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Peanut Butter Chocolate Chip Cookies

These cookies are soft, chewy treats with crispy edges, featuring rich peanut butter and melty chocolate chips. The baking process creates a warm, inviting aroma and a golden-brown appearance, with gooey chocolate pockets and a tender crumb. They’re perfect for nostalgic moments and quick homemade indulgence.
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 peanut butter creamy
  • 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 semi-sweet preferred

Equipment

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

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together softened butter, peanut butter, and sugar using an electric mixer or whisk until the mixture is smooth and fluffy, about 2-3 minutes. The mixture should be pale and slightly airy.
  3. Beat in the egg and vanilla extract, mixing until fully incorporated and the mixture is glossy and uniform.
  4. In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the 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 be soft and slightly sticky.
  6. Fold in the chocolate chips evenly, pressing some into the dough for an extra gooey bite.
  7. Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly soft but set. The house will fill with a warm, chocolate-peanut aroma.
  9. Remove the baking sheet from the oven and let the cookies rest for 5 minutes; they will firm up slightly as they cool.
  10. Transfer the cookies to a wire rack to cool completely, or enjoy them warm for the gooey chocolate experience.
  11. Repeat with remaining dough, then serve and savor these soft, chewy, and crispy-edged cookies filled with rich peanut butter and melty chocolate.

Notes

For extra flavor, sprinkle a pinch of sea salt on top before baking. Dough can be refrigerated for up to 24 hours for even better flavor and texture.