Chocolate peanut butter chip cookies are widely popular. I wanted to make the recipe on the back of the bag of peanut butter chips.  I’ve had them once a long time ago as a gift and I remember adoring them.  So, last time I was at the store and notice the chips on sale, I picked up a bag.  Then, I read the recipe.  I’d have to take out a small business loan to afford all that butter! My mind started spinning and I dug through some old recipe books and looked about my ever changing chocolate chip cookie recipe and decided to do a hybrid.  On a dime.  

I tinkered around with butter versus shortening.  In the end, the shortening is a much better texture and flavor.  The butter tends to take away from the cocoa whereas the shortening enhances it by not competing with the flavor.  The butter spreads a bit more and the texture is a little more chewy. 

It comes down to whether or not you are a hate or love butter fan.  I even tried margarine and they turned out surprisingly well.  The best way to describe this cookie is it has a slight crunch with both a chewy and cake like texture.  Brownie meets cookie.  In the end, all batches turned out pretty well, and a sprinkling of sea salt takes the flavor up just a little bit more. How do you like your chocolate peanut butter chip cookies?

Chocolate Peanut Butter Chip Cookies

Chocolate and peanut butter goes together so well that these cookies are sure to be a hit!

Print Recipe

Prep Time15 minutes minutes

Cook Time10 minutes minutes

Total Time25 minutes minutes

Servings2 dozen

Calories 142

Ingredients

• 1 cup (150g) flour
• 1 cup (113g) peanut butter chips
• ½ cup (100g) white sugar
• ½ cup (96g) shortening or softened butter
• ¼ cup (56g) brown sugar
• 1 large (50g) egg
• ¼ cup (20g) unsweetened cocoa
• 1 tsp (5mL) vanilla
• ½ tsp (3g) baking soda
• ½ tsp (2.5g) salt

Instructions

• Preheat oven to 350F (180C.)
• Stir together flour, cocoa, baking soda and salt in a small bowl. Set aside.
• In large bowl, beat shortening and sugars until creamy.  Beat in the egg and vanilla until smooth. Stir in flour mixture just until blended.  Fold in peanut butter chips.
• Drop 1 tablespoon of batter on baking sheet, approximately 1" (2.5cm) apart.
• Bake 8 – 10 minutes. (They will be soft in the center. Do not over bake.) Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.

Notes

Optional: Sprinkle tops with sea salt when the first come out of the oven. It takes chocolate up just a notch in flavor.

Shortening is preferred over butter for the traditional peanut butter cookie texture.

Shortening weighs less than butter: 1/2 cup shortening weighs 96g and butter weighs 113g.

Nutrition Facts

Chocolate Peanut Butter Chip Cookies

Serving Size

 

1 cookie

Amount per Serving

Calories

142

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

3.9

g

24

%

Polyunsaturated Fat

 

0.6

g

Monounsaturated Fat

 

1.5

g

Sodium

 

76.1

mg

3

%

Carbohydrates

 

17.8

g

6

%

Protein

 

0.9

g

2

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.