Peanut Butter Chocolate Chip Cookies
Soft, chewy peanut butter chocolate chip cookies with a perfect balance of rich peanut flavor and melty chocolate chips. These cookies have slightly crispy edges and a tender center, making them a crowd-pleaser for all occasions. Easy to prepare and endlessly customizable with mix-ins or dietary tweaks.
Equipment
- Baking sheets
- Parchment paper or silicone baking mats
- Mixing bowls
- Electric mixer or hand whisk
- Measuring Cups and Spoons
- Cooling racks
- Cookie scoop or tablespoon
Ingredients
- 1 cup (225g) creamy or crunchy peanut butter
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips
- Optional: 1/2 cup chopped peanuts, oats, or sea salt flakes for topping
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, beating until fully combined.
- Whisk together flour, baking soda, and salt in a separate bowl.
- Gradually mix dry ingredients into the wet mixture until just combined—avoid overmixing.
- Fold in chocolate chips and any optional mix-ins.
- Chill dough for at least 30 minutes if possible for better texture and easier handling.
- Scoop dough using a tablespoon or cookie scoop onto prepared sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes until edges are golden but centers remain soft.
- Cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
- For chewier cookies, bake on the shorter side and let cool on the baking sheet.
- Use natural peanut butter for a less processed flavor; chill dough longer to prevent spreading.
- Substitute butter with coconut oil or vegan margarine for dairy-free options.
- Add a sprinkle of sea salt on top before baking for a sweet-salty contrast.
- Store in an airtight container at room temperature for up to 5 days or freeze dough for future baking.