Cookies
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by Jessica August 2, 2011
I have cookie moods. Puffy peanut butter cookies with chocolate chips is a mood.
Occasionally, I crave a paper thin cookie – the only kind my dad really likes – when I’m aching for dessert with a raging sweet tooth that just won’t quit. Other days, when I’m reaching for comfort and sometimes feel like eating my emotions, I look for the perfectly thick, chewy cookie, still gooey from the oven, plucked from it’s baking sheet in pieces because I lack patience. And on a rare occurrence, I want to find my cookie inside of things: ice cream, cinnamon rolls, brownies, and bars… to which I will inevitably pick out each piece of cookie so precisely that it appears they were surgically removed by a world class surgeon. A dessert surgeon, that is.
This temperamental relationship I share with cookies proves just what a lunatic I am when it comes to food. I can find a time, a place, a day, or an event for any food in wild variation. In fact… my heart sort of bursts when I come across something new and delicious (uh… skillet bacon jam anyone? don’t worry, I bought two jars… just incase.) or rediscover something I once loved and typically burned myself out on. The excitement consumes me and makes me feel alive, vibrant and eager to try new things. Except for broccoli. Broccoli makes me feel dirty, used and generally unkept. Like I need a shower and a $90 exfoliator.
Bizarre?
Now you know.
After scrubbing the kitchen floor last week on my hands and knees, pretending to clean the bathrooms but really just touching up the spots that everyone see, being extensively domestic and cooking four dinners in a row, I was craving three things. I doubted I was lucky enough to receive a free, live-in maid or a lobotomy, but I knew I could make cookies happen. Cookies are magic. And I wanted the chewy cookies. The fat ones. The comfort ones. The ones that practically beg your to steal them from their cooling rack on the counter. The cookies whose crumbs and broken pieces are happily calorie free and always find a way to jump into your mouth. Sneaky sneaky.
So… I made cookies. Not just any cookies. Peanut butter + chocolate cookies. Puffy peanut butter cookies with chocolate chips. You know… only the best combination to ever grace this planet. It’s evident that chocolate and peanut butter were meant to be together when it’s a marriage that you discovered yourself – not from the local cupcake bakery or a store-bought treat, not inherited from your mom or your grandma – found in the comfort of your own kitchen by means of a spoon, an economy-sized jar of Jif and a half used bag of 6-month old chocolate chips. Sponsored by your first broken heart and aversion to any nourishment other than what could be found in the Cheez-It box.
Many words came to mind with my first bite: warm, gooey, melt-in-your-mouth delicious, ecstasy… but before I recount a trashy romance novel for you, I gotta tell you this: they were puffy. Fat, fluffy, puffy, chewy cookies. That is what’s UP. Delicious, decadent and stuffed with peanut butter. You totally deserve this.
Puffy Peanut Butter Cookies with Chocolate Chips
Puffy Peanut Butter Cookies with Chocolate Chips
Yield: 18 cookies
These puffy peanut butter cookies with chocolate chips are my most favorite peanut butter chocolate chip cookie ever! They are soft but also a little chewy and the combination is just to die for! Comes together super easily too.
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4.99 from 79 votes
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Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoons baking soda
- 8 tablespoons of salted butter, melted and cooled
- 6 tablespoons of creamy peanut butter, melted and cooled
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
Instructions
Preheat oven to 325 degrees F. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk, but I did not need this. Fold in chocolate chips.
Shape the dough into a ball the size of a golfball. Place on a baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should besoft and puffy. Do not over bake. Let cool completely then dig in!
Notes
adapted from thegiant rainbow cookies
Course: Dessert
Cuisine: American
Did you make this recipe?
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I appreciate you so much!
P.S. I won’t tell if you want to sprinkle a little coarse sea salt on top. I hear it’s the thing to do.
posted in: Cookies, Recipes 327 comments
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Pingback: Meg's Food! » Soft and Puffy Peanut Butter Chocolate Cookies
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Pingback: Puffy Peanut Butter Cookies with Chocolate Chips | Love to be in the Kitchen
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Malik — Reply
Is there a way to do this without the peanut butter? I’m allergic to all nuts but would like to do a plain puffy chocolate chip version. If i just drop the peanut butter do I have to substitute that ingredient for something else. Maybe up the amount of flour? Looks great.
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Rae — Reply
I know cream cheese can make a delicious puffy soft cookie too:)
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Gloria Race — Reply
For puffy chocolate chip cookies I use 2 1/4 c flour, 1 tsp baking soda, 1 tsp salt, set aside.
1 c brown sugar, 3/4 c butter, 3 eggs, 1 tsp vanilla, beat be. Sugar and butter till mixed well. Add eggs 1 at a time mixing well between add vanilla. Add 2 1/2 cups of chips mix.
375 degrees for 8 to 11 min. Worls great and not my recipe. I found it online.
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Pingback: schtuff i like | celibateinthecity
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sri suwarniati — Reply
saya sangat berterima kasih dengan resep yang begitu menarik enak kelihatanya nanti kalo sudah saya membuatnya baru saya akan beri kometarnya karena untuk rasa mungkin agak berbeda dengan lidah orang asia umumnya.terima kasih.
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Pingback: Cookies and Cups Movie Candy Cookies
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Caitlin — Reply
I have been meaning to comment here for months.
I have made these cookies literally dozens of times, they are a staple in my house. I have the recipe memorized. These are by far the best puffy peanut butter cookies I have been able to find anywhere, so I want people reading to know just how awesome and perfect they are.
I have made them under all sorts of conditions–some batches have turned out better than others, but at this point I have each element down to a science to guarantee they come out perfect every time.
Warm eggs! Put them in a bowl of hot water. Makes a difference.
I personally melt the butter separately and add the peanut butter to it later, so the peanut butter will melt but it helps cool the butter down. I have found that it’s really not a big deal if the butter/peanut butter temp is a little warm. I stick it in the freezer while I prep other stuff to help it get cooler. Mixing it with the sugars will also further cool it down, particularly if you put your mixing bowl in the fridge beforehand.
It might be altitude or my crappy old oven, but I cook them for closer to 14 minutes. Maybe it’s just personal preference.
Thank you for posting this recipe. It’s amazing.
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Pingback: Peanut Butter Chocolate Chip Cookies | Goddess of Baking
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April — Reply
Could you substitute the all purpose flour for whole wheat? If so, how much would I put in?
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Pingback: Big & Puffy Triple Peanut Butter Chocolate Cookies | Haute + Heirloom
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Erin — Reply
I have made these cookies multiple times, and they always turn out delicious! They are so easy to make. I think it is the perfect combination of peanut butter and chocolate. I also cook mine closer to 14 minutes and they are still soft and puffy.
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katlin — Reply
Do I need to use salted butter? This is the first recipe I’ve seen in a long time that called for salted butter, so I just want to be sure it wasn’t a typo.
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Pingback: Puffy Peanut Butter Cookies with Chocolate Chips and Candied Bacon | The Bite-Sized Baker
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Joey — Reply
This is the 2nd time I have made these and followed the directions thourghly.
Both times the inside is not done so this time I left them in a little longer but the bottom gets brown and would b burnt if left in longer.
The whole outside and bottom r done but not inside,. What could I b doing wrong?? I use my kitchen aid and everything is blended right.
I also get 30 big cookies each time.
Also is the brown sugar packed or loose, I’ve tried both.
Could someone please email me so I can try one more time ??
Thank u, I will b waiting for any answers.
butterfly9540@comcast.netI also read other replays and seems like everyone is not having any problems !!
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Abi — Reply
I tried it today and it was so yummy…they all finished in no time..thanks for this yummy recipe..
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dairy free — Reply
These look delicious! Can I use margarine instead of butter?
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Christal — Reply
Never in baking… margarine has oil and it would be runny
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Zeina — Reply
Can I use crunchy peanut butter?
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Pingback: Salted Gingerbread Chocolate Chip Cookies - The Crumby Kitchen
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Bailey — Reply
Favourite peanut butter cookies by a landslide!
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Kristen — Reply
Do you use light or dark brown sugar?
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Britany — Reply
These are our absolute favorite cookies! We make them VERY regularly! So good, thank you for sharing!
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Bailey — Reply
I love this recipe – it’s my go to for peanut butter cookies every time! Just wondering if anyone has tried freezing these though? How do they fair?
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Dave — Reply
Freakin’ awesome. :)
Even my wife was impressed. -
Kristie — Reply
Milk chocolate chips or semi-sweet?
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Lisa Norsen — Reply
These are delicious and so easy to make. They are similar to my mother’s peanut blossom cookies (ones with a Hershey kiss stuck in the middle). They made about 34 cookies for me. I will definitely be making these again!
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Amy — Reply
Can I leave out the chocolate chips?
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Roger — Reply
Are you retarded? Why wouldn’t you be able to?
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Terri —
Thank you
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Mary P — Reply
I love this recipe. So I don’t know if I have been screwing it up. Is the brown sugar packed or loosely packed?
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Emily — Reply
I’ve always packed it before measuring brown sugar, or weigh by grams via digital kitchen scale.
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Kim — Reply
Thank you so much for this recipe. Definitely one of the best choco/pb cookies I’ve ever had.
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Marlene Coffman — Reply
Going to give this a try.
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Alisa — Reply
These are amazing cookies! Thanks for sharing the recipe with us.
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Marianne Dailey — Reply
Great cookie! So moist and puffy! 10:30 min at 325- perfect!
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Scott Fisher — Reply
How many does this batch make and should the pan be greased or un-greased? Also would wax paper be better?
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Robin Smith — Reply
These were the absolute BEST peanut butter chocolate chip cookies!! I’ve already made then three times. Thank you for the yummy recipe!
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Amy — Reply
Is there an easier measurement for the peanut butter instead of having to measure 6tbsp? Like a half a cup maybe. Also is it semi sweet chocolate chips or milk chocolate chips? Thank you!
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Kristine J Gulliver — Reply
Deliciously soft. Easy too.
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Kristine J Gulliver — Reply
The best cookies!
