Save to Pinterest Soft, chewy cookies loaded with creamy peanut butter and pockets of melty chocolate chips—perfect for everyday snacking or sharing.
This recipe has been a family favorite, bringing smiles and warm memories at every batch.
Ingredients
- 1 cup (240 g) creamy peanut butter
- 1/2 cup (115 g) unsalted butter softened
- 1 cup (200 g) brown sugar packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups (260 g) semisweet chocolate chips
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream Ingredients:
- In a large bowl, cream together the peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add Chocolate Chips:
- Fold in the chocolate chips.
- Prepare Cookies:
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 11–12 minutes or until the edges are lightly golden but centers are still soft.
- Cool:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest Baking these cookies together has created many joyful family moments.
Notes
For extra crunch add 1/2 cup chopped roasted peanuts. Swap semisweet for dark or milk chocolate chips if preferred.
Required Tools
Large mixing bowl Hand or stand mixer Measuring cups and spoons Baking sheets Parchment paper Wire rack
Allergen Information
Always check chocolate chips and other ingredients for potential allergens.
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These cookies are perfect for sharing or a personal treat that never disappoints.
Recipe FAQs
- → What type of peanut butter works best?
Use creamy peanut butter for a smooth texture that blends well with the dough, providing balanced flavor and moisture.
- → Can I substitute the semisweet chocolate chips?
Yes, dark or milk chocolate chips can be used depending on your preferred sweetness and intensity.
- → How do I achieve a chewy texture in the cookies?
Combine brown and granulated sugars, and avoid overbaking by removing cookies when edges are golden but centers stay soft.
- → Is it necessary to chill the dough before baking?
The dough can be baked immediately, but chilling briefly can help maintain cookie shape and enhance flavors.
- → How should I store these cookies to keep them fresh?
Store in an airtight container at room temperature for several days or freeze for up to 3 months.