If you love chocolate and peanut butter, these cookies are for you! These Peanut Butter Chocolate Chip Cookies are the perfect marriage of chocolate chip and peanut butter cookies. Perfectly chewy, and dipped in chocolate this chocolate chip cookie recipe is the perfect treat for every chocolate and peanut butter lover!
Chocolate Dipped Peanut Butter Chocolate Chip Cookies
These peanut butter chocolate chip cookies are chocolate and peanut butter lovers dream come true. Two of my favorite cookies are chocolate chip and peanut butter, so it’s only natural that I combine the two, to make one glorious cookie recipe! I’ve gone the extra step and dipped these giant cookies in chocolate to make them even more decadent.
The idea to dip these cookies in chocolate was inspired by one of my favorite grocery stores that bakes a version of these cookies. The store makes a chocolate chip walnut cookie that is dipped in chocolate. The bakery makes them fresh every day, and I can never seem to help my cart from turning into the bakery section to grab one of the delicious confections.
How these delicious peanut butter chocolate chip cookies are made:
Much like any cookie recipe, you’ll begin by creaming together the following:
- Butter, room temperature
- Creamy Peanut Butter
In a separate bowl, combine the dry ingredients:
- Baking Soda
Mix the dry ingredients in gradually to the wet ingredients, stopping to scrape down the sides of the bowl. The batter will be thick. At this point, stir in the chocolate and peanut butter chips.
(For exact ingredient amounts be sure to reference the full recipe below.)
Baking the Peanut Butter Chocolate Chip Cookies
The cookie dough does not need refrigeration, however, if you do need to refrigerate the dough, and bake off the cookies later, you can certainly do that.
When baking these cookies, I make them larger than the average cookie. I typically use a 1/4 cup scoop of dough. Place the cookie dough on a lined baking sheet. I like to use silicone baking mats, but parchment paper also works well. With the larger cookie size, you’ll need to bake these cookies for a longer time – typically 13-14 minutes.
Dipping the cookies in chocolate:
Dipping these peanut butter chocolate chip cookies in chocolate is totally optional, but an amazing way to add a little something extra to these cookies. Simply melt the extra chocolate chips (according to package directions), and while the chocolate is hot, dip the cooled cookies. Place on a piece of parchment or waxed paper to let the chocolate cool and harden.
I’ve made these a number of times now, and they always turn out to be show-stoppers!! The chocolate and peanut butter chips inside the cookies are wonderfully complementary, and the chocolate on the outside brings it all together. Can ya tell I like peanut butter and chocolate? If you love peanut butter and chocolate as much as I do, you should check out my Double Chocolate Peanut Butter Bars over at Real Housemoms.
I really have to restrain myself with these. These are a larger cookie, and one is a treat in itself. These freeze well, and are great to share with friends, or keep on hand for an after-school snack. Enjoy with a big glass of milk or cup of coffee or tea. Take these in to work, and you’ll have people eating out of the palm of your hand.
If you loved this peanut butter chocolate chip cookie recipe, check out some of my other sweet treats:
Peanut Butter Lovers Brownie Bars
Double Chocolate Mint Truffle Cookies
Here’s the recipe for these delicious Peanut Butter Chocolate Chip Cookies:
- 1 c. butter (2 sticks), softened
- 1 1/2 c. sugar
- 2/3 c. creamy peanut butter
- 2 eggs
- 1 tsp. vanilla
- 2 1/2 c. flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. peanut butter chips
- 3 c. chocolate chips, divided
- Preheat oven to 350 degrees.
- In a mixing bowl, cream together butter, sugar and peanut butter. Add vanilla and eggs, and mix to a creamy consistency. In a seperate bowl, combine the flour, soda and salt. Gradually add the dry ingredients, to the wet until all are combined. Stir in the peanut butter chips, and 1 c. of chocolate chips.
- With a 1/4 measuring cup, scoop out six cookies on an ungreased cookie sheet. Bake for 13-16 minutes. Let cool on the sheet for a couple minutes, and then transfer cookies to a cooling rack.
- In a microwave safe bowl, heat the last 2 c. of chocolate chips in 30 second increments, stirring in between, until completely melted. Dip the cookies on one side each. Let dry on a sheet of waxed paper or parchment.
- Makes about 2 dozen cookies.
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 8879Total Fat: 561gSaturated Fat: 255gCholesterol: 756mgSodium: 6134mgCarbohydrates: 859gSugar: 522gProtein: 179g