Peanut Butter Chocolate Chip Cookies
- Total Time: 30 mins
- Yield: 24 cookies 1x
Description
Guard the dough for these nostalgic cookies — it’s so good uncooked that it might not all make it into the oven.
Ingredients
- 1/2 stick (55 g) butter
- 1 stick (115 g) butter, softened
- 1 cup + 1 tbsp (255 ml) AP flour
- 1 tsp baking soda
- 1 tsp salt
- 1/3 cup (80 ml) granulated sugar
- 1/2 cup (120 ml) packed dark brown sugar
- 1 large egg
- 1/2 cup (120 ml) all natural peanut butter
- 1/2 cup (120 ml) chopped peanuts
- 1/2 cup (120 ml) high quality semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees
- Brown the 1/2 stick of butter in a medium saucepan over medium heat until nicely browned and smells toasty. Add oats and cook for another 3-5 minutes until oats soften. Spread oat mixture onto a parchment lined baking sheet to cool.
- Whisk together the flour, baking soda, and 1 tsp of salt.
- In a stand mixer (or with a hand mixer) beat 1 remaining 1 stick of butter with white and brown sugars until pale and fluffy.
- Add egg and beat until fully incorporated.
- Add nut butter and beat on medium speed until well combined.
- Add oats, nuts, and chocolate chips and mix on low speed until combined.
- Add flour mixture and beat until fully incorporated.
- Using a small ice cream scoop, scoop out balls of baking dough and place on parchment lined baking sheet. Be sure to space the dough balls 1” apart.
- Bake in 350 degree oven until golden brown around the edges (12-15 minutes).
- Let cool completely on baking sheets.
- Enjoy!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Cookies
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
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Frequently Asked Questions
Why does this recipe brown half the butter before mixing the dough?
Step 2 browns ½ stick (55 g) of butter in a saucepan until it smells toasty, then toasts the oats in that same browned butter for 3–5 minutes. Browning adds a nutty, caramelized depth to the cookies that plain melted butter would not provide.
Why does the recipe use both granulated and dark brown sugar?
The combination of ? cup (80 ml) granulated sugar and ½ cup (120 ml) packed dark brown sugar balances crispness (from the granulated) with chewiness and deep molasses flavor (from the dark brown). The excerpt notes the raw dough is so good it might not all make it into the oven — this sugar blend is part of why.
Why does the recipe specify all-natural peanut butter specifically?
The recipe calls for ½ cup (120 ml) all-natural peanut butter. Natural peanut butter has a higher oil content and more pronounced roasted peanut flavor than stabilized commercial brands, which contributes to the cookie’s chewiness and flavor depth. 
These sound scrumptious! What kind and what amount of oats does this call for? Thanks!
Same question that Christine R. had. What kind and what amount of Oats does this call for?