With this Peanut Butter Chocolate Cookies is peanut butter indulgence guaranteed. Thick and chewy cookies with crispy edges. Loaded with peanut butter and chocolate. Just 10 minutes of active prep time.
Preheat oven to 350°F (175°C). (Please use an oven thermometer for accurate heat. Watch side-by-side comparison what happens to your cookies if baked with too cold temperature in the blog post above.) Line 2-3 baking sheets with parchment paper. Set aside.
In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, stir butter and sugars on medium speed just until combined about 1 minute.
Add eggs, vanilla, and peanut butter and stir just to combine about 1 minute.
Stir in flour**, baking powder, and salt just until combined about 1 minute. Fold in chocolate. Don't overmix at any step.
Scoop 24 balls of cookie dough and arrange 6-8 cookies on one baking sheet with about 2-3 inches space in-between. Lightly flatten the cookies with your fingers that the cookies are about 1-inch high. Bake one sheet after another for about 11-13 minutes. Remove from oven when they look puffy and dry on top and are very lightly browned on the edges.
Let cool for about 5 minutes until they get firm enough to move them. Then transfer the cookies to a cooling rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature up to 4 days.
This is one of my go-to peanut butter and chocolate recipes, but there are still a few substitutions you can make if you want. Consider trying out any of the following:
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
**If you measure the flour with cups please be aware that cups are not equal and never as accurate as oz or grams. Stop adding flour when the cookie dough is soft and very slightly sticky to touch.