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–+ servings
Peanut Butter Chocolate Chip Cookies

Melt-in-Your-Mouth Peanut Butter Chocolate Chip Cookies

Enjoy the rich and nutty flavors of peanut butter in these irresistible Peanut Butter Chocolate Chip Cookies that everyone will love.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 10 minutes
Total Time 36 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 3 cups all-purpose flour Substitution: Use gluten-free all-purpose blend for a gluten-free version.
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter, softened Substitution: Use plant-based butter for vegan options.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup creamy peanut butter
  • 2 large eggs, room temperature Substitution: Use flaxseed meal mixed with water for a vegan alternative.
  • 3 tsp vanilla extract
  • 1.5 cups semi-sweet chocolate chunks Use chocolate chunks for larger melted pockets rather than chips.
For Topping (Optional)
  • sea salt For sprinkling on top.

Equipment

  • Oven
  • Mixing bowls
  • Electric Mixer
  • Baking Sheet
  • Parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large bowl, blend the softened butter, granulated sugar, and brown sugar until smooth and creamy.
  4. Mix in the peanut butter, followed by the eggs and vanilla extract until fully incorporated.
  5. Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed until just combined.
  6. Fold in the semi-sweet chocolate chunks gently, reserving some for sprinkling on top.
  7. Scoop mounds of cookie dough onto the baking sheet, leaving space between each.
  8. Sprinkle a little sea salt on top of each mound, if desired.
  9. Bake the cookies for 9-11 minutes until edges are lightly browned and centers are soft.
  10. Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
  11. Serve warm or store in an airtight container at room temperature for up to one week.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 250IUCalcium: 20mgIron: 1mg

Notes

For thicker cookies, chill the dough for about 30 minutes before baking. Always measure flour accurately to avoid dry cookies.

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