Peanut Butter Chocolate Chip Cookies
The BEST Peanut Butter Chocolate Chip Cookies ever! Crisp edges with tender, chewy centers, big peanut butter flavor, stuffed with melty chocolate chips.
Servings: 24 cookies
Ingredients
Cookie Ingredients
- 1 ½ cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup smooth peanut butter
- 6 tablespoons granulated sugar
- 6 tablespoons light brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
Add-ins
- 1 ¼ cups semi-sweet chocolate chips
Topping
- 2-3 tablespoons chocolate chips
Instructions
- In a medium bowl, sift together flour, baking soda, and salt. Set aside.
- Using a stand mixer, combine butter, peanut butter, granulated sugar, and light brown sugar. Beat until creamed together and fluffy, starting at low, then increasing to medium high as allowed (so sugar doesn’t spray out). Scrape down the sides of the bowl as needed.
- Decreasing the speed to medium low, beat in egg and vanilla.
- Set the mixer to low and slowly mix in the flour mixture until well combined, scraping down the bowl of the mixer as needed. Stir in chocolate chips.
- If the cookie dough is soft, you’ll need to refrigerate until firm, about 1 hour. This is needed in a hot kitchen, or in the summer. (I skipped chilling because my dough was firm).
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foiled.
- Using a medium cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet. Only two columns of cookies per large baking sheet, as cookies will spread during baking. Optionally, press chocolate chips into the tops of each cookie.
- Bake for 12 minutes. Allow cookies to cool on the sheet until firm, about 10 minutes. Then, transfer to a cooling rack to cool completely. Enjoy!
Notes
To refrigerate the dough: Scoop cookie dough balls into an airtight container. Keep for 2-4 days in the refrigerator, then bake as normal.
To freeze the dough: Scoop cookie dough into balls (easiest and most convenient option) or keep as one big chunk (you'll need to thaw and then scoop it before baking). Freeze in an airtight container for 1-2 months. Bake as directed.
Storing Instructions: Cool cookies completely, then store in an airtight container for 1-2 weeks.
Freezing Instructions: Once cooled, store cookies carefully in a freezer-friendly, airtight container. Freeze for 1-3 months.