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Moist Peanut Butter Chocolate Chip Cookies

Moist Peanut Butter Chocolate Chip Cookies for Sweet Memories

These Moist Peanut Butter Chocolate Chip Cookies are a delightful treat that combines rich flavors and a nostalgic touch, perfect for creating sweet memories.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Dough 30 minutes
Total Time 57 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup creamy peanut butter Use regular brands like Jif or Skippy.
  • ½ cup butter Ensure at room temperature.
  • ½ cup brown sugar Enhances moisture.
  • ½ cup granulated sugar Coconut sugar can be an alternative.
  • 1 large egg Ensure at room temperature.
  • 1 teaspoon vanilla extract Almond extract can be used as a twist.
  • 1 teaspoon baking soda Make sure it's fresh.
  • 1 ½ cups all-purpose flour A gluten-free blend can be used.
  • ½ teaspoon salt Kosher salt can add a coarse texture.
  • 1 cup chocolate chips Choose dark chocolate for richer flavor.

Equipment

  • Mixing bowl
  • Electric mixer
  • Baking Sheet
  • rubber spatula
  • Measuring cups
  • teaspoons

Method
 

Steps
  1. Cream together ½ cup of softened butter and 1 cup of creamy peanut butter in a large mixing bowl using an electric mixer for about 2-3 minutes until smooth.
  2. Add ½ cup of brown sugar and ½ cup of granulated sugar, mix for 1-2 minutes until creamy and fluffy.
  3. Crack a room temperature egg into the bowl with 1 teaspoon of vanilla extract, beat on low until just combined.
  4. In a separate bowl, whisk 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 ½ cups of all-purpose flour; gradually add to the wet mixture until combined.
  5. Fold in 1 cup of chocolate chips so they are evenly distributed throughout the dough.
  6. Scoop portions of dough, roll into balls, and place on a lined baking sheet spaced about 2 inches apart.
  7. Refrigerate the cookie dough balls for at least 30 minutes.
  8. Preheat the oven to 350°F (175°C).
  9. Flatten dough balls slightly using a fork in a crisscross pattern and bake for 8-12 minutes until edges are golden brown.
  10. Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 120mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 2mgIron: 4mg

Notes

Ensure butter and eggs are at room temperature for best results. Don't overmix the dough to maintain softness.

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