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Peanut Butter Chocolate Chip Cookies

These cookies combine the rich, oily flavor of peanut butter with gooey chocolate chips, creating a delightful contrast of crispy edges and chewy centers. The baking process melts the chocolate slightly while the peanut butter adds a chewy, melt-in-your-mouth texture, resulting in a casual, comforting treat with a rustic appearance.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup natural peanut butter oily and rich
  • 1/2 cup unsalted butter softened
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 cup semi-sweet chocolate chips

Equipment

  • Mixing bowls
  • Cookie scoop
  • parchment paper
  • Wire rack

Method
 

  1. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper to keep the cookies from sticking.
  2. In a large bowl, combine the softened butter, peanut butter, white sugar, and brown sugar. Use a mixer or a sturdy spoon to beat until the mixture is creamy, light, and slightly fluffy, about 2 minutes. The aroma of sweet and nutty notes will fill the air.
  3. Add the egg and vanilla extract to the bowl. Mix thoroughly until the mixture is smooth and well combined, about 30 seconds. This creates a luscious, cohesive dough base.
  4. Sprinkle in the baking soda and fold it into the dough to evenly distribute it. This helps the cookies rise just enough for a soft interior.
  5. Gently fold in the chocolate chips, letting them distribute throughout the dough. The dough should be thick and slightly sticky, with visible bits of chocolate.
  6. Using a cookie scoop or a tablespoon, portion out about 2 tablespoons of dough for each cookie. Place each ball onto the prepared baking sheet, spacing them about 2 inches apart for room to spread.
  7. Gently press down each dough ball with the back of a fork or your fingers to flatten them slightly, about 1/2 inch thick. This helps them bake evenly and creates a nice, rustic shape.
  8. Bake in the preheated oven for 10 to 12 minutes, until the edges turn a golden brown and the centers look slightly soft but set. The aroma of baked cookies will fill your kitchen.
  9. Once baked, remove the cookies from the oven and let them sit on the baking sheet for 5 minutes. This allows them to firm up slightly and makes handling easier.
  10. Transfer the cookies to a wire rack and cool completely for at least 10 minutes. They will develop a chewy center with crispy edges, perfect for enjoying warm or at room temperature.
  11. Enjoy these rustic, chewy peanut butter chocolate chip cookies with a glass of milk or your favorite beverage. They’re best eaten fresh but can be stored in an airtight container for up to a week.

Notes

For extra flavor, sprinkle a pinch of flaky sea salt on top before baking. Chilling the dough for 30 minutes enhances flavor and prevents spreading. Use natural peanut butter for a richer, oilier texture.