Peanut butter lovers, this cookie is going to be your new favorite cookie. Rich peanut butter flavor and soft chewy centers with irresistible Reese’s peanut butter chips makes this an amazing cookie.
Peanut Butter Lover
I am a peanut butter lover, but I don’t always love the traditional peanut butter cookie with the criss cross design, so I knew I needed to make a soft and thick peanut butter cookie.
I made a few versions of these cookies and chose this version because the cake flour provides a softer texture and the cookies stay soft for days.
What You’ll Love About Peanut Butter Chip Cookies
- Super soft and stay soft for days
- No dough chilling required
- Packed full of peanut butter flavor
- Perfect for upcoming summer BBQs
Ingredients You’ll Need
- Unsalted butter: unsalted butter allows you to control the amount of salt
- Light brown sugar: gives cookies chew
- Granulated sugar
- Creamy peanut butter: Skippy is my favorite.
- Eggs: room temperature eggs give cookies more volume
- Vanilla extract: adds depth
- All-purpose flour
- Cake flour: gives cookies the perfect texture
- Salt
- Baking soda
- Baking powder
- Reese’s Peanut Butter Chips: This brand is the best.
Tip: If you don’t have cake flour on hand all-purpose flour can be used instead.
How to Make You New Favorite Cookie
1. CREAM: In a large mixing bowl, beat butter, and sugars until fluffy. Add eggs one at a time. Add vanilla and peanut butter and mix until combined.
2. DRY INGREDIENTS: In a medium mixing bowl, add flours, salt, baking soda, and baking powder. Add to wet ingredients and mix slowly just until combined. Fold in peanut butter chips.
3. BAKE: Scoop dough into golf ball sized balls, about 2 ½ tablespoons and place on parchment lined baking sheet. Bake in preheated oven at 375° F (190° C) for 7-9 minutes. Cookies are done when edges are slightly brown. Allow cookies to cool on baking sheet for 5-10 minutes.
Tips for the Best Cookies
- Don’t overmix the dough
- Use cake flour if you can to get the perfect texture
- Slightly underbake for soft centers
- Let cookies cool on the pan before moving
Helpful Tools
- Rimmed baking sheet: I love these Nordic Ware baking sheets.
- Stand mixer with paddle attachment: I love my KitchenAid mixer
- OR
- Hand mixer: I love my Kitchen Aid hand mixer.
- Silicone spatula: I’m still looking for one that I love, so if you have one you love let me know in the comments.
- Measuring cups and spoons: I use and love this set of measuring cups and spoons.
- Kitchen scale: This kitchen scale has great reviews.
- Cookie Scoop: I love and use this cookie scoop set.
- Mixing bowl: I love and use this mixing bowl set with lids.
More Cookie Recipes You’ll Love
- Thin and Chewy Chocolate Chunk Cookies
- No Chill, Soft and Chewy Sugar Cookies
- Homemade Oreo Sandwich Cookies
These Peanut Butter Cookies are a peanut butter lovers dream!
If you try them, I’d love to hear what you think!
Leave a comment below or tag me on Instagram or Facebook @sweetbitesbylaurel so I can see your bakes!
Amazing Peanut Butter Chip Cookies
Equipment
- Rimmed baking sheets
- Measuring cups and spoons
- Stand mixer or hand mixer
- Silicone spatula
- Kitchen scale
Ingredients
- 1 cup (227 g) butter, slightly cold
- 1 cup (213 g) brown sugar
- ½ cup (96 g) sugar
- ¾ cup (192 g) creamy peanut butter
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 2 cups (240 g) all-purpose flour
- 1 cup (120 g) cake flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 bag (10 ounce) Reese’s Peanut Butter Chips
Instructions
- Preheat oven to 375° F (190°C).. Place parchment paper on baking sheet and set aside.
- Cream butter until light and fluffy. Add both sugars and cream with butter.
- Scrape down the sides of the bowl and add peanut butter and mix until well combined. Add eggs one at a time and scrape sides of bowl. Add vanilla mix for another 30 seconds.
- Add all-purpose flour, cake flour, baking soda, baking powder, and salt. Slowly mix together until just combined.
- With the mixer on low speed add peanut butter chips and mix until just combined.
- Using a medium sized cookie scoop, roll cookie dough into 2.5 ounce balls. Place on parchment lined baking sheet and bake for 7-9 minutes.
- Let cookies cool on pan for 5-10 minutes. The cookies will continue to bake while on the baking sheet. Remove and place on cooling rack to finish cooling.
