When it comes to peanut butter cookies, I am very picky and particular about the flavor and texture of each cookie. I mean, with today’s recipe I think I now have a total of three peanut butter cookie recipes on the blog, not that there is anything to be ashamed of. If you’re looking for a very traditional crunchy peanut butter cookie, I’ve got you covered. If you’d rather have a sandwich peanut butter cookie that’s filled with a chocolate malt buttercream, I’ve got you, too. 

Today’s peanut butter cookie is just as delightful as those other two cookie recipes, but they're light and chewy in texture, and have three different types of chips in them: peanut butter resse’s chips, bittersweet chocolate chunks, and white chocolate chips. If it sounds like too much chocolate, you’re wrong. There’s less than a 1/2 cup of chips in this entire recipe and that’s just because I wanted them to only enhance the peanut butter cookie and not overwhelm it by becoming an actual chocolate chip cookie. Make sense??

The dough to make these cookies is soft and requires no heavy stand mixer or other heavy kitchen gadgets that are usually stored in a hard to reach cupboard. All you need is a whisk, a silicone spatula, and a ice cream scoop.

I used duck eggs to make these cookies, but if you don’t have backyard ducks or can’t find duck eggs at your local farmers market, just find the largest eggs possible. The eggs are whisked together with honey, brown sugar and creamy peanut butter. If you don’t have creamy peanut butter, crunchy peanut butter will also work, however the cookies will be denser. Before you add your flour and baking soda, you will whisk in 1/4 cup of melted, cooled unsalted butter. Once you’ve mixed your batter together, you’re going to carefully add in all three types of chips.

The cookies are then rolled into balls (use your ice cream scoop), placed on a baking sheet lined with parchment paper about 2 inches apart (they will) spread. Just prior to baking them, either use your fingers or the tines of a fork to flatten the cookies just slightly. Then, the chewy peanut butter chocolate chip cookies are baked, one sheet at a time, for about 12 minutes, being rotated halfway through cooking, and left to cool slightly on the still-warm baking sheet for a couple of minutes before being transferred to a cooling rack.