Soft Double Peanut Butter Chip Cookie Recipe
Make this soft double peanut butter chip cookie recipe for the peanut butter lover in your life. Off the charts peanut butter flavor, and irresistibly soft!
I’m so excited to FINALLY be sharing this soft double peanut butter chip cookie recipe with you! With all the travel I’ve been doing lately, I had to make them weeks ago and sit tight. I loved them so much and I’ve been dying to share ever since! The moment has finally arrived, hooray!
If you’re a regular reader, you’ve probably noticed I’ve been on a real cookie kick lately. But I have to say, this recipe is my hands-down favorite to date!
And if you are a peanut butter lover like me, then I think you will really love it too. You know I have another peanut butter cookie recipe on this site (find it here) and it’s definitely a great one, but for these I really wanted to nail that soft-batch, melt-in-your mouth texture. Plus peanut butter chips! I’m talking major peanut butter goodness going on!
I loved these a little too much, to be honest. That sweet/salty peanut thing, plus the comforting softness… oh my. The recipe makes a big batch and they were just so tempting to have around. Once I started it was hard to stop, and I finally just had to give them away just to get them out of the house!
Peanut butter really is a weakness for me. I love making peanut butter desserts and cookies are always a favorite too. So these really are the best of both worlds.
Proof of my undying peanut butter affection:
- Substitute milk chocolate chips for the peanut butter chips- this way they’ll taste a lot like a Reese’s cup!
- Use crunchy peanut butter, or throw in a handful of chopped peanuts for a bit more texture.
- Add some raisins or dried cranberries, for a PB&J vibe.
- Sandwich them around a dollop of marshmallow fluff for an indulgent take on the fluffernutter!
I hope you’ll give this soft double peanut butter chip cookie recipe a try, and let me know if you love them as much as I did! And if you want to learn more about all the secrets of soft cookie baking, be sure to check out this post for an in-depth rundown of all my best tips and tricks!
- Make sure the butter is softened. It should be room temperature, not cold.
- Really whip the butter and sugar together until very pale and fluffy. It should look almost white. This takes between 3 and 5 minutes.
- Don’t overwork the dough. Just mix in the dry ingredients until combined, and then turn the mixer off. Overmixing will develop glutens that may prevent the cookies from spreading properly.
- Scoop the balls of dough to 1 1/2 tablespoons. If they are larger than that, they may spread too much. If they are smaller, they may not spread at all.
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Soft Double Peanut Butter Chip Cookies
- 14 tablespoons unsalted butter, , softened
- 3/4 cup light brown sugar,, lightly packed
- 1/4 cup granulated sugar
- 1/2 cup peanut butter
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 12 ounces peanut butter chips
- Place the butter, brown sugar and granulated sugar in a large mixing bowl and beat on medium-high speed until very pale and fluffy (3 to 5 minutes).
- Stir in the peanut butter until incorporated.
- Add the egg, egg yolk, and vanilla, beating until completely incorporated.
- Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cornstarch, baking soda, and salt, stirring on medium-low speed just until all the ingredients are combined (do not over-mix).
- Stir in the peanut butter chips.
- Use a 1 1/2-tablespoon cookie scoop to drop balls of cookie dough onto the prepared sheets, allowing about two inches in between (for spreading).
- Use the palm of your hand to press the balls slightly flat.
- Bake (one sheet at a time) on the center rack of the oven for 7 to 10 minutes, or until set around the edges and just barely beginning to turn golden.
- Cool completely on the baking sheet, then transfer to an air-tight container for storage.