When I started adding these cooking to my recipe list, I went back and forth on whether to call them “chocolate chip peanut butter cookies” or “peanut butter chocolate chip cookies”, because they are not peanut butter cookies with chocolate chips added, but they also aren’t just chocolate chip cookies. They are special. They are chocolate chip cookies with the perfect kiss of peanut butter flavor and the wonderful addition of extra protein.
The bottom line is, regardless of what they are called, they are delicious and I almost always have a bag of them in my freezer for any cookie craving emergencies that may arise and think you should too.
Let’s get started…
Begin by creaming 3/4 cup of room temperature butter with 1 cup of brown sugar and 1/2 cup of. granulated sugar. You can do this using an electric hand mixer or a stiff whisk.
Now add 2/3 cup of creamy peanut butter, a large egg and a large egg yolk and 2 teaspoons of pure vanilla extract and mix until the peanut butter is evenly distributed throughout the mixture.
Add 2 cups of all purpose flour, 3/4 teaspoon of baking soda, a teaspoon of baking powder and 1/4 teaspoon of salt and mix until just combined.
Last, but not least, add 1 1/2 cups of chocolate chips or chopped chocolate and fold the cookie dough to evenly distribute the chocolate. You can use any kind of chocolate that you love into these cookies. I also add toffee bits, peanut butter chips or crushed pretzels into this cookie dough sometimes too. Have fun with it!
Drop equal portions of cookie dough 2 inches apart on a non-stick or parchment lined baking sheet. You can eye ball the cookie dough or spray a scooper with non-stick spray and use that to portion out your cookie dough.
I find that a heaping tablespoon of cookie dough makes the perfect sized cookies, but you can technically make them as big or as small as you’d like.
Bake the cookies in a 350 degree oven for 10-11 minutes or until the edges just begin to brown and the tops of the cookies look dry. Transfer the cookies onto a cooling rack to set up a bit as you continue baking the remaining cookie dough.
These cookies are wonderful. Not only are they rich, chewy and packed with perfectly balanced chocolate and peanut butter flavors, but they are also full of protein too! Now, I am not calling these cookies “protein cookies” or even particularly healthier than any other cookies for that matter, but you have to keep balance in everything and if you are craving chocolate chip cookies, why not add some extra protein to them, so you can get the most out of your sweet treat.
Let’s Break Down the Protein Content…
There is approximately 90 grams of protein in this cookie dough:
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- 1.4 grams in 3/4 cup of butter
- 9 grams in 1 large egg and an extra egg yolk
- 44 grams in 2/3 cup of creamy peanut butter
- 26 grams in 2 cups of all purpose flour
- 10 grams in 1 1/2 cups of chocolate chips
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This totals 90.4 grams of protein, so if you make cookies using a rounded tablespoon of cookie dough, you will get about 30 cookies. 90/30= 3 grams of protein per cookie.
If you are looking for delicious cookies that are easy to make (no special equipment needed, no chilling of the dough required) and have a little extra protein benefits than your average cookies do, then I would love for you to give these chocolate chip peanut butter cookies a try.
You are going to love them!
Chocolate Chip Peanut Butter Cookies
Ingredients
- 3/4 cup of butter, room temperature
- 1 cup of brown sugar, packed
- 1/2 cup of granulated sugar
- 2 teaspoons of pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 2/3 cup of creamy peanut butter
- 2 cups of all purpose flour
- 3/4 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 1/2 cups of chocolate chips or chopped chocolate
Instructions
- Preheat your oven to 350°
- Cream 3/4 cup of room temperature butter with 1 cup of brown sugar and 1/2 cup of granulated sugar using an electric hand mixer or a stiff whisk
- Add 2/3 cup of creamy peanut butter, 2 teaspoons of vanilla extract, 1 large egg and 1 egg yolk and mix until the peanut butter is evenly distributed
- Add 2 cups of all purpose flour, 3/4 teaspoon of baking soda, 1 teaspoon of baking powder and 1/4 teaspoon of salt and mix until just combined
- Fold 1 1/2 cups of chocolate chips or chopped chocolate into the cookie dough until evenly distributed
- Drop rounded tablespoons of cookie dough onto a non-stick or parchment lined baking sheet about 2 inches apart and bake for 10-11 minutes or until the edges are lightly golden
- Transfer the baked cookie dough onto a cooling rack until the cookies feel set
- Store left over cookies in an airtight container at room temperature
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