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Peanut Butter Chocolate Chip Cookies

These peanut butter chocolate chip cookies combine the rich, nutty flavor of toasted peanuts with melty dark chocolate pockets. The recipe uses a simple mixing method, folding in chocolate chips before baking until golden at the edges. The final cookies are gooey, chewy, and slightly messy, embodying comfort and improvisation in every bite.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 cups chocolate chips

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Baking Sheet
  • Parchment paper
  • Cookie scoop or tablespoon

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. In a large bowl, use an electric mixer or whisk to cream together the softened butter and brown sugar until the mixture is light, fluffy, and slightly pale, about 2-3 minutes.
  3. Add the creamy peanut butter and vanilla extract to the bowl, mixing until fully incorporated and the mixture is smooth and fragrant.
  4. Beat in the large egg until the batter is glossy and well combined, which helps develop the cookie's chewy texture.
  5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently until just combined; avoid overmixing to keep the cookies tender.
  7. Fold in the chocolate chips, distributing them evenly throughout the dough for pockets of melty chocolate in each bite.
  8. Use a cookie scoop or tablespoon to portion out dough onto the prepared baking sheet, spacing each cookie about 2 inches apart for room to spread.
  9. Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are golden brown and the centers still look slightly soft.
  10. Remove the baking sheet from the oven and let the cookies rest for 5 minutes; they will continue to set and develop flavor.
  11. Transfer the cookies to a wire rack to cool completely, or enjoy warm when they are gooey and fragrant with peanut and chocolate aromas.

Notes

For extra gooey cookies, slightly underbake and let them cool on the sheet. Chilling the dough for 30 minutes before baking helps reduce spreading and enhances flavor.