I don’t know about you, but I love a good soft, chewy, slightly crispy around the edges peanut butter chocolate chip cookie. These soft peanut butter cookies are exactly that. When you whip together the wet ingredients, you end up with lighter than air mixture that makes all the difference when you enjoy these cookies.
What makes a cookie soft versus chewy versus crispy?
Really there are a lot of reasons that a cookie will come out soft versus chewy or crispy. You can also get that great softness with the chewy you want without a crispy cookie. These soft peanut butter chocolate chip cookies are the perfect example of a soft, but chewy cookie.
In these cookies we use air to whip the wet ingredients to almost a mousse-like consistency. This helps with the soft, yet chewy texture of these cookies. These soft peanut butter chocolate chip cookies are definitely more soft than chewy, but they still have that little bit to them that you want in a cookie.
At the end of the day, fat to flour ratio plus baking temps will change the texture of your cookies the most.
What ingredients are in these soft peanut butter chocolate chip cookies?
All of these ingredients are basic ingredients that I bet you probably already have in your cabinets and fridge. I know I had all of them in mine.
Butter- Unsalted when baking especially so that we do not add too much salt into our baked goods
Creamy Peanut Butter- I like creamy peanut butter for this recipe. You can do chunky if that is what you love, but you will get a different texture in your end result. So, just keep that in mind
Granulated Sugar- We use the granulated sugar in here for the fluffiness as well as the lighter sweetness
Brown Sugar- The brown sugar in here will help with the chew a little bit as well as give you that deep sweetness for your cookies
Vanilla Extract- Because can you bake a cookie without it?
Egg- We are just using one egg in this recipe. This will help give you that little bit of puffiness and keep your cookie together when baking
Baking Soda- Baking soda will help these cookies spread in the oven and give you that structure you are looking for in your cookies
Kosher Salt- If you have ever read any of my recipes, you know that I use Kosher salt almost exclusively
All Purpose Flour- No reason for anything fancy here. Just good ole’ fashion all-purpose flour here
Semi-Sweet Chocolate Chips- You can use dark chocolate chips, but I like the regular semi-sweet chips here so they don’t overpower the peanut butter flavor in these cookies
Too Chill or not to chill?
Most of the time I do not chill my cookie dough, for the simple fact that I am usually rushing when I am baking at home. These soft peanut butter chocolate chip cookies do benefit though from a quick chill. You do not need to get crazy with it. A quick chill will help ensure a gooey, chewy, soft texture in these cookies by not allowing them to spread too much.
You can make these soft peanut butter chocolate chip cookies without chilling, you just may end up with a slightly thinner and less puffy cookie.
What equipment do you need for these soft peanut butter chocolate chip cookies?
Well, the basic cookie making stuff really. A good mixing bowl, hand mixer, rubber spatula, measuring cups and spoons and a great even cooking baking sheet. Here are my favorites.
Mixing Bowls – I like these as they are kid friendly and easy to store and clean- nesting mixing bowls
Hand Mixer- I use my hand-mixer almost every time I bake and for making mashed potatoes and so much more. It is good to have a hand-mixer you love- My favorite Hand-mixer
Rubber Spatula- I have added these to so many posts, but these are my absolute favorite ones. I cannot tell you how many rubber spatulas I have cracked or melted. Not these, that is why they are my favorite – The BEST rubber spatulas
Measuring Cups/Spoons- Now you make this is basic, but it is so important. I like to have ones that stack and fit together for easy storage and easy cleaning. I also like ones that have even the little measurements- My favorite measuring cups and spoons.
Baking Sheets- Again, if you have ever read my posts, you know that I love Made In brand baking sheets. They are the closest to the professional pans that you can get for home use and they will last forever. They are come in all the sizes, even quarter sheet. Which is my most used, every day pan- The BEST baking sheets ever
Chef Steph’s tips
I like to use softened butter in these cookies and whip the peanut butter mixture until it is almost mousse like. This will help ensure the puffiness, chewiness and softness in these soft peanut butter cookies. Yet, you can use melted butter here too. Just make sure you whip the ingredients well enough to get a really fluffy batter.
I like to scoop out all the cookies onto the sheet pans and then chill them down for 15-20 minutes before I bake them. Then bake them off and make sure you don’t over bake them. I always turn my cookies, (on the pan, turn the whole pan in the oven) halfway through baking. If halfway through they are still too puffy, just lightly press them down with the tines of a fork or the bottom of a measuring cup.
Let them cool on the tray for 2-3 minutes and then onto a cooling rack. If they cool all the way before you eat them, you have more will power than I do. ENJOY!
Soft Peanut Butter Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter softened
- ½ cup creamy peanut butter
- ¼ cup granulated sugar
- ⅔ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups all-purpose flour
- 1 ¼ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Mix butter on medium speed with hand-mixer until fluffy. Add peanut butter until smooth and very fluffy. Add brown sugar and granulated sugar and mix until creamy.
- Beat in egg until combine and then add in the vanilla.
- In another bowl, mix in flour, baking soda and salt. Then slowly add into the fluffy butter and peanut butter mixture until combined and cookie dough forms. Stir in chocolate chips with a rubber spatula.
- Scoop 2 tablespoon sized cookie dough balls onto cookie sheets covered with parchment paper or silicone baking mats. Chill 15-20 minutes before baking.
- Bake cookies for 8-10 minutes, or until slightly brown on the bottom and the top just loses the wet cookie dough look. I like to turn halfway through baking and if they are too puffy, press cookie dough balls flatter with the tines of a fork or the bottom of a measuring cup. Just do it lightly as not to smush them down too much
- Store in an airtight container for up to 3 days or freeze for up to one month. ENJOY!
If you love these cookies, you will also love these
Pumpkin Dark Chocolate Chip Cookies
The Best Chewy Chocolate Chip Cookies
