Peanut Butter Chocolate Chip Cookies
A drop-cookie recipe for peanut butter cookies with chocolate chips! No chill time. Easy to make and makes a big batch. Perfect for that classic peanut butter and chocolate craving.
Servings: 5 dozen cookies (½ Tbsp. scoop)
Calories: 120kcal
Ingredients
- 1 cup unsalted butter, softened
- 1 cup smooth peanut butter
- 1 cup sugar
- 1 cup light brown sugar, lightly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- 2 teaspoons baking soda
- 2 ¼ cups all-purpose flour
- 1 ½ cups chocolate chips
Instructions
- Preheat oven to 350°F. In the bowl of a stand mixer fitted with a paddle attachment, cream together, butter, peanut butter and sugars until light and fluffy (about 3 minutes). Add eggs and vanilla extract, mix until fully incorporated.
- Mix in salt and baking soda. Gradually add in flour, stirring just until combined. Avoid over-mixing the cookie dough. Fold in chocolate chips.
- Drop cookies by rounded ½ Tablespoon scoops onto parchment lined baking sheet. Bake for 10-12 minutes or until edges are light golden brown and center is slightly soft. Let cookies cool on baking sheet for 5 minutes and then remove them to a wire rack to finish cooling.
Notes
For larger cookies - increase baking time by 2-4 minutes.
Recipe tested with unbleached all-purpose flour, Jif Peanut Butter, and Hershey’s chocolate chips.
Recipe tested with unbleached all-purpose flour, Jif Peanut Butter, and Hershey’s chocolate chips.
Nutrition
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Sodium: 80mg | Fiber: 0.5g
