If you love chocolate & peanut butter together, this is the recipe for you! These cookies are big & hearty, crispy on the outside and soft in the middle, loaded with both chocolate and peanut butter chips. Easy to make and even easier to eat, this cookie recipe is one of my favourites.
If you can’t find peanut butter chips in your local supermarket, don’t be surprised. I order mine online or sometimes I’ll find them in the American sections of a specialty food shops or even Sainsbury’s. Amazon is usually a pretty good place to start if you want to look online. The peanut butter chips can be pricey, but trust me – these cookies are totally worth it, so treat yourself!
If you want to keep the cookies soft and chewy, be sure to store them once they’ve completely cooled with a slice of sandwich bread in a sealed plastic container. The bread will get hard and your cookies will stay soft and chewy. It’s a fun trick and any sandwich bread should work. Let’s bake!
Ingredients
- 150g softened unsalted butter
- 125g soft light brown sugar
- 100g caster sugar
- 2 teaspoons vanilla extract
- 1 fridge cold large egg
- 1 fridge cold large egg yolk
- 300g plain (all purpose) white flour
- 1/2 teaspoon bicarbonate of soda (baking soda)
- 100g milk chocolate chips
- 200g peanut butter chips (such as Reese’s)
Method
- Preheat the oven to 170°C / 150°C Fan / 340°F and line 1 or 2 large baking sheets with baking paper.
- Mix together the flour and the bicarbonate of soda using a wire whisk and set aside.
- Cream the soft brown sugar and caster sugar with the butter using a large mixing bowl and a hand mixer or a stand mixer with the paddle attachment if you have one.
- Beat in the vanilla, the egg and the additional egg yolk. Keep mixing this until it’s light and creamy, using a rubber spatula to scrape the sides of the bowl a time or two as needed to make sure everything is mixed in properly.
- Gradually add the flour mixture to the bowl while still beating on low speed. Keep adding in a little at a time until all of the dry ingredients are mixed into the cookie dough.
- Turn off the mixer and now use a wooden spoon or a rubber spatula to fold in your peanut butter and chocolate chips.
- Using a regular spoon or a tablespoon measure, scoop up heaping spoonfuls and place on the cookie sheet with plenty of space between for the cookies to spread. You’ll need to bake these in at least 2 or 3 batches, one baking sheet in the oven at a time.
- Bake on the middle rack in the oven for 15 to 17 minutes or until you have toasty edges and slightly soft centres. Cool the cookies on the baking sheet for 5 to 10 minutes before transferring to a wire cooling rack to cool completely. Store in an airtight container with a slice of sandwich bread to keep them soft and chewy.
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