These cookies are the perfect cookie for your kid to take in a lunchbox. They don’t crumble easily, they stay crispy-chewy, and they have both the great taste of peanut butter AND the great taste of chocolate. You can make them and toss them in the freezer for convenience. What’s not to like?
Sandwich them together with Nutella or peanut butter, or both if you want to take the time to do it. Use two of them with ice cream in the middle for ice cream sandwiches – I don’t care what you do, just make these cookies.
The first peanut butter cookie was probably baked in about 1916. Peanut butter was a relatively new food and it was getting spooned into everything. There is know way to know exactly why or when the first cook put those cross-marks on the top of the cookies but the instructions were first included in a Pillsbury cookbooks from 1936. After all of these years it is just what you expect to see on a peanut butter cookie, right?
Anyway, there is no scientific reason I know of to make those marks if you don’t feel like it.
I have loved the combination of peanut butter and chocolate since I had my first Reeses Peanut Butter Cup. On high stress days I have been known to stand at the counter with a jar of peanut butter, a Hershey bar, and a spoon – and THAT is all I need to say about that.
Here’s the recipe. I think it takes the best from both kinds of cookies and just shines.
Peanut Butter Chocolate Chip Lunchbox CookiesPrint Add to Collection Go to Collections
- 3/4 cup unsalted butter
- 1 1/4 cup crunchy peanut butter
- 1 cup white sugar
- 1 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 cup milk chocolate chips
- 1/2 cup toffee pieces, , optional
- Cream together the butter, peanut butter and both sugars.
- Beat in the eggs, one at a time.
- Mix in the vanilla.
- In a separate bowl,mix together the flour, baking powder, baking soda, and salt.
- Stir the dry ingredients into the batter.
- Stir in the chocolate chips and toffee pieces.
- Chill the dough for 1 hour.
- Roll into 1 inch balls and put on baking sheets.
- Flatten each ball with a fork, making a criss-cross pattern.
- Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
- Do not over-bake them.
- Cool a few minutes before removing them from the cookie sheet.