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Peanut Butter Chocolate Chip Cookies

Peanut butter chocolate chip cookies bake up with lightly golden edges and soft centers, with semisweet chocolate chips in every bite. Beat the dough with an electric mixer, then bake the cookies one sheet at a time.
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Prep Time 15 minutes
Cook Time 24 minutes
Cooling 5 minutes
Total Time 44 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.5 cup creamy peanut butter
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.25 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 cup semisweet chocolate chips

Equipment

  • 2 18x13-inch baking sheets
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar with an electric mixer on medium speed until creamy, about 2 minutes.
  4. Beat in the egg and vanilla until combined.
  5. In a medium bowl, whisk together the flour, baking soda, and salt.
  6. Add the flour mixture to the butter mixture and mix on low just until no dry flour remains.
  7. Stir in the chocolate chips.
  8. Scoop the dough into 1 1/2-tablespoon portions and arrange them about 2 inches apart on the prepared sheets.
  9. Gently flatten each portion.
  10. Bake one sheet at a time for 10 to 12 minutes, until the edges are lightly golden and the centers still look soft.
  11. Cool the cookies on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, take the cookies out when the edges are lightly golden and the centers still look soft. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 3 months. For a peanut-free alternative, creamy sunflower seed butter can replace the peanut butter.