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easy peanut butter chocolate chip

Easy Peanut Butter Chocolate Chip Cookies

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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 2 Baking sheet
  • 2 silicone baking mat or sheet of parchment paper
  • 1 Cooling rack
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 Cookie scoop or tablespoon

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup creamy peanut butter smooth
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F (175°C) and line baking sheets with silicone mats or parchment.
  • In a large bowl beat the butter, peanut butter, granulated sugar, and brown sugar until light and creamy.
  • Beat in the egg and vanilla until fully combined.
  • In a separate bowl whisk together the flour, baking soda, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients and mix on low until just combined.
  • Fold in the chocolate chips with a spatula.
  • Scoop 1 1/2-tablespoon portions of dough onto the prepared sheets spacing 2 inches apart.
  • Lightly flatten the tops with your fingers or the bottom of a glass.
  • Bake for 9 to 11 minutes until the edges are set and the centers look slightly underdone.
  • Cool on the baking sheet for 5 minutes then transfer to a rack to cool completely.

Notes

For best texture, do not overbake; cookies firm up as they cool and stay chewier when pulled slightly underdone. If dough feels sticky, chill it for 15–20 minutes for easier scooping and thicker cookies. Use creamy peanut butter for consistent results; natural peanut butter may require an extra tablespoon of flour. Swap in milk or dark chocolate chips, add chopped peanuts for crunch, or sprinkle a little flaky salt on top before baking to balance sweetness. Store in an airtight container at room temperature for up to 4 days or freeze baked cookies for up to 2 months.
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