Peanut Butter Chocolate Chip Cookies • they melt in your mouth! (2024)

Featured comment:

“The texture of the shortbread, the light sweetness, and classic flavors… just so delightful! This has become one of my very favorite cookies!” ~Valerie

peanut butter chocolate chip cookies are my signature shortbread cookie

They’re closely followed in popularity by my Double Dark Chocolate Shortbread Cookies. I’m not surprised, after all, when was the last time you saw a cookie that intensely chocolaty? But there’s something magical about the epic combination of creamy peanut butter and chocolate that lures people in every time.

These cookies have a melt-in-your-mouth texture thanks to the creamy peanut butter and their shortbread base. They’ll even stick a wee bit to the roof of your mouth…better have a cold glass of milk ready.

these peanut butter cookies are made with a short list of ingredients:

• creamy peanut butter ~ I don’t recommend using natural style peanut butter for this cookie, the consistency tends to be oily. Personally I think the best pb is Jif.
• butter ~ unsalted and at room temperature
• flour ~ all purpose
• sugar ~ confectioner’s or granulated sugar, both will work.
• kosher salt
• chocolate chips ~ use milk, semi sweet, or dark, it’s up to you. I love dark chocolate with peanut butter.

slice and bake cookies are a favorite around here

Who wouldn’t love to have a log or two of cookie dough hanging out in their fridge?

You can get all the measuring and mixing and messy hands out of the way early and then have the luxury of fresh dough waiting at your beck and call. Let me put it another way: when you’ve got this dough in the fridge you’re 12 minutes away from nirvana.

If you want to try a rolled dough version of these, try my Milk Chocolate Chip Peanut Butter Chocolate Chip Cookies.

tips for success with peanut butter chocolate chip cookies

• Make sure to start with room temperature butter. This helps the dough come together smoothly.
• Measure your flour carefully. I fluff the flour first to loosen it, then scoop the measuring cup and level it off. This helps insure you get an accurate measure and not too much flour, which will affect the quality of the cookies.
• I make the dough in a stand mixer, this helps the dough come together with less effort. If you’re doing it by hand, take the time to mix the dough until it comes together and there is no dry flour left.
• Use regular, creamy peanut butter, not natural peanut butter. I use Jif.
• If you have trouble with the dough crumbling when you slice it, this can be due to the chocolate chips. I just form any broken slices back into shape on the cookie sheet. It helps to use a very sharp knife, and you can also try a sharp serrated knife to cut through the chips. You can use mini chips which will solve the problem, but I prefer the taste of the big chunks of chocolate. To skirt the issue altogether, roll out your dough and cut with a round cookie or biscuit cutter.
• If you make smaller cookies (i.e. more than 10-12) adjust the baking time, it will take slightly less time for them to cook.
• Expect these cookies to have a shortbread texture, which is to say delicate, and very buttery. They aren’t the same as a regular chewy or cakey cookie. Shortbread has a distinctive texture resulting from the combination of butter, sugar, and flour, without egg.

chocolate + peanut butter is a dynamic flavor duo

The simplicity is part of the charm of these cookies, you really get to taste the pb and chocolate, which is the main reason we make them in the first place 🙂 If you’re a fan of the combo, join the club:

• Peanut Butter Chocolate Chip Scones
• Chocolate Chip Peanut Butter Muffins
• Peanut Butter Chocolate Chip Bread
• Flourless Peanut Butter Chocolate Chip Cookies
• Peanut Butter Chocolate Chip Blondies

don’t forget to pin!