My Favorite Puffy, Chewy Peanut Butter Chocolate Chip Cookies

You know what’s crazy?

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This week has been. Absolutely. Nuts. <3 Kind of in an awesome way though.

Oh, and these cookies are pretty cuh-raay-zee as well, so let me start with these because I know that’s what really you came here for  (and okay, can I just say that I honestly love the photos you’re about to see: these are such puffy, tall, photogenic cookiesTry and tell me you’re not drooling/pinning/sharing right now as you ogle!).

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My very best friends are also my very best taste-testers. I am particularly lucky in this respect because I happen to have quite a few very best friends–you know, the ones who, when you ask them if they want to try a cookie for your blog, immediately raise their hands and shout with all the bravado of a District 2 citizen, “I VOLUNTEER AS TRIBUTE!” I’ve gotten at least seven texts this week from friends who, after seeing this post, wanted to know if I had any cookies left on my counter to share, and I can’t blame them…

And thank goodness I can share the pithy grad student wages wealth with so many awesome friends–otherwise, as they never fail to point out after I’ve fed them five variations of my latest peanut butter cookie recipe, expanding jean sizes would definitely be a big problem. Er, bigger than it already is, anyway. (Sorry, guys!)

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So when a few of my friends so graciously ‘volunteered’ to be my taste subjects a few weeks back, of course I had to take full advantage of the opportunity! They call peanut butter their ‘easy win’ dessert ingredient, so I started experimenting with all things peanut buttery and, after many tasty but textually wrong or kind of blah batches, I finally emerged with the victor: these, their and my favorite peanut butter (chocolate chip) cookie recipe. It’s puffy, tall, soft, chewy, not a bit cakey, and–well, everything you see in these photographs, really. 

Aren’t they gorgeous? They’re chock full of peanut butter flavor; I threw in a huge handful of chocolate chips for that great PB-CC pairing, and then….and then….

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Yeah. I did. You obviously don’t have to go the PB&J route if you don’t have these bars on hand or just don’t like PB&J we won’t talk about that, but it’s kind of an awesome surprise addition to your PB cookie recipe if you do.

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Since my first time making these, flocks of friends have come back to ‘volunteer’ themselves for the rigor of taste-testing in the Wallflour Kitchen. Plus, they’re so easy to whip together (you won’t need even a speck of cornstarch in these, although cornstarch really works wonders in My Favorite Thick & Chewy Chocolate Chip Cookie recipe) and are possibly the prettiest cookies I’ve ever had the pleasure of giving away…although at some point I’m really going to need to start putting out a donation tin, because the term grad school is really a euphemism for state-funded and endorsed poverty.

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Speaking of grad school–ah, grad school. If you’ve been following my blog for any amount of time, you’ll know that I just passed a major milestone on Friday and am, one week later, still in full recovery mode. Well, on Tuesday morning at, oh, say, 3:30 AM, I checked my school email (thinking naively that I wouldn’t really need to check it until at least March–ha!) and found an unread message squatting in my inbox with the subject heading: “MEETING SCHEDULED FOR 2/18 WITH ALA S.”

Um. What?

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I won’t bore you with the details of all that happened at that surprise meeting 12 hours later, but basically a) it was a pretty good morale booster–we discussed my exam, next steps for my prospectus, and my promising professional future, and b) I came out of it with a pile of books. Like, enough to last me a month. And I currently have them sitting next to me. Because if my professors used hashtags, they would say that #RelaxationisfortheDeluded, and I sadly wiped away a tear as my 72-hour, short-lived Vacation Time drifted into a distant memory.

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Well, not that distant. I’m clutching pretty hard onto that Vacation Time right now, blogging and whatnot. I have most definitely spent the week eating sweets and ice cream like, well, like the soulfully-undernourished English grad student I am. Ha!

Yesterday, my friend and I paid a dutiful visit to Disneyland, complete with crazy Space Mountain photos and a World of Color showing to top off the night. I’ve also spent the week eating (which is a good thing), cooking dinner for friends, hosting Disney movie nights, eating more (still a good thing), and, of course, baking & blogging. I’ve climbed into at least 5 cars filled with my friends this past week where I was deafened by a roar of congratulations that nearly toppled me out the door. And oh, the fun of enjoying fun again–at one point, the really sweet guys next door even came over at midnight and invited us over for warm homemade banana bread, and we ended up chilling for two hours finally getting acquainted! It’s like a scene out of a Friends episode. I can’t even explain how amazing it feels to be able to ‘do crazy’ without feeling insanely guilty about not burying your nose in a book for enough hours in a day.

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So of course, this week, to thank all of my gorgeous, wonderful very best friends for their support, undying enthusiasm, and taste-testing boldness, I made plenty more batches of my official new favorite soft-baked peanut butter cookie recipe. You’ll want to Pin/Share/print the recipe right this minute, because it’s the best of the very best. Just like my lucky taste-testing pals. <3

And now, if you’ll just excuse me for a moment…

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Make sure you print this recipe!

Ala

My Favorite Puffy, Chewy Peanut Butter Chocolate Chip Cookies

Adapted from Averie Cooks

You’ll never need another peanut butter cookie recipe after you’ve met–and inhaled–this one! Puffy, soft, and perfectly chewy without a hint of cakiness about them, these mounds of peanut butter goodness are my personal favorite. But don’t take my word for it: my friends have been raving about this recipe as the be-all PB cookie, and I can hardly make them fast enough!

Ingredients:

  • 1 egg, room temperature
  • 1 cup dark brown sugar, packed
  • 3/4 cup heaping cup peanut butter
  • 1/2 cup butter or margarine, softened to the point of melting
  • 1 tablespoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Directions:

  1. In a large bowl, cream the heck out of your egg, brown sugar, peanut butter, butter, and vanilla. The mixture should turn so fluffy you’ll want to die. When this has happened (about five minutes of vigorous beating), scream “It’s so FLUFFY!” and move on to the next step.
  2. Add flour, baking soda, and salt–mix in until just incorporated.
  3. Fold in your chocolate chips like you would fold a baby’s laundry–gently, quietly, and gracefully.
  4. Cover your mixing bowl with cling-wrap and stick it in the fridge for at least two hours prior to baking. Tip: If you are like me and don’t wait for anything longer than it takes to watch an episode of Chopped, you can also stick the bowl in the freezer for 45 minutes prior to baking, watch Chopped, and come back.
  5. After your dough is chillier than a December penguin, preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
  6. Remove your dough from the fridge and use an ice cream scoop to create 2.5-inch mounds of gorgeous dough. You will want to mound these higher rather than wide in order to create that tall, droolworthy puffiness you desire. Place dough mounds 2 inches apart on prepared cookie sheet.
  7. Bake cookies in oven for 8-10 minutes, until edges and top of cookies are set but the centers appear slightly underbaked. Remove sheet from oven–allow cookies to cool for an additional 10 minutes on stovetop to create that awesome soft chewiness you’re looking for.
  8. Eat. Eat. Share. Eat some more.
© Wallflour Girl. All images and content are copyright protected. Please do not use without prior permission. If you would like to republish this recipe, please link back to this post.

49 Comments

Filed under Baked Goods and Desserts, Cookies

49 Responses to My Favorite Puffy, Chewy Peanut Butter Chocolate Chip Cookies

  1. oh WOW! These are making me drool :)

  2. kitchenriffs

    That is a mighty handsome looking cookie! Good job. And good to hear you have something to read again. ;D

  3. Tifa

    These look SOOOO good. I am definitely trying this recipe. Possibly tomorrow. You just can’t go wrong with peanut butter. ^_^

    • Oooh, dooo Tifa–let me know how you like them!! :) and I just picked up two extra jars of peanut butter too….

      • Tifa

        I finally got around to making these and they turned out so good! They’re like little bites of bliss.They were really simple to make vegan too (always a plus) and stored really well (for the few days they lasted). ^_^
        They came out very moist, even using Splenda Brown Sugar Blend (which usually sucks the moisture out of everything), that I think I could finally pull off a no-sugar-added peanut butter cookie that my diabetic dad will enjoy. Thanks again for sharing!

      • I’m so glad you got to make them–I’ve never had them around for more than a day, so it’s good to know they last ;) Thanks for sharing your adjustments, I’d definitely use them for my own diabetic friends. Cheers, Tifa!

  4. Hi Ala, Can’t wait to try these. Hitting up Trader Joe’s this afternoon.

  5. I saw these on FG and thought to myself, boy, those look like some of the cookies I make…and then I saw linked to my cookies! Thanks & glad these are your faves!

    • Haha, talk about serendipity, Averie! I made a few really minor tweaks to your original (I thought practically melting the butter, minimizing baking soda, and upping the pb would really amp up the chewy factor) but I am SO in love with your recipe. At least we know it’s consistent!

  6. Lol! These cookies look to die for! Just made pb cookies last night but these will be the next on my list! And who doesn’t like PB&J? Seriously.

  7. For me the combination of chocolate and peanut butter is like orgasm in my mouth. I am sorry! The only way I can describe it. Thank you for this recipe.
    Please check my blog full of heels and buns :) http://www.heelsandbuns.com
    x
    K

  8. Your cookies look and sound absolutely scrumptious! {Hooray for the Disney goodness too!!} Thanks for sharing! Pinned ;)

    • Thanks for the pin, Brenda! I just moseyed over and saw your latest Disney escapade as well–you lucky bug, you ;) It sounds like you had *such* a fun time, I’ll definitely need to follow your Disney posts!

  9. Hi Wallflour Girl *high 5 for the great blog name!*

    I just got a message from someone telling me that my recipe was being used elsewhere (for evil), but it wasn’t mine – it was yours: https://www.facebook.com/photo.php?fbid=10203385093899141&set=pb.1565508303.-2207520000.1393507828.&type=3&theater

    Thought I would pass on the message! And sorry about the comment, I couldn’t find another way to contact you. The cookies sound absolutely divine :-)

    -Aimee

    • Okay, first off–it’s so great to meet you, Aimee! Even under these totally inauspicious circumstances. I swear I’ve come across your blog at some point while I was creating this blog, so this is quite swell.

      HUGE thanks for pointing this out for me. Catching plagiarists bums me out every time, whether it’s with my students or online, but I’m glad you took the time to contact me. I understand that not everyone would do the same, so thank you!

      I’m heading over to your blog right now, which looks gorgeous. Consider yourself up one follower :) a kind deed shouldn’t go unrewarded, and it’d be a pleasure to read content from a fellow (humanitarian!) blogger. Cheers, Aimee!

  10. kind of late, but CONGRATULATIONS on passing your exams and your huge milestone, AHH!!! It must have been such a relief and such a high. I love your blog, I knew I would like it the second I saw your blog name haha so clever! These cookies look fantastic and I may or may not be drooling looking at your pictures. Yummah! I really want to try that PB&J chocolate also, we don’t have a Trader Joes here in Canada (not that I know of anyways) so I’m super jealous. The next time I’m down in the states I’ll have to keep an eye out for that flavour. Also I totally volunteer as tribute if you ever decide to expand your test-tasting group internationally!!!

    • Aww, thanks a bushel and a bundle! I don’t know about test-tasting internationally just yet (they need to pay me more for this job), but I’ve been toying with the idea of cookie & treat exchanges for forever <3 I would totally send along one of those PB&J bars! Thanks for stopping by, hope you continue to enjoy reading and I'm looking forward to reading more of your running/blogging/moving (<–btw congrats!!) adventures!

  11. omg, that is the cutest ice cream scooper ever! where did you find it?! (lovely pictures by the way!)

    • Haha thanks, Michele! It’s actually from Disneyland ;) my mom for whom I make tiramisu surprised me with it after she saw me eyeing it at the Main Street Store. Thanks for dropping by and saying hello!

  12. joanne

    These look amazing and I am currently baking them however after I put them in the fridge I had to almost roll them into balls bc they were crumbly. When baked they stayed in the ball shape. I flattened them while they reservation hot but they look nothing like your pic. I am feeling so sad. In your pictures it looks like you are scooping that thick yet fluffy mixture onto your cookie sheet. What do u suppose I did wrong? I bake a lot so I feel like a mini failure! I am quite sure I will still eat way too many of them!

    • First off, I’m sorry to hear these cookies did not turn out for you, Joanne! I have never personally had problems with crumbly dough, but there are one or two things I can think of. Did you use natural or homemade peanut better? The added oils from natural pb can turn baked goods more crumbly than if you use storebought brands like original Jif or Skippy. Old, stiff, or dry pb could also makevthem crumbly. Another possibility could be extra flour–is there any chance you added more flour than the recipe called for? (I’m almost sure this isn’t the issue, but I have absentmindedly made this mistake too many times to count now!) Overmixing could create denser cookies, but perhaps not the stiff texture you mentioned. I hope you figure out what went amiss and let me know if you do! These cookies really are delicious and I would love for you to try them at their best. Best of luck!

      • Joanne

        Although they didn’t turn out picture perfect, they were still quite yumm! I am sure I will make them again and pay close attention to the recipe, just in case. Thanks for the reply! :)

    • Katie

      Same thing happened to me!

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  14. ~joanne

    is there a way to print the recipe only?

    • Hi Joanne! I currently do not have a print function but plan to add one shortly once I manage my own domain. Until then, copy and paste is the way to go. Hope you like them!

  15. What if I only have light brown sugar,don’t want to go to the store, but am dying to make these cookies????? Will it work? :)

  16. Kim Kelly-Reed

    I’m REALLY disappointed with how my cookies came out. I had the same issues as some of the others. As SOON as I added my 1 3/4 cups flour…the dough literally disintegrated and was dry. I used all fresh ingredients. ..I used a brand new jar of JIF. There is simply not enough “Wet” ingredients to hold the dough together. The cookies are thick..not really chewy…and are definitely “cakey”. Truly bummed.

    • Kim, believe me, I totally sympathize with your disappointment and the fact that these cookies did not turn out for you either. As there have been so many reviewers who have had issues with these cookies, I will be remaking them shortly and checking back with an update. This is a trusted recipe I got from Averie Cooks and I can’t imagine what else might have gone awry but stay tuned! Thank you for your feedback.

  17. Lori

    Can you explain a little more about the butter? How do you get it to “almost” melting? If I don’t get it right, would just melting it on purpose cause a problem with the cookies?

    • I haven’t melted butter for this recipe specifically, but I don’t see why not! Since the dough is refrigerated in advance, you shouldn’t have any problems with spreading (but I’d love to hear back after you get the chance to try it, to confirm this). To get your butter ‘almost-melted,’ simply microwave your butter at 5 to 10-second increments, until you see the edges begin to melt but before the entire stick has melted into a pool. This ‘almost-melted’ butter adds chewiness to the cookie without compromising puffiness. Hope this clears this up–thank you for stopping by, Lori!

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  19. Sam

    So excited to make these for easter! About how many cookies does this recipe make?

    • Hi Sam! It depends on how large you want your cookies–I used a standard ice cream scoop and probably came up with about 24. Thanks for stopping by, hope they turn out well for Easter!

  20. These look divine!! Next on my cookie ‘to do’ list!!

  21. Was searching zee interwebs for a peanut butter chocolate cookie recipe, because I have a “cookie off” with a coworker tomorrow. Just made the dough, it’s in the fridge! I didn’t have any chocolate chips so I chopped up easter bunny chunks. How can I possibly wait 2 hours? If they turn out anything like the pictures I think I have a winner! :)

    • Kelly, I am so excited for you! I hope the ‘cookie off’ goes remarkably well (I have faith, but that won’t keep me from rooting wholeheartedly for you!). That is also SUCH a fun idea–whose was it? If only I was at your office now so I could join in the festivities–I’d love to hear how it went for you!

  22. Cindy Shannin

    I had the same crumbly dough as some of the others. The dough is currently in the fridge but from the discussions above I will likely have to settle for bars or some variation. Too bad. I was looking forward to a good puffy cookie recipe.

    • Hi Cindy–first off I’m glad you decided to give this recipe a go! I do hope they turn out well for you amd that you give them a go anyway. As I’m sure you’ve read, I have had great success multiple times with this recipe and you may just want to push on through despite the crumbly dough; a fair number of readers and friends have done well with it, too. I’d love to hear if you have any thoughts about the process.

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