Peanut Butter Chocolate Cookies

I didn’t forget about this recipe yesterday. We were outside having fun in this sunny weather. This morning it was raining so I am playing catch up on all the work I left behind the last few days.

I’ve had this cookie recipe for several years. There was a bakery where I used to live that posted their cookie recipes online, so I took all the yummy ones and saved them. This has to be my favorite peanut butter cookie, only because it isn’t overloaded with peanut flavor.

There are a few things I’ve learnt over the years to have success when making cookies. I love a cookie that has a crisp edge but fluffy and soft in the center. These tips will help you reach that type of cookie.

When you are making cookies, the best method is always by hand. Using a kitchen aid mixer will over beat your butter and sugar and create a flat cookie. My method is to cream the butters and sugars with a handheld mixer, then when you add your wet ingredients, I always mix with a wooden spoon. Lastly when you add your flours and chips, you also use the wooden spoon. This is the best method for tall, puffy cookies.

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Another secret that I do is, I NEVER use salt, EVER. Using salt will cause your cookies to stick, and even over cook. And that goes for salted butter. I NEVER use salted butter with ANY desserts. Salt enhances flavor, yes, but not enough for people to notice you don’t use it. For me I avoid salt always.

I always use cookie scoops for a number of reasons. Using a scoop will make all your cookies the same size, which creates even baking, so they all turn out the same size. I never put more than 5 cookies on my sheet tray either. The more you put on your tray, the less room they have to grow, and it will also bring the oven temperature down. My standard size cookie scoop I use is the 2-1/2 inch. The cookies, when finished are about 5-6 inches big. A perfect size for eating just 1.

For me, I only use 1 cookie sheet in the oven at a time. You can use two, but for even baking you would need to rotate from top to bottom, and front to back halfway through. That’s just extra work, so I tend to just use 1 sheet at a time.

When you remove the cookies from the oven, they should cool on the sheet pan for about 2- 5 minutes. So, they come up to their hardness, then finish cooling on a cooling rack. Removing cookies from the sheet pan too soon, will result in a broken cookie.

Cookies are best stored in airtight container and after baking. They can be frozen before frosting, for up to 2 months.