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Soft Chewy Peanut Butter Chip Cookies. A satisfyingly thick and chewy cookie, drizzled with melted chocolate.

Soft Chewy Peanut Butter Chip Cookies

Servings 20 large cookies (1/4 cup scoop) (approx.)


For the cookies:

  • 3 cups bread flour or all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons cornstarch
  • 1 teaspoon salt
  • 1 cup 2 sticks unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 cup light brown sugar
  • 2 teaspoons vanilla
  • 2 extra large eggs
  • 2 10 ounce bags Reese's peanut butter chips

For the chocolate drizzle:

  • 2 ounces dark chocolate chopped finely
  • 1/2 teaspoon shortening or butter


  1. Preheat oven to 325 degrees F.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cornstarch and salt. Set aside.
  3. In a mixing bowl, beat butter and sugars until light and fluffy, about 3 minutes.
  4. Add vanilla, then add eggs one at a time, fully incorporating one before adding the other.
  5. Gradually add flour mixture, using lowest speed on mixer or stirring in by hand.
  6. Stir in peanut butter chips.
  7. Scoop 1/4 cup mounds onto ungreased cookie sheet. I use an ice cream scoop for this.
  8. Bake for 15-20 minutes or until light golden brown on edges and you see bits of golden brown on the higher peaks of your cookie on top.
  9. Cool for 10 minutes on cookie sheet then remove to finish cooling on a rack. Or, you can allow cookies to completely cool on cookie sheets.
  10. If you want to drizzle chocolate on top of your cookies, melt the chopped chocolate and shortening in the microwave, stirring at 15-30 second intervals until melted. Be careful not to overheat or you will scorch the chocolate.
  11. You can either drizzle the melted chocolate from a spoon or fork, or place in a zipped plastic bag, cut of a small tip of one of the corners and squeeze the chocolate in stripes over the cookies.

Recipe Notes

* Baking at 325 degrees is important for large cookies since it allows the cookie to bake thoroughly in the middle before the outside gets overcooked. If you want to bake smaller cookies, use about 2 Tablespoons of dough and bake at 350 for about 12-15 minutes or until lightly golden.

Recipe adapted from Chewy Chocolate Chip Cookies

The Merchant Baker © 2015