Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Chewy Peanut Butter Chocolate Chip Cookies

PB Choc Chip Cookies

More cookies!!  Though peanut butter cookies have never been my favorite, I really love these.  It might have something to do with the fact that they are not dry, like many other peanut butter cookies.  If you get the timing right, these will come out of the oven gooey and cool to a nice chewy texture.  If over-baked, they do have a tendency to be a bit dry the next day, so do try to avoid that sad scenario.

I should note that I use Jif peanut butter and have tried both the creamy and crunchy varieties, both with great results.  If you use another peanut butter, particularly one that does not use any hydrogenated fats, I’m not sure how the texture will be affected.  I’m guessing they’ll be drier, especially after the first day.  If you give it a whirl, let me know how it goes!

Also, for those concerned about the use of trans fats in baking, there are two places to look for this information.  If you take a gander at the Nutrition Facts label, first look at the fat content and zero in on the trans fat info.  If it says ‘0 grams,’ you’re off to a good start.  But, because a food manufacturer may list a food as having ‘0 grams’ if it contains less than .5 grams per serving, you’ll want to dig a little deeper to see if the food contains any at all.  So next check out the ingredients.  If you see any kind of ‘partially hydrogenated’ oils listed–guess what!!–you’ve got trans fats.  But what if it contains ‘fully hydrogenated’ oils?  Believe it or not, these are not trans fats and do not, therefore, carry the same health risks.  In fact, a fully hydrogenated fat *cannot* be a trans fat because it is chemically impossible.  The trans refers to the shape of a chemical bond and fully hydrogenated fats cannot hold this shape.  In fact, you could say that fully hydrogenated oils are really saturated fats because any oil that has been fully saturated with hydrogen is indeed a saturated fat.

So getting back to peanut butters, do a little label reading.  Where some peanut butters may only contain nuts and oil, others sport a longer list.  Jif, for example, contains roasted peanuts, sugar, molasses, fully hydrogenated vegetable oils, mono- and diglycerides, and salt.  What’s in yours?

Oh!  One last tip.  Do you have one (or several) of these?  We sold these little guys back when I worked at Mrs. Cooks and they are nice to have on hand.  When pre-soaked, they keep brown sugar and cookies from drying out.  So much better than using a slice of bread!  When pre-baked, they keep spices, rice, and salt dry.  Nice!

Chewy Peanut Butter Chocolate Chip Cookies
Makes 4 dozen


1/2 cup butter, softened
1/2 cup peanut butter
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

Preheat your oven to 375 degrees.

In the bowl of an electric mixer, beat the butter, peanut butter, and sugars together until fluffy.  Add the eggs in one at a time and continue to beat until mousse-like.  Turn to a low speed and gradually add the corn syrup, water, and vanilla.

Whisk together the flour, baking soda, and salt in a separate bowl and then gradually mix into your dough.  Fold in the chocolate chips.

Using a small scoop or two spoons, drop walnut-sized cookie dough balls onto ungreased cookie sheets.  (At this point, I typically bake a dozen or two right away and then shape and freeze the rest for later.)  Bake in your preheated oven for 8-10 minutes, being careful not to over cook.  The cookies should be lightly browned about the edges and have a dry appearance on top.  If you’re unsure, I’d err on the gooey side and pull them out after 8 or so minutes.  But that’s just me.  I also like to bake one sheet at a time as the cookies seem to bake more evenly this way.  In any case, when the cookies are done, remove the pans from the oven and leave the cookies on the sheets for a couple minutes before transferring to cooling racks.  Be sure you’ve got plenty of cold milk to go with and enjoy!

Nutrition information per cookie: 135 calories, 6 g total fat, 3 g saturated fat, 21 g carbohydrate, <1 g fiber, 2 g protein

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4 thoughts on “Chewy Peanut Butter Chocolate Chip Cookies

  1. Delicious cookie recipe! I am with you on Jif. I think for moist cookies it is a great choice. You have a very nice blog! Great recipes and quite a resume’ too. 🙂

  2. Thank you! Looking forward to perusing yours as well!

  3. These look delicious! I can’t wait to make them 🙂

  4. Need to try these. Need to find a special occasion first!

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