Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies

The other day, I had a hankering for chocolate chip cookies, but I wanted something a little different. Looking in my pantry, I spied a jar of Jiff Creamy Peanut Butter. Yes, I am a choosy mother, and I do choose Jiff. Believe it or not, with as much baking as I have done, I’ve never made peanut butter cookies, so I had to go to Big Oven and find a recipe. I found one that looked like what I wanted to make, got Spane, and got started.

Now that we have a Nook HD tablet, I take it into the kitchen with me so I can look at my recipe without having to lug the computer in there. All I do is put the Nook in a clear plastic bag, and set it up against the wall. I think this is much better than paying over $300.00 for a dedicated kitchen tablet, my Nook was under $200.00. I can swipe the Nook through the plastic, and when I was making Christmas dinner, and trying to inject a turkey, then liquid exploded and got all over Spane and the Nook. Neither Spane nor the Nook was injured in any way.

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Chocolate Chip Peanut Butter Cookies

These cookies are plump and wonderfully flavorful.

Tips from the Chef

Warning!
Of course, if you are allergic to peanuts, you will not want to make these. If you give them away as gifts, make sure you label them so anyone allergic to nuts will not have a problem.

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings (slide to adjust): 2 dozen

Chef Adrienne Boswell

Course: Dessert, Snack

Cuisine: American

Calories per serving:

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Ingredients

1/2x1x2x3x

• ¾ cup unsalted butter
• 1 cup Brown Sugar; Packed
• 1 cup Pure Cane Sugar
• 1 cup Peanut butter
• 2 Eggs
• 2 teaspoons Pure Vanilla
• 1 teaspoon Pure Almond Extract
• 2 ½ cups *Flour
• 1 teaspoon Baking soda; uncooked
• 1 12- oz package Chocolate chips

If you purchase ingredients through affiliate links noted *, I get a small commission for The Good Plate's pantry. These and other links are there for your convenience.

Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.

Instructions

• Line 2 cookie sheets with parchment paper. If you have 4 cookie sheets, line all of them.
• Heat oven to 350F.
• Beat butter, sugars, and peanut butter in large bowl on medium speed until light and fluffy.
• Blend in eggs, vanilla and almond extract.
• Mix in flour and baking soda.
• Stir in chips. Drop by rounded tablespoons onto parchment paper lined cookie sheets.
• Bake 10 to 12 minutes, or until lightly browned.
• Cool 2 minutes.
• Remove from cookie sheets onto wire racks.

I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.

Got Questions? Let me know!Mention @arbpen or tag #arbpen!

Made with experience you can trust.

Every recipe on The Good Plate is tested in a real kitchen using tools I actually cook with—cast iron, air fryer, sous vide, Instant Pot, and more. I’ve trained with a Hilton executive chef and earned my California Food Handler’s License to ensure safe practices in every recipe. I have won charity cooking contests, catered events, and written cookbooks on turkey and (soon!) burgers. I only recommend tools I’ve tested myself.

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