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creamy peanut butter chocolate chip

Creamy Peanut Butter Maple Chocolate Chip Cookies

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Baking sheet
  • 1 parchment paper sheet or silicone baking mat
  • 1 Cookie scoop or tablespoon
  • 1 wire cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 3/4 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoon pure maple syrup
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup semisweet chocolate chips
  • 1/3 cup chopped roasted peanuts optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  • In a mixing bowl whisk together flour, baking soda, baking powder, and salt.
  • In a separate large bowl beat the softened butter, creamy peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
  • Beat in the egg, vanilla extract, and maple syrup until smooth and well combined.
  • Add the dry ingredients to the wet mixture and mix on low just until a soft dough forms.
  • Fold in the chocolate chips and chopped peanuts until evenly distributed.
  • Scoop tablespoon-size portions of dough onto the prepared baking sheet, spacing about 2 inches apart.
  • Lightly flatten the tops with your fingertips for even spreading.
  • Bake for 9 to 11 minutes until the edges are set and lightly golden while centers look slightly soft.
  • Cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to rest for another 5 minutes before serving.

Notes

For best texture, avoid overmixing after adding flour to keep the cookies tender, and pull them from the oven while the centers are still a touch underbaked since they continue to set as they cool. If your dough seems too soft from warm ingredients, chill it for 15 to 20 minutes for thicker cookies. Use pure maple syrup (not pancake syrup) for rich flavor, and adjust sweetness by reducing granulated sugar by 2 tablespoons if using milk chocolate chips. For chewier cookies, swap half the butter for an extra 1/4 cup peanut butter, and for crispier edges, bake on a light-colored aluminum sheet. Store in an airtight container for up to 4 days or freeze baked cookies for 2 months.
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