Peanut Butter Chocolate Chip Cookies
These Peanut Butter Chocolate Chip Cookies are a delightful combination of classic flavors. Soft, chewy, and packed with peanut butter goodness and melty chocolate chips, they are perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 9-12 minutes
- Total Time: 25-30 minutes
- Yield: Approximately 3 dozen cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
- Beat in the creamy peanut butter until well combined.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate medium bowl, whisk together all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the semi-sweet chocolate chips until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 9-12 minutes, or until the edges are golden brown and the centers are set but still look soft. Do not overbake.
- Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra chewiness, slightly underbake the cookies.
- Store cookies in an airtight container at room temperature for up to 3-4 days.
- Dough can be frozen for up to 3 months. Thaw in the refrigerator overnight before baking.