Soft & Chewy Peanut Butter Chocolate Chip Cookies
Soft, chewy cookies bursting with rich peanut butter and melted dark chocolate chips. Easy to make and perfect for a tasty treat anytime.
Servings: 17 cookies
Calories: 174kcal
Ingredients
- ½ cup creamy peanut butter
- ½ cup salted butter softened to room temperature
- ½ cup dark brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ¾ teaspoon baking soda
- ½ cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat to keep your cookies from sticking.
- Beat the salted butter and peanut butter until the mixture is smooth and airy. Add the dark brown sugar and granulated sugar, mixing until glossy and combined.
- Crack the egg and pour in the vanilla. Stir everything together until the dough comes together, soft and a little sticky.
- Sprinkle the flour and baking soda over the dough, then gently fold it in with a spatula or wooden spoon. Be careful not to overmix, just enough to combine and keep the cookies tender.
- Fold in most of the dark chocolate chips, saving a few to press on top of each dough ball for that perfect chocolatey finish.
- Use a scoop or your hands to form dough balls. Place them 4 inches apart on your baking sheet so they bake into nice, round cookies.
- Bake for about 10 minutes until the edges are golden and firm, but the centers still look soft. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely, or enjoy warm if you can’t wait!
Notes
- Don’t use old baking soda, it loses its power and can leave your cookies flat.
- Chill your dough for a bit if you want thicker cookies that don’t spread too much.
- If you want cookies with a crisp edge and soft center, take them out right before they look done, they’ll finish cooking as they cool.