Description
These easy Peanut Butter Chocolate Chip Cookies are soft, chewy, and full of flavor. They marry the best of both worlds: smooth, creamy peanut butter and rich, velvety chocolate. They’re fantastic any time of year, but make a tasty addition to any holiday party.
Ingredients
- 1 1/2 cups (195g) all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (140g) peanut butter
- 1/2 cup (104g) granulated sugar
- 1/2 cup (112g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (169g) semi-sweet chocolate chips, plus more for topping
Instructions
- Combine the flour, baking soda, baking powder, and salt in a medium-sized bowl and set aside.
- Cream the butter, peanut butter, and sugars together in a large mixer bowl on medium speed until light in color and fluffy, about 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
- Add the egg and vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is just well combined. Do not over-mix.
- Gently fold the chocolate chips into the cookie dough until mixed throughout.
- Wrap and refrigerate the cookie dough for at least one hour. The cookies turn out even better (thicker and chewier – and for longer) if you refrigerate the dough overnight.
- After refrigerating the dough, preheat the oven to 350°F and prepare a cookie sheet with parchment paper or a silicone baking mat.
- Let the cookie dough soften enough to work with it, then form balls of 2 tablespoons (36g) of cookie dough. Place the cookie dough balls onto the cookie sheet and lightly press down about halfway. They will spread a little in the oven, but not a ton. You can also add a few more chocolate chips on top if you like.
- Bake cookies for 7-10 minutes, or until cookies just start to look cooked in the center and the edges are just barely starting to brown.
- Let cool for 3-5 minutes, then move to a cooling rack to cool completely.
Notes
Store in an airtight container at room temperature for 5-7 days.
