Tag: chocolate and peanut butter cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

What’s your favorite cookie? Chocolate Chip? Oatmeal? Maybe peanut butter? How about we combine them all in some Peanut Butter Oatmeal Chocolate Chip Cookies? What do you think about that?!

I grew up in a very small, northern Wisconsin town. When I say small, I mean graduating with under 20 kids in your class kind of small. (I might be a bit proud of that). And I didn’t even live in the metropolis where my school was located. Nope. I lived 15 minutes away, along with my first friends. Those friends went to daycare with my sister and me and to this day, we still get together at least once a year to celebrate our “first friendship.” One of the friends had a mom that baked the best cookies: My family fondly calls them Mary Lee cookies after her. To this day, they are still my mom’s favorite cookie.

I am so excited to give my take on Mary Lee cookies. A Peanut Butter Oatmeal Chocolate Chip Cookie. How are these better than your average cookie? You’ve got browned butter. You’ve never had browned butter in a cookie? Oh my friend, let me tell you it raises the cookie bar so high. These cookies also have more brown sugar than white; key to a chewier cookie. And I dig the little extra baking soda and vanilla. You’ll see…these are going to become a go to cookie for you! Thanks for the inspiration Mary Lee! 

Your Ingredients for Peanut Butter Oatmeal Chocolate chip Cookies

  • 1 cup butter, divided
  • 1 cup brown sugar, packed
  • ½ cup white sugar 
  • 2 eggs
  • 1 tablespoon vanilla
  • ⅔ cup peanut butter (crunchy or creamy) 
  • 1 ½ cups flour
  • 2 ½ cups old fashioned oats
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips

Your Steps to Peanut Butter Oatmeal Chocolate Chip Cookies

Place one stick (½ cup) of butter in a small saucepan and heat over medium-low heat. Fully melt the butter, and continue to stir until it begins to brown. It will start to become fragrant with a nutty scent. Be sure not to overcook it or it can burn. Remove from heat and allow to cool. 

Meanwhile, preheat the oven to 350 degrees. In a large bowl, cream the remaining ½ cup of softened butter and sugars. Add in the eggs and vanilla. Stir until well blended. Gradually add in browned butter, mixing thoroughly. Be sure to use a spatula to get all the browned bits. Cream in the peanut butter. 

In an additional bowl, mix the flour, baking soda, and salt. Add this mixture as well as the old-fashioned oats to the wet ingredients. Stir until just combined, making sure to reach the bottom of the bowl. Fold in the chocolate chips. 

Don’t skip this step even if you want to: You must chill this dough for 20-30 minutes before baking. The browned butter will make the dough too soft to bake initially. Believe me, my sister learned the hard way! 

Place chilled dough on an ungreased baking sheet by the tablespoon. Bake for 10-11 minutes. Enjoy with a cold glass of milk ALMOST straight out of the oven. I don’t want you to burn yourself! 

Browned butter. You need this in your life.
Sugar and butter. The best.
Creamed together.
Get all those beautiful browned bits.
Add the peanut butter.
Almost there!
Cookie Scoop. I never knew I needed you!
Where’s the milk?!

Tools of the Trade

If I am baking cookies, I am using my Chicago Baking Set. I got it for Christmas from the Mr. a number of years ago and I just love them. The cooling rack is a perfect size and the baking sheets are of great quality! I also recently gifted myself a cookie scoop and holy man, it rocks. If you don’t have one yet and you bake cookies, you probably deserve to gift yourself one too.

Peanut Butter Oatmeal Chocolate Chip Cookies

A little bit of all things that are great: extra vanilla, browned butter, peanut butter, and chocolate. These peanut butter oatmeal chocolate chip cookies are sure to please!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 11 minutes
Chill Time 30 minutes
Course Dessert
Cuisine American
Servings 5.5 dozen

Equipment

Ingredients
  

  • 1 cup butter divided and softened
  • 1 cup brown sugar packed
  • ½ cup white sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • ⅔ cup peanut butter crunchy or creamy
  • 1 ½ cups flour
  • 2 ½ cups old fashioned oats
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions
 

  • Place one stick (½ cup) of butter in a small saucepan and heat over medium low heat. Fully melt the butter, and continue to stir until it begins to brown. It will start to become fragrant with a nutty scent. Be sure not to overcook it or it can burn. Remove from heat and allow to cool.
  • Meanwhile, preheat the oven to 350 degrees. In a large bowl, cream remaining ½ cup of butter and sugars.
  • Add in the eggs and vanilla. Stir until well blended.
  • Gradually add in browned butter, mixing completely. Cream in the peanut butter.
  • In an additional bowl, mix the flour, baking soda, and salt. Add this mixture as well as the old fashioned oats to the wet ingredients. Stir until just combined, making sure to reach the bottom of the bowl. Fold in the chocolate chips.
  • Chill dough for 20-30 minutes.
  • Place chilled dough on ungreased baking sheets by the tablespoon. Bake for 10-11 minutes.

Notes

Don’t skip chilling the dough even if you want to. The browned butter will make the dough too soft and it will spread when you bake it.
Keyword browned butter, chocolate, chocolate and peanut butter, chocolate chip, chocolate chip cookies, drop cookies, oatmeal, peanut butter
Tried this recipe?Let us know how it was!

Looking to pair these cookies with another sweet treat?

JessLeave a comment

Soft Double Chocolate Peanut Butter Cookies

In terms of baking, cookies are my jam. I think they are my favorite because they provide little goals: one baking sheet of cookies at a time. Maybe it’s because they have a longer shelf life or perhaps it’s the fact that I can make them bite size so they are perfect for an on the go sweet treat. Whatever it is, cookies are the bread and butter of my baking, including these soft double chocolate peanut butter cookie

For the past few weeks, I had been daydreaming of a “healthier” chocolate cookie. Thinking of ways to lighten it, somehow. Now, this soft double chocolate peanut butter cookie isn’t a health food, but I did cut the refined sugar by using honey instead. I also made it a “small batch” cookie so you don’t feel like you need to eat 48 cookies. Good luck if you have a guy like my husband who eats 6 cookies in about 2 minutes…then I recommend hiding a few 😉 

Generally, you’ll find the cookies I make to be chewy and a little crisp. I like the bite in them. These are soft, almost cake like. The batter made me think of a brownie with a hint of peanut butter. That doesn’t sound so bad, right? Let’s give them a try! 

Your Ingredients

  • ¼ cup butter, softened
  • ½ cup peanut butter
  • ½ cup honey
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup cocoa powder
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup chopped milk chocolate candy bar (I used a Symphony bar), but chocolate chips will work in a pinch

Your Steps to Soft Double Chocolate Peanut Butter Cookies

Preheat the oven to 350 degrees. In a medium bowl, cream together the butter and peanut butter. Add honey and stir until combined. Add egg and vanilla. Stir until smooth. In another bowl, combine the cocoa powder, flour, baking soda, and salt. Add to peanut butter mixture and stir until just combined. (Truth be told: I hate extra dishes. I never use a second bowl, but I know it’s what you should do. You do you friends. You do you.) Add chocolate chips and fold in. 

I recommend chilling the dough for 10-15 minutes before baking. But I know that it’s hard to wait sometimes. Once chilled, drop by rounded tablespoon onto an ungreased baking sheet. The dough will be soft and sticky still. That’s okay. Bake for 8-9 minutes, until just firm to touch. These cookies go from under to overdone on the bottom quickly so start with 8 minutes and add only a minute at a time if needed. 

  • Creamed peanut butter and butter until smooth!
  • Sweeten it up!
  • Egg and vanilla
  • Yes, you should use a separate bowl, but I hate extra dishes
  • Chop it up or use chocolate chips!
  • Almost there!
  • Fold it in
  • Chill it first!
  • Complete!

Looking for other baking inspiration? Check out all these sweet recipes on my baking page!

Soft Double Chocolate Peanut Butter Cookies

With a dough reminiscent of brownie batter, you'd never guess that this cookie is sweetened with honey! Yum!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Course Dessert
Cuisine American
Servings 3 dozen

Ingredients
  

  • ¼ cup butter softened
  • ½ cup peanut butter
  • ½ cup honey
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup cocoa powder
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup chopped milk chocolate candy bar

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a medium bowl, cream together the butter and peanut butter.
  • Add honey and stir until combined.
  • Add egg and vanilla. Stir until smooth.
  • In another bowl, combine the cocoa powder, flour, baking soda, and salt. Add to peanut butter mixture and stir until just combined.
  • Add chocolate chips and fold in.
  • Chill the dough for 10-15 minutes before baking.
  • Once chilled, drop by rounded tablespoon onto an ungreased baking sheet. The dough will be soft and sticky.
  • Bake for 8-9 minutes, until just firm to touch.
Keyword chocolate, chocolate and peanut butter, cookie recipe, Honey, peanut butter, sweets
Tried this recipe?Let us know how it was!

JessLeave a comment

Double Chocolate Peanut Butter Chip Cookies

In the baking world, I love to put together cookies. All kinds of cookies, but I think my favorite are chocolate chip cookies. Growing up, my grandma had the best chocolate chip cookies and always had them in the cookie jar in the pantry when we would come to visit. As such, they are my go to when I am baking and have been for as long as I can remember. Here’s my all time favorite chocolate chip cookie recipe if you’re feeling chocolate chip cookies too. (Hint: The browned butter makes the cookie. If you haven’t tried that yet, you need to. Maybe right after you bake up these chocolate and peanut butter ones) 

However, I felt the need to mix it up recently. I mean, I wasn’t going to stray too far from the tried and true, but these “safer at home” times are the best for experimenting in the kitchen, right? So I got to thinking. If you dig in my cupboards, you’ll find all sorts of seemingly random ingredients from past “inspired” recipes. I looked around and found peanut butter chips with cocoa powder right next to them.

Let’s be honest, name a more iconic pair than peanut butter and chocolate. It had been on my radar anyway because I put together these no bake pretzel peanut butter chocolate bars from Josh and Ang a few weeks ago. Then it hit me: I’ll make a sort of cookie version of that. So here it is: a combination of slightly salty in the peanuts and sweet from the chocolate and the chips. A cookie that almost has a brownie-like richness but still goes well dunked in a glass of ice cold milk. Yum! I hope you’ll give them a try! 

Fun Fact:

I was just getting started with these cookies as my husband pulled into the driveway after our weekly grocery trip. I opened the cupboard to grab my brown sugar and…alas! We were out, something that never happens at this house. A quick Google search later, and I learned that you can make your own brown sugar using a little molasses, so that’s how these are put together. Cool, right? Therefore, you have options in the sugar arena for these cookies: Go as written or skip the molasses and do ½ cup white and 1 cup brown. It’s up to you! 

Your Ingredients:

  • 1 cup of butter, softened
  • 1 ½ cups white sugar 
  • 1 ½ tablespoons molasses
  • 1 tablespoon vanilla 
  • 2 eggs
  • 2 cups flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup of the following: dry roasted peanuts (I used salted), peanut butter chips, and dark chocolate chips (These are our go to dark chocolate chips. We LOVE them, even for a sweet treat after dinner)

Your steps:

In a large bowl, cream butter, sugar, and molasses until smooth and fully combined. It might take some time with the molasses. Add vanilla and eggs, stirring until well mixed. In a separate bowl, mix flour, cocoa powder, salt, and baking soda. Incorporate into the wet sugar mixture. Fold in peanuts, dark chocolate chips and peanut butter chips. Preheat oven to 350 degrees. For best results, allow the dough to chill in the refrigerator for at least 30 minutes (man, I struggle with that step. Let’s be honest, I generally bake the first batch warm, and then I put the dough in the fridge for a better second batch). Drop onto an ungreased cookie sheet by the tablespoon and bake for 8-11 minutes. Allow to cool on the cookie sheet 2 minutes or so before placing on a cooling rack. 

I believe these cookies get better over a few days. I liked them the first day. I loved them three days later, dunked in my milk. I love a good brownie and I feel like they are reminiscent of that. I hope you enjoy them as much as my family did! They will definitely be in our rotation of cookies as years go by! 

  • No brown sugar? No problem!
  • Cream it all together.
  • Don’t forget the chips and peanuts.
  • Ready for a mug of milk!

Looking for some other sweet treats? Check out my baking page here!

Print Recipe

Double Chocolate Peanut Butter Chip Cookies

Peanut butter and chocolate, the greatest combination, come together in these delightful cookies!
Prep Time10 minutes
Cook Time8 minutes
Chill Time30 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, chocolate chip, Cookies, peanut butter

Ingredients

  • 1 cup of butter softened
  • 1 ½ cups white sugar
  • 1 ½ tablespoons molasses
  • 1 tablespoon vanilla
  • 2 eggs
  • 2 cups flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup dry roasted peanuts
  • 3/4 cup peanut butter chips
  • 3/4 cup dark chocolate chips

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, cream butter, sugar, and molasses until smooth and fully combined.
  • Add vanilla and eggs, stirring until well mixed.
  • In a separate bowl, mix flour, cocoa powder, salt, and baking soda.
  • Incorporate into the wet sugar mixture.
  • Fold in peanuts, dark chocolate chips and peanut butter chips.
  • For best results, allow the dough to chill in the refrigerator for at least 30 minutes
  • Drop onto an ungreased cookie sheet by the tablespoon and bake for 8-11 minutes.
  • Allow to cool on the cookie sheet 2 minutes or so before placing on a cooling rack.

JessLeave a comment