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Peanut Butter Chocolate Chip Cookies

These cookies are a quick, comforting treat made by blending creamy peanut butter, sugar, and eggs, then folding in chocolate chips. Baked until golden with slightly crispy edges and chewy centers, they have a rich, salty-sweet flavor and a soft, gooey texture that’s perfect for satisfying a sweet craving.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup peanut butter creamy preferred
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 cup chocolate chips semi-sweet or your choice

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Baking sheet
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the peanut butter, sugar, and egg. Use an electric mixer or whisk to beat until the mixture is smooth and creamy, about 2 minutes. It should smell nutty and look slightly fluffy.
  3. Add vanilla extract and baking soda to the bowl, then fold or mix until evenly incorporated. The dough will start to look a bit bubbly and smooth.
  4. Fold in the chocolate chips, making sure they’re evenly distributed throughout the thick, sticky dough. The mixture should be easy to scoop but hold together well.
  5. Using a spoon or cookie scoop, dollop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each mound with the back of the spoon if needed.
  6. Bake for 10 to 12 minutes, or until the edges are golden brown and crispy, while the centers remain soft and gooey. You’ll hear a gentle bubbling sound as the cookies bake.
  7. Remove the baking sheet from the oven and let the cookies rest on it for about 5 minutes. They will set up slightly and smell warm and chocolatey.
  8. Transfer the cookies carefully to a wire rack and let them cool completely for about 10 minutes. They’ll be soft but firm up as they cool, revealing a shiny, slightly cracked surface.
  9. Once cooled, enjoy these rich, chewy cookies that have a perfect balance of salty peanut butter and sweet chocolate. Share or store in an airtight container for up to 4 days.

Notes

Chilling the dough for 30 minutes before baking helps prevent spreading. For extra flavor, sprinkle a tiny pinch of sea salt on top before baking.