Chewy Peanut Butter Chocolate Chip Cookies

Rich, chewy, and utterly irresistible, these peanut butter chocolate chip cookies are a classic favorite.

With a perfect balance of crunch and softness, they’re sure to satisfy your sweet tooth.

Made with creamy peanut butter and semi-sweet chocolate chips, they’re a delightful treat any time of day.

Ready Time

50 mins

Yields

9 servings

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup peanut butter (creamy or crunchy, whichever you prefer)
1/2 cup unsalted butter, at room temperature
1/2 cup white granulated sugar
1/4 cup brown sugar
1 large egg
1 tsp pure vanilla extract
1 cup semi-sweet chocolate chips

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat to make cleanup a breeze.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the peanut butter and butter until smooth and creamy.

Add the white granulated sugar and brown sugar, beating until light and fluffy.

Beat in the egg and vanilla extract until well combined.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in those delicious chocolate chips! Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Repeat the baking process with the remaining dough.

You should end up with 9 delicious cookies that are perfectly chewy on the inside and crispy on the outside!

Notes

For best results, make sure to use room temperature butter and egg to ensure the cookies spread properly and have a nice texture. If using crunchy peanut butter, you’ll get a delightful texture contrast with the chocolate chips.

Don’t overbake, as these cookies are meant to be chewy, and overbaking will make them dry and crispy.

If you want a crisper cookie, bake for 12-14 minutes. Store leftover cookies in an airtight container at room temperature for up to 5 days.

Freeze for longer storage.