Judy’s Ultimate Peanut Butter Chocolate Chip Cookies: A Classic Recipe Reinvented
Every baker has a collection of cherished recipes, some passed down through generations, others discovered through friendly culinary challenges. This particular recipe for peanut butter chocolate chip cookies holds a special place, stemming from a delightful suggestion by Judy of Judy’s Kitchen. She once playfully proposed a “showdown” between her candy-filled peanut butter cookies and my classic criss-cross cookies. While the idea was tempting, I felt it might be a tad unfair to pit a simple crosshatch cookie against a cookie brimming with chocolate and candy. So, instead of a competition, I embraced Judy’s fantastic creation, adapted it slightly, and proudly present it as a standout recipe for any cookie enthusiast.
The Story Behind Judy’s Irresistible Cookies
Judy’s original recipe was renowned for its sweetness, and she herself suggested a slight reduction in sugar might be beneficial. I took her advice, initially reducing it, only to later find that a bit more sugar truly enhances the spread and texture, delivering that quintessential cookie sweetness we all crave. Another intriguing element was the choice between a tablespoon of Creme De Cacao or hot coffee. Given the significant price difference and my initial unfamiliarity with Creme De Cacao in cookies, I opted for coffee. However, as you’ll read later, a culinary adventure eventually led me to explore the decadent allure of Creme De Cacao – and it was worth the wait!
What makes Judy’s cookies truly exceptional is the unexpected addition of cinnamon. This spice adds an incredible depth and warmth that elevates the classic peanut butter profile. When combined with rich chocolate chunks and crunchy honey roasted peanuts, the flavor is simply out of this world. It’s a testament to Judy’s brilliance in baking, and I’m immensely grateful for sharing such a magnificent recipe.
Why These Peanut Butter Cookies Are a Must-Try
These aren’t just any peanut butter cookies; they are a delightful symphony of flavors and textures. Imagine the comforting chewiness of a perfect cookie base, the rich creaminess of peanut butter, the bittersweet notes of chocolate, the delightful crunch of honey-roasted peanuts, and then – that surprising hint of cinnamon. It’s a combination that keeps you coming back for more. They’re particularly perfect for using up those mini Reese’s Peanut Butter Cups that tend to accumulate after holidays like Halloween, transforming them into a gourmet treat. While Reese’s are fantastic, chunks of quality milk chocolate or even a mix of dark and milk chocolate chips would be equally divine.
The beauty of this recipe lies in its balanced complexity. It’s comforting and familiar, yet with unique twists that set it apart from typical peanut butter cookies. The cinnamon isn’t overpowering; it’s a subtle undertone that complements the other ingredients beautifully, creating a sophisticated flavor profile that appeals to both classic cookie lovers and those seeking something a little more adventurous.
Essential Ingredients for Judy’s Peanut Butter Chocolate Chip Cookies
To recreate these delectable cookies, you’ll need a carefully selected list of ingredients that work in harmony to produce their signature taste and texture:
- Unsalted Butter (softened): Provides richness and structure. You can experiment with half butter and half shortening for a different crumb.
- Light Brown Sugar: Contributes moisture, chewiness, and a caramel-like sweetness. Adjusting the amount impacts spread and sweetness.
- Smooth Peanut Butter: The star of the show, delivering that classic nutty flavor. JIF was used in later tests and is recommended for consistency.
- Large Egg & Egg Yolk: Adds binding, richness, and helps with the cookie’s texture.
- Strong Coffee or Creme De Cacao: A unique liquid element. Coffee enhances chocolate flavor, while Creme De Cacao adds a distinct chocolate liqueur note.
- Pure Vanilla Extract: A crucial flavor enhancer for almost any cookie.
- Cream of Tartar & Baking Soda: Leavening agents that contribute to the cookie’s rise and chewiness.
- Salt: Balances the sweetness and brings out other flavors.
- Cinnamon: The secret ingredient that adds warmth and an unexpected layer of flavor.
- All-Purpose Flour: The foundation of the cookie dough.
- Chocolate Chips (dark, semi-sweet, or milk): Adds bursts of chocolatey goodness. Feel free to mix and match your favorites.
- Honey Roasted Peanuts (chopped): Provides a delightful crunch and an extra layer of sweetness and nutty flavor. Regular chopped peanuts also work.
- Reese’s Peanut Butter Cups (quartered, frozen): Optional but highly recommended for an extra burst of peanut butter and chocolate, creating an even more indulgent cookie experience. Freezing prevents them from melting completely into the dough.
The Art of Baking Judy’s Cookies: Tips for Perfection
Baking these cookies is a straightforward process, but a few key steps ensure the best results:
- Creaming the Fats and Sugar: Begin by mixing the softened butter, brown sugar, and peanut butter. It’s crucial not to over-mix at this stage; just combine them until smooth and creamy. Over-mixing can incorporate too much air, leading to a cakier cookie.
- Wet Ingredients: Incorporate the eggs, coffee (or Creme De Cacao), and vanilla. Stir well to ensure everything is evenly distributed.
- Dry Ingredients: Add the cream of tartar, salt, baking soda, and cinnamon. Mix thoroughly before gently folding in the flour until just combined. Over-mixing flour can develop gluten, resulting in tough cookies.
- Add-ins: Stir in your chocolate chips, chopped peanuts, and the frozen Reese’s pieces.
- Chilling is Key: This step is non-negotiable for superior texture and flavor. Covering and refrigerating the dough for at least 2 hours, or ideally overnight, allows the flavors to meld and prevents the cookies from spreading too much during baking.
- Scooping and Spacing: Use a cookie scoop (about 2 Tbsp for large cookies) and leave ample space (3-4 inches) between each dough ball on the parchment-lined baking sheet. The dough should resemble a golf ball, but don’t smooth it out entirely; the slight ruggedness adds to the rustic charm.
- Baking Temperature and Time: Preheat your oven to 350°F (175°C). Bake for 10-14 minutes, or until the edges are just beginning to brown. For a truly decadent, slightly underbaked center, pull them out when they still look a little soft in the middle.
- The “Pan Bang” Method (Optional): For chewier cookies with crinkled edges, after about 10 minutes of baking, remove the pan from the oven and gently rap it against the counter a few times. This deflates the cookies slightly, creating those desirable crinkles. Return to the oven for another 1-2 minutes until set.
- Cooling: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They are very delicate when hot, so this initial cooling time helps them firm up and prevents breakage.
Judy’s Peanut Butter Chocolate Chip Cookies Recipe
Here’s the full recipe for Judy’s fantastic peanut butter chocolate chip cookies, ready for you to bake and enjoy!
Ingredients
- 1 stick (4 ounces / 114g) unsalted butter, softened (or half butter & half shortening for a different texture)
- ¾ cup (150g) light brown sugar (you can reduce to ½ cup (100g) for less sweetness, but ¾ cup is often preferred for spread and taste)
- ¾ cup (180g) smooth peanut butter (like JIF for consistency)
- 1 large egg plus 1 large egg yolk
- 1 tablespoon strong coffee or Creme De Cacao
- ¾ tsp. pure vanilla extract
- ½ tsp. cream of tartar
- ¼ tsp. salt (generous)
- ½ tsp. baking soda
- ¾ tsp. cinnamon
- 1 cup + 2 Tbsp. (5 oz / 140g) all-purpose flour
- ¼ cup dark or semi-sweet chocolate chips (or milk chocolate, or a mix)
- ½ cup honey roasted peanuts, chopped (or regular chopped peanuts)
- 8 Reese’s peanut butter cups cut into quarters (freeze before adding to dough for best results)**
Instructions
- Cream Wet Ingredients: In a large bowl, mix together softened butter, light brown sugar, and smooth peanut butter. Mix just enough to combine; avoid over-mixing.
- Incorporate Eggs & Liquids: Add the large egg, egg yolk, strong coffee (or Creme De Cacao), and pure vanilla extract. Stir well until thoroughly incorporated.
- Add Dry Ingredients (Part 1): Sprinkle in the cream of tartar, generous ¼ tsp. salt, baking soda, and cinnamon. Stir until these are well distributed throughout the mixture.
- Add Flour: Gradually add the all-purpose flour, stirring just until the flour is mixed in and no dry streaks remain. Be careful not to over-mix.
- Fold in Add-Ins: Gently fold in the chocolate chips, chopped honey roasted peanuts, and the frozen, quartered Reese’s peanut butter cups.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours. Overnight chilling is highly recommended for best flavor development and less spread.
- Prepare for Baking: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop Cookies: Scoop out about 2 tablespoons of dough per cookie (the size of a golf ball) onto the prepared baking sheets, leaving 3-4 inches between cookies. Don’t worry about making them perfectly smooth. You can use a large cookie scoop or a medium one for slightly smaller cookies.
- Bake: Bake for 10-14 minutes, or until the edges are just starting to brown and the centers appear set but still slightly soft. For chewier cookies, try the pan-banging method: bake for 10 minutes, remove, rap the pan against the counter, then return to bake for another 1-2 minutes.
- Cool: Let the cookies cool on the baking sheet for 5 minutes (they will be very soft). Then, carefully transfer them to a wire rack to finish cooling completely.
- Yield: This recipe makes about 14 large cookies, or approximately 24 medium-sized cookies.
**Judy’s original recipe used ¾ cup of sugar. I initially reduced it to ½ cup, but found that ¾ cup provides better spread and a more traditional cookie sweetness. Cookies are indeed meant to be sweet, and the extra sugar contributes to their appealing texture.
Recipe
Judy’s Peanut Butter Chocolate Chip Cookies
Anna
Pin Recipe
Ingredients
- 1 stick unsalted butter, softened (114 grams)
- ½ cup light brown sugar or bump it up to ¾ cup (100 to 150 grams) for sweeter, better-spreading cookies
- ¾ cup smooth peanut butter
- 1 large egg
- 1 large yolk
- 1 tablespoon strong coffee or Creme De Cacao
- ¾ tsp. pure vanilla extract
- ½ tsp. cream of tartar
- ¼ tsp. salt (generous)
- ½ tsp. baking soda
- ¾ tsp. cinnamon
- 1 cup + 2 Tbsp. all-purpose flour (140 grams)
- ½ cup chocolate chips, milk or dark or whatever you have
- ½ cup peanut butter chips or use chopped up Reese’s cups (freeze before adding to the dough).
- ½ cup regular or honey roasted peanuts. chopped
Instructions
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Mix together butter, brown sugar and peanut butter – don’t over-mix. Just stir enough to combine.
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Add eggs, coffee or Creme de Cacao and vanilla; stir well. Add the cream of tartar, salt, baking soda, and cinnamon and stir until well distributed. Add the flour and stir just until mixed. Stir in the chips and peanuts (or peanut butter cup pieces).
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Cover and refrigerate 2 hours or more – overnight is best for optimal flavor and less spread.
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When ready to bake, preheat oven to 350F. Line baking sheets with parchment paper. Scoop about 2 Tbsp. dough onto cookie sheets, leaving 3-4 inches between cookies. Dough should be like a golf ball, but don’t make it smooth. You can also just use a large cookie scoop or for slightly smaller cookies, a medium cookie scoop.
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Bake for 10 minutes. Pull pan from the oven and rap it against the counter (optional, for crinkled edges). Put the cookies pan in and bake for another minute or two or until they appear set. Let cookies cool on baking sheet for 5 minutes before transferring them to a wire rack to finish cooling. They are very soft when they first come out of the oven, so don’t try to move them until they’ve cooled 5 minutes.
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Makes about 14 large cookies or 24 smaller ones.
Notes
The Magic of Creme de Cacao
For many years, my journey with Judy’s cookies involved a simple choice of strong coffee. It took me a good 17 years to finally procure a bottle of Creme de Cacao and experiment with it in this recipe. The results were subtly transformative. While it’s hard to pinpoint an exact flavor change, the dough took on an intriguing “slickness” or smoothness, hinting at a more refined texture. Furthermore, it undeniably added a nuanced, sophisticated chocolate liqueur flavor that coffee simply cannot replicate. If you happen to have Creme de Cacao on hand, I wholeheartedly encourage you to give it a try. It’s a delightful, unexpected twist that adds a layer of gourmet flair to these already exceptional cookies.
Creme de Cacao, a chocolate-flavored liqueur, is not a common ingredient in peanut butter cookies, making its inclusion here a unique selling point. It elevates the chocolate notes in the cookie, providing a depth that is both rich and aromatic. This small addition can truly make your homemade cookies feel like they came from a high-end bakery.
Variations and Customizations for Your Perfect Cookie
One of the joys of baking is the ability to customize a recipe to suit your preferences. Judy’s cookies are wonderfully adaptable:
- Chocolate Choices: Instead of just semi-sweet, try a mix of milk chocolate and dark chocolate chips for a richer, more complex chocolate experience. White chocolate chips could also add a sweet contrast.
- Peanut Butter Cups: If you don’t have Reese’s, you can use extra peanut butter chips or even chop up a regular peanut butter candy bar. Remember to freeze any large chunks of candy or peanut butter cups before adding them to the dough to prevent them from melting too quickly.
- Nuts: While honey-roasted peanuts add a lovely sweetness, regular roasted peanuts or even a mix of pecans or walnuts could be fantastic. For a nut-free version, simply omit the peanuts.
- Butter vs. Shortening: As mentioned, I’ve used half butter and half shortening in batches when butter was low. This can result in a slightly softer, more tender cookie with less spread. Feel free to experiment with a 50/50 blend for a different texture.
- Sugar Level: The recipe suggests ¾ cup brown sugar for optimal spread and sweetness. If you prefer a less sweet cookie, you can reduce it to ½ cup, but be aware it might slightly affect the cookie’s texture and spread.
Storage and Serving Suggestions
Once cooled, these peanut butter chocolate chip cookies can be stored in an airtight container at room temperature for up to 3-5 days. For longer storage, you can freeze baked cookies for up to 2-3 months. Thaw them at room temperature or warm them slightly in the microwave for a fresh-out-of-the-oven experience.
These cookies are perfect on their own, with a cold glass of milk, a cup of coffee, or even crumbled over a scoop of vanilla ice cream for an indulgent dessert. Their rich flavor makes them a fantastic treat for potlucks, parties, or simply a cozy evening at home.
Frequently Asked Questions (FAQ) About Judy’s Cookies
- Q: Can I use crunchy peanut butter instead of smooth?
- A: Yes, you can! Crunchy peanut butter will add an extra layer of texture. Just be mindful of the added crunch from the honey roasted peanuts if using both.
- Q: Do I really need to chill the dough?
- A: While you could technically bake them immediately, chilling the dough is highly recommended. It allows the flavors to deepen, prevents the cookies from spreading too much (resulting in thicker, chewier cookies), and makes the dough easier to handle. Overnight is best!
- Q: What if I don’t have Creme De Cacao?
- A: No problem at all! Strong coffee is an excellent substitute and was used in the initial versions of this recipe. It enhances the chocolate flavor without adding extra sweetness.
- Q: Can I make these cookies gluten-free?
- A: While this recipe uses all-purpose flour, you can experiment with a 1:1 gluten-free baking flour blend. Results may vary slightly in texture, so start with a small batch.
- Q: How can I tell if the cookies are done?
- A: The edges should be lightly golden brown, and the centers should look set but still appear slightly soft. They will continue to firm up as they cool on the baking sheet.
Conclusion: Your New Favorite Peanut Butter Cookie
Judy’s Peanut Butter Chocolate Chip Cookies are more than just a recipe; they are a delightful journey of flavor, offering a comforting yet exciting twist on a classic. The thoughtful additions of cinnamon, honey roasted peanuts, and the option of Creme de Cacao transform a simple cookie into an extraordinary treat. Whether you’re a seasoned baker or new to the kitchen, these cookies are easy to make and guaranteed to impress. Give them a try, and you might just discover your new go-to cookie recipe. Happy baking!
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