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–+ servings
peanut butter chocolate chip cookies

Peanut Butter Cookies with Chocolate 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 bowl
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 2 Baking sheet
  • 2 silicone baking mat or sheet of parchment paper
  • 1 Cookie scoop 1.5 tablespoons
  • 1 Cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 3/4 cup creamy peanut butter room temperature
  • 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 sea salt
  • 1 cup semisweet chocolate chips
  • 2 tablespoon granulated sugar for rolling, optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line baking sheets with silicone mats or parchment.
  • In a medium bowl whisk together flour, baking soda, baking powder, and salt.
  • 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 smooth.
  • Add the dry ingredients to the wet and mix on low just until a soft dough forms.
  • 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 lightly flatten tops with your fingers or a fork crosshatch if desired.
  • 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 rack to rest and set for another 5 minutes before serving.

Notes

For chewier cookies, slightly underbake and let carryover heat finish the centers; for crisper edges, bake an extra 1 to 2 minutes. If dough is too soft to roll, chill it for 20 minutes to firm up. Use creamy peanut butter for the best texture; natural peanut butter that separates can make the dough greasy unless well-stirred and adjusted with an extra tablespoon of flour. Swap semisweet chips with milk or dark chocolate, or add 1/2 cup chopped roasted peanuts for crunch. Weighing flour (150 g per 1 1/4 cups) improves consistency, and baking one sheet at a time ensures even browning. Store cookies airtight for 3 to 4 days or freeze scooped dough balls for up to 2 months and bake from frozen adding 1 to 2 minutes.
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