Wednesday, November 2, 2016

Peanut Butter Chocolate Chip Cookies Recipe

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The peanut butter chocolate chip cookies recipe is quite an easy transition from the standard chocolate chip cookie, so there is not that much change in the recipe other than the addition of peanut butter!  To many this simple addition adds another level of flavor.
As always, please remember that there are some people out there with peanut allergies, so take care and if you intend sending it to school with the kids, check first to make sure they allow peanut based snacks (most schools don’t). The readers who do have allergies, just stick the the original recipe for Chocolate Chip Cookies


  • 4 ½ cups all-purpose flour
  • 1 ½ cups brown sugar, packed.
  • ½ cup white sugar
  • 4 large eggs
  • 2 teaspoons of baking soda
  • 2 cups of soft unsalted butter
  • 2 teaspoons vanilla extract
  • 4 cups of chocolate chips (preferably semisweet)
  • 200 ml vanilla pudding mix – I use the Jell-o brand, it comes in a 3.4 oz box.
  • 1/2 to a cup of smooth peanut butter (No diet version, please)  You can try at 1/2 cup first, then progress if you need a stronger flavor.


  1. Start by Preheating the oven to 350 degrees Fahrenheit (This converts to 175 degrees Celsius)
  2. Sift together the flour and baking soda in a separate bowl.
  3. In another large bowl, take the butter, and both sugars and mix them together well.  Mix until its a cream like mixture.
  4. Now add the peanut butter (read tips section below), mix well with above contents in above step.
  5. Now mix in the vanilla pudding mix until well blended with the above mixture.
  6. Beat in the four eggs and the vanilla. extract
  7. Mix in the flour mixture in step 2.  Mix so that everything is well combined as you do not want to continue mixing to much in the next step.
  8. Portion out a heaped tablespoon of mixture and place onto cookie sheets or baking tray (do NOT grease).  You don’t have to smooth out the mixture as it will melt into a cookie shape.
  9. With the oven already preheated to 350, bake for 10 to 12 minutes.  Check the baking at the 10 minute mark and if the edges of the cookies are golden brown, then you can remove or else bake for another 2 minutes.
  10. Remove baked cookies and let them rest.  It is preferable if you can remove them and let them cook on a wire rack as the baking tray will retain a lot of heat for a while.


  • At step 4 above, you can start by adding 1/2 a cup of peanut butter mix, then complete the recipe.  Now bake a test cookie and decide if you need extra peanut butter.
    • OR
  • Move step 4 of the instructions to after step 7.  Now you can divide the cookie mixture into two portions, and add peanut butter to one portion and leave the other as is.  You can now bake the traditional chocolate chip cookie and the peanut butter version.
If you liked this peanut butter chocolate chip cookies recipe then please share using the social media buttons below. I prefer the Facebook however feel free to use whichever you please, and let me know what you think. Happy eating!
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