Peanut Butter Chocolate Chip Cookies

Today was a Summer Friday (aka I got off work at 3ish) and I had an afternoon of errands planned (mainly returning half of the stuff I bought on impulse in New York. Buying 10 things that are all $100 really adds up…). Anyways, when I got off work, my car just drove home. Suddenly I was in the kitchen eating my Veggie Grill wrap and reading a magazine and my afternoon plans had flown out the window. So instead I made these Peanut Butter Chocolate Chip Cookies that I had seen on The Curvy Carrot a few weeks ago.

They were extremely easy to make (9 easy steps) and they don’t include butter (just peanut butter), so if you don’t have any butter in your fridge you are in luck. These are good cookies to make on a whim since the 7 ingredients in them are normal household items (peanut butter, chocolate chips, sugar, etc.). I always get frustrated when I am preparing to make a recipe and it calls for something outrageous (flax powder?!). So these are easy go-to cookies.

Straight Out of the Oven

Peanut Butter Chocolate Chip Cookies

Adapted from this Curvy Carrot recipe

Servings: 24 cookies


  • 1 cup peanut butter  (*I used 3/4 cup creamy and 1/4 cup crunchy)
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1 cup chocolate chips (*I used 3/4 cup miniature chocolate chips and 1/4 cup regular chocolate chips)


  1. Preheat the oven to 325 degrees.
  2. In the bowl of your standing mixer fitted with the paddle attachment, combine the peanut butter, granulated sugar, brown sugar, and baking soda until well mixed.
  3. Add the eggs, one at a time.
  4. Add in the flour, mixing until well combined.
  5. Stir in the chocolate chips (*I did this by hand with a spatula).
  6. Using a cookie dough scoop or your hands, form the dough into 1 and 1/4-inch balls, slightly flattening each one, and place onto an ungreased cookie sheet.
  7. Bake the cookies for about 15 minutes or until the cookies are slightly puffy and light brown around the edges. (*You really need to watch this step, the recipe originally called for 10 minutes, but my cookies weren’t anywhere near done, mine took about 15-17 minutes).
  8. Let cool on a wire rack.
  9. Garnish with additional chocolate chips, if desired.

I am bringing some of these cookies out to dinner tonight for my girlfriends (yes Jess, Steph and Ashlee get excited). And I am going to put half in the freezer for a back-up stash.



Filed under Baking, Recipe

3 responses to “Peanut Butter Chocolate Chip Cookies

  1. tina

    oh my goodness, these look BEAUTIFUL (and delicious!)

  2. Jess

    OMG before I read the end, I already had my comment planned…”Please bring some of these to dinner tonight.” LOL yay can’t wait!!!

  3. Lorraine

    Looiks so ono!!! Make some for Grandma.

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