Description
Soft, one-bowl peanut butter cookies loaded with chocolate chips, made from pantry staples.
Ingredients
Units
Scale
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 1 cup (255 g) creamy or chunky peanut butter (standard, not natural)
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (255 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and peanut butter on medium speed until light and creamy, about 2 minutes.
- Add eggs and vanilla extract and mix until fully combined.
- Add flour, baking soda, and salt on top of the wet mixture and fluff the dry ingredients around a bit, then turn the mixer on low and mix until just combined — do not overmix.
- Fold in chocolate chips with a spatula until evenly distributed.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set and the centers look just barely underdone — they will firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use a standard peanut butter (like Jif or Skippy) rather than natural — the separated oil in natural peanut butter can affect the cookie’s texture and spread.
- Don’t overbake: the cookies should look slightly underset in the center when you pull them from the oven. They firm up as they cool.
- Dough can be made ahead and refrigerated for up to 48 hours; chilled dough produces thicker cookies.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 2 cookies