These peanut butter chocolate chip cookies are so amazing they warrant a little history on the recipe.
My first job after high school was as a ticket agent for Delta Airlines. Best job for a young adult EVER! About the same time I started working for Delta, and traveling as much as possible, my oldest sister was just finishing law school. While she was preparing to take the bar exam I couldn’t help but notice the toll it was taking on her. She told me horror stories about the side effects of “bar exam” stress on some of her peers. Everyone was totally broken out in pimples along their jaw line from resting their heads in their hands while studying. One girl developed a nervous habit of pulling out her hair.
We decided it was necessary for her to use one of my buddy passes after the test for a vacation together. A friend of hers had access to a condo in Cabo San Lucas so off we went. It was this friend, on this trip, who introduced me to the best peanut butter chocolate chip cookies on the planet.
This recipe is unlike any other peanut butter chocolate chip cookies I’ve ever had. They’re crispy, flaky, and gooey all at the same time in a symphony of delicious.
Peanut Butter Chocolate Chip Cookies
The texture of these cookies is a cross between pastry and gooey decadence. Get ready.
- 1/2 cup unsalted butter
- 1/2 cup shorteneing
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg
- 2 tsp vanilla
- 1/2 cup creamy peanut butter
- 2 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup peanut butter chips you can find these on the baking isle next to the chocolate chips
- 1 cup chocolate chips
Combine butter, shortening, sugars, egg, vanilla, and peanut butter in a large bowl until creamed but not whipped.
In a separate bowl whisk flour, salt, and baking soda together.
Add dry ingredients to egg mixture and mix just until combined. Don't over mix or they will become dense.
Add chocolate and peanut butter chips.
It's best at this point to form dough into a log wrapped tightly in plastic wrap. Refrigerated dough for an hour or so. You leave it in the fridge for 2-3 days for later use.
If you just can't wait go ahead and bake them now. Place tablespoon sized balls on a cookie sheet. Bake at 375 for 8-10 min. They only need to be a little golden on the peaks. Don't over bake.
Be careful how you use this recipe for peanut butter chocolate chip cookies. It has great power. You will find requests pouring in for you to make it. Who will you make these for?
If you do make these tag us with #whensmyvacation in your social posts and tell us how you like them!