Description
Delicious and chewy chocolate peanut butter cookies that are perfect for any occasion.
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 cups (340g) semi-sweet chocolate chips
- ½ cup (113g) unsalted butter (1 stick, room temperature)
- ½ cup (107g) packed brown sugar
- ⅓ cup (66g) granulated sugar
- ¾ cup (203g) creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper.
- In a mixing bowl, combine the flour, baking soda, baking powder, salt, and 1 cup of chocolate chips. Set aside.
- In a larger mixing bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes until fluffy and pale in color.
- Add in the peanut butter, egg, and vanilla extract, and beat for 30 seconds.
- Gradually mix in the dry ingredients, mixing on low speed. Finish mixing the flour into the dough by hand with a spatula.
- Use a cookie scoop to form golf ball sized cookie dough balls, rolling them into a smooth ball between your hands. Press the remaining chocolate chips on the outside of the dough balls. Place about 8 cookies on a cookie sheet lined with a silicone baking mat at a time.
- For 2 Tbsp sized dough balls, bake for 10-13 minutes. Adjust the bake time accordingly for smaller or larger cookies.
- Allow the cookies to cool for 15 minutes on the baking sheet before removing.
Notes
- For a twist, try adding chopped nuts or swapping half the chocolate chips for white chocolate chips.
- Ensure your butter is at room temperature for the best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg