Peanut Butter Chocolate Chip Cookies

The best Peanut Butter Chocolate Chip Cookie on a Kraft parchment paper, split in half with a black bowl filled with peanut butter to the right of the cookie.

Peanut Butter Chocolate Chip Cookies

Peanut butter loaded cookies are studded with melted chocolate chips and baked until the tops are just slightly crackly... but still really soft. These cookies are melt-in-your-mouth amazing! Y'all will love them!!!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 329kcal

Author Whitney Wright

Equipment

Ingredients

1/2 cup unsalted butter softened to room temperature
3/4 cup creamy peanut butter
3/4 cup light brown sugar packed
1/4 cup granulated sugar
1 large egg at room temperature
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350°F. Line baking sheet with parchment paper or a baking mat.
Using a stand mixer fitted with a paddle attachment, or a hand mixer, cream butter, peanut butter, brown sugar, and ¼ cup of granulated sugar for 2-3 minutes. Add egg and vanilla and mix again until well combined.
Add the salt, baking soda, and flour and mix partially, add the chocolate chips and mix until incorporated.
Portion into 3 tablespoon sized balls. Using the palm of your hand, press down on each cookie slightly to create a very thick disk.
Bake for 10-12 minutes. The centers will look slightly underdone but will set as they cool.
Remove from oven and let cookies cool on pan for 5-10 minutes, the. Transfer to wire rack to cool completely. Serve at room temperature or warm. Store leftovers in an airtight container at room temperature for 3-4 days.

Nutrition