Peanut Butter Chocolate Chip Cookies Recipe
These Peanut Butter Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, with the rich flavor of peanut butter adding a delicious nuttiness to each bite. Chewy on the inside and slightly crispy on the outside, these cookies are a perfect balance of sweet and salty.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: Makes about 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Peanut Butter Chocolate Chip Cookies:
- 1 cup creamy peanut butter
- 1 cup light brown sugar (packed)
- 1 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 6 ounces semi-sweet (dark, or bittersweet chocolate, chopped (1 cup semi-sweet chocolate chips may be substituted))
Instructions
- Beat: To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular. Stop to scrape down the bowl as necessary.
- Beat: Add the baking soda and beat to incorporate. Add the chocolate and beat to just incorporate; don’t overmix or the nice chocolate chunks will break down.
- Portion: Using a medium 2-inch cookie scoop, form two-tablespoon mounds. If chocolate is falling out of dough since there is an abundance, roll ball between palms to encourage it to stay in the dough.
- Chill: Place mounds on a large plate, flatten mounds slightly, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- Bake: Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for 8 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center. Watch them very closely after 7 minutes and I recommend not baking longer than 10 minutes. Cookies firm up as they cool, and baking too long results in cookies that become too crisp and hard. The cookies in the photos were baked for 8 minutes, with trays rotated at the 4-minute mark, and have chewy edges with pillowy soft centers.
- Cool: Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.
Notes
- For a twist, try adding chopped nuts or dried fruit to the dough.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Peanut Butter, Chocolate Chip, Cookies, Dessert, Baking
