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–+ servings
peanut butter chocolate chip

Peanut Butter and 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 Baking sheet
  • 1 stand mixer or hand mixer
  • 2 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cookie scoop 1.5 tablespoons
  • 1 wire cooling rack
  • 1 Parchment paper roll

Ingredients
  

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon pure vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips optional
  • 2 tablespoon milk optional, as needed
  • flaky sea salt for sprinkling, optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a bowl whisk together flour, baking soda, baking powder, and salt.
  • In a mixer beat peanut butter, softened butter, granulated sugar, and brown sugar on medium until light and fluffy, about 2 minutes.
  • Beat in the egg, egg yolk, and vanilla until smooth and combined.
  • Add dry ingredients to the wet on low speed just until a soft dough forms, adding milk 1 tablespoon at a time only if dough seems dry.
  • Fold in semisweet and milk chocolate chips until evenly distributed.
  • Scoop 1.5-tablespoon mounds onto prepared sheets spacing about 2 inches apart.
  • Lightly press the tops to flatten slightly for even baking.
  • Bake one sheet at a time for 9–11 minutes until edges are set and centers look slightly underdone.
  • Cool on the sheet for 5 minutes, sprinkle with flaky sea salt if using, then transfer to a wire rack to cool 10 minutes more.

Notes

For chewier cookies, underbake slightly and let carryover heat finish the centers; for crisper edges, bake to light golden brown. Chilling the dough 30 minutes helps prevent spreading, especially in warm kitchens. Use room-temperature ingredients for better emulsification and a smoother dough. Swap in crunchy peanut butter for added texture, or sub 1/2 cup of peanut butter with almond butter for a twist. If measuring by volume, fluff flour and spoon into the cup to avoid dense cookies, or use 190–200 g flour by weight. Store in an airtight container up to 4 days or freeze dough scoops for 2 months and bake from frozen, adding 1–2 minutes.
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