Description
Soft and chewy peanut butter cookies loaded with chocolate chips. Easy to make and perfect for any occasion!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups chocolate chips (milk, semi-sweet, or dark your choice!)
Instructions
- Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Incorporate the Peanut Butter: Add the creamy peanut butter and mix until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours (or overnight for best results).
- Preheat the Oven: Preheat your oven to 375°F (190°C). Position the oven rack in the center.
- Prepare Baking Sheets: Line baking sheets with parchment paper or silicone baking mats.
- Scoop the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Optional: Add Extra Chocolate Chips: Gently press a few extra chocolate chips into the tops of the cookies before baking.
- Bake the Cookies: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Cool on Baking Sheets: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, chill the dough for at least 30 minutes to prevent excessive spreading.
- Use softened, but not melted, butter.
- Don’t overmix the dough.
- Feel free to experiment with different types of chocolate chips or add-ins like chopped peanuts or pretzels.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Cookie dough can be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
- For Chewier Cookies: Slightly underbake the cookies.
- For Crispier Cookies: Bake the cookies for a minute or two longer.
- High Altitude Adjustments: Reduce the amount of baking powder by 1/4 teaspoon and adding 1-2 tablespoons of extra flour.
- Prep Time: 20 minutes
- Cook Time: 11 minutes