Description
These soft and chewy Peanut Butter Chocolate Chip Cookies combine the rich, nutty flavor of peanut butter with melty chocolate chips in every bite. With no dough chilling required, these cookies are quick to make and absolutely irresistible. Perfect for peanut butter lovers and great for any occasion!
Ingredients
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1/2 cup (115g) unsalted butter, softened to room temperature
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1/2 cup (100g) granulated sugar
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1/2 cup (100g) packed light brown sugar
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3/4 cup (185g) creamy peanut butter
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1 large egg
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1 teaspoon pure vanilla extract
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 and 1/4 cups (160g) all-purpose flour
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3/4 cup (135g) semi-sweet chocolate chips
Instructions
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Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
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In a large bowl using a hand or stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy, about 2 minutes.
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Add the peanut butter, egg, and vanilla extract. Beat until fully combined.
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Add the baking soda, salt, and flour. Mix on low speed until just combined. Do not overmix.
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Fold in the chocolate chips by hand using a rubber spatula.
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Scoop dough (about 1.5 tablespoons per cookie) and roll into balls. Place on prepared baking sheets about 2 inches apart.
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Bake for 11–13 minutes, or until edges are lightly browned. The centers will look soft — that’s okay!
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Remove from oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Peanut Butter: Use processed peanut butter like Jif or Skippy. Natural peanut butter is not recommended as it changes the texture.
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Freezing Instructions: Cookie dough balls can be frozen for up to 3 months. Bake from frozen for an extra minute or two.
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Storage: Store baked cookies in an airtight container at room temperature for up to 1 week.
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No Dough Chilling Needed: These cookies are perfect for when you’re short on time — just mix and bake.
- Prep Time: 10
- Cook Time: 30