Go Back
–+ servings
Peanut Butter Chocolate Chip Cookies

Irresistibly Soft Peanut Butter Chocolate Chip Cookies Delight

These Peanut Butter Chocolate Chip Cookies are a nostalgic treat with a perfect balance of chewy centers and crispy edges.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Creamy Peanut Butter Opt for Jif, Skippy, or Peter Pan for the best results.
  • 1 cup Butter Ensure it's softened to room temperature for easy mixing.
  • 1 cup Brown Sugar Contributes sweetness and helps retain moisture.
  • 1/2 cup Granulated Sugar Adds sweetness and assists in cookie spread during baking.
  • 1 large Egg Use room temperature eggs for an even mix.
  • 1 teaspoon Vanilla Extract Elevates the overall flavor.
  • 1 teaspoon Baking Soda Ensures a lovely rise and texture.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavor.
  • 2 cups All-Purpose Flour Creates the cookie structure.
  • 1 cup Chocolate Chips Introduces richness and contrast.

Equipment

  • Mixing bowl
  • Electric mixer
  • Cookie scoop
  • Baking Sheet
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, combine 1 cup of softened butter and 1 cup of creamy peanut butter. Use an electric mixer on medium speed to blend until smooth and creamy, about 2-3 minutes.
  2. Gradually add 1 cup of brown sugar and 1/2 cup of granulated sugar. Mix on medium speed until light and fluffy, approximately 2 more minutes.
  3. Beat in 1 large room-temperature egg and 1 teaspoon of vanilla extract until fully blended, about 1 minute.
  4. Sprinkle in 1 teaspoon of baking soda and 1/2 teaspoon of salt. Mix on low speed just until combined.
  5. Gradually add 2 cups of all-purpose flour, mixing on low speed. Stop mixing as soon as the flour is incorporated.
  6. Gently fold in 1 cup of chocolate chips using a spatula until evenly distributed.
  7. Using a cookie scoop, portion the dough into 2-tablespoon-sized balls and place on a lined baking sheet.
  8. Cover the baking sheet with plastic wrap and chill the dough balls in the refrigerator for at least 30 minutes.
  9. Preheat your oven to 350°F (175°C) while the dough chills.
  10. Remove the dough from the refrigerator, place back on a lined baking sheet, and flatten each ball with a fork.
  11. Bake the cookies in the preheated oven for 8 to 12 minutes, until bottoms are lightly browned.
  12. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 80mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure butter and eggs are at room temperature for best results. Do not skip the chilling step for perfect texture.

Tried this recipe?

Let us know how it was!