Sailors' Favorite Chocolate Chip Cookies

The peanut butter is the twist that earned these the sailors’ favorite name. Two-thirds of a cup folded into the cookie dough turns regular chocolate chip cookies into peanut butter chocolate chip cookies, and the high fat content from the peanut butter (combined with shortening) keeps the texture soft and chewy long after baking.

Two cups of chocolate chips is generous, the right amount for cookies where every bite hits chocolate. The chips contrast against the peanut butter base in the way that chocolate-and-peanut-butter combinations have proven addictive since the invention of Reese’s cups.

The shortening (instead of butter) is what gives these cookies their soft, uniform texture. They don’t spread as much as butter cookies, baking up taller and slightly cakier. If you prefer crispier edges, swap half the shortening for butter.

Pro Tips

• Use creamy peanut butter (not natural), the natural style separates and the oil throws off the dough’s consistency.
• Drop by teaspoonful, not tablespoon, the recipe yield depends on the smaller scoop size.
• Pull at 11 minutes for soft cookies, 13 for firmer edges, the centers continue to set as they cool.
• Let the cookies sit on the pan for 2 minutes before transferring, peanut butter cookies are fragile straight from the oven.

Variations

• Sub crunchy peanut butter for textural contrast.
• Use half white and half brown sugar for a deeper, more caramelized flavor.
• Add ½ cup of butterscotch chips along with the chocolate chips for a peanut butter cup vibe.