Peanut Butter Chocolate Chip Cookies Recipe
Introduction
These peanut butter chocolate chip cookies are soft, chewy, and packed with rich peanut butter flavor and melty chocolate chips. A sprinkle of flaky sea salt on top adds the perfect touch of balance. They’re easy to make and perfect for satisfying your sweet tooth anytime.
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt (or table salt)
- ¼ cup unsalted butter, melted and cooled
- ¾ cup creamy peanut butter
- ¾ cup light or dark brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract or paste
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 cup chocolate chips or chopped chocolate (dark recommended)
- Flaky sea salt for sprinkling
Instructions
- Step 1: In a large bowl, mix the melted butter, creamy peanut butter, granulated sugar, and brown sugar using a silicone spatula until combined.
- Step 2: Add the egg, egg yolk, and vanilla, mixing until the batter is smooth.
- Step 3: In another bowl, whisk together the flour, baking soda, and fine sea salt.
- Step 4: Gradually add the dry ingredients to the wet mixture. Stir until there are no dry spots and the dough is uniform.
- Step 5: Fold in the chocolate chips evenly throughout the dough.
- Step 6: Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.
- Step 7: Preheat your oven to 350°F (177°C) and line two baking trays with parchment paper.
- Step 8: Use a cookie scoop to portion out 2-3 tablespoons of dough per cookie. Place them on the trays, spacing about 3-4 inches apart.
- Step 9: Bake one tray at a time for 9-11 minutes, until the edges are lightly golden and the centers are mostly set.
- Step 10: Immediately after baking, sprinkle flaky sea salt over the warm cookies for an added salty contrast.
- Step 11: (Optional) For perfectly round cookies, gently press a large circular cutter or mug onto each warm cookie and move it in a circular motion to shape.
- Step 12: Let cookies cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely before enjoying.
Tips & Variations
- Use natural peanut butter for a more intense flavor but reduce added salt if using salted peanut butter.
- Chill the dough longer for thicker cookies with less spread.
- Swap chocolate chips for chunks of your favorite chocolate bar for varying texture.
- Try adding chopped nuts like peanuts or walnuts for crunch.
- Use almond or cashew butter if you want a peanut-free option.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. To reheat, warm cookies in a 300°F (150°C) oven for 5-7 minutes or microwave briefly to soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter works well and adds a pleasant texture to the cookies.
Why should I chill the dough before baking?
Chilling the dough helps solidify the fats, reducing spreading during baking and resulting in thicker, chewier cookies.
Print
Peanut Butter Chocolate Chip Cookies Recipe
- Total Time: 44 minutes
- Yield: 12 servings 1x
Description
These Peanut Butter Chocolate Chip Cookies are a perfect blend of creamy peanut butter and rich chocolate chips, yielding soft, chewy treats with a hint of salty contrast from flaky sea salt. Simple to make and baked to golden perfection, these cookies offer a delightful balance of sweet and savory flavors ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt (or table salt)
- 1 cup chocolate chips (or chopped chocolate; dark preferred)
Wet Ingredients
- ¼ cup unsalted butter (melted and cooled)
- ¾ cup creamy peanut butter
- ¾ cup light or dark brown sugar (packed)
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract or paste
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
Topping
- flaky sea salt (for sprinkling)
Instructions
- Mix Wet Ingredients: In a large bowl, combine the melted unsalted butter, creamy peanut butter, granulated sugar, and brown sugar using a silicone spatula until the mixture is well combined and creamy.
- Add Eggs and Vanilla: Mix in the whole egg, egg yolk, and vanilla extract or paste until the batter is smooth and homogeneous.
- Mix Dry Ingredients: Add all-purpose flour, baking soda, fine sea salt, and chocolate chips to the wet mixture. Fold gently until no dry flour spots remain, ensuring an even distribution of chocolate chips.
- Chill Dough: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes, which helps the cookies maintain shape during baking. You can chill up to 2 days if preparing in advance.
- Preheat Oven and Prepare Trays: Preheat your oven to 350°F (177°C). Line two baking trays with parchment paper to prevent sticking and promote even baking.
- Scoop Dough: Using a cookie dough scoop or spoon, gather 2 to 3 tablespoons of chilled dough per cookie. Place cookies spaced 3-4 inches apart on the prepared baking trays.
- Bake Cookies: Bake one tray at a time for 9 to 11 minutes, or until the cookie edges turn slightly golden brown and the centers are mostly set but still soft. Immediately after removing from the oven, sprinkle each cookie with flaky sea salt to enhance flavor.
- Shape Cookies (Optional): For a perfect circular shape, gently press a large circular cutter or mug onto the warm cookie and rotate it slowly in a circular motion until the cookie is shaped as desired.
- Cool Cookies: Allow cookies to cool on the baking tray for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For best texture, ensure butter is melted and cooled to prevent cooking the eggs when mixed.
- Chilling dough is crucial for preventing excessive spreading during baking.
- Using a mix of brown and granulated sugar helps achieve a chewy yet crisp texture.
- Flaky sea salt enhances the sweet and savory contrast of the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days for freshness.
- Can freeze cookie dough balls for up to 3 months; bake directly from frozen, adding 1-2 minutes to baking time.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peanut butter cookies, chocolate chip cookies, chewy cookies, homemade cookies, easy cookie recipe, baked cookies
