Chocolate Peanut Butter Chip Cookies (Amish Recipe)

How to Make Chewy Chocolate Peanut Butter Cookies

1. Cream Butter and Sugars:
   • In a mixing bowl, cream together 1 cup of softened butter, 1 cup of brown sugar, and ½ cup of white sugar until the mixture is light and fluffy.
2. Add Eggs and Vanilla:
   • Add 2 large eggs and 2 teaspoons of vanilla extract to the creamed mixture. Mix well until fully combined.
3. Mix Dry Ingredients:
   • In a separate bowl, combine 2 cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, ¾ teaspoon of baking soda, and ½ teaspoon of salt.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet mixture. Mix until just combined.
5. Stir in Peanut Butter Chips:
   • Gently stir in 2 - 3 cups of Reese's peanut butter chips.
6. Prepare Baking Sheets:
   • Grease baking sheets or line them with parchment paper.
7. Scoop and Flatten Cookies:
   • Using a cookie scoop or spoon, drop portions of dough onto the prepared baking sheets. Flatten each cookie slightly with the back of the spoon.
8. Bake:
   • Bake the cookies in the preheated oven for 8 - 10 minutes.
9. Cool Cookies:
   • Let the cookies rest on the baking sheet for a minute before transferring them to a wire rack to cool completely.
10. Store:
    • Once cooled, store the cookies in an airtight container. These cookies freeze well if you want to save some for later.

Baking Time for Perfection

How your chocolate cookies turn out will largely depend on your baking time. And achieving that perfect texture can be an art.

When slightly underbaked, these cookies are irresistibly gooey and oh-so-soft, melting in your mouth with each bite.

However, if you enjoy a delightful contrast, as I do, I suggest extending the baking time a touch. This gives the edges a gentle crispness while keeping the centers gloriously soft and chewy. It's the ideal balance that I find absolutely divine.

And in my oven, I've found that baking smaller cookies for around nine minutes achieves the perfect result. However, every oven is unique, so you might need to experiment a bit to find your perfect timing.

And if you lean towards a cookie with a satisfying crunch and just a hint of chewiness, go ahead and let them bake a bit longer. It's all about personal preference, and you can tailor the baking time to suit your taste.

Peanut Butter Chips

I only had one 10 oz. package of peanut butter chips when I made these cookies. And they could've used more peanut butter chips. But I did with what I had, and they were still great.

But if you love chocolate cookies with lots of peanut butter chips, I recommend getting two packages of Reese's chips.

However, you could also add some semi-sweet chocolate chips. Or if you can find some mini peanut butter cups, those would work great as well.

Can I Freeze Reese's Cookies?

These Reese's chewy chocolate cookies freeze well.

I typically bake mine and then place them into an airtight container and freeze most of them. Freezing keeps them fresh for up to a month or more. Then whenever you crave a cookie, you can thaw and enjoy it. (I also love them while still partially frozen.)

For freezing the dough before baking, start by placing the dough balls on a baking sheet lined with parchment paper. Allow them to freeze for 1-2 hours until completely solid, and then move them to freezer-safe zipper bags. When it's time to bake, you'll probably need to extend the baking time by 1-2 minutes if baking directly from frozen.

Using Chocolate PB Cookies to Make Ice Cream Sandwiches

Chocolate peanut butter cookies would make a fantastic base for an ice cream sandwich. The rich, chocolatey flavor and the creamy peanut butter notes of the cookies pair perfectly with a scoop of vanilla ice cream.

The combination of the cold, creamy ice cream and the chewy cookies creates a delightful contrast in textures and flavors. It's a sure way to elevate your ice cream experience and create a delicious dessert.

1. Once the cookies have cooled, remove the ice cream from the freezer and let it soften slightly for easier spreading.
2. Take one cookie and place a generous scoop of softened ice cream on its flat side. Spread the ice cream evenly across the cookie.
3. Take another cookie and gently press it onto the ice cream, creating a sandwich. Press firmly but gently to help the ice cream adhere to the cookies.
4. Repeat the process with the remaining cookies and ice cream.
5. Once the ice cream sandwiches are assembled, you can enjoy them immediately or wrap them individually in plastic wrap and place them in the freezer to firm up for a couple of hours.
6. When ready to serve, unwrap the ice cream sandwiches and enjoy the perfect combination of chocolate peanut butter chip cookies and creamy ice cream.

More Chocolate and Peanut Butter Recipes

• Easy Chocolate Peanut Butter Fudge
• Chocolate Peanut Butter Rice Krispy Bars
• Reese's Peanut Butter Bars
• Chocolate Peanut Butter Easter Eggs

More Amish Cookie Recipes

• Toffee Crunch Cookies
• Old-Fashioned Peanut Butter Cookies
• Peanut Butter Blossom Cookies
• Monster Cookies
• Sugar Cookies
• Raisin-Filled Cookies

Whether you're a peanut butter lover or simply adore the combination of chocolate and peanut butter, these Amish cookies are a must-try. If you try this chocolate peanut butter cookie recipe, I would love it if you left a comment and star rating below. Thank you!

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