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soft (but crunchy!) peanut butter and chocolate chip cookies

soft but crunchy peanut butter chocolate chip cookies

It’s Monday, which means we all need a cookie right?  I know I do.  Enter: soft, but crunchy, peanut butter chocolate chip cookies.  Is that title confusing?  I wasn’t sure how else to describe them.  The cookies are oh-so soft but I used chunky peanut butter so there are crunchy bits of peanuts all throughout the cookies.  Marc and I both love chunky peanut butter which might explain why we loved these so much, but if you’re more of a creamy fan you could definitely use creamy peanut butter instead.

I made these on a night Marc was working late so when he came home he would have some fresh cookies to snack on.  I woke up in the morning to find an undisclosed number of cookies {cough*nine*cough} eaten from the pans I left out.  Have I mentioned that I married a snack monster?

soft but crunchy peanut butter chocolate chip cookies

It’s really not all that surprising he ate so many, as you could definitely lose the battle of one cookie leading to three leading to five with these cookies.  The cookie base is super soft, with little bits of crunch from the crunchy peanut butter and loads of chocolate chips.  Addictive, indeed.

So tell me, do you prefer crunch or creamy peanut butter?  Like I said, I typically choose crunchy over creamy but when it comes to peanut butterr I love it any and every way!

Soft but Crunchy Peanut Butter Chocolate Chip Cookies

soft (but crunchy!) peanut butter and chocolate chip cookies

Print Rate
Prep Time: 15 minutes

Ingredients

  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 3/4 cup crunchy peanut butter not natural, can use creamy if preferred
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups all-purpose flour
  • 1 1/2 cups chocolate chips

Instructions

  • Preheat oven to 350 degrees F.
  • Line baking sheet with parchment paper and set aside.
  • In large bowl with electric mixer, beat together the butter, brown sugar, and white sugar until well mixed, about 1 minute.
  • Add egg and vanilla, beating to combine.
  • Add peanut butter, beating to combine. Scrape down edges of bowl if needed.
  • Add baking soda, salt, and flour, and beat until well combined.
  • Fold in chocolate chips.
  • Form dough into ~1 tablespoon balls and place onto baking sheets, spacing 3" apart.
  • Press down the balls to flatten slightly.
  • Bake in preheated oven for 9-11 minutes, until middle is slightly set. They should seem a little under-baked but they will set up as they cool.
  • Let cool for 5 minutes on baking sheet then transfer to cooling rack to cool completely.
  • Repeat with remaining dough.
  • Enjoy!
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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  1. These look perfect for my piano students today! Marc is a lucky man…he has an incredibly thoughtful wife….. You are truly a gift to our entire family!

  2. haha that sounds like my husband who ate five (!!) muffins that I recently made … in one sitting. I came downstairs and was like where did they go?? Oh right, in his belly. lol

    These cookies sound soooo good. I don’t discriminate with peanut butter – creamy or crunchy – love it all!