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Dani’s Chocolate Chip Cookie Recipe (with a touch of Peanut Butter)

The best chocolate chip cookie recipe!

I feel like I’ve been on a quest to find the best chocolate chip cookie recipe my entire life (isn’t everyone on this quest!?). Nothing has ever been perfect — until now! I can’t keep this to myself any longer because this is life changing.

I had a recipe that was pretty good but I’ve been tweaking it over time and have got it down to be what I think is PERFECT! I think the key is the cornstarch, peanut butter and freezing the dough. The peanut butter isn’t overpowering.. you taste just a hint – it seems to make the cookie light/fluffy on the inside and crunchy on the outside. My original recipe called for cake flour, which I didn’t have, so the substitution is to add 1 Tbsp cornstarch for every cup or regular flour used. Why freezing? I don’t know why but the cookies are just better!

I’ve baked these cookies on a regular metal cookie sheet and stoneware and I can’t tell the difference.

I’d love to hear if you tried the recipe and what you thought!

Dani’s Chocolate Chip Recipe (with a Touch of Peanut Butter)

Your life-long quest for the best chocolate chip cookie recipe has finally come to an end! These cookies are soft and fluffy on the inside with the perfect crust on the outside.
Prep Time 10 mins
Cook Time 10 mins
Freezing Time 4 hrs
Total Time 4 hrs 20 mins
Course Dessert
Servings 24 Cookies


  • Stand Mixer
  • Wax Paper
  • Baking Sheet


  • 1 cup cold butter cut into cubes
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1/2 cup peanut butter
  • 2 eggs
  • 3 cups flour
  • 1 1/2 tbsp cornstarch
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 2 cups chocolate chips high quality
  • 3/4 cup shredded coconut optional


  • In a large stand-mixer, cream together the cold butter, brown sugar and sugar for 4 minutes or until creamy.
  • Add peanut butter and eggs; mix well.
  • Stir in cornstarch, baking soda and salt until combined.
  • Add chocolate chips, coconut and flour and mix just until combined.
  • Layout 2 squares of wax paper and divide dough in half over each. Form your dough into logs that are between 2-3" wide (however wide you want your cookies). Roll wax paper up and freeze dough for at least 4 hours.
  • When you're ready to bake your cookies preheat oven to 400-degrees.
  • Unwrap your cookie dough and cut the logs into 3/4"-thick discs. Place on your cookie sheet.
  • Bake for 9-11 minutes. Cookies should be barely golden on the edges and still look gooey in the middle.
  • Let cookies rest for at least 30 minutes before eating. Trust me, it's worth the wait!


Baking time is very important to achieve the perfect cookie.  Pay special attention to what your cookies should look like when they’re finished cooking (barely golden on the edges and gooey in the middle).
I prefer Ghirardelli chocolate chips – I do 1 cup 60% Cacoa (Bittersweet) and 1 cup Milk Chocolate Chips!
Keyword Chocolate Chip Cookie, Peanut Butter
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