Peanut Butter–Chocolate Chip Cookies

Peanut Butter–Chocolate Chip Cookies

These Peanut Butter–Chocolate Chip Cookies are perfect for any time of the year.

Peanut Butter–Chocolate Chip Cookies
Yield: approximately 55
  • ½ cup unsalted butter, softened
  • ½ cup creamy peanut butter
  • 1 cup firmly packed light brown sugar
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅓ cup chopped roasted peanuts
  • ½ cup milk chocolate morsels
  • 1 cup granulated sugar
  1. Preheat oven to 350°.
  2. Line several rimmed baking sheets with parchment paper.
  3. In a large mixing bowl, combine butter, peanut butter, and brown sugar. Beat at medium speed with a mixer until soft and creamy. Add egg and vanilla extract, beating to blend.
  4. In a medium bowl, combine flour, salt, baking powder, and baking soda, whisking well. Add flour mixture to butter mixture, beating until well combined. Add peanuts and chocolate morsels, stirring to blend.
  5. Place granulated sugar in a shallow bowl. Using a levered 2-teaspoon scoop, portion dough and drop into sugar, turning to coat evenly.
  6. Place sugar-coated dough on prepared baking sheets. Dip a fork in sugar, and press each cookie, making a cross-hatch design.
  7. Bake until edges of cookies are light golden brown, approximately 10 minutes. Transfer cookies to wire cooling racks, and let cool completely.
  8. Store in an airtight container at room temperature.

From TeaTime May/June 2016

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