I must admit, I’m not the biggest baker. I love to cook, but apart from a banana bread or the occasional cookie, I’m hands-off. However, this peanut butter chocolate chip recipe has become somewhat of a staple.
First off, they are insanely delicious. The saltiness of the peanut butter mixed with the sweetness of brown sugar is the perfect balance of flavor. Second, they stay seriously soft and chewy for days, even sitting out overnight uncovered they will still be amazing the next day–these cookies are magic, I swear.
The recipe has been tweaked and oven times have been tried and tested, so please enjoy my perfected peanut butter chocolate chip cookies! 🙂
Peanut butter chocolate chip cookies
*I always double this:
- 1/2 cup (1 stick) unsalted butter, softened to room temperature (you can totally use melted butter, the cookies won’t be as puffy, however)
- 1/2 cup packed light brown sugar (or dark brown)
- 1/4 cup sugar
- 1 large egg
- 3/4 cup creamy peanut butter*
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 and 1/4 cups all-purpose flour (careful not to over measure)
- 1/4 teaspoon salt (use sea salt for better results)
- 1 cup dark chocolate chips/morsels! (or semi-sweet)
*I am kind of a peanut butter snob, and only truly prefer JIF Reduced Fat. which is what I use in these cookies.
Cream the butter and sugars together with a hand (I just do it by hand) or stand mixer on medium speed until light and fluffy, if not melting butter. Scrape down the sides and bottom as needed. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides as needed. Slowly mix in the baking soda, flour, and salt. Do not over-mix. Fold in the chocolate chips.
Chill dough for at least 1-2 hours. 2 hours is preferred.
Preheat oven to 350 degrees. Line cookie sheet with silicone baking mat, parchment paper or wax paper. Measure 2 tablespoons of peanut butter cookie dough into a ball and space 1-2 inches apart.
Depending on the size of your cookies and the temperature of your oven, you may want to bake these first at 10 minutes and see how they do, not exceeding 12 minutes. For larger cookies, 13-15 minutes should do it. The cookies look very soft, puffy, and almost under cooked when pulling from oven.
Enjoy! Let me know how they turn out for you in the comments below!! 🙂