Peanutty Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

There are chocolate chips in these peanut butter cookies. So I suppose I should call them Peanut Butter Chocolate Chip Cookies. There are SEO reasons to call them this too. However, these Peanut Butter Chocolate Chip Cookies also have whole roasted (and salted) peanuts in them. Giving them that sweet and salty allure. The crunchy peanuts work nicely with the soft and chewy nature of these cookies, so I feel like the peanuts deserve to be a bit prominent in the naming. I also considered calling them Peanut Peanut Butter Chocolate Chip Cookies– but that just looks like a typo.

So let’s skip the whole subject and talk about sweets instead. I resisted sweets for years on this blog. But the older I’ve gotten, the more mellow I’ve become. You might even say sweet and mellow. I’ve come to believe that it just wouldn’t be a proper food blog without a little sugar sprinkled on top (every now and again).

Cookies are a particularly appropriate way to indulge ourselves on a blog. That’s because the act of baking signifies nurturing. So I often gravitate towards something warm and familiar when bringing dessert to this blog. Peanut Butter Chocolate Chip Cookies are a nostalgic example of what I’m talking about. They’re a childhood favorite for many of us so there’s no need to aggressively reinvent these homey classics. Still, it’s fun to explore new ways to make these cookies unique to Sippity Sup.

Peanut Peanut Butter Chocolate Chip Cookies

That’s where the salty crunch of whole roasted peanuts comes in. Most recipes I’ve seen attain their peanutty perfection with lots of peanut butter. These versions are certainly delicious. It’s how my mom made them too. But I’ve cut back on the peanut butter and tried to keep the nutty allure in place by using whole peanuts. The end result is not too sweet and not overwhelmingly peanut buttery. Making them a bit more sophisticated than those familiar childhood favorites, but every bit as peanutty. GREG

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies 

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Peanut Butter Chocolate Chip Cookies


  • 3/4 cup all-purpose flour (scooped and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter (at room temperature)
  • ½ cup dark brown sugar (lightly packed)
  • ½ cup granulated sugar (scooped and leveled)
  • ½ cup creamy peanut butter (scooped and leveled)
  • 1 extra large egg (or 2 medium eggs)
  • ½ cup salted, dry-roasted peanuts
  • ½ cup chocolate chips


Place the oven racks in the center and top positions. Preheat oven to 350 degrees. Line 2 or 3 (depending on size) baking pans with parchment; set aside.

In a medium mixing bowl whisk together flour, baking soda, and salt; set aside. Put the butter and both sugars into the bowl of a stand mixer set with the paddle attachment (you may also use a handheld mixer). Beat on medium-high speed until light and fluffy, about 3 minutes. Scrape the sides of the bowl and add the peanut butter; beat to incorporate. Scrape the sides of the bowl and add the egg; beat to incorporate.

Remove the bowl from the mixer and add the dry ingredients in two additions. Use a rubber spatula to mix the ingredients until just combined. Do not overmix. Fold in the peanuts and chocolate chips until evenly distributed.

Place leveled scoopfuls from a 2‑inch ice cream scoop onto the prepared pans, about 2‑inches apart. Bake for 12 to 14 minutes, rotating the pans between racks halfway through baking, until the edges are set but the center is still fairly soft. Cool the cookies on the pans for about 7 minutes, then transfer the cookies to a wire rack to cool completely.