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Peanut Butter Chocolate Chip Cookies Recipe

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4.4 from 7 reviews

Deliciously soft and chewy Peanut Butter Chocolate Chip Cookies featuring creamy peanut butter, semisweet chocolate chips, and a perfect balance of sweetness. These classic cookies are easy to prepare and bake perfect for any occasion or sweet craving.

Ingredients

Dry Ingredients

  • 2¼ cups all-purpose flour (270g)
  • ¾ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1½ cups creamy peanut butter (like Jif) (396g)
  • 1 cup unsalted butter, softened (226g)
  • ¾ cup packed light-brown sugar (165g)
  • ⅔ cup granulated sugar (135g)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature

Add-ins

  • 1½ cups semisweet chocolate chips (270g)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and allow for even baking.
  2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning throughout the flour.
  3. Cream peanut butter and butter: In a large mixing bowl or stand mixer fitted with a paddle attachment, combine the creamy peanut butter, softened unsalted butter, brown sugar, and granulated sugar. Beat on medium speed until the mixture becomes light and fluffy, roughly 3 minutes, incorporating air for a tender cookie texture.
  4. Add eggs and vanilla: Add the eggs one at a time into the creamed mixture, mixing well after each addition to fully incorporate. Then add the vanilla extract. Stop mixing occasionally to scrape down the sides of the bowl to ensure everything is well combined. Beat for about 1 additional minute until smooth.
  5. Incorporate dry ingredients: Lower the mixer speed to low and gradually add the flour mixture. Beat just until combined, avoiding overmixing to keep cookies tender. Then fold in the semisweet chocolate chips evenly throughout the dough.
  6. Portion the dough: Using a tablespoon or cookie scoop, drop 3-tablespoon-sized balls (approximately 50g each) of dough spaced about 2 inches apart onto the prepared baking sheets to allow room for spreading.
  7. Bake the cookies: Bake one sheet at a time in the preheated oven for 12 to 14 minutes or until the edges turn golden while the centers remain soft. For a crisper cookie, bake closer to 14 minutes. Once baked, remove from oven and let cookies cool on the baking sheet for 1 to 2 minutes until they firm up slightly.
  8. Cool completely: Transfer the cookies to a wire rack to cool fully. Once cooled, store the cookies in an airtight container to maintain freshness for up to 3 days, or freeze for several months for longer storage.

Notes

  • Ensure butter and eggs are at room temperature for better mixing and texture.
  • Do not overmix flour once added to avoid tough cookies.
  • Spacing dough balls 2 inches apart prevents cookies from merging while baking.
  • Baking time can be adjusted for preferred cookie texture—less time for softer, more chewy, more time for crisper edges.
  • Use parchment paper or silicone mats to prevent sticking and promote even baking.
  • Cookies freeze well; thaw at room temperature before serving.

Find it online: https://marthatasty.com/peanut-butter-chocolate-chip-cookies-recipe/