Today Dessert’D turns 9 years old! I cannot believe we have been open for 9 years. I am so thankful for everyone that has supported us from the beginning, whether you have bought 1 cookie or 100 cookies, every single cookie has contributed to our success – so thank you!
It all started with cookies. When we opened our doors 9 years ago, all we served were cookies! Quickly you guys asked for more – you wanted cupcakes, cakes, pies and more. Now we bake everything from sweet bakes to savory bakes. But, cookies will always be my favorite! It’s why I wrote a book all about them, find it here. And it’s why I will continue to bake them on all my special occasions, just like today.
There’s nothing quite like the combination of chocolate and peanut butter, peanut butter and chocolate, either way you have the one of the best combinations for desserts. The sweet and bitterness of the chocolate pairs so perfectly with the creamy saltiness of the peanut butter.
I can’t believe I haven’t shared a simple peanut butter chocolate chip cookie yet. So, here you go – the best basic Peanut Butter Chocolate Chip Cookies. This recipe is a creamy and dense peanut butter cookie with semi sweet chocolate chips, and I just love dusting my peanut butter cookies with sugar. I used to get a peanut butter cookie at the grocery store bakery that had this simple but oh so fantastic addition to it and I haven’t been able to make a peanut butter cookie without sugar on top since. The sugar adds a little bit of sweetness, but mostly it’s a texture thing, it breaks up the creaminess in just the right way.
This is a recipe you’re going to want to have on heavy rotation this fall and into holiday baking season. Dip them in milk, store in them a jar, hide them in your pantry. However you cookie, this is one you’ll want to bake all the time!
Peanut Butter Chocolate Chip Cookies
Makes 24 cookies
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) organic packed dark brown sugar
1 teaspoon organic vanilla extract
1 organic large egg
1 organic large egg yolk
192 grams (1/2 cup plus 3 tablespoons) organic peanut butter
191 grams (1 1/2 cups) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
198 grams (1 cup) organic semi sweet chocolate chips
organic cane sugar
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter, then continue to mix for 5 minutes.
Add the egg, egg yolk, and peanut butter and mix for just 3 to 4 rotations.
Add the flour, baking soda, and sea salt to a separate bowl and whisk together. Add to the butter mixture and mix on low until almost combined and you can still see bits of flour. Then add the chocolate chips and mix on low until combined.
Using your hands, form the dough into 24 balls and place on prepared cookie sheets at least 1-inch apart. Flatten them slightly so they are about 2-inches in diameter.
Bake for 11 minutes or until cracked and set. Sprinkle with sugar immediately after coming out of the oven. Allow to cool completely on the cookie sheets.
Store in an airtight container for up to 7 days.
Gluten Free – Replace the all purpose flour with 198 grams (1 1/4 cups) organic gluten free flour blend.
High Altitude – Bake at 375°F for 8 minutes or until cracked and set.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!