These puffy peanut butter chocolate chip cookies are kissed with brown butter and melty chocolate chips. Love them so!
They’re taller than your average PB or CC cookie and boast crispy edges with a deliciously chewy center.
I’m not above bribing you with cookies.
It’s far too easy.
Eat your veggies and I’ll continue to bake for you. Easy enough, right? Haha so put on your big kid pants and eat. those. vegetables.
I’ll even help!
Simply walk through the produce section of your local grocery store or farmer’s market, take off running towards the nearest colorful display, and try whatever vegetables strike your fancy.
I’ve teased you incessantly with these cookie on social media so it’s about time I make good on my promise!
They’re good. REALLY GOOD! My military wife bestie and workout partner-in-crime Shauna saw them on Instagram, hopped in her car, and drove car across town to my house to try them.
Yes this totally happened and I LOVE her for it!
Also – biggest thanks ever to Katie C for all her help! This recipe used to be on the blog back in 2012 and got lost during a blog transfer. Now it’s back and with fancy new photos too!
Puffy Peanut Butter Chocolate Chip Cookies
Did I mention these are made with brown butter?
Ohmygooooooosh whatever you do, do not skip this step. Browning the butter takes way less time than waiting for it to soften on the counter and adds the most lovely, fragrant, caramel-esque notes to the cookies.
The chocolate peanut butter combo is the best of both worlds!
These cookies have the creaminess and salty-sweet peanut butter undertones you’d expect from a classic PB cookie but with the addition of rich, melty chocolate chips and aromatic browned butter… SO GOOD!
I yank mine from the oven when they’re still a bits soft in the middle so, upon cooling, I get to enjoy crispy edges with a chewy center.
Puffy Peanut Butter Chocolate Chip Cookies
These bakery-inspired puffy peanut butter chocolate chip cookies are kissed with brown butter and melty chocolate chips. Love them so!
- 1/2 cup unsalted butter (1 stick)
- 1 cup unbleached all purpose flour (120 grams)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup peanut butter (128 grams)
- 1/4 cup granulated sugar (50 grams)
- 1/4 cup light brown sugar (50 grams)
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 cup mini chocolate chips (Ghirardelli is my fav)
First let's amp up the flavor of the butter by browning it! It gives off this caramel-esque brown sugar aroma and flavor to the cookies that can't be beat! To brown the butter, heat a small stainless steel pot to medium heat. Slice butter into 6-8 portions and add to the pot. *Keep an eye on the pot* Soon the butter will begin to melt and bubble and you'll begin watching for tiny little brown flecks on the bottom of the pot. Once the butter begins to brown, grab a metal whisk and start whisking frequently. You'll smell a brown sugar and a slight nuttines to the butter. Whisking those little brown bits wil give the butter a golden-brown hue and amazing smell! Remove from heat once the butter starts to darken and allow to cool while you measure out your remaining ingredients.
Combine flour, baking powder, and salt in a medium bowl and mix. Set aside.
Once butter has cooled to room temerature, add peanut butter, both sugars, egg, and vanilla extract. Whisk to incorporate.
Once blended slowly add in your flour mixture. Gently fold/stir with a fork or silicone bowl scraper.
Gently fold in chocoalte chips and place bowl in the fridge for 30 minutes to chill/set.
Preheat oven to 375°F.
Once dough has chilled for 30 minutes, roll into 14 balls (approx. 1 inch in diameter) and place on an ungreased nonstick cookie sheet.
Bake for 10-13 minutes or until the outsides start to turn golden. I like mine golden on the edges and chewy in the center. After about a minute, remove from baking sheet with a spatula and transfer to a wire cooling rack to cool. These cookies are best once cooled completley.
Saving some for later? Store leftover cookies in an airtight container.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
If you get a chance to try these puffy peanut butter chocolate chips cookies, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
crazy for cookies?
- Homemade Cookie Cake – READER FAVORITE!
- Red Velvet Cake Cookies
- NEW! Chocolate Brownie Crinkle Cookies
- Peanut Butter Macadamia Nut White Chocolate Cookies
Let’s play a game —
Tell me you what veggie you enjoyed to the fullest today… as well as your favorite sweet treat!