Peanut Butter Chocolate Chip Cookies
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
8 mins
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Chill Time
2 hrs
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Total Time
2 hrs 18 mins
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Servings
16 servings
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Calories
213 kcal
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Course
Baked Goods
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Cuisine
American
Peanut Butter Chocolate Chip Cookies
Description
The recipe uses creamy honey roasted peanut butter blended with packed light brown sugar, egg, vanilla extract, and baking soda to create a sweet, nutty dough. Semi-sweet chocolate pieces are gently folded in, preserving their shape and texture during baking.
The batter is refrigerated for at least two hours before baking to firm up the dough, which helps cookies maintain thickness and prevents excessive spreading. Baking at 350°F produces cookies with a tender crumb, accentuated by the combination of peanut butter's richness and melted chocolate chunks.
These cookies can be enjoyed fresh or stored at room temperature up to a week. Using store-bought creamy peanut butter ensures a consistent texture and results in a cookie that holds its shape well during baking.
The balance of sweet and savory notes from the peanut butter and chocolate makes these cookies appealing as a snack or dessert for peanut butter lovers.
Ingredients
- 1 cup peanut butter I prefer creamy honey roasted; plain or crunchy may be used; do not use natural or homemade peanut butter - see below, creamy
- 1 cup light brown sugar packed
- 1 egg large
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 6 ounces semi-sweet dark, or bittersweet chocolate, chopped (1 cup semi-sweet chocolate chips may be substituted)
Instructions
- To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular. Stop to scrape down the bowl as necessary.
- Add the baking soda and beat to incorporate.Add the chocolate and beat to just incorporate; don’t overmix or the nice chocolate chunks will break down.
- Using a medium 2-inch cookie scoop, form two-tablespoon mounds. If chocolate is falling out of dough since there is an abundance, roll ball between palms to encourage it to stay in the dough.
- Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for 8 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center. Watch them very closely after 7 minutes and I recommend not baking longer than 10 minutes. Cookies firm up as they cool, and baking too long results in cookies that become too crisp and hard. The cookies in the photos were baked for 8 minutes, with trays rotated at the 4-minute mark, and have chewy edges with pillowy soft centers.
- Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.
Notes
- Prefer commercially processed creamy peanut butter like Jif or Skippy for thicker cookies that spread less compared to natural or homemade peanut butters.
- Cookies keep well in an airtight container at room temperature for up to one week or frozen for up to four months.
- Unbaked cookie dough can be refrigerated up to five days or frozen up to four months, allowing baking on demand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 213kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 12mg | 4% |
| Sodium | 166mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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