This recipe is the perfect combination of chewy, nutty, and chocolatey goodness. You can’t go wrong with some good old fashioned chewy peanut butter chocolate chip cookies.
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How to Make Peanut Butter Chocolate Chip Cookies
- Make the dough. Mix dry ingredients (flour, baking soda, baking powder, salt). In another bowl, cream butter, peanut butter, and both sugars. Add egg, egg yolk, and vanilla, then mix with the dry ingredients.
- Add chocolate chips and chill. Fold in the chocolate chips and chill the dough.
- Bake the cookies. Scoop dough onto a lined baking sheet and bake until golden. Let cool and enjoy!
Make Ahead and Freezing Instructions:
To Make Ahead: Prepare the cookie dough and refrigerate it for up to 24 hours before baking. This allows the flavors to meld and intensify, resulting in even better cookies.
To Freeze: To freeze the cookies, it’s best to freeze them in cookie dough form in an airtight plastic bag and stored in the freezer for up to 3 months.
Peanut Butter Chocolate Chip Cookies Recipe Variations
Use chocolate chunks: For extra chunky cookies, use chopped up chocolate pieces instead of mini chocolate chips.
Sprinkle with sea salt: Sprinkle some sea salt flakes over the top right after baking.
Mix different chocolate chunks: To give you an idea, you can mix semi-sweet chocolate with white chocolate, or pretty much any chocolate of choice for more variety.
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Ingredients
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 5 tbsp unsalted butter
- 1/3 cup creamy peanut butter
- ¼ cup granulated sugar
- ½ cup packed dark brown sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 1 cup semi sweet chocolate chips
Instructions
- Add the flour, salt, baking soda and baking powder to a bowl and whisk to combine.
- In another bowl, cream the butter and peanut butter with granulated sugar and brown sugar.
- Add the egg, egg yolk and vanilla extract and beat to combine.
- Add the flour mixture and mix until just combined.
- Fold in the chocolate chips.
- Refrigerate the dough for 2 hours minimum.
- Preheat oven to 350ºF.
- Line a baking sheet with parchment paper.
- Drop the dough by rounded tablespoons onto the prepared baking sheet.
- Flatten the cookies slightly into disc.
- Bake for 10-12 minutes.
- Remove from the oven and allow to cool completely before serving.
- Store the cookies in a tightly sealed container for up to 5 days.
Notes
- Make sure to chill the dough before baking to ensure you get the proper texture.
- Be precise with your measurements to prevent the cookies from spreading too much when baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
