Peanut Butter Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies
Ingredients
For the Cookies
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and packed light brown sugar until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Beat in the large egg and vanilla extract until they are fully incorporated and the mixture is smooth.
⏱️ 1 min
- 5
Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 3 min
- 6
Fold in the semisweet chocolate chips using a rubber spatula until they are evenly distributed throughout the dough.
⏱️ 1 min
- 7
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
⏱️ 2 min
- 8
Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers are just set. The cookies may still look slightly soft in the middle.
⏱️ 12 min•🌡️ 350
- 9
Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Butter Chocolate Chip Cookies
Ingredients
For the Cookies
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and packed light brown sugar until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Beat in the large egg and vanilla extract until they are fully incorporated and the mixture is smooth.
⏱️ 1 min - 5
Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 3 min - 6
Fold in the semisweet chocolate chips using a rubber spatula until they are evenly distributed throughout the dough.
⏱️ 1 min - 7
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
⏱️ 2 min - 8
Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers are just set. The cookies may still look slightly soft in the middle.
⏱️ 12 min•🌡️ 350 - 9
Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
⏱️ 5 min