Peanut Butter Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies are the ultimate treat! With a soft, chewy texture and a rich, nutty flavor balanced by chocolate chips, this recipe is easy to follow and perfect for any occasion. Enjoy freshly baked goodness in under an hour.
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Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter, peanut butter, granulated sugar, and brown sugar until fluffy.
- Add the egg and vanilla extract; mix until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into wet ingredients.
- Fold in chocolate chips.
- Scoop dough into balls and place on prepared baking sheets.
- Bake for 10–12 minutes until edges are golden brown.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother blending and even texture.
- Creamy Peanut Butter is Key: For the best results, use creamy peanut butter. Avoid natural peanut butter, which can be too oily and affect the dough’s consistency.
- Balance Sugars: Combining granulated sugar and brown sugar creates a perfect mix of crisp edges and soft centers.
- Chill the Dough (Optional): If your dough feels too soft, refrigerate it for 20–30 minutes to prevent excessive spreading while baking.
- Measure Flour Correctly: Too much flour can make your cookies dry. Use the spoon-and-level method for accuracy.
- Baking Sheet Tips: Use light-colored, non-stick baking sheets lined with parchment paper to prevent over-browning and ensure even baking.
- Rotate Baking Sheets: Halfway through baking, rotate your baking sheets for uniform results.
- Customize Your Chips: While semi-sweet chocolate chips are classic, feel free to use dark chocolate chunks, milk chocolate chips, or even a mix for unique flavors.
- Storage: Keep cookies in an airtight container at room temperature for up to a week. Add a slice of bread to maintain softness.
- Freezing Dough: Scoop dough into balls and freeze on a tray before transferring to a bag. Bake directly from frozen, adding 1–2 minutes to the baking time.
Nutrition
Serving: 1cookie | Calories: 180kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Fiber: 1g | Sugar: 14g
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