What’s so funny about making Zach these peanut butter chocolate chip cookies for his birthday, is that I completely forgot that we would be staying at a certain hotel that serves the best chocolate chip cookies on the planet. Ha! How could I forget such an important detail?! Oh well.

Now we have more cookies than we know what to do with because I have been stock-piling hotel cookies for 2 days now and I have no intention of ever stopping. It’s ok though. We are on “vacation” after all.

I love chocolate chip cookies almost as much as I love peanut butter cookies, and as I was browsing through the Cooking and Beer archives I realized that there wasn’t just a simple recipe for the two. I think this is the perfect time to share such a perfect cookie recipe.

It’s your typical chocolate chip cookie dough, except that peanut butter is thrown into the mix. Sometimes I will start with all cold ingredients. Yup, cold butter and everything…I find that if you have a strong enough mixer and can really pulverize the heck out of it when combining with the sugars, the baking experience is a whole lot better. I personally think it makes for a better cookie. I’m totally that chill the cookie dough type, as much as I hate waiting. If you start with cold ingredients to begin with, then there is no chilling required!

You can choose which way to do this. In the recipe, I start with room temperature ingredients and I don’t chill the dough at all. It shouldn’t alter the recipe too much, except that without the chilling, they may spread a little more than normal. They still taste and smell fantastic though!

This is all based on personal preference however. Play around and bake them a few different ways before deciding which you like best!

Pair these peanut butter chocolate chip cookies with an oatmeal stout! Recipe is below! Have a great day everyone! xo

Peanut Butter Chocolate Chip Cookies

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 2 dozen

Ingredients

• ▢ 2 1/4 cup all-purpose flour
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon baking powder
• ▢ 1/2 teaspoon fine sea salt
• ▢ 1/2 cup unsalted butter softened to room temperature
• ▢ 1/2 cup creamy peanut butter other nut butters may be substituted
• ▢ 1 1/4 cup brown sugar
• ▢ 1/4 cup granulated sugar
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 cup semi-sweet chocolate chips
• ▢ 1/2 cup peanut butter chips

Instructions

• ▢
  Preheat your oven to 325 degrees F and line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
• ▢
  In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• ▢
  In your stand mixer, with paddle attachment fixed, cream together the butter, peanut butter, brown sugar and granulated sugar until smooth and creamy. Add each egg, one at a time, fully incorporating the first one before you add the second. Add the vanilla extract and mix again.
• ▢
  With the mixer set on low speed, gradually add the dry ingredients to the wet until the dough comes together. Fold in both chips until evenly distributed.
• ▢
  Roll the dough into 2 tablespoon-sized balls and place on the prepared cookie sheets. Bake for 12-13 minutes or until still soft in the center but starting to brown around the edges. Remove from heat and let cool for 3-4 minutes before transferring to a wire rack to cool the rest of the way.
• ▢
  Cookies will keep in an airtight container for 2-3 days.

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