Calling all Reese’s Peanut Butter Cup fans!
I was inspired by my Favorite Soft & Chewy Peanut Butter Cookies to make a loaded version. I adjusted the sugar content slightly for this one (using a little less brown sugar and more granulated sugar) and then added chopped chocolate and roasted, salted peanuts.
The texture of these cookies is unreal: chewy, slightly crispy and soft in the middle. Each cookie is loaded with heaps of peanut butter flavor, salty crunchy peanuts and puddles of glossy chocolate.
These cookies are a flavor bomb!
This one-bowl, easy recipe is mixed and baked in 30 minutes. I hope you love them!
Why You Should Make
These Delicious Chocolate Chip Peanut Butter Cookies ASAP!
- The perfect peanut butter cookie LOADED with dark chocolate chunks and roasted, salted peanuts
- Soft cookie texture with puddles of chocolate and crunchy nuts
- Easy, one-bowl recipe
- You can mix the cookie dough by hand or with an electric stand mixer (or handheld mixer), your choice
- These peanut butter cookies are the perfect sweet-salty combo
Let’s bake the best peanut butter cookies with chocolate chips!
My Favorite Baking Pro Tips to Make
The Perfect Chewy Chocolate Chip Peanut Butter Cookies
Below you’ll find my favorite pro baking tips and step-by-step photos for making the best peanut butter chocolate chip cookies!
- Use the right peanut butter! See Notes below the recipe. You can use a more processed peanut butter brand (like Jiff or Skippy) for a soft and chewy or natural peanut butter (such as Santa Cruz) for a soft and thicker cookie. Either way, opt for a peanut butter with no-sugar added (ideally).
- Add your favorite chopped chocolate. I love dark chocolate, but if milk chocolate or semi-sweet chocolate is your jam then use that!
- Unsalted, raw peanuts won’t do. You want salted, roasted peanuts! It’s the perfect counterpoint to the sweetness of the cookie base and chocolate.
- Ideally, use a cookie scoop. You’ll use a cookie scoop to portion out the cookie dough, gently cover it in sugar and then bake straightaway. This gives the cookie those beautiful cracks and crinkles.
Let’s make some delicious chocolate chip peanut butter cookies with roasted, salted peanuts!
Step-by-Step Instructions with Photos to Make These Delicious Peanut Butter Cookies
with Crunchy, Salty Peanuts & Puddles of Chocolate Chips!
The Baker’s Guide to Measuring Flour
One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!
More Delicious Cookie Recipes
I can’t get enough of these Coffee Toffee Cookies, The Best Everyday Chocolate Chip Cookies, Salted Caramel Chocolate Chip Cookies and you can find all of the cookie recipes here.
Enjoy your Soft, Chewy and Fabulous Chocolate Chip Peanut Butter Cookies!
Mega Fab Salted Chocolate Chip Peanut Butter Cookies
The perfect chocolate chip peanut butter cookies loaded with puddles of chocolate, crunchy, salted peanuts and topped with flaky sea salt. This is the ultimate cookie! These delicious one-bowl cookies are baked in 30 minutes, what could be better?!
Course Dessert, Snack
Keyword Chocolate Chip, Peanut Butter, Cookies, Salted Roasred Peanuts, Dessert, Baking
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 33 Cookies
Author Rebecca Firth
Ingredients
For the Chocolate Chip Peanut Butter Cookie Dough
- 1 cup (256 g) smooth peanut butter see Notes below recipe
- 16 tablespoons (226 g) unsalted butter room temperature
- 1 1/2 cup (330 g) light brown sugar packed
- 1/3 cup (67 g) granulated sugar
- 2 tablespoons (28 g) olive oil or any cooking oil you have on hand
- 1 tablespoon (13 g) real vanilla extract
- 2 large eggs room temperature
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 1/4 cups (304 g) all-purpose flour how to measure flour
- 1 ½ cups (255 g) dark chocolate coarsely chopped
- ¾ cup (85 g) roasted salted peanuts coarsely chopped
To Finish
- Sea salt flakes optional
Instructions
To Start
- Preheat your oven to 350°F (177°C). Cover several baking sheets with parchment paper.
For the Cookie Dough
- In an electric stand mixer fitted with the paddle attachment (*you can also use a bowl + spatula), add the peanut butter, butter, brown sugar, granulated sugar, oil, vanilla and mix on medium for about 4 to 5 minutes, or until smooth and well blended.
- Add in the eggs one at a time, making sure the first is completely blended before adding the next, scraping down the sides and bottom of the bowl so that everything is incorporated.
- Mix in the baking powder, baking soda and salt and mix for 1 minute more. Next, add in the flour and mix for about 20 seconds more or until just combined and you still see streaks of flour. Finally, add in the chopped chocolate and nuts and mix until evenly distributed throughout the dough.
- Use a cookie scoop to portion 2 tablespoon of cookie dough and set on the prepared baking sheet, leaving 1½ inches (4 cm) between each dough ball.
- Bake one sheet at a time for 11 minutes in the center of the oven or until the cookies are set and lightly bronzed over the top.
- They will be very soft when you get them out of the oven. Tap the baking sheet on the counter to gently deflate the cookies and sprinkle with sea salt flakes, if using. Let them cool for 20 minutes on the baking sheet before transferring to a cooling rack.
Notes
Peanut Butter
Most peanut butter cookie recipes call for using smooth peanut butter such as Jiff and Skippy. This is because the consistency is so, well, consistent. This recipe was tested using both of those brands, as well as natural peanut butter (I love the Santa Cruz brand!). If you use the more-processed peanut butter you are guaranteed the perfect texture in the cookie. If you choose a natural peanut butter (that’s typically just peanuts and salt), just make sure it has a similar consistency as the processed brands. If you use natural peanut butter make sure you stir it really well before using. The ideal peanut butter has zero or minimal sugar added. You can use either chunky or smooth peanut butter, your choice. The peanut butter you choose will impact how the cookie looks and tastes. If you want the exact look as the cookies in the photos then use either a Jiff or Skippy-type smooth peanut butter.Electric-Stand Mixer Optional
The recipe instructions use an electric stand mixer fitted with the paddle attachment. You can also use a handheld mixer. The step-by-step photo instructions show the recipe being made using a bowl and a spatula. Use either method that makes you happy — both work!Cookie Dough Storage & Freezing
This peanut butter cookie dough can be wrapped tightly and stored in the fridge for several days. The cookies will be a bit thicker than if the dough is baked right after mixing. You can also wrap the dough tightly and store in the freezer in an airtight container for 4 to 6 weeks. Set in the fridge to defrost overnight and then bring closer to room temperature before portioning out and baking. Additionally you can freeze the cookie dough balls on a parchment-lined baking sheet before transferring the portioned cookie dough to an airtight container. You can freeze the dough like this for up to 2 to 3 weeks. To bake the cookie dough balls, place them on a parchment-lined baking sheet and then pre-heat the oven letting the dough come closer to room temp before baking. They may need an extra minute or two in the oven.Want More Cookie Tips?
Head over to My 10 Favorite Tips for Better Cookies!The post Mega Fab Salted Chocolate Chip Peanut Butter Cookies appeared first on DisplacedHousewife.
