Peanut Butter Chocolate Chip Cookies
These chewy peanut butter chocolate chip cookies are packed with peanut butter and chocolate chips, with a soft center and crisp edges.
Servings: 13 cookies
Ingredients
- 1 ⅔ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- ½ cup unsalted butter
- ¾ cup smooth peanut butter (Jif recommended)
- 1 large egg
- ¼ teaspoon vanilla extract
- ½ cup chocolate chips
Instructions
- Whisk together flour, baking soda, baking powder, and salt in a bowl. Set aside.
- Cream butter and both sugars just until a smooth, thick, uniform paste forms.
- Beat in the egg and vanilla, scraping down the sides of the bowl. Add peanut butter and beat until smooth and fully incorporated.
- With the mixer on low, add the dry ingredients small additions, mixing each until just barely incorporated before adding the next. On the last addition let the flour almost mix in fully.
- Then add the chocolate chips and mix briefly to distribute evenly. Reserve a few to press onto the tops of the dough balls before baking if desired.
- Scoop dough into 70g balls. Bake immediately, chill up to 3 days, or freeze for up to 3 months.
- Bake at 325°F convection or 350°F conventional for 10 to 13 minutes from room temperature, or 15 minutes from frozen, until the edges are golden brown and the centers are no longer doughy.
- Cool on a wire rack and enjoy!
Notes
Creaming: Stop the moment the butter and sugars look uniform and combined. Over-creaming introduces air, causing the cookies to spread and flatten during baking.
Variation: Get creative with your mix-ins. I love M&M like with these Easter M&M cookies or add milk chocolate, recess pieces or chopped Snickers!
Make Ahead: Scoop the dough before chilling. Refrigerate portioned balls for up to 3 days or freeze for up to 3 months. Bake from frozen at 325°F convection or 350°F conventional for 15 minutes.
Storage: Store baked cookies in an airtight container at room temperature for up to 10 days, or freeze for up to 2 months.
Variation: Get creative with your mix-ins. I love M&M like with these Easter M&M cookies or add milk chocolate, recess pieces or chopped Snickers!
Make Ahead: Scoop the dough before chilling. Refrigerate portioned balls for up to 3 days or freeze for up to 3 months. Bake from frozen at 325°F convection or 350°F conventional for 15 minutes.
Storage: Store baked cookies in an airtight container at room temperature for up to 10 days, or freeze for up to 2 months.
Nutrition
Calories: 291kcal | Carbohydrates: 31g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 212mg | Potassium: 136mg | Fiber: 1g | Sugar: 16g | Vitamin A: 239IU | Calcium: 28mg | Iron: 1mg