Peanut Butter Chocolate Chip Cookies
These peanut butter chocolate chip cookies are soft, delicious, and the perfect treat for any time of year! This is a simple, no-chill cookie dough that goes directly from a mixing bowl to the oven.
Ingredients
- ½ cup unsalted butter softened (115 grams; 1 stick)
- ¾ cup packed light brown sugar (150 grams)
- ¼ cup granulated sugar (50 grams)
- 1 cup creamy peanut butter (250 grams; like Jif or Skippy avoid natural pb)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all purpose flour spooned & leveled (160 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips (180 grams; can add up to ¼ cup more, if desired)
Instructions
- Preheat the oven to 350°F (177°C). Line two to three large baking sheets with parchment paper or silicone baking mats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add the brown sugar and granulated sugar and mix together for 1 to 2 minutes or until well combined.
- Add the peanut butter, egg, and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
- Add the flour, baking soda, and salt to the wet ingredients and mix until just combined. Gently fold or mix in the chocolate chips.
- Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, and drop onto the prepared baking sheets, making sure to leave a little room between each one. Gently press down on each ball of cookie dough to slightly flatten them.
- Bake for 9 to 12 minutes or until the tops of the cookies are set. Make sure not to over bake the cookies, they will continue to set up more as they cool.
- Remove from the oven and allow to cool for 10 to 15 minutes on the baking sheets or until the cookies are cool enough to handle.
- Carefully transfer the cookies to a wire rack to cool completely.
Video
Notes
Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Cookies will freeze well for up to 3 months, thaw to room temperature before serving.
Cookie dough will also freeze well for 2 to 3 months. Thaw overnight in the fridge and bake as directed.