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peanut butter chocolate chip cookies cooling on a wire rack, overhead shot

Peanut Butter Chocolate Chip Cookies

Chewy peanut butter cookies loaded with chocolate chips, crisp at the edges andsoft in the center. Ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 11 minutes
Total Time 56 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ½ cup unsalted butter melted
  • 1 cup creamy peanut butter
  • 1 cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups semi-sweet chocolate chips

Method
 

  1. Whisk melted butter and peanut butter together until smooth. Whisk in sugars, then egg and vanilla.
  2. Fold in flour, baking soda, and salt just until combined. Fold in chocolate chips.
  3. Chill dough for at least 30 minutes.
  4. Preheat oven to 350°F. Scoop dough into 2-tablespoon portions, spaced 2 inches apart.
  5. Bake 10-12 minutes, until edges are set but centers look slightly underdone.
  6. Cool on the pan 5 minutes, then transfer to a wire rack to cool completely.

Notes

Storage note: Keeps at room temperature up to 5 days; dough freezes well for up to 3 months.
Allergen note: Contains peanuts, egg, dairy, and gluten.
Notes: Pull cookies from the oven while centers still look underdone for the chewiest texture.