Classic and Simple Chocolate Chip Peanut Butter Cookies

5 from 1 vote

Classic and Simple Chocolate Chip Peanut Butter Cookies

Soft and chewy chocolate chip peanut butter cookies baked to golden perfection in just over 30 minutes. There is something sacred about a slow weekend afternoon. The house is quiet, the coffee is still warm, and the only thing on the agenda is finding the perfect rhythm for the day with the people dearest to you and a delightful treat in hand.

Prep Time20

Cook Time14

Total Time34

Course: Dessert, Snack

Cuisine: American

Keyword: budget friendly recipe, cookie recipe, dessert recipe, easy recipe, snack recipe

Servings: cookies

Calories: 257kcal

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Equipment

baking sheet

Kitchen Scale

Mixing Bowls

Ingredients

2¼ Cups All-Purpose Flour
¾ Teaspoon Baking Soda
½ Teaspoon Salt
1½ Cups Creamy Peanut Butter
1 Cup Unsalted Butter softened
¾ Cup Light Brown Sugar Packed
⅔ Cup Granulated Sugar
2 Teaspoons Pure Vanilla Extract
2 Large Eggs room temperature
1½ Cups Semisweet Chocolate Chips

Instructions

Preheat oven to 350°F. Line large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2¼ Cups All-Purpose Flour, ¾ Teaspoon Baking Soda, ½ Teaspoon Salt
In a large mixing bowl, use a hand mixer or stand mixer to beat together the peanut butter, softened butter, brown sugar, and granulated sugar for 3 to 5 minutes until light and fluffy.
1½ Cups Creamy Peanut Butter, 1 Cup Unsalted Butter, ¾ Cup Light Brown Sugar, ⅔ Cup Granulated Sugar
Add the eggs and vanilla extract. Continue mixing, scraping down the sides of the bowl as needed, until fully combined.
2 Teaspoons Pure Vanilla Extract, 2 Large Eggs
Slowly add the flour mixture to the wet ingredients while mixing on low speed. Mix just until incorporated and no white streaks remain.
Fold in the chocolate chips gently with a spatula.
1½ Cups Semisweet Chocolate Chips
Scoop golf ball-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for approximately 14 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 3 to 5 minutes before transferring them to a wire rack to finish cooling completely.

Notes

Tips for the Best Peanut Butter Chocolate Chip Cookies

A few simple tricks make a big difference when baking homemade cookies.

Use Room Temperature Eggs

Room temperature eggs blend more smoothly into the dough and help create a softer, more even texture. Cold eggs can cause the butter mixture to separate slightly, which may affect the final cookie texture.

Don’t Melt the Butter

Softened butter is important for thick, fluffy cookies. Melted butter will create flatter cookies that spread too much while baking.

Avoid Overmixing

Once the flour is added, mix only until the streaks of flour disappear. Overmixing develops the gluten too much and can make cookies dense or tough instead of soft and tender.

Slightly Underbake for Soft Cookies

The cookies may look slightly underdone in the center when you remove them from the oven, and that’s exactly what you want. They will continue to set while cooling on the baking sheet.

Make Large Bakery-Style Cookies

If making large cookies, cover the bowl with plastic wrap or transfer to an airtight container and chill for 2 hours.

When you are ready to bake, use a cookie scoop or tablespoon, divide dough into 12 extra-large cookies. About ¼ cup of cookie dough each. Shape them into balls and roll in granulated sugar to coat.

Place cookie dough balls onto the prepared cookie sheet, spacing them about 2 inches apart.

Use the bottom of a glass or measuring cup dipped in white sugar to gently press down the center of each dough ball slightly.

Bake for 16-18 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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