Peanut Butter Chocolate Chippers

One thing I love about the Internet is how you can bridge long distances with the click of a button. Whether you’re communicating with family or friends, knowing that technology (and freedom!) allows this to happen is a huge blessing that I often take for granted.

I’ve been blogging for just about 5 years and in that time, I’ve been able to forge some virtual acquaintances (dare I say, friends?) in the blogging community. I know a few people in my real life would roll their eyes at this, but it has been cool to develop a camaraderie and relationship with someone who you relate with and maybe haven’t met face to face yet.

Though the exact details escape me right now, I’m pretty sure (and please correct me if I’m wrong, Madison) it was through leaving comments on each other’s blogs that we found each other back when I first started blogging. Last spring, I had an opportunity to finally meet Madison but we just happened to be out of town at the same exact time that her and her husband were visiting our city. One of these days we’ll make it happen, but until then I’m happy to continue using technology to our advantage.

Now let’s talk about these cookies! Since Madison and her husband are keeping the sex of their baby a surprise until he/she is born, the decision to have a gender-neutral SWEETS themed shower was perfectly fitting.

If there’s one thing I know about Madison is her love for all things peanut butter. That’s why I knew these would be the perfect cookies for her shower and it doesn’t get much more gender-neutral than some golden brown cookies. {By the way, you need to go and read the story about their miracle baby. Maybe it’s my pregnancy hormones but their story gives me the chills.}

The texture is perfectly soft and yet has a delicate crumb, just like a cookie you would buy at a bakery. Of course, with all the peanut butter in the recipe the flavor is absolutely intense but then the dark chocolate chips add a nice surprise without being overwhelming.

These cookies received raving reviews in our house (toddler included) and when my husband took the rest of them to work, he said they were gone by lunchtime. I would call that a success!

Madison, I am so excited to see you become a momma to your sweet little baby in just a few short weeks! Motherhood is everything you’ve heard it is: hard and messy yet filled with more joy and love than you can even begin to imagine. You are going to be an amazing mother!

Be sure to check out all of the other sweets for Madison’s shower!

Thin Mint Cookie Cake from Keep It Sweet Desserts

Mini Orange Creamsicle Cupcakes from Greens & Chocolate

Gingered Pear Coffee Cake from Food Loves Writing

Peanut Butter Chocolate Chippers from Urban Wife Diaries

Lemon Meringue Pie Cupcakes from Heather’s Dish

Chocolate Malt Milkshakes from The Avid Appetite


Peanut Butter Chocolate Chippers

  • Servings: 2 dozen
  • Difficulty: Easy
  • Print
 adapted from here

1/2 C unsalted butter, softened
1/2 C light brown sugar, packed
1/2 C granulated sugar
1 1/4 C smooth peanut butter
1 C peanut butter chips, melted
1 large egg
1 tsp pure vanilla extract
1 1/4 C all purpose flour
2 T cornstarch
1/2 tsp baking soda
1/4 tsp kosher salt
1 C dark chocolate chips

1. Preheat oven to 350F. Line baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the flour, cornstarch, baking soda, salt and dark chocolate chips.
3. Using an electric mixer, cream together the butter and sugars oil on medium-high speed for about 5 minutes or until light and fluffy.
4. Melt the peanut butter chips in the microwave (I used 50% power for about 2 minutes, stopping every 30 seconds and stirring) or use a double boiler.
5. Add the melted peanut butter chips and peanut butter to the sugar mixture, mixing on medium-high speed for 1-2 more minutes.
6. Beat in the egg and vanilla extract until combined.
7. Slowly add the flour mixture to the wet, mixing on low-medium speed until just combined. The dough should be crumbly but stick together when you roll up your cookies.
8. Using a cookie scoop, measure out and roll up the size of cookies you want. For bigger cookies (like the ones pictured) you will measure out about 1/4 C of dough. If you want them smaller, just use less dough.
9. Place cookies on prepared baking sheets about 1-2 inches apart.
10. Bake in preheated oven for 9-11 minutes or until lightly golden. Let cool on pans for 2 minutes and then move to a wire cooling rack.

*The cookies won’t spread but once they’re done baking, you will need to gently flatten them if you wish so leave room on your baking sheet if you’re doing that. Otherwise, if you roll the dough into balls and bake the cookies that way, they will stay in that shape.
*Larger cookies (as pictured) measured out at 1/4 C of dough will yield exactly 2 dozen. I rolled them into a ball and once they finished baking, used the bottom of a cup to gently press down and flatten them.
*Smaller cookies measured out at 2 Tbsp should yield around 4 dozen. Watch them during baking, as they may need less time than the full 11 minutes. Of course, every oven varies regardless of your cookie size.
*These cookies keep best in an airtight container (or Ziploc bag) for up to 1 week, if they last that long in your house. 


15 thoughts on “Peanut Butter Chocolate Chippers

  1. madisonmhofmeyer says:

    You totally made my day! Seriously, could you be any sweeter?! I can’t believe we have been blog friends for this long. I think you were one of the first blog comments I got that wasn’t from my mom?! 🙂

    Someday we WILL be able to sit down in person and talk about all things babies, life, faith and Gators. Love to you, dear friend!

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