Peanut Butter Chocolate Chip Cookie Recipe

Multiple peanut butter chocolate chip cookies with the focus on one in the middle.

Peanut Butter Chocolate Chip Cookie Recipe

All you need are a few simple ingredients to make these delicious Peanut Butter Chocolate Chip Cookies! They are the perfect balance of sweet and salty, soft and chewy, and are guaranteed to be a big hit.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 260kcal

Author John Kanell

Equipment

Baking Sheets
Parchment paper
Mixing Bowls
Electric hand or stand mixer
Wire cooling rack

Ingredients

2¼ cups all-purpose flour (270g)
¾ teaspoon baking soda
½ teaspoon salt
1½ cups creamy peanut butter (like Jif) (396g)
1 cup unsalted butter softened, (226g)
¾ cup packed light-brown sugar (165g)
⅔ cup granulated sugar (135g)
2 teaspoons pure vanilla extract
2 large eggs room temperature
1½ cups semisweet chocolate chips (270g)

Instructions

Preheat the oven to 350°F. Line two large baking sheets with parchment paper
In a small mixing bowl, whisk together the flour, baking soda, and salt.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter, unsalted butter, brown sugar, and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, then the vanilla. Stop and scrape down the bowl. Beat again until well mixed, about 1 minute.
With the mixer on low speed, gradually add in the flour mixture, and beat just until just combined. Stir in the chocolate chips.
Drop 3 tablespoon-size balls of dough spacing them about 2 inches apart on the lined cookie sheets. (My dough balls were about 50g each.)
Bake one sheet at a time for 12 to 14 minutes or until the cookies are golden around the edges, but still soft in the center. (The longer bake time will give you a crisper cookie.) Remove from the oven, and let cool on the baking sheet for 1 to 2 minutes, or until the cookies firm up a bit. Transfer to a wire rack, and let cool completely. Cookies can be stored in an airtight container for 3 days or frozen for several months.

Video

Notes

Don’t overbake the cookies. The middle of the cookies will look a little underdone when you pull them out of the oven. This is what ensures they have chewy centers! The cookies will firm up as they cool. If you let them cook all the way through in the oven, they’ll be crispier and dry through the center.
You can chill the dough balls for up to 24 hours: Shape the dough balls, and press them with a fork if desired. Arrange them in a single layer on a lined tray and tightly cover. Chill for up to 24 hours before baking. For the best spread, bring them to room temperature before baking.

Nutrition

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