ingredients together only until combined. Once you have no more pockets of dry flour stop mixing. Add chocolate chips or chocolate chunks and fold through 2-3 times. 

Shape the cookies

Use a dessert spoon to measure out dough. You want a slightly heaped dessert spoon of dough at a time. Use your hands to roll into a ball. Flatten the ball a little, so it looks lie a very thick cookie. Place on a lined cookie tray/baking tray, and repeat with the remaining dough. Cookies like to have lots of room around them to bake well, so 6 -8 cookies per tray is a maximum. 

Edit- I have changed this recipe after testing, and now recommend flattening the cookie a little before baking. 

soft peanut butter chocolate chip cookiesBake and enjoy your soft peanut butter chocolate cookies

Bake for 12-14 minutes, one tray at a time for the best results. If you need to bake both trays at once, swap trays half way. the cookies will be slightly golden brown on top but they WILL still be soft in the oven (they will harden on cooling).

Cool and enjoy

Remove from the oven with a heat proof glove. Immediately bang the tray 3-4 times on the bench, to help collapse the cookies a little. Spinkle with salt flakes if you have them. Allow to cool on the tray for 5 minutes, then use a metal spatula to carefully transfer to a wire rack to cool completely. Enjoy!

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We hope you love soft peanut butter chocolate chip cookies as much as we do! If you make them we would love a review below, as it helps others find this recipe too. If you have any questions we always endeavour to get back to you quickly. Happy baking x

soft peanut butter chocolate cookies

soft peanut butter chocolate cookies

soft peanut butter chocolate cookies

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Soft peanut butter chocolate cookies

Our favourite  soft peanut butter chocolate chip cookies

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  • Author: Jade Woodd
  • Prep Time: 10 minutes
  • Cook Time: 12-14 minutes
  • Total Time: 0 hours
  • Yield: 16 1x
  • Category: Snacks. Cookies
  • Method: Baking
  • Cuisine: Australian
  • Diet: Vegetarian

Description

When you want a quick and easy one-bowl cookie recipe to fill those nostalgic needs, these  soft peanut butter chocolate chip cookies are just the thing. A classic, soft and pillowy peanut butter cloud stuffed with chunks of gooey chocolate.


Ingredients

Scale

Instructions

  1. Preheat to 180 C. Line 2 baking trays and set aside.
  2. Add butter, sugar and peanut butter to a mixing bowl. If you prefer a more sweet cookie use the full cup of sugar. If you prefer a less sweet cookie, use the 2/3 cup. Using beaters, cream for 2-3 minutes or medium speed, or until slightly fluffy. Add egg and vanilla, and beat until just combined.
  3. Sift in the dry ingredients, then use a rubber spatula to fold together until just combined. Once all the dry pockets of flour have gone, stop folding. Add chocolate chunks and fold through 3-4 times.
  4. Use a dessert spoon and measure out a heaped spoon of dough. With clean hands, roll into a ball. Place 8 cookies per baking tray, spaced well. Use your palm or a flat surface to flatten the cookie a little- it should look like a very thick cookie, around 1.5-2cm thick.
  5. Add the first tray to the oven, preferable in the bottom 1/3 of the oven, as this will ensure a more even bake. Bake one tray at a time, for 12-14 minutes (I do 13). After removing the tray from the oven, firmly bang on the bench a few times, to help flatten the cookie a little. Sprinkle the top with flakey sea salt, if you have it. Allow to cool for 5 minutes on the tray,. Then carefully transfer with a metal spatula to a wire rack to cool completely.
  6. Store in an airtight container in the pantry for up to 5 days. Best eaten on days 1-3.

Notes

Substitutions for soft peanut butter chocolate chip cookies

I have not tried any substitutions for these cookies. An all purpose 1:1 gluten free flour should work, but I have not trialled this. Let me know if you do in the comments.

You can substitute a vegan block butter to make thee soft peanut butter chocolate chip cookies dairy free.

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