Chocolate Peanut Butter Chip Cookies Recipe

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?

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Chocolate Peanut Butter Chip Cookies

Rate this recipe

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

Prepare: 15 minutes mins

Bake: 10 minutes mins

Total: 25 minutes mins

Servings: 2 dozen

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

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• 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.