Peanut Butter Chocolate Chip Cookies Recipe
These Peanut Butter Chocolate Chip Cookies are soft, chewy, and packed with rich peanut butter flavor and melty chocolate chips. Made with simple pantry ingredients, this easy cookie recipe comes together quickly and bakes into the perfect homemade treat with crisp edges and tender centers. They're perfect for sharing, gifting, or enjoying with a cold glass of milk!
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 mixing bowls
- 1 whisk and flexible spatula or spoon
- 1 - 2 baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
- 1½ cups (180 g) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) cold butter, cubed
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (170 g) chocolate chips, plus more for topping
Instructions
- In a mixing bowl whisk together the flour, baking soda, baking powder and salt until well combined. Set aside for now.1½ cups (180 g) all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Heat the slices of cold butter in the microwave for 20 seconds. This softens the edges of the butter, but the slices should remain whole. Add the butter and sugars to a large mixing bowl fitted with a paddle attachment. Cream together the butter with light brown and granulated sugars on medium speed for 2 - 3 minutes or until well combined. Cream in the peanut butter for 1 minute on medium speed until well combined.½ cup (113 g) cold butter, cubed, ¾ cup (150 g) light brown sugar, ¼ cup (50 g) granulated sugar
- Mix in the egg, yolk and vanilla extract on medium speed for 1 minute until smooth and well combined. Mix the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in most of the chocolate chips or chunks. Reserve about ½ cup (85 g) for topping the cookies right before baking.1 large egg, room temperature, 1 large egg yolk, room temperature , 2 teaspoons (10 ml) vanilla extract , 1 cup (170 g) chocolate chips, plus more for topping
- Cover the cookies with plastic wrap and transfer to the fridge to chill for 1 - 2 hours. About 30 minutes before baking the cookies, preheat the oven to 350 F (177 C). Line a large baking sheet with parchment paper.
- Once the cookie dough is done chilling, scoop the chocolate chip cookie dough and place the cookie dough balls onto the prepared baking sheet about 3 inches (8 cm) apart. Top with the reserved chocolate chips or chunks.
- Bake for 10 - 12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the soft and chewy chocolate chip peanut butter cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the baked pb chocolate chip cookies in an airtight container. Store at room temperature for up 4 - 5 days. I suggest warming the cookie for the best cookie eating experience. Cookie dough can be stored in an airtight container overnight. For longer storage, I suggest freezing the cookies or cookie dough.
Tip: Give your cookies a “cookie scoot.” Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
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