Peanut Butter Chocolate Chip Cookies
These delightful cookies combine rich peanut butter and chocolate flavors, making for a sweet treat that's perfect for sharing or enjoying alone.
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
Wet Ingredients
- 1 cup Unsalted butter (room temperature) Make sure it's at room temperature for easy mixing.
- 1.25 cups Brown sugar (packed light or dark)
- 0.25 cup White granulated sugar
- 1 cup Peanut butter (creamy) You can use crunchy peanut butter for texture.
- 2 tsp Pure vanilla extract
- 2 large Eggs (room temperature)
Mix-ins
- 1.75 cups Mini chocolate chips Extra mini chocolate chips can be used for topping.
Instructions
Preparation
- In a medium mixing bowl, sift together the flour, baking soda, and salt. Set this mixture aside.
- Using a mixer, beat the butter, brown sugar, and white sugar together on medium for 2 minutes until light and fluffy.
- Add the peanut butter and vanilla. Mix on medium until combined.
- Add the eggs to the mixture and mix on high for 2 minutes, scraping the bowl to ensure everything is mixed well.
- Slowly add in the dry ingredient mixture, scraping the bowl again and mixing once more.
- Finally, add the mini chocolate chips and stir to combine.
- Cover the dough and chill it in the refrigerator for 2 hours.
Baking
- Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
- Use a large 3oz cookie scoop to scoop out the dough, placing 6 dough balls per cookie sheet.
- Bake for 13-16 minutes until the edges turn lightly golden brown, reducing baking time to 8-10 minutes for smaller cookies.
- Let the cookies sit on the cookie sheet for 4 minutes before topping them with extra mini chocolate chips while warm.
- Once cooled, transfer them to a cooling rack.
Notes
Serve warm with milk or your favorite beverage. Store in an airtight container at room temperature or freeze in a freezer-safe bag for up to 3 months. Thaw before serving for the best taste.