|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These peanut butter chocolate chip cookies are always a hit with family and friends. The cookies have a pleasantly soft texture and plenty of chocolate chips.
Fans of the peanut butter/chocolate combination find endless ways to pair the two, often in elaborate concoctions that require both a fork and spoon (and a partner) to eat. From pies and cakes to ice cream and bars to truffles and pudding, peanut butter and chocolate together seem to inspire dessert decadence. But sometimes the sweet simplicity of a cookie is what you really need. Cue the soft peanut butter chocolate chip cookies.
"These cookies bake up wonderfully soft, tender, and lightly chewy—the perfect texture to enhance their rich, peanut-chocolate flavor. Pressing them down helps them bake up flat. I used a no-stir variety of peanut butter with no added sugar and it worked great." —Danielle Centoni
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1/2 cup peanut butter
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 to 1 1/2 cups chocolate chips (semisweet or milk chocolate)
Steps to Make It
Gather the ingredients.
Preheat the oven to 375 F. Line 2 baking sheets with silicone liners or spray them with nonstick baking spray and set aside.
Combine the flour, baking soda, and salt in a medium bowl.
Cream butter and peanut butter together in a large mixing bowl. Add both sugars and beat until light and fluffy.
One at a time beat in the whole egg, the egg yolk, and the vanilla.
Slowly beat in the flour mixture until fully blended. Fold in the chocolate chips with a spatula.
Cover and refrigerate the cookie dough for at least 30 minutes.
Using a 1-ounce cookie scoop, scoop 2-tablespoon-sized mounds of the dough onto the baking sheets, leaving about 2 inches between cookies. Lightly press each cookie a few times with the tines of a fork.
Bake for 8 to 10 minutes, until browned around the edges. Cool for 10 minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely. Serve and enjoy!
- Cookies should appear slightly underdone when you take them out of the oven. They will firm up as they cool.
- You can skip step 6, but chilling the dough before baking helps minimize spread, resulting in a softer cookie.
- You can eat these cookies warm or store them, completely cooled, in an airtight container for a week.