Packed with peanut butter chips, these cookies are thick and golden on the outside yet soft and gooey on the inside. With pantry staples and a few tricks in this recipe, these cookies are made to perfection with an effortless touch. Peanut butter chip cookies are another classic aside from chocolate chip cookies, another delicious recipe you can check out! When I was a kid, peanut butter cookies were my favorite, so these cookies take me back to my childhood, except this recipe adds a twist with its peanut butter chips. The peanut butter chips elevate these cookies and make them much better than the classic ones. These cookies are slightly golden on the outside and have a bold, creamy sweetness on the inside. They also have a hint of the savoriness that peanut butter is famous for. I like to top them with some flaky sea salt at the end too for a sweet and salty finish. This recipe is unbelievably simple to make yourself or with your friends and family. Can’t get enough peanut butter? (Honestly, me either!) Check out my Chocolate Dipped Peanut Butter Cookies, Peanut Butter Muffins, Buckeye Cookies, Peanut Butter Blondies, and Peanut Butter Rice Krispie Treats for more deliciousness!
All-Purpose Flour: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Cake flour: Finer, softer and lighter than All-Purpose Flour to give cookies a delicate texture. I find using a mix of both cake flour and All-Purpose results in the perfect cookie. You will need about 100g for this recipe or 3/4 cup. Corn Starch: This sounds strange, but cornstarch is the secret ingredient that gives the cookies a more tender and chewy texture that we all die for. Baking powder: Leavening agent for the cookie. Baking soda: Another leavening agent that is four times stronger than baking powder. Salt: Don’t ever forget the salt! Salt is so great in baking because it intensifies the body’s ability to taste the sweetness of the sugar. Yum! We want that. Butter: Cold, unsalted butter is used in this recipe. Not melted or frozen or room temperature. Cold butter straight from the fridge. Milk: (optional) Just a touch of milk in the cookie dough batter helps keep these cookies moist and hydrates the starches in the flour.
Granulated white sugar: Helps spread and hold the cookies together when baking because the peanut butter already gives a very smooth, soft texture so we want to avoid making peanut butter crumbs! Light or dark brown sugar: Either sugar works deliciously on this recipe! I use more brown sugar than white to give the cookies a moist, soft and chewy texture. Peanut Butter, creamy: Behold, the core ingredient of this recipe! The creamy texture gives the cookies a smooth delicate center for us to bite into! Eggs: Cold eggs, straight from the fridge. Pure Vanilla extract: Used as an enhancement to give the optimal taste of this cookie. Reese’s Peanut Butter chips: To double up on the delicious peanut butter-y, nutty flavor!
(For the full recipe, scroll down to the recipe card below) To thaw, I like to leave them out on the counter for 30-60 minutes or to speed things up, you can pop them in the microwave for up to 30 seconds. And voila, your cookies are ready to eat!
