Irresistible Peanut Butter Chip Cookies: Soft and chewy peanut butter cookies filled with Reese’s peanut butter chips.
Sunday Tradition
In our house, Sunday is a day that the kids and I get in the kitchen together. With busy schedules Monday through Saturday, Sunday is the one day we’re home together as a family and can carry on this weekly tradition. I love being in the kitchen with my kids, and I love even more seeing their excitement about being in the kitchen and creating something.
More often than not, we’re making cookies together. If your kids are eager to bake with you, I think cookies are the perfect place to start. The recipes are usually easy to follow and don’t require too much time or effort.
And now that Westin is older, I have found that it’s easier for me to step back and observe that try to control the process too much. In fact, Westin is now the one ordering Avery and me around! We’ve spent years baking together, and to see him know and understand the process is so fun for me!
The Best Peanut Butter Cookies
For yesterday’s weekly family baking day, we made my favorite peanut butter cookies. I’ve been making these cookies since I was a teenager, so they hold a special place in my heart. I’ve tweaked (and perfected – if I do say so myself) the recipe over the years and am so excited for you to try them.
These cookies are soft and chewy, and are filled with loads of the best peanut butter chips. Seriously! I recommend only using the Reese’s peanut butter chips. I don’t think any other brand even compares!
I like these cookies underdone just a bit and then cooled for about 10 minutes. They also store well in an airtight container. I’d recommend warming them again for about 10 seconds in the microwave after they’ve cooled completely.
Enjoy!
Irresistible Peanut Butter Chip Cookies
Ingredients
- 1/2 cup (113 g) unsalted butter cold and cut into cubes
- 3/4 cup (187.5 g) creamy peanut butter I use Skippy
- 1 1/4 cup (275 g) light brown sugar packed
- 3 tablespoons (45 g) milk
- 1 tablespoon (13 g) pure vanilla extract
- 1 large egg
- 1 3/4 cup plus 2 tablespoons cup (225 g) all-purpose flour
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (5.6 g) salt
- 1 bag 10 oz. Reese’s brand peanut butter chips
Instructions
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter, peanut butter, brown sugar, milk and vanilla. Beat on medium speed until well blended, about one minute.
- Add the egg and beat until just combined.
- Add the flour, baking soda and salt and mix on low speed until just combined.
- Stir in the peanut butter chips.
- Using a cookie scoop (mine is about 2 tablespoons), drop cookie dough on lined baking sheet about 2 inches apart. Do not flatten these cookies like most peanut butter cookies call for.
- Bake for 8 to 9 minutes, or until slightly golden brown on top. Do not over bake. In fact, I like these underdone just a little. Let the cookies cool for about 10 minutes before eating.
- Makes about 14 large cookies.
These are the most amazing peanut butter cookies. So very addicting and so glad I found you via Google!
I’m so glad!
Sooooooo good. I was looking for a quick PB chip recipe and this is the first one to pop up! They did not disappoint. I subbed out gluten free flour and cooked them to same amount of time. Perfect! I will never make a different PB cookie again!
These have become an all-time favorite in my house. I make them at least once a month. Always a crowd pleaser!
So excited to make these for my husbands birthday tomorrow! I only have salted butter so I assume just omitting the salt from the recipe would be ok or should i hust add less?
Yes omit the salt. You’ll have plenty in the butter.
These are my favorite cookies and your recipe is so delicious!!! Your instructions are so easy to follow and as a younger person in the kitchen it makes it very fun to learn and bake!
So happy to hear you love them!