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Peanut Butter Chocolate Chip Cookies
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 24 cookies
Author: Karie Kirkpatrick
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A classic thick, slightly crunchy peanut butter cookie generously studded with chocolate chips for extra flavor and texture.
Ingredients
- 8 ounces unsalted butter, very soft
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 1/4 cups peanut butter, (creamy, crunchy, or a mix of both)
- 2 eggs
- 1 tablespoon vanilla
- 2 3/4 cups all purpose flour
- 1 1/4 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups chocolate chips or chopped chocolate
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Instructions
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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In a large bowl, cream the very soft butter with the brown and granulated sugars until light and fluffy, about 2–3 minutes. Add the peanut butter and beat until combined. Add the eggs one at a time, mixing thoroughly after each, then stir in the vanilla.
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In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Fold the dry ingredients into the butter mixture just until combined. Gently fold in the chocolate chips or chopped chocolate.
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Scoop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Use a fork to lightly press a criss-cross pattern onto each cookie if desired. Bake 9–11 minutes, until the edges are lightly golden, rotating the pans halfway through for even baking. Allow cookies to cool briefly on the sheet before transferring to a rack to cool completely.
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