Soft & Chewy Bakery-Style Peanut Butter Chocolate Chip Cookies
Craving something sweet? Try our Peanut Butter Chocolate Chip Cookies! Made with simple ingredients, these cookies combine the irresistible flavors of creamy peanut butter and rich bittersweet chocolate. Perfect for satisfying your cookie cravings with every bite!
Ingredients
- ¾ cup unsalted butter melted
- 1¼ cups brown sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ⅞ cup peanut butter
- 2 cups all-purpose flour flour*
- ½ teaspoon baking soda
- ⅓ teaspoon salt
- 2 cups semi-sweet mini chocolate chips
Instructions
- Heat oven to 350℉.
- Line 3 sheet pan with parchment paper. Set aside.
- In a large bowl, whisk butter and brown sugar together.
- Add eggs, vanilla, and peanut butter.
- Beat until smooth.
- Stir in flour, baking soda, and salt.
- Fold in chocolate chips.
- Use a 3 Tablespoon scoop to portion dough onto prepared pans.
- Press each dough ball down slightly.
- Bake for 13-15 minutes, or until edges are just starting to brown.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
How To Store:
These cookies can be stored in an airtight container or zip-top bag and kept in the fridge for 5 – 7 days. If desired, you can also freeze them in a freezer safe bag for up to 3 months!
You can also make these cookies all the way to step 9, then freeze the cookie dough on a lined sheet pan! Once the cookie dough is completely frozen, place them in a zip top bag and keep in the freezer for up to 3 months.
Tips For Success:
- Be careful to not over-mix the cookie dough! Just stir the flour in until there are no more pockets of flour.
- It’s best to use light colored sheet pans for these cookies. Also, don’t forget to line your baking sheet.
- It’s best to use a cookie scoop to ensure all cookies are the same size and they don’t get over-mixed.
- Do not over bake these cookies! When in-doubt, take them out. These cookies are best when they are just barely baked. It provides the perfect soft and chewy texture. They should just barely begin to brown around the edges.
Nutrition
Serving: 1cookieCalories: 353kcalCarbohydrates: 36gProtein: 6gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 36mgSodium: 123mgPotassium: 227mgFiber: 3gSugar: 22gVitamin A: 240IUCalcium: 37mgIron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.