Peanut Buttery Chocolate Chip Cookies
Elevate your cookie game with these irresistibly soft and chewy Peanut Buttery Chocolate Chip Cookies! This easy-to-make recipe combines the rich, nutty flavor of creamy peanut butter with pockets of melty semisweet chocolate chips, creating a truly indulgent treat. Perfectly balanced with a hint of vanilla and a touch of salt, these cookies are lightly pressed with a signature crisscross pattern before baking to golden perfection. Ready in just 30 minutes with simple pantry staples, they’re ideal for everything from afternoon snacks to holiday dessert spreads. Whether you’re serving them fresh out of the oven or saving a batch for later, these cookies are guaranteed to satisfy your sweet tooth with every bite! Keywords: peanut butter cookies, chocolate chip cookies, soft and chewy cookies, homemade cookies, easy cookie recipe.
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Ingredients
- 113 grams Unsalted butter
- 128 grams Creamy peanut butter
- 150 grams Brown sugar, packed
- 50 grams Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 190 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 150 grams Semisweet chocolate chips
Directions
Step 1
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3
Add the egg and vanilla extract to the creamed mixture and beat until fully combined.
Step 4
In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 6
Fold in the chocolate chips evenly throughout the dough using a spatula or spoon.
Step 7
Scoop out dough using a tablespoon or cookie scoop, and place rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Using a fork, gently press down the tops of the cookies slightly to create a crisscross pattern.
Step 9
Bake in the preheated oven for 8-10 minutes, or until the edges are just golden while the centers remain soft.
Step 10
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 11
Serve warm, or store in an airtight container for up to a week. Enjoy!
Nutrition Facts
| Serving size | (847.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3845.9 |
| Total Fat 210.5g | 0% |
| Saturated Fat 95.8g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 469.7mg | 0% |
| Sodium 2579.8mg | 0% |
| Total Carbohydrate 461.2g | 0% |
| Dietary Fiber 23.2g | 0% |
| Total Sugars 288.5g | |
| Protein 69.2g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 380.9mg | 0% |
| Iron 18.2mg | 0% |
| Potassium 1807.0mg | 0% |
Source of Calories