Chocolate Chip Peanut Butter Cookies
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 14 mins
Total time: 39 mins
  • 8 tablespoons (1 stick) unsalted butter, softened
  • ½ cup creamy peanut butter
  • ¾ cup sugar
  • 1 cup light brown sugar, firmly packed
  • 2 eggs
  • 1½ teaspoons vanilla extract
  • 2¾ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup semisweet chocolate chips
  • 1 cup peanut butter chips
  • ½ cup turbinado sugar or finely chopped peanuts or ¼ cup of each (optional)
  1. For the cookies:
  2. Preheat the oven to 325º. Line 3 large baking sheets with parchment paper and set aside.
  3. Cream the butter, peanut butter, sugar and brown sugar together until light and fluffy, about 3 minutes, scraping the bowl down as needed. Add the eggs and then vanilla. Mix well. Add the flour, baking soda and salt. Stir in the chocolate chips and peanut butter chips.
  4. Using a small ice cream scoop, drop the cookies onto parchment lined baking sheets. Roll the cookies to form a ball. Either roll the balls in turbinado sugar, finely chopped peanuts or bake them as is.
  5. Bake at 325º for 14 minutes, rotating the pans top to bottom and front to back. Cool on the pans or transfer to a cooling rack after 10 minutes.
  6. Betsy's tibits:
  7. The cookies do not spread. There will be 20-22 cookies per baking sheet.
  8. I use a small ice cream scoop that holds ½ tablespoon of dough. If your ice cream scoop is larger, bake the cookies longer. If it is smaller, bake the cookies for a shorter period of time.
  9. These freeze beautifully. I like to rewarm them in the microwave or oven to get that just baked freshness.
  10. If you do not have 3 baking sheets simply bake the first batch, transfer the cookies to a cooling rack after 10 minutes and allow the baking sheet to cool before baking the next batch.
Recipe by Desserts Required at