If you’re craving the ultimate sweet-and-salty treat, peanut butter chocolate chip cookies are about to become your new obsession. These irresistible cookies combine the creamy richness of peanut butter with bursts of melty chocolate in every bite. Ready to discover the secret to baking your best batch yet? Keep reading — your taste buds will thank you.
| Servings: | 24 cookies |
| Prep Time: | 10 minutes |
| Cook Time: | 10 minutes |
| Total Time: | 20 minutes |
| Serving Size: | 1 cookie |
Ingredients
- 1 cup creamy peanut butter
- 1 stick unsalted butter softened
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 ½ cups semisweet chocolate chips
- ¼ teaspoon salt
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Instructions
- Step 1: Preheat your oven to 350 degrees Fahrenheit. Line your baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures evenly baked cookies every time.
- Step 2: In a large mixing bowl, cream the softened butter and brown sugar together using a hand mixer or stand mixer set to medium speed. This should take about 2 minutes. You want the mixture to look pale and fluffy—it sets up the base of your cookie texture.
- Step 3: Add the peanut butter, egg, and vanilla extract to the butter-sugar mixture. Mix until the batter looks creamy and completely smooth. Scrape down the sides of your bowl to ensure everything mixes well.
- Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. This step evenly distributes the baking soda and prevents any clumps from ending up in your cookies.
- Step 5: Gradually add the dry ingredients into the wet, mixing on low speed. Stop mixing as soon as no streaks of flour remain—overmixing can make the cookies dense.
- Step 6: Use a rubber spatula to fold in the semisweet chocolate chips. Make sure every scoop of dough gets its fair share of chocolate.
- Step 7: Using a tablespoon or small cookie scoop, drop mounds of dough onto your prepared baking sheet. Space them about 2 inches apart—these cookies spread as they bake.
- Step 8: Bake for 9 to 11 minutes. Look for edges that are lightly golden, with centers that still look a touch underdone. That middle will set as they cool, giving you the perfect chewy texture.
- Step 9: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack. This helps avoid breakage and finishes the cooking process without drying them out.
Description
Biting into one of these peanut butter chocolate chip cookies feels like stepping into your childhood kitchen on a lazy Sunday afternoon. The rich creaminess of peanut butter blends seamlessly with the gooey sweetness of melted chocolate chips, creating a cookie that evokes comfort and nostalgia in every bite. With their golden edges and irresistibly soft centers, these cookies deliver a texture that is both chewy and slightly crisp—a perfect harmony that begs for a cold glass of milk.
Each cookie is a decadent treat, bursting with bold peanut butter flavor and studded with melty chocolate chips that puddle just enough to tempt the senses. The moment you open the oven door and the warm aroma fills the air, you’ll know you’re baking more than just cookies—you’re baking memories. Whether it’s for a bake sale, a cozy family gathering, or a late-night craving, these cookies are the sweet joy nestled in your recipe box.
Why You’ll Love This Recipe
This recipe is the perfect blend of simplicity and indulgence. With pantry staple ingredients and minimal prep time, you can whip up a warm batch of cookies in under 30 minutes. The dough comes together quickly and doesn’t require chilling, making it ideal for spontaneous baking whims or last-minute dessert needs.
Beyond flavor and ease, these cookies are endlessly customizable. Prefer crunchy peanut butter? Go for it. Want to add a handful of chopped nuts for extra texture? Absolutely. These cookies offer a versatile base to experiment with and make your own.
Serving and Storage Tips
Serve these peanut butter chocolate chip cookies warm and fresh out of the oven for the ultimate gooey experience. They also make delightful lunch box treats or after-dinner desserts.
Store leftover cookies in an airtight container at room temperature for up to 5 days to maintain freshness. For longer storage, freeze baked cookies in a freezer-safe bag for up to 2 months. To enjoy later, thaw at room temperature or reheat briefly in the microwave for that just-baked taste. You can also freeze the dough in pre-portioned balls and bake straight from the freezer, adding 1 to 2 extra minutes to the baking time.
Nutrition per Serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use natural peanut butter instead?
Yes, but the texture may change. Natural peanut butter is oilier, so be sure to stir it thoroughly and consider chilling the dough before baking to keep it from spreading too much.
Can I swap the chocolate chips for something else?
Of course. You could add white chocolate chips, dried fruit, or even butterscotch chips for a twist. This dough is a flexible canvas for your favorite flavors.
Can I make these cookies dairy-free?
Yes. Substitute the butter with softened plant-based butter and use dairy-free chocolate chips. The cookies will still be soft, rich, and delicious.
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Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup creamy peanut butter
- 1 stick unsalted butter softened
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 ½ cups semisweet chocolate chips
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream the softened butter and brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
- Add the peanut butter, egg, and vanilla extract to the bowl. Mix until fully combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
- Fold in the chocolate chips using a rubber spatula until evenly distributed throughout the dough.
- Use a tablespoon or small cookie scoop to portion out the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
- Bake for 9 to 11 minutes, or until the edges are lightly golden and the centers look slightly underbaked. Do not overbake.
- Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
