Peanut Butter Chocolate Chip Cookies
Soft and chewy peanut butter chocolate chip cookies with crisp edges and rich nutty flavor
PRINT PINServings 24
INGREDIENTS
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine salt.
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs room temperature
- 2 tsp vanilla extract.
Mix Ins
- 1 1/2 cups semisweet chocolate chips
- chopped peanuts optional.
INSTRUCTIONS
Prep and Mix
- Preheat oven to 350 F and line baking sheets with parchment paper
- whisk flour baking soda baking powder and salt until evenly combined
- beat butter peanut butter granulated sugar and brown sugar until light and creamy
- beat in eggs one at a time then mix in vanilla until smooth.
Shape and Bake
- Add dry ingredients to wet ingredients and mix just until no dry flour remains then fold in chocolate chips
- chill dough 30 minutes for thicker cookies if desired
- scoop 1 1/2 tbsp portions onto baking sheets spaced apart and flatten slightly
- bake until edges are set and centers look slightly underbaked 9 to 11 minutes
- cool on the baking sheet 5 minutes then transfer to a rack to cool completely.
Notes
1. For extra thick cookies chill the dough 1 to 24 hours; Swap semisweet chips for dark chocolate chunks or mini chips; Use natural peanut butter only if well stirred and expect a slightly crumblier cookie; Underbake slightly for a softer center
Nutrition
Calories: 190kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g