Peanut Butter Chocolate Chip Cookies are soft with crispy edges, a light peanut butter flavor and pools of chocolate chips throughout. These easy cookies are a classic, and a family favorite!
How do you make peanut butter even better?
You add chocolate, of course! 😉
One of my favorite ways to enjoy peanut butter and chocolate together is in cookie form. But classic Peanut Butter Cookies can be too fragile and tender to add chocolate chips to the batter. You may end up with crumbly cookies.
These Peanut Butter Chocolate Chip Cookies are the perfect blend of my Peanut Butter Cookies and Chocolate Chip Cookies, so you can have your peanut butter and chocolate all in one, with a great texture!
These cookies have the same crispy edges and almost underdone center as my Chocolate Chip Cookies. But, they have a little more density to them and more melt-in-your-mouth like texture, like my classic Peanut Butter Cookies.
Together, it’s the best flavor combo and texture. And in easy cookie form?! These cookies are a must-have to add to your cookie recipe box.
They’re great in the Spring and Summertime, and even better with ice cream in between two of them to make an Ice Cream Cookie Sandwich! In case you want to get a little fancy with them. 😉
Let’s talk details for sweet success.
First, this recipe can easily be made dairy-free with coconut oil or a dairy-free butter alternative, and dairy-free chocolate chips.
If you want to make these a smidge healthier, you can opt for coconut sugar instead of brown sugar. However, I think brown sugar gives these the best flavor.
What’s the best peanut butter to use? I prefer to use a more natural peanut butter, but both a regular or natural peanut butter should work well with these cookies. Just be aware that a more natural and runny peanut butter may spread the dough more while baking, giving you thinner cookies.
As far as flour goes, you can use all purpose gluten-free flour or just regular all purpose flour. I wouldn’t recommend any other flours in these cookies, as all flours behave differently with dry to liquid ratio.
My favorite gluten-free all purpose flours are King Arthur Measure for Measure and Bob’s Red Mill 1-to-1.
I‘m sure some of you are wondering, do I have to use the cornstarch in the recipe? No, you don’t. Cornstarch just gives the cookies a bit of a more tender texture, but they will still turn out great without it.
Last but not least, feel free to get creative with your chocolate chips! Milk, semi-sweet, and dark chocolate would all be great in these. Heck, chopped up mini Reese’s or Reese’s pieces would also be DELICIOUS!
So, to sum it all up: If you like peanut butter, chocolate, cookies, easy recipes, and need a gluten-free & dairy-free treat… these Peanut Butter Chocolate Chip Cookies are for YOU! 🙂
And if you want to check out some other recipes while you’re here, I’d point you towards my Peanut Butter Muffins, Chocolate Peanut Butter Snack Balls, and Banana Blondies with Peanut Butter Frosting.
- 1/2 cup butter, softened (or coconut oil, for dairy-free)
- 1/4 cup brown sugar (or coconut sugar)
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1 egg
- 1 tsp vanilla
- 1 1/4 cup gluten-free all purpose flour
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips (dairy-free, if necessary)
To begin, preheat your oven to 350 and line two pans with parchment paper (or spray with non-stick spray).
To a large mixing bowl, add your butter, brown sugar, white sugar and cream them together with a hand mixer for a couple minutes. Add your peanut butter and blend again till smooth. Add in your egg and vanilla and lightly blend them together.
In a separate mixing bowl, add your dry ingredients and stir them together (flour, cornstarch, baking soda and salt).
Pour your dry ingredients into your wet ingredients and stir/fold them together till you have one consistent cookie dough. Add 1/2 cup of your chocolate chips and fold them into your batter.
Scoop your cookie dough onto your pans with a small cookie scoop, evenly spaced apart (no more than 12 cookies per pan). Gently flatten your cookies (with your hand or a spatula), as these don't spread much. Use the remaining 1/4 cup of chocolate chips to press a few into the top of each cookie.
Bake in the oven for 10-12 minutes, or till the edges of the cookies are just set and the center is still a touch underdone.
Let the cookies cool, then devour!
Stored in an airtight container these cookies taste best within the first 4 days. You can also freeze them (after baking) and they last for a few months.
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