Speedy chocolate chip and peanut butter cookies. Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. The cookies from this recipe blending peanut butter and chocolate chip cookie recipes are really chewy and addictive. I replaced the chocolate chips with peanut butter chips for the extra peanutty flavor. and they've already requested I make them again:-D Wonderful recipe! Speedy chocolate chip and peanut butter cookies

You can cook Speedy chocolate chip and peanut butter cookies using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Speedy chocolate chip and peanut butter cookies
  1. Prepare 110 g of butter.
  2. You need 150 g of granulated sugar (could use a mix of brown and granulated).
  3. It’s 1 tsp of vanilla extract.
  4. You need 1 of egg, beaten.
  5. You need 2 tablespoons of peanut butter (can leave out or replace with Nutella or another nut butter).
  6. You need 210 g of self raising flour.
  7. You need half of teaspoon bicarbonate of soda.
  8. It’s half of teaspoon salt.
  9. It’s 100 g of chocolate chips (we chopped up some 70% dark choc to reduce the sugar content).

These simple stir-together cookies are made in a flash and are great for any occasion. A buttery peanut butter cookie dough overloaded with melty chocolate chips - yum! These are the best Peanut Butter Chocolate Chip Cookies ever. Thick and chewy and loaded with chocolate, they're an easy one bowl recipe with no need to chill the dough.

Speedy chocolate chip and peanut butter cookies step by step

  1. Slightly melt the butter in a microwave (30 seconds on high). Stir into the sugar until completely mixed.

  2. Stir vanilla and egg into butter and sugar. Mix in the peanut butter..

  3. Combine the flour and bicarbonate of soda. Add half to the mix and mix well. Gradually add the other half until fully incorporated..

  4. Add the chocolate chips and stir until evenly mixed..

  5. Use a tablespoon to measure your dough. Gently roll the dough into balls and place them at least an inch apart on a greased and lined baking tray. Lightly press down with a fork to slightly flatten each cookie..

  6. Cook on 220˚c for 10 minutes max. The cookies will still be soft so don't be tempted to cook until crisp as they will be over-baked when they are cooled..

These cookies are based on my crunchy vegan peanut butter cookies recipe and if you happen to have some vegan butter, sugar, peanut butter, all purpose flour, vanilla, salt, baking soda, non dairy milk and vegan chocolate lying. Another day, another new cookie to celebrate COOKIE WEEK here on Modern Honey. This signature peanut butter chocolate cookie is for my He's been obsessed with peanut butter cookies since I have known him and so the pressure is on to create the best peanut butter chocolate chip cookie. Add peanut butter and both sugars and beat until combined well. Stir in flour and baking soda gradually until well combined.