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Peanut Butter Chocolate Chip Cookies
5.0 (446 reviews)
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 and are guaranteed to be a big hit.
Total Time25
Servings24
326
Caloriesper servingNutrition Information
326
Calories
21 g
Fat
31 g
Carbs
6 g
Protein
2 g
Fiber
18 g
Sugar
Ingredients
- 2¼ cups all-purpose flour (270g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups creamy peanut butter (260g)
- 1 cup unsalted butter (softened to room temperature (226g)
- ¾ cup packed light-brown sugar (200g)
- ⅔ cup granulated sugar (135g)
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1½ cups semisweet chocolate chips (265g)
Instructions
- 1Preheat oven to 350°F. Line two large baking sheets with parchment paper
- 2In a small mixing bowl, whisk together the flour, baking soda, and salt.
- 3In 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.
- 4Add the eggs one at a time, then the vanilla. Stop and scrape down the bowl. Beat again until well mixed, about 1 minute.
- 5With the mixer on low speed, gradually add in the flour mixture, and beat just until just combined. Stir in the chocolate chips.
- 6Drop 2 tablespoon-size balls of dough about 2 inches apart on the line cookie sheets. (If desired, you can flatten the dough balls by pressing the tops down with the tines of a fork)
- 7Bake one sheet at a time for 10 to 15 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 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.