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peanut butter chocolate chip cookies

Peanut Butter Cookies with Choc Chips

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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 bowls
  • 1 hand mixer or stand mixer
  • 1 Spatula
  • 1 Whisk
  • 2 baking sheets
  • 2 silicone baking mats or sheets of parchment paper
  • 1 Cookie scoop 1.5 tablespoon size
  • 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 smooth
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 cup semisweet chocolate chips
  • 2 tablespoon granulated sugar rolling, optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.
  • In a mixing bowl whisk together flour, baking soda, baking powder, and salt; set aside.
  • In a large bowl beat the butter, peanut butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
  • Beat in the egg and vanilla until fully combined and slightly fluffy.
  • Add the dry ingredients to the wet and mix on low just until no dry streaks remain.
  • Fold in the chocolate chips with a spatula until evenly distributed.
  • Scoop 1.5-tablespoon portions of dough, roll into balls, and optionally roll each ball in granulated sugar.
  • Arrange dough balls 2 inches apart on prepared sheets and gently flatten to about 1/2 inch thick with your fingers or the bottom of a glass.
  • Bake one sheet at a time for 9 to 11 minutes until edges are set and centers look slightly underbaked.
  • Cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to rest and cool for another 5 minutes before serving.

Notes

For best texture, avoid overbaking—take the cookies out when the centers are still soft since they firm up as they cool; chilling the dough for 30 minutes before baking enhances thickness and flavor if your kitchen is warm; for crisper edges increase bake time by 1 to 2 minutes, and for chewier cookies reduce granulated sugar by 2 tablespoons; swap semisweet chips for milk or dark chocolate, or use chopped chocolate for gooier pockets; if using natural peanut butter, stir thoroughly and add 1 to 2 tablespoons extra flour if the dough seems greasy; store in an airtight container at room temperature for up to 4 days or freeze baked cookies or dough balls for up to 2 months.
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