Peter Pan Neverland Chocolate Chip Cookies

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Easy Peanut Butter Chocolate Chip Cookies — Soft and chewy peanut butter cookies loaded with chocolate chips!! The combination of peanut butter and chocolate is IRRESISTIBLE!!

Easy Peanut Butter Chocolate Chip Cookies — Soft and chewy peanut butter cookies loaded with chocolate chips!! The combination of peanut butter and chocolate is IRRESISTIBLE!!

Easy Peanut Butter Chocolate Chip Cookies 

I’ve never met a peanut butter cookie I didn’t like. Between dozens on my blog and many more in my first cookbook, I can never have too many recipes for them. These soft and chewy cookies loaded with chocolate chips are right up my alley.

I used the new Peter Pan® Simply Ground Peanut Butter. It’s no-stir and spreads like a creamy peanut butter but has a crunch-like texture. The consistency is like peanut butter ground by hand but without the hassle. It’s creamy with a bit of crunch. The subtle crunch of the peanut butter gives the cookies a slight nutty texture.

And the fun name reminds me of all the dozens and dozens of times I’ve rode the Peter Pan ride at Disneyworld and Disneyland, both as a kid and as a mom taking my kid, and wishing I had some of these cookies to snack on while waiting in line.

If you’re like me and can’t resist the combination of peanut butter and chocolate, you’re going to love these simple peanut butter chocolate chip cookies.

I took the cookies to a party and they were gone in minutes. Never mind that my daughter ate five and declared they’re one of her new favorite cookies.

Easy Peanut Butter Chocolate Chip Cookies — Soft and chewy peanut butter cookies loaded with chocolate chips!! The combination of peanut butter and chocolate is IRRESISTIBLE!!

What’s in Peanut Butter and Chocolate Chip Cookies? 

To make these soft peanut butter chocolate chip cookies, you’ll need: 

  • Egg
  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Peter Pan Simply Ground Original Peanut Butter
  • Vanilla extract
  • All-purpose flour
  • Baking powder 
  • Salt
  • Semi-sweet chocolate chips 

How to Make Peanut Butter Chocolate Chip Cookies 

This is such an easy peanut butter chocolate chip cookie recipe! Simply cream together the egg, butter, and sugars until light and fluffy. Mix in the wet ingredients, followed by the dry and fold in the chocolate chips last.

Form the dough into 18 equal-sized balls and chill for at least 3 hours before baking. 

Once the dough has had time to chill, bake until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center. 

Easy Peanut Butter Chocolate Chip Cookies — Soft and chewy peanut butter cookies loaded with chocolate chips!! The combination of peanut butter and chocolate is IRRESISTIBLE!!

Can I Use Natural Peanut Butter?

No, you want to use a traditional no-stir peanut butter in this recipe. Natural peanut butter will make the cookies too oily.

How to Store the Cookies  

The peanut butter and chocolate chip cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.

Easy Peanut Butter Chocolate Chip Cookies — Soft and chewy peanut butter cookies loaded with chocolate chips!! The combination of peanut butter and chocolate is IRRESISTIBLE!!

Tips for Making the Best Peanut Butter Chocolate Chip Cookies

I used all semi-sweet chocolate chips to make this recipe, but you’re welcome to use any kind you’d like. 

Likewise, you can use different mix-ins altogether if desired. You have room for about 1 1/2 cups mix-ins total. Think: chopped nuts, candy bars, etc. 

Let the cookies cool on the baking sheet for about 10 minutes before serving. This gives them time to set and the texture is best at this stage, in my opinion. 

Easy Peanut Butter Chocolate Chip Cookies — Soft and chewy peanut butter cookies loaded with chocolate chips!! The combination of peanut butter and chocolate is IRRESISTIBLE!!

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Yield: 18

Peter Pan Neverland Chocolate Chip Cookies

Peter Pan Neverland Chocolate Chip Cookies

Soft and chewy peanut butter cookies loaded with chocolate chips!! The combination of peanut butter and chocolate is IRRESISTIBLE!!

Prep Time 10 minutes
Cook Time 11 minutes
Chill Time 3 hours
Total Time 3 hours 21 minutes

Ingredients

  • 1 large egg
  • 1/2 cup unsalted butter
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • heaping 3/4 cup Peter Pan Simply Ground Original Peanut Butter®
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), add the egg, butter, sugars, and cream on medium-high speed until light and fluffy, about 3 to 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the peanut butter, vanilla, and mix on medium-high speed until incorporated, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix.
  4. Add the chocolate chips and mix on low speed until just incorporated.
  5. Using a two-tablespoon cookie scoop form approximately 18 equal-sized mounds of dough. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  8. Bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
  9. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Reese’s Pieces Soft Peanut Butter Cookies and Peter Pan® Neverland Cookies.

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 230Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 24mgSodium: 135mgCarbohydrates: 25gFiber: 2gSugar: 16gProtein: 4g

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Post brought to you by Peter Pan®. The recipe, images, text, and opinions expressed are my own. #SimplyGroundAdventures



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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Comments

  1. averie, i am so happy i found this recipe on your blog and honestly your directions about taking them out right at 11 minutes WERE SPOT ON. i’m definitely guilty of overbaking sometimes and then my cookies come out too hard. these are my boyfriends FAVORITE cookies in the whole world, i literally make them once a week for him because he finishes them in a couple of days. looking forward to trying more of your recipes, thank you!

    1. I’m glad that these are your BFs fave cookies in the whole world and that you make them once a week! That’s wonderful and yes I agree, 11 minutes is perfect in my oven too!

  2. Hello Averie,

    I made these last night as we were running our of treats…as my son said.  Turned out delicious! 

    Thanks!

  3. Avrie,
          Wow these cookies look absolutely amazing! I am not that good of a cook or a baker but with these directions it seems to actually be really simple! It actually very coincidental that I found a recipe for such deliciously looking cookies today because it happens to be my birthday. I think I know what I would like to try as a topper for my cake now! Thanks for giving such easy and simple directions so that I can do it on my own because I am not a baker or a cook  whatsoever. Keep up the good work!

    Sincerely,

    Jake 

  4. These look so yummy!  I have a PB chocolate chip cookie recipe I use and love so I’ll have to try these and see which one I like better!

  5. In the directions it says to add the cream with the first few ingredients but I don’t see cream listed with the ingredients. How much cream does this need? They look amazing by the way!!

    1. You don’t add cream and the directions don’t say to add cream, you’re instructed to cream together the butter and sugar. It’s a VERY common term used in baking meaning beat the butter and sugar together until creamed, light, and fluffy.

    2. I was confused by this as well. Typically one is directed to cream together certain ingredients. Have these in the oven right now, cannot wait to taste them!

  6. I’ve never had a peanut butter cookie… I know I need to try one! I’ll be saving this post and making one from here soon though!

  7. These cookies look to die for! I  absolutely adore this PB, and I’ll have to get on their website and look for more recipes. 

  8. Love love your recipes! Is there any way to have a recipe box that we could file the recipes that we like the best? Maybe you already have one that I’ve missed.
    Thank you,
    Carolyn Bergwall

    1. There used to be a service that offered what you’re talking about but they went out of business so to speak and that service doesn’t exist anymore. You can either print out the recipes you like or send yourself links to your email so you can print out when you’re ready.

  9. I’m a huge PB fan, I haven’t tried this one yet.  I love a little crunch in my PB!

    Why have I never thought to put chocolate chips in my PB cookies before?  You’re kind of a genius!

    1. Well after writing a cookbook with 100+ PB recipes, I think I’ve used it almost every way possible..ha! :)

  10. Oooh I need to find that peanut butter – it sounds AMAZING. I can never get enough PB cookies either, they’re the BEST.

    1. It is really good and I can never get enough PB cookies either :) Thank god for hungry kids and friends to take some off my hands!

  11. I’ve seen that peanut butter and I was always curious if it really is as good as it sounds.  

    Mmmmmmm  Cookies!!  Peanut butter and chocolate is probably th ebest combo flavor for cookies, but I honestly don’t think I’ve ever made them!  WHAT!?!?

    1. WHAT??? Never made chocolate chip PB cookies? Girl. Get on that.

      This particular style of the peanut butter is like a Whole Foods grind-your-own peanut butter texture that’s slightly crunchy. Eating it raw you notice the crunch more; when baked not as much.

  12. I feel like Cookie Monster now (the traditional one, not the CM who they made all healthy … )–me want cookie!!  I think I would have been tripping your daughter so I could get to the head of the cookie line.  :)

  13. Oh my goodness Averie these look like HEAVEN! Can I fly away to Neverland and live off of these cookies now?!

  14. Jon and I love peanut butter so something new is exciting. I usually make it myself or buy Kroger ‘s all natural which is really smooth. I prefer a little grit so I think I’d really like this. And those cookies…. no question they’d be gone in no time around here!!

    1. Ok if you like a little grit, this is your peanut butter! It’s got the Whole Foods grind-your-own peanut butter kind of texture that’s slightly crunchy without being as crunchy (big chunks of nuts) as other ‘crunchy peanut butters’ have. Eating this one raw you notice the crunch more; when baked not as much and it mellows. I am a peanut butter connoisseur as you know after my first cookbook :)

  15. If I eat these Neverland cookies, will I stop getting older? Because a cookie as an anti-aging weapon sounds like the perfect way to live. These look fantastic!

  16. I used to never eat crunchy peanut butter but have grown to LOVE it over the years. To the point that I almost prefer crunchy peanut butter over smooth now. And to have that slight crunch in a cookie while still chewy and gooey with chocolate would probably be pretty mindblowing. This is a peanut butter lover’s dream come true (aka me). YUUUMM :)