Peanut Butter Chocolate Chip Cookie Recipe
This recipe delivers soft, chewy cookies bursting with peanut butter and chocolate chip goodness. It’s an easy, no-fuss treat made with pantry staples, yielding about 24 cookies. Perfect for satisfying sweet cravings with a nutty twist.
Equipment
- Large mixing bowl
- Electric mixer or whisk (optional)
- Rubber Spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Cookie scoop or spoon
Ingredients
- ½ cup 1 stick unsalted butter, softened
- ¾ cup creamy peanut butter smooth works best
- ½ cup granulated sugar
- ½ cup packed brown sugar light or dark
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
Instructions
Step 1: Preheat the Oven
- Set your oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone mat. This gets everything ready while you mix.
Step 2: Cream the Butter and Peanut Butter
- In a large bowl, beat ½ cup softened butter and ¾ cup peanut butter until smooth. Use an electric mixer or a whisk and some elbow grease. It should look creamy and well-blended.
Step 3: Add the Sugars
- Mix in ½ cup granulated sugar and ½ cup brown sugar. Beat until the mixture is light and fluffy. This takes about 2 minutes with a mixer or a bit longer by hand.
Step 4: Incorporate the Egg and Vanilla
- Add 1 egg and 1 teaspoon vanilla extract to the bowl. Mix until everything is fully combined. The batter will start to look smooth and glossy.
Step 5: Mix the Dry Ingredients
- In a separate bowl, whisk together 1 ¼ cups flour, ½ teaspoon baking soda, and ¼ teaspoon salt. This ensures even distribution. Gradually add it to the wet mixture.
Step 6: Combine Wet and Dry
- Stir the dry ingredients into the peanut butter mixture with a spatula. Mix until just combined—don’t overdo it. The dough will be thick and sticky.
Step 7: Fold in the Chocolate Chips
- Add 1 ½ cups chocolate chips and gently fold them in. Make sure they’re evenly spread throughout the dough. It’s starting to look like cookie dough now!
Step 8: Scoop the Dough
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the baking sheets. Space them about 2 inches apart. You’ll get around 24 cookies.
Step 9: Bake the Cookies
- Bake for 10-12 minutes, until the edges are lightly golden. The centers will look soft—that’s perfect. They’ll firm up as they cool.
Step 10: Cool and Enjoy
- Let the cookies sit on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. Sneak one warm if you can’t wait!