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Stack of Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies Recipe

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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 25 minutes
Course Snack
Cuisine American
Servings 24 cookies
Calories 180 kcal

Ingredients
  

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

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Cream the butter, peanut butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy, about 2–3 minutes.
  • Beat in the egg and vanilla extract until fully combined and smooth.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
  • Fold in the chocolate chips evenly throughout the dough.
  • Scoop dough using a cookie scoop or tablespoon onto the prepared baking sheet, spacing cookies about 2 inches apart.
  • Bake for 9–11 minutes, or until the edges are lightly golden but the centers look slightly soft.
  • Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For softer cookies, slightly underbake and allow them to finish cooking on the hot baking sheet.
  • Want extra gooeyness? Press a few extra chocolate chips on top of the dough balls before baking.
  • Dough can be frozen for up to 2 months. Bake straight from frozen, adding 1–2 extra minutes to bake time.