Peanut Butter Chocolate Chip Cookies
These chewy peanut butter chocolate chip cookies blend creamy peanut butter with melted butter and rich chocolate pockets, staying thick and tender thanks to a quick thirty-minute dough chill.
Equipment
- Cookie sheets
- Parchment paper or silicone baking mats
- Fork
- 2 tablespoon cookie scoop
Ingredients
- ½ cup unsalted butter melted (113 g)
- ½ cup creamy peanut butter (133g)
- ¼ cup granulated sugar (50g)
- ⅔ cup packed brown sugar (134g)
- 1 teaspoon vanilla extract
- 1 large egg
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups all-purpose flour (155g)
- 1 ¼ cups chocolate chips (213g)
Instructions
- Whisk the melted butter and creamy peanut butter in a large bowl until fully blended, then stir in both sugars. The mixture should look smooth and glossy, with no oily streaks around the edges of the bowl.
- Mix in the vanilla, egg, baking soda, and salt, then gradually fold in the flour before stirring through the chocolate chips. Stop once the dough comes together and the chips are evenly scattered; it should feel soft and pliable, similar to modeling clay.
- Portion the dough into 2-tablespoon balls on parchment-lined or silicone-lined cookie sheets, then press each ball gently with fork tines. The fork marks should flatten the tops slightly without turning the dough into thin disks.
- Chill the shaped dough for 30 minutes, then heat the oven to 350°F. The dough should feel firmer after chilling, which helps it hold a thicker shape in the oven.
- Bake for 8 to 12 minutes. Take the cookies out when the bottoms are lightly browned and the tops have lost their wet sheen but the centers still look pale, soft, and matte.
Notes
Peanut butter choice: Use standard commercial no-stir creamy peanut butter. Natural peanut butter that separates into oil and dry solids can cause greasy dough or crumbly cookies.
Doneness cue: Pull the cookies when the tops look matte and the bottoms are lightly browned, even if the centers seem pale and soft. They will finish setting on the hot sheet pan during a 5 to 10 minute rest.
Storage: Keep cooled cookies in an airtight container at room temperature for up to 3 days. Adding a slice of bread inside the container helps maintain their soft texture.
Freezing dough: Freeze shaped dough balls on a lined tray until firm, then transfer to a freezer bag for up to one month. Bake directly from frozen, adding extra oven time until the tops turn matte.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.