Chewy Peanut Butter Cookies with Chocolate
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
These chewy peanut butter cookies are packed with creamy peanut butter and studded with chocolate chips, offering a perfect balance of sweet and nutty flavors.
Ingredients
- 1/2 cup (120 ml) of melted butter (unsalted)
- 1/2 cup (120 ml) light brown sugar
- 1/2 cup (120 ml) of white sugar
- 1 cup (240 ml) of creamy peanut butter
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 1/3 cup (320 ml) of all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp ground flaxseed
- 1/4 tsp salt
- 1 cup (240 ml) chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In your stand mixer with the paddle attachment, cream together the melted butter, light brown sugar, white sugar, creamy peanut butter, egg, and vanilla extract until smooth and well combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground flaxseed, and salt.
- Gradually add the dry ingredients to the wet ingredients in thirds, mixing until just combined after each addition.
- Fold in the chocolate chips with a spatula until evenly distributed throughout the dough.
- Using a cookie scoop or tbsp, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a more intense peanut flavor, consider using crunchy peanut butter instead of creamy.
- Store cookies in an airtight container at room temperature for up to a week.
- You can freeze the dough balls for later baking; just add a couple of minutes to the baking time when baking from frozen.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10
- Sodium: 100
- Fat: 8
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
- Cholesterol: 15
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Frequently Asked Questions
Why does this recipe use melted butter rather than softened butter?
Melted butter (1/2 cup) gets creamed directly with the sugars and 1 cup of creamy peanut butter rather than being softened and aerated. This produces a denser, chewier cookie rather than a cakey one, which suits the bakery-style result the recipe targets.
What does the ground flaxseed do in this recipe?
The 1 tablespoon of ground flaxseed is mixed into the dry ingredients along with the flour, baking powder, baking soda, and salt. It adds a slight binding quality and a nutritional boost without altering the flavor of the finished cookie.
Can I freeze the dough to bake later?
Yes — the recipe notes say to freeze portioned dough balls and add a couple of minutes to the baking time when baking straight from frozen at 350°F (175°C). 
Natalie, I totally agree! Nice and easy :)
I love that you can make this in a pan so I don’t have to scoop or roll individual cookies (sometimes that is just TOO HARD).