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Delicious cookies with crispy golden edges and a soft, chewy center, enriched with creamy peanut butter and semi-sweet chocolate chips, made using a simple 3-step method.

  • Total Time: 23-25 minutes
  • Yield: approximately 24 cookies 1x

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips (or favorite mix-ins)

Instructions

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter, creamy peanut butter, granulated sugar, and brown sugar with an electric mixer for 2-3 minutes until fluffy and light.
  4. Add the egg and vanilla extract to the mixture, beating until combined.
  5. Slowly add the dry ingredients to the wet mixture and mix on low speed until just blended. Do not overmix.
  6. Fold in the semi-sweet chocolate chips evenly throughout the dough.
  7. Drop rounded tablespoons of dough onto prepared baking sheets spaced about 2 inches apart.
  8. Bake for 8-10 minutes until edges are golden brown and centers look set but still soft.
  9. Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For serving, enjoy warm with vanilla bean ice cream or with a glass of cold milk., Flavor twists include adding chopped nuts, white chocolate chips, toffee bits, or caramel drizzle., Store cooled cookies in an airtight container at room temperature for 3-5 days; place a slice of bread inside to retain softness., Refrigerate cookies up to 2 weeks; let come to room temperature before serving for softer texture., Freeze baked cookies up to 3 months; thaw at room temperature or reheat in oven (325°F for 5-8 minutes) or microwave (10-15 seconds on low)., Freeze raw dough in portions for up to 3 months; bake frozen dough adding 1-2 minutes to bake time.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 8-10 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approx. 180 calories per cookie
  • Fat: 10 g per cookie
  • Carbohydrates: 22 g per cookie
  • Protein: 3 g per cookie