Chocolate Chip Peanut Butter Cookies
These 10-ingredient chocolate chip peanut butter cookies turn out thick like ones you would find at a bakery. You can use natural peanut butter or regular peanut butter in this easy recipe.
Servings: 20 cookies
Ingredients
- 6 ounces unsalted butter, softened at room temperature
- 2/3 cup peanut butter (natural or regular processed peanut butter)
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup chocolate chips
Instructions
- In a large bowl, use an electric hand mixer or a stand mixer fixed with the paddle attachment to cream the butter, peanut butter and both sugars until pale and fluffy, about 4 minutes.
- Beat in the egg and vanilla extract.
- In a medium bowl, combine the flour, baking soda and salt.
- By hand with a wooden spoon or with the mixer on low speed, mix the dry ingredients into the wet ingredients.
- Stir the chocolate chips into the dough.
- Portion out the dough by the 1/4-cup-full onto a sheet pan or a plate lined with parchment paper or wax paper. Cover them and chill overnight in the refrigerator.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Place the cookie dough balls on the pan 3 inches apart.
- Bake the cookies for 20-22 minutes until they are golden brown and cracked on top. (For the most consistent baking, put one pan at a time on the center rack in the oven. Alternate between the two baking sheets, so you do not put cookie dough on a hot pan.)
- Cool for 5 minutes on the pan and then transfer to a wire rack to continue cooling.
Video
Notes
You can use either natural or regular peanut butter (i.e. Jif, Skippy). The cookies will turn out more crumbly with natural.
If you want a deeper molasses flavor, use dark brown sugar instead of light brown sugar.
For the chocolate chips, you can stir in semisweet, dark or milk chocolate. You can also use chocolate chunks.
For the best flavor, use pure vanilla extract and not imitation.
Let the cookies cool completely before transferring to an airtight container. You can keep them for 2-3 days at room temperature. The longer you store them the more likely they are to dry out.
You can freeze baked or unbaked cookies. Thaw frozen baked cookies at room temperature. To freeze unbaked cookies, portion out the dough onto a pan lined with parchment or wax paper. Then put them in the freezer. Once they are frozen, you can put them in the same container. Frozen cookie dough may take an extra couple minutes to bake.
Nutrition
Calories: 248kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 156mg | Potassium: 104mg | Fiber: 1g | Sugar: 17g | Vitamin A: 225IU | Calcium: 23mg | Iron: 1mg