Go Back
peanut butter chocolate chip cookies

Peanut Butter Chocolate Chip Cookies

Soft, thick, and chewy peanut butter chocolate chip cookies packed with nutty flavor and sweet pockets of chocolate. They hold their shape wonderfully and stay tender for days!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
25 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups All-purpose flour Spooned and leveled
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter Softened to room temperature
  • 1/2 cup Creamy peanut butter Standard commercial brand like Jif or Skippy
  • 1/2 cup Granulated white sugar
  • 1/2 cup Packed brown sugar
  • 1 large Egg Room temperature
  • 1 tsp Pure vanilla extract
  • 1 cup Semi-sweet chocolate chips Divided, reserve a few for topping

Equipment

  • Medium mixing bowl
  • Large mixing bowl (or stand mixer)
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Baking sheet
  • Parchment paper
  • Cookie scoop
  • Wire cooling rack

Method
 

  1. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  2. In a large bowl (or using a stand mixer), beat the softened butter, creamy peanut butter, granulated sugar, and brown sugar together on medium speed for about 2 minutes until smooth and creamy.
  3. Mix in the egg and vanilla extract until fully combined and fluffy, scraping down the sides of the bowl as needed.
  4. Turn the mixer to low and slowly add the dry ingredients just until combined. Do not overmix!
  5. Gently fold in 3/4 cup of the semi-sweet chocolate chips using a spatula.
  6. Cover the bowl and chill in the refrigerator for 30 to 45 minutes to prevent the cookies from spreading too flat.
  7. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  8. Scoop balls of dough (about 2 tablespoons each) and place them 2 inches apart on the baking sheet. Gently press down on top of the dough balls with the palm of your hand or a fork, and press a few reserved chocolate chips into the tops.
  9. Bake for 9 to 11 minutes, or until the edges are just set and lightly golden. (The centers will still look soft and slightly underbaked).
  10. Remove from the oven and let the cookies rest on the hot baking sheet for 5 minutes to finish setting, then transfer them to a wire rack to cool completely.

Notes

Peanut Butter Choice: Stick with standard, shelf-stable creamy peanut butter. Natural peanut butters that separate and contain excess oil can make the dough too greasy and cause the cookies to spread too much.
Storage: Keep leftovers in an airtight container at room temperature for up to 4 days, or freeze the baked cookies for up to 2 months.