Peanut Butter Chocolate Chip Cookies

Made with pantry staples, this easy recipe for homemade, melt-in-your-mouth tender Peanut Butter Chocolate Chip Cookies can be made in less than 30 minutes!

You are going to love this really quick and easy recipe for Peanut Butter Chocolate Chip Cookies. These cookies are soft and chewy when fresh out of the oven but start to get slightly crispier on the outside as they sit on counter.

This is such a great recipe for making with the kids. This cookie recipes uses common pantry staples so you can make them whenever you have a craving.

Here is an overview of the ingredients and steps to making these delicious peanut butter cookies. For the full recipe, please see the recipe card at the end of the post.

Ingredients Overview:

• All-purpose flour. You can also make these cookies using a combination of whole wheat pastry flour and all-purpose flour. Since this recipe uses one cup of flour, I like to use half a cup of of each.
• Baking soda and salt
• Unsalted butter 
• Brown sugar
• Creamy peanut butter - you can not use a natural peanut butter (where the oil separates) in this recipe.
• Egg 
• Vanilla extract
• Semi-sweet chocolate chips - you can also use dark or milk chocolate chips.

Steps Overview:

1. Place a rack in the centre of your oven and preheat it. Line 2 cookie sheets with non stick liner or parchment paper.
2. In a medium sized bowl, combine the flour, baking soda and salt, set aside.
3. In the bowl of a stand mixer, beat the butter and brown sugar until well combined.
4. Add the peanut butter and beat until blended, add in the egg and vanilla. Beat on medium speed until light and fluffy.
5. Reduce the mixer speed to low and add the flour mixture. Mix until the dough comes together, add the chocolate chips and stir to combine.
6. Scoop the cookie dough and place dough on the baking sheet about two inches apart. Using your fingers, press down on the cookie dough balls to flatten them a bit.
7. Bake for 10 minutes or until tops are set and cookies are lightly golden on the bottom. Remove the cookies from the oven and let cool on the baking sheet for 5 minutes before moving them onto a rack to cool completely.

How to Store

These peanut butter cookies can be stored at room temperature in an airtight container for up to a week. If you would like to make these cookies ahead, you can bake and freeze them in a large freezer bag or container for up to three months.

Enjoy!

More Cookies to Try

• Chocolate Walnut Cookies
• Chewy Chocolate Chip Cookies
• Chickpea Chocolate Chip Cookies
• Quinoa Chocolate Chip Cookies

Peanut Butter and Chocolate Chip Cookies

Author: Fida | Sweet and Savoury Pursuits

Made with pantry staples, this easy recipe for homemade, melt-in-your-mouth tender Peanut Butter and Chocolate Chip Cookies is delicious.

5 from 5 votes

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Dessert/ snack

Cuisine American

Servings 38 cookies

Calories 121 kcal

Ingredients

  

1x2x3x

• 1 cup all-purpose flour
• ½ tsp. baking soda
• ½ tsp. salt
• ½ cup unsalted butter softened to room temperature
• 1 cup packed brown sugar
• 1 cup creamy peanut butter
• 1 large egg at room temperature
• 1 tsp. vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

 

• Place a rack in the centre of your oven and preheat the oven to 350°F.
• Line 2 cookie sheets with non stick liner or parchment paper.
• In a bowl, combine the flour, baking soda and salt, set aside.
• In the bowl of a stand mixer, beat the butter and brown sugar until well combined.
  
• Add the peanut butter and beat until blended, add in the egg and vanilla. Beat on medium speed until light and fluffy.
• Reduce the mixer speed to low and add the flour mixture. Mix until the dough comes together, add the chocolate chips and beat until combined.
• Using a number 50 scoop, scoop the cookie dough and place the balls of cookie dough on the baking sheet. Using your fingers, press down on the cookie dough balls to flatten them a bit.
• Bake for 10 minutes or until tops are set and cookies are lightly golden on the bottom. Remove the cookies from the oven and let cool on the baking sheet for 5 minutes before moving them onto a rack to cool completely.

Notes

1. Store the peanut butter cookies at room temperature in an airtight container for up to a week.
2. Cookies can also be frozen in a freezer bag for up to three months. 

Nutrition

Calories: 121kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 3gCholesterol: 11mgSodium: 74mgPotassium: 76mgSugar: 8gVitamin A: 90IUCalcium: 12mgIron: 0.6mg

Keyword Peanut Butter and Chocolate Chip Cookies, Peanut Butter Cookies

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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