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Peanut Butter Chocolate Chip Cookies

Peanut butter chocolate chip cookies bake up with lightly golden edges and centers that stay slightly soft. The dough comes together with creamy peanut butter and semisweet chocolate chips, then bakes 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 cookies
Course: Dessert
Cuisine: American
Calories: 157
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 large baking sheets

Method
 

  1. Heat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. Beat the butter, peanut butter, granulated sugar, and brown sugar in a large bowl until creamy, about 2 minutes.
  4. Beat in the egg and vanilla until combined.
  5. Whisk the flour, baking soda, and salt in a medium bowl.
  6. Add the flour mixture to the butter mixture and mix just until no dry streaks remain.
  7. Fold in the chocolate chips.
  8. Scoop the dough into 24 portions, about 1 1/2 tablespoons each.
  9. Arrange 12 portions on each baking sheet, spacing them about 2 inches apart.
  10. Bake one sheet at a time on the middle rack for 10 to 12 minutes, until the edges are lightly golden and the centers still look slightly 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 slightly soft. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free variation, use dairy-free butter and chocolate chips.