Description
These incredibly soft and chewy Peanut Butter Chocolate Chip Cookies combine rich, creamy peanut butter with an abundance of melty chocolate chips. With a texture that stays soft for days and a flavor combination that’s universally loved, these cookies are perfect for any occasion from casual snacking to special celebrations.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup creamy peanut butter (not natural/separated)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
- Cream butter and sugars: In a large mixing bowl using an electric mixer, beat the softened butter, peanut butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy. The mixture should look pale and creamy.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and beat until fully incorporated, scraping down the sides of the bowl as needed.
- Mix in dry ingredients: With the mixer on low speed, gradually add the flour mixture to the wet ingredients, mixing just until no white streaks of flour remain. Be careful not to overmix, as this can make cookies tough.
- Fold in chocolate chips: Using a rubber spatula, gently fold in the chocolate chips until evenly distributed throughout the dough.
- Scoop and space: Using a 2-tablespoon cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake for 9-11 minutes, until the edges are just set and lightly golden but the centers still look slightly underdone. They will continue cooking as they cool.
- Cool on pan: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This resting time allows them to set properly without breaking apart.
- Finish cooling: Transfer to a wire cooling rack to cool completely, or enjoy them warm with a cold glass of milk!
Notes
- Don’t overbake! Cookies should look slightly underdone in the center when you remove them from the oven for the softest texture.
- Make sure butter and peanut butter are at room temperature for proper creaming.
- Use conventional peanut butter, not natural/separated varieties, for best results.
- Dough can be refrigerated for up to 3 days or frozen for up to 3 months.
- For thicker cookies, chill dough for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 16g
- Sodium: 125mg
- Fat: 10g
- Saturated Fat: 4.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg