My Facebook fans Jim and Holly asked for advice on how to make a soft and chewy peanut butter cookie with chocolate, so I developed this recipe just for them. (Vegetable shortening or coconut oil, both of which are soft at room temperature, lend their texture to the cookies.) This is a sensational cookie, but if you want peanuts through and through, substitute peanut butter chips for the chocolate ones.
Recipe courtesy of Tate's Bake Shop
Peanut Butter Chocolate Chip Cookies
Yield:
Makes 2 1/2 dozen cookies
Level:
None
Yield:
Makes 2 1/2 dozen cookies
Level:
None

Ingredients

  • 1 1/2 cups unbleached all-purpose flour
  • 1/4 cup vegetable shortening or coconut oil
  • 1 teaspoon baking soda
  • 1 large egg plus 1 large egg yolk, at room temperature
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1 cup firmly packed dark brown sugar
  • 1 cup smooth peanut butter
  • 4 tablespoons ( 1/2 stick) salted butter, at room temperature
  • 1 1/2 cups (9 ounces) chocolate chips

Directions

Position the oven racks in the top third and center of the oven and preheat the oven to 325 degrees F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the brown sugar, butter, and shortening with an electric mixer set on high speed until combined, about 1 minute. Beat in the egg, followed by the egg yolk and vanilla. Add the peanut butter and mix well. With the mixer on low speed, mix in the flour mixture, just until combined. Mix in the chocolate chips.

Roll the dough into 30 walnut-sized balls. Arrange about 2 inches apart on the prepared baking sheets. Using a dinner fork, press an X into the top of each cookie, flattening it to about half of its original thickness. Refrigerate the remaining dough balls on a plate while you bake the first batch. Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown, about 20 minutes. Let cool on the baking sheets for 5 minutes. Transfer to a wire cooling rack and let cool completely. Repeat with the remaining dough balls, using cooled baking sheets.

Categories:

IDEAS YOU'LL LOVE

Double-Delight Peanut Butter Cookies

Recipe courtesy of Carolyn Gurtz|Pillsbury Company

Double Peanut Butter Cup Cookies

Recipe courtesy of Brooklyn Decker

Prince Liam's Peanut Butter Cookies

Recipe courtesy of Gretchen Holt-Witt

Chocolate-Peanut Butter Crispies

Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

Banana Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

Oatmeal Chocolate Chip Cookies

Bacon Chocolate Chip Cookies

Recipe courtesy of Damaris Lewis

Peanut-Chocolate Chunk Cookies

Recipe courtesy of Roger Mooking

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Luke Nguyen's France

7:30am | 6:30c

Luke Nguyen's France

8:30am | 7:30c

Luke Nguyen's France

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Great Food Truck Rally

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here