Make these easy peanut butter chocolate chip cookies for a soft, chewy treat. This classic recipe uses simple steps for delicious homemade cookies perfect for sharing.
Author:sarah_hearthbite
Prep Time:15 min
Cook Time:11 min
Total Time:26 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 cup creamy peanut butter
¾ cup packed light brown sugar
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
2 ¼ cups all-purpose flour
1 ½ cups semi-sweet chocolate chips
Instructions
Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and peanut butter until smooth.
Add the brown sugar and granulated sugar to the butter mixture. Beat until the mixture is light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate medium bowl, whisk together the baking soda, salt, and flour.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chips using a spatula.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can press a crisscross pattern onto the tops with a fork if you prefer a classic look.
Bake for 9 to 11 minutes, or until the edges are lightly golden brown but the centers still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra chewy cookies, chill the dough for 30 minutes before baking.
Use room temperature eggs for better incorporation into the batter.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
If you prefer a richer flavor, use a mix of creamy and crunchy peanut butter.