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Peanut Butter Chocolate Chip Cookies

These cookies are a delightful mix of crinkly, gooey texture with melty chocolate pockets and a rich peanut butter flavor. They’re baked until golden on the edges, showcasing a slightly chaotic, imperfect charm that’s both nostalgic and irresistibly tasty. Perfect for a cozy treat or weekend baking adventure.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup peanut butter preferably natural and creamy
  • 1/2 cup unsalted butter softened
  • 1 cup sugar preferably a mix of brown and white for best texture
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup chocolate chips semi-sweet preferred

Equipment

  • Mixing bowls
  • Silicone spatula
  • Baking sheet
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper to prevent sticking.
  2. In a large mixing bowl, combine the peanut butter, softened butter, and sugar. Use a silicone spatula to blend everything together until the mixture is smooth, creamy, and fragrant—about 2-3 minutes.
  3. Crack in the egg and add vanilla extract, then beat the mixture until it’s well incorporated, light, and slightly fluffy—about 1 minute. This helps develop a rich aroma and a cohesive base for the dough.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—this keeps the cookies tender.
  5. Gently fold in the chocolate chips with your spatula, distributing them evenly throughout the dough. The chips will start to melt slightly, creating tempting little pockets of chocolate.
  6. Chill the dough in the refrigerator for at least 30 minutes. This relaxes the gluten, prevents excessive spreading, and deepens the flavor—your dough will feel firmer and easier to handle.
  7. Use a cookie scoop or two tablespoons to portion out the dough onto the prepared baking sheets, leaving enough space between each for spreading. Slightly flatten each mound with the back of a spoon for even baking.
  8. Bake the cookies for 10-12 minutes, until the edges are golden brown and the centers are still slightly soft. Your kitchen will fill with a warm, nutty aroma with hints of melting chocolate.
  9. Remove the baking sheet from the oven and let the cookies sit for about 5 minutes—this allows them to set and prevents breakage. Then transfer them to a wire rack to cool completely, revealing their crinkly, gooey surface.
  10. Once cooled, enjoy these slightly chaotic, irresistibly gooey cookies with a glass of milk or your favorite beverage. The imperfect, melty treats are best enjoyed fresh but will keep in an airtight container for a few days.

Notes

Chilling the dough is key to controlling spreading and developing richer flavors. Feel free to experiment with adding chopped nuts or swapping white chocolate chips for a different twist.