Chocolate Chip Peanut Butter Cookies are crisp outside, soft inside. There’s also a secret ingredient that makes them the BEST peanut butter cookies ever! Oh & the fact that they are loaded with mini chocolate chips doesn’t hurt either!
Chocolate Chip Peanut Butter Cookies
I love cookies. I mean I love cake more, but cake is less convenient to enjoy. It requires a plate & I have to cut a piece & all that. So cookies are like a little sweet treat I can grab & go. I can just grab one or two & I’m good. So in this house, we fall into a few camps when it comes to cookies. There’s the chocolate lovers, the anything but chocolate lovers (peanut butter/snickerdoodle types) & then my hubs is alone in the oatmeal raisin camp. So there is always a bit of debate when it comes to making cookies. Since he’s rarely here due to work we were able to leave the oatmeal debate for another day. But when I talked with the kids about what flavor cookies they wanted it was once again split between the chocolate & non-chocolate. So I decided to compromise & create these chocolate chip peanut butter cookies. They really are the perfect blend for both sides.
This recipe comes from an old family cookbook. The hub’s grandmother was part of cook book put out by their church that was a collaboration of all the member’s family favorites. You may have heard of this church, the Crystal Cathedral. The hub’s grandparents were quite active there when the church was just getting started, even back to the days when it was nothing more than a service held in a drive-in theater parking lot. So seeing an inscription from Robert Schueler’s wife on the inside of the book was even more exciting. So I know that grandma used this book all the time & those recipes were adapted & changed through the years as I can see all her notes throughout. I have been taking these recipes & bringing them back as I find the time. These cookies are from a page that looked quite worn as if she made them often. I, of course, put my own spin on them with a few tweaks & then, of course, I added a secret ingredient.
So what’s the secret ingredient? It’s International Delight Vanilla Coffee Creamer. Yep! I replaced the milk this recipe calls for with my favorite creamer. Since this peanut butter cookie recipe doesn’t call for vanilla I thought it would add a deeper flavor to the cookies & I was right!
- ½ cup shortening
- ½ cup crunchy peanut butter
- 1 egg
- ½ cup granulated sugar
- ½ cup brown sugar
- 1-1/2 tsp milk
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup mini chocolate chips
- Preheat oven to 325 degrees
- Combine shortening & peanut butter in mixer bowl & beat until creamy
- Add sugars & beat until fluffy
- Add egg & milk- beat well
- Combine flour,baking soda & salt in a small bowl & then pour into sugar mixture- beat until well mixed
- Fold in chocolate chips
- Roll 1 tbsp of dough between hands & place on cookie sheet
- Place sheet in refrigerator to chill dough approx 10-15 min before baking each batch
- Bake 12-15 minutes or until slightly crisp on the outside
- Remove & top with a couple more chocolate chips per cookie
- Store in airtight container
These cookies were so good. The perfect blend of chocolate & peanut butter & easy to make with very little chill time too.
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