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Peanut Butter Chocolate Chip Cookies

These cookies combine the rich, nutty flavor of creamy peanut butter with gooey chocolate chips, baked to a golden perfection. The dough is sticky and thick, resulting in cookies with a tender, chewy texture and slightly crispy edges. Each bite offers a warm hug of peanut butter and melted chocolate, with a rustic, imperfect charm.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • pinch salt
  • 3/4 cup chocolate chips

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Baking sheet
  • Parchment paper
  • Cookie scoop or tablespoon

Method
 

  1. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper to prevent sticking.
  2. In a large mixing bowl, combine the softened butter, creamy peanut butter, and granulated sugar. Use an electric mixer or whisk to beat until the mixture is light, fluffy, and well combined, about 2 minutes. You’ll smell a nutty aroma as it turns creamy.
  3. Add the large egg and vanilla extract to the bowl. Beat again until the mixture is smooth and slightly glossy, about 1 minute. This helps the dough relax and become easier to work with.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt. This ensures even distribution of leavening agents.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently until just combined. The dough will become thick, sticky, and a bit crumbly but hold together well. Avoid overmixing to keep the cookies tender.
  6. Fold in the chocolate chips evenly throughout the dough using a spatula or spoon. You should see shiny, melty spots of chocolate throughout.
  7. Using a cookie scoop or tablespoon, portion the dough into rounded balls and place them on the prepared baking sheet, about 2 inches apart. Gently flatten each ball slightly with your fingers or the back of a spatula.
  8. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underdone. The smell of melting chocolate and toasted peanut butter will fill your kitchen.
  9. Remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes. They will firm up as they cool, making them easier to transfer.
  10. Gently transfer the cookies to a wire rack to cool completely. Once cooled, they’re ready to enjoy — warm, chewy, with crispy edges and gooey chocolate spots.

Notes

For extra flavor, sprinkle a tiny pinch of sea salt on top of each cookie before baking. Chilling the dough for 30 minutes before baking can help cookies keep their shape and become thicker. These cookies are best enjoyed within 3 days, but can be stored in an airtight container for up to a week.