These peanut butter chocolate chip cookies are soft and chewy and coated in a delicious sugar mixture.
I made these cookies the other day and I had forgotten how truly delicious they are. I had to share the recipe! The thing that sets these cookies apart is that you roll them into balls, then roll them in sugar. (My kids loved helping with that part.) They are so soft and chewy with the perfect peanut butter flavor. Yum!
Start by creaming the wet ingredients together in a stand mixer. If you don’t have one, use a mixing bowl and a hand mixer. Or grab a big wooden spoon and some serious muscle.
In a separate bowl, combine the dry ingredients, then add them to the wet ingredients and just barely mix them together until combined.
If you overmix the dough, it will change the texture of the finished cookies and make them tough.
Once the dough is smooth, add in a package of milk chocolate chips. Guittard chips are my absolute favorite, but I often buy store-brand chips just to save money.
Form 1 inch balls of dough and roll them in granulated sugar until coated evenly.
Place balls evenly on a baking sheet lined with a silicone mat. If you haven’t bought one yet, it’s a game changer for baking.
Bake at 350 for about nine minutes. You want the cookies to not look shiny on top, but not be getting too golden yet either.
Pro Tip: If you are nervous about how long to bake cookies to achieve the perfect consistency, start with one test cookie! Bake one single cookie by itself, let it cool just enough to be able to take a bite, then adjust the baking time for the next pan accordingly.
Remove the cookies from the pan and let them cool on a cooling rack.
Pour yourself a glass of ice cold milk and enjoy!
Store leftovers in an airtight container for up to five days.
Chewy Peanut Butter Chocolate Chip Cookies
Ingredients
Wet Ingredients
- 1 c. packed brown sugar
- 1 c. granulated sugar
- 1 c. butter or margarine
- 1 c. peanut butter
- 2 large eggs
Dry Ingredients
- 3 c. all-purpose flour
- 1 ½ tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
Also Needed
- 2 cups milk chocolate chips, (1 package)
- white sugar
Instructions
- In the bowl of a stand mixer or with a hand mixer, cream together the wet ingredients.
- In a separate bowl, whisk together dry ingredients.
- Add the dry ingredients to the wet ingredients and stir just until combined. Don't overmix. Stir in chocolate chips by hand.
- Roll into 1 inch balls (don't go too big…they are better small) and roll in granulated sugar.
- Place on a baking sheet lined with a silicone baking mat or parchment paper.
- Bake at 350° for 9 to 12 minutes… 9 if you like soft cookies, 12 if you like crispy.
- Remove to a cooling rack. Once completely cool, store in an airtight container for up to five days.
Did You Make This?
Share it with me on Instagram @thecraftpatch and follow pinterest for more!
Reader Interactions
Let’s Get Social
I’m sharing tons of fun ideas on my social channels and I’d love for you to join me there.
Comments & Reviews
Is it better if you use smooth peanut butter, or could you use crunchy? And what about the all natural kind?
@Cassandra You could use either smooth or crunchy peanut butter…whatever sounds better to you! I haven't tried the all-natural kind, but you could give it a shot and see what happens. 🙂