Peanut Butter and Chocolate Chip Cookies

Browned Butter Peanut Butter Cookies

I’m not above bribing you with cookies.  It’s far too easy.  Eat your veggies, and I’ll continue to bake for you.  Snub them, and I’ll start crying, whining, and throwing Lindsay Lohan-esque temper tantrums all freaking over the place.  Once the entertainment factor wears off you’d be quite annoyed by the ordeal.  So put on your big kid pants and eat. your. veggies.

I’ll even help!  Simply walk through the produce section of your grocery store or farmers market, take off running into the nearest colorful display, and try whatever vegetables lies within it.  Or you can close your eyes, point your finger, and spin around until you land on something green.  Or you can simply try something new since the above suggestions are merely for my amusement. [and anyone fortunate enough to witness it!]
I’ve teased you incessantly with these, so today I’m here to make good on my promise.  They’re good.  REALLY good!  My workout partner-in-crime saw them on instagram, got in her car, and drove clear across town for them. Oh yes.  That really happened… and I love her for it!

Paul doesn’t.  But that’s because I gave her his cookies =)

PB&C Cookies
Peanut Butter and Chocolate Chip Cookies
[makes approx. 15 glorious peanut butter chocolate chip cookies]
adapted from and inspired by How Sweet It Is
Peanut Butter and Chocolate Chip Cookies
  • 1 cup of unbleached all-purpose flour
  • ½ cup Ghirardelli mini chocolate chips [I'll look the other way if you add more]
  • ½ cup all-natural peanut butter
  • ½ cup unsalted butter [no need to soften!]
  • ¼ cup of granulated sugar
  • ¼ cup of brown sugar, lightly packed
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  1. Instead of waiting impatiently for our butter to soften, we're making browned butter! I've been baking with it a lot this month and adore the smell [like brown sugar!] and caramel-esque taste that it gives to cookies. To brown your butter, heat a stainless pot/pan/skillet to medium heat. Next remove a ½ cup stick of unsalted butter from your fridge and slice. Slicing is optional, but will help the butter melt faster and more evenly. Add the butter to your heated pan and whisk frequently and repeatedly. A few minutes later, once the butter fully melts, it will start to froth and bubble at the top. Keep whisking until you smell a brown-sugary nuttiness and notice tiny brown flecks at the bottom of your pan. Whisking those little specks will give the butter a golden-brown hue and signal when it's time to remove the butter from heat. Set aside to cool. Once it's completely cooled to room temperature it'll be ready to bake with!
  2. Mix your flour, salt, and baking powder in a small bowl. In a larger bowl, whisk together your sugars, browned butter, egg, and vanilla extract. Once incorporated stir in the peanut butter to the brown butter mixture. Slowly add the flour into your wet mixture while your stir with a fork. Fold in your chocolate chips and pop the bowl in the refrigerator for 30 minutes or so to set the dough. Pre-heat your oven to 375F.
  3. This is where you have to actually behave, i.e not eat the entire bowl of cookie dough. Maybe you don't really want 15 cookies anyway.... Maybe you only want 5 cookies and a bowl of peanut butter cookie dough to stuff in your face. Far be it for me to judge =)
  4. Yank the chilled dough, roll into 1-inch balls, crack a few inappropriate jokes about said balls, and plop them on an un-greased non-stick baking sheet.
  5. Bake for 10-14 minutes depending on whether you like your cookies crispy or dough-y in the center! Mine go in for 13 minutes and are yanked when they turn golden.
PB&C Cookies

Allow to cool, then cookie it up!

so… how were they!?

The best of both worlds!  They had the creaminess and salty-sweet peanutbuttery undertones you’d expect from a pb cookie with the rich, chocolate-y sweetness of their chocolate chip counterpart.  Most cookies have double the butter and sugar of these bad boys, but I’m glad I skipped the excess!  Between the high-quality chocolate chips, the aromatic browned butter and the amazing flavor of the peanut butter, you won’t miss the extra fat and sugar.  Instead you’ll get real cookies, with real flavor, and less naughtiness.  And, as if you doubted it, they are so fluffy I might actually die.

But come on now!  Cookies are still supposed to be a little bit scandalous =) Enjoy!

Let’s play a game —

 Tell me what veggie you enjoyed to the fullest today, as well as your favorite treat.


  1. Shauna Bayes says

    Well you can reassure Paul that none of them went to waste. They were yumny and Joey was only able to get his hands on one bite of a cookie out of the 6 amazing cookies you gifted me. Thanks again! Now to go run 3 more miles. Lol

  2. says

    I housed a large serving of roasted cauliflower at lunch time. My favorite “treat” is cookie dough ice cream made with peanut butter ice cream

  3. jeri says

    We had a frost alert for the weekend, so the markets were teeming with produce picked in a big rush. I made my “cream” of broccoli soup (no actual cream, but you would never know), yellow split pea soup with lots of veggies, stuffed zucchini and red and yellow peppers, and I still have some beautiful cauliflower to deal with tomorrow. Most of it will be frozen as “tv dinners” for brown-bag lunches and lazy dinners. I also ate my last tomato sandwiches until next summer. Except for the bucket of mayo I put on the sandwiches, it was a pretty healthy weekend. So tomorrow, I’m trying your cookies; they look amazing.

  4. says

    -Finally- I didn’t know how much more cookie teasing I could take! I’ve kinda, sorta, maybe been slacking on the veggie front lately, but I -did- manage to fully enjoy some grilled corn on the cob tonight. That totally counts, right? 😀

  5. says

    i love classic cookies.

    I’m going to have to try these with peanut flour instead of regular flour (for GF) but I will break down and buy brown sugar instead of agave. :)

  6. says

    I love mushrooms and zucchinis like no other, BUT
    carrots top my list of most fav veggies of all time.
    No joke my hands have an orange hue (several people have point this out), so I’m taking a break from carrots HAHAH

    Those cookies look A-M-A-Z-I-N-G!!!!!!

  7. says

    I always think of you when I eat veggies! In fact, I always feeling like you are sitting on my shoulder or something coaxing me into choosing something healthy instead of stuffing my face full of all of the healthy-ish pumpkin baked goods I’ve been making! Is that weird…or stalkerish? *shrugs shoulders*

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