Go Back

Peanut Butter Chocolate Chip Cookies Recipe


  • 1 1/4 cups All-purpose Flour
  • 3/4 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted Butter (softened)
  • 1 cup Peanut Butter at room temperature (I mixed 1/2 cup of chunky and 1/2 cup of smooth)
  • 1/2 cup firmly packed Light Brown Sugar
  • 1 large Egg (at room temperature)
  • 1 Tablespoon Milk
  • 1 teaspoon Vanilla Extract
  • 1/2 cup crushed Peanuts (in lieu of peanut butter chips)
  • 1 cup Chocolate Chips (I doubled the original; which only asked for 1/2 cup)
  • Caster Sugar (for sprinkling)


  • Preheat oven to 170 degrees Celsius (fan forced).
  • In a bowl, combine the flour, baking soda, baking powder and salt. Set aside.
  • In a large mixing bowl, beat the butter and peanut butter mixture together until it turns fluffy. Add in light brown sugar and continue to beat until it reaches a smooth consistency.
  • Add in the egg and mix in well. Add in the milk and vanilla extract.
  • Add in the flour mixture (from the first bowl) and beat thoroughly. Mix in the crushed peanuts and chocolate chips and stir well.
  • On a clean plate, sprinkle some caster sugar around. To form the cookies, start by scooping out a teaspoon full of cookie dough and rolling it in the palm of your hands to form a ball. Place the cookie ball onto the sugar coated plate. Keep forming the cookie balls until the dough is all used up.
  • Place each cookie ball onto ungreased cookie sheets or a Silpat (if you have one), leaving several inches between each cookie for expansion. I only have one Silpat mat, so I did about 4 rounds of baking with this.
  • Using a fork, lightly indent the cookies with a criss-cross pattern. To smooth it out, I lightly patted each cookie after the patterns were made with a flat spatula, keeping in mind to not overly flatten cookies.
  • Bake cookies for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. They will harden up when they cool.
  • You should have roughly 60-70 cookies when you finish (depending on the size of the spoon you used to form the cookie balls).
  • Leave the cookies to cool on the sheets for 1 minute, then remove to a rack to cool completely.


Adapted from Smitten Kitchen (who adapted it from the Magnolia Bakery Cookbook).