Description
Deliciously soft and chewy peanut butter chocolate chip cookies, perfect for any dessert lover!
Ingredients
Scale
- 2¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups creamy peanut butter (like Jif)
- 1 cup unsalted butter (softened)
- ¾ cup packed light-brown sugar
- ⅔ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs (room temperature)
- 1½ cups semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- In a small mixing bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter, unsalted butter, brown sugar, and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, then the vanilla. Stop and scrape down the bowl. Beat again until well mixed, about 1 minute.
- With the mixer on low speed, gradually add in the flour mixture, and beat just until just combined. Stir in the chocolate chips.
- Drop 3 tablespoon-size balls of dough spacing them about 2 inches apart on the lined cookie sheets.
- Bake one sheet at a time for 12 to 14 minutes or until the cookies are golden around the edges, but still soft in the center.
- Remove from the oven, and let cool on the baking sheet for 1 to 2 minutes, or until the cookies firm up a bit. Transfer to a wire rack, and let cool completely.
- Cookies can be stored in an airtight container for 3 days or frozen for several months.
Notes
- For a crisper cookie, you can bake a little longer.
- Cookie dough can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg