Peanut butter chocolate chip cookies are an easy and tasty dessert that my whole family goes crazy for!
We all LOVE peanut butter anything in our house. And if you combine peanut butter with chocolate? And in the form of a cookie? Forget about it! Those cookies don’t stand a chance in this house. 😆
This is the only January I can remember that I am intentionally NOT dieting. (<- You can see more about that here.) And one of the benefits to that? Cookies in January! 🎉😉
Really, you need no excuse to make these peanut butter chocolate chip cookies. And they are delicious any time of year, for any occasion. The texture is just perfect!
I’ve got no angle on these either…no swaps. They are not “lightened up” or health-i-fied in any way either. They are simply made to be enjoyed.
I made these on a silicon baking mat. I love how mine have the circles to help me place things evenly. SO handy!
If you don’t have that, I would recommend parchment paper for best results.
Also, my batch made about twenty cookies. I estimate that each serving is about two generous tablespoons of dough. If you make them a different size than this, you may need to adjust cook time, FYI.
Tools Used to Make Peanut Butter Chocolate Chip Cookies
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- Baking sheet
- Silicone baking mat or parchment paper
- Electric mixer – I am using my trusty KitchenAid mixer
- Measuring cups and spoons
- Separate mixing bowl for the dry ingredients
- Cooling rack (optional)
Peanut Butter Chocolate Chip Cookies Recipe
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Peanut Butter Chocolate Chips Cookies
- 1/2 cup unsalted butter, softened (1 standard-sized stick)
- 1/2 cup peanut butter (I am using creamy, but crunchy works too)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon pure vanilla extract
- 1 cup all purpose flour
- 1/8 teaspoon salt (this may vary, based on your peanut butter. My peanut butter contained salt already, FYI)
- 1/2 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
Preheat the oven to 325 degrees.
In the mixer, beat the butter, peanut butter, white sugar and brown sugar until creamy.
Add the egg and vanilla, and mix a few seconds to allow it to incorporate.
Turn off the mixer.
In a separate bowl whisk together the flour, salt and baking soda.
Turn the mixer back on low, and gradually add the flour mixture to the wet ingredients, mixing until well-incorporated.
Stir in the chocolate chips.
Spoon the dough onto a cookie sheet, lined with a silicone baking mat or parchment paper. (Note: I used about 2 generous tablespoons of dough per cookie.)
Bake in the preheated oven at 325 degrees for about 17 minutes.
Remove from oven, and allow to cool. I cool mine a couple minutes on the cookie sheet, and the rest of the way on a cooling rack. (Note: the longer you leave the cookies on the cookie sheet, the crunchier they will get.)
Serve and enjoy!
This recipe made about 20 cookies for me, at about 2 generous tablespoons of dough a piece.
For best results use a silicone baking mat or parchment paper.