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Peanut Butter Chocolate Chip Cookies served

Peanut Butter Chocolate Chip Cookies

These cookies are soft, chewy, and full of peanut butter and melty chocolate chips — everything a good cookie should be.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 18 Cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter
  • 1/2 cup creamy peanut butter
  • 1/2 cup brown sugar, packed
  • 1/4  cup granulated sugar
  • 1 large egg
  • 1 teaspoon  vanilla extract
  • 1 1/4 cups  all-purpose flour
  • 1/2 teaspoon  baking soda
  • 1/4 teaspoon  salt
  • 3/4 cup  semi-sweet chocolate chips

Method
 

  1. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth.
  2. Next, beat in the egg and vanilla. Mix until the dough is light and fluffy. 
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly stir the dry mixture into the wet ingredients until just combined.
  4. Fold in the chocolate chips.
  5. Chill the dough for 30 minutes in the fridge. It helps the cookies keep their shape and makes them even chewier.
  6. Scoop the dough into balls about 1 to 1.5 tablespoons each and place them 2 inches apart on the baking sheet
  7. Bake for 9–11 minutes, or until the edges are lightly golden and the centers still look slightly soft.
  8. Let them rest on the baking sheet for 5 minutes before moving to a wire rack.

Notes

  • Use room-temp butter. It blends better and makes a smoother dough.
  • Don’t overbake. Pull them out when they look slightly underdone. Trust the process.
  • Mix-ins welcome. Swap some chips for chopped peanuts or use dark chocolate instead.
  • Add flaky salt. A pinch of sea salt on top before baking makes them next-level.