These thick and soft chocolate chip peanut butter cookies are one of our family’s favorite treats!
Cookies are a necessity in our house— a must for after-school snacks and for outings to the park or the pool. Plus they’re a fun and easy way to get the kids in the kitchen baking with me!
These chocolate chip peanut butter cookies have been a go-to in our house for years and every time I bake them, they never last long. They are thick and super soft, and that chocolate-peanut butter combo just can’t be beat!
baking tip:How to bake soft cookies
- Use brown sugar or a brown sugar/sugar combo. Brown sugar creates a more chewy cookie, granulated sugar creates a crispier cookie.
- Slightly reduce the oven temperature. This will allow the cookie to bake fully without browning too soon.
- Don’t over bake! Remove the cookies when the middle is set but before they look done.
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This recipe was originally published November 2012.
Peanut Butter Chocolate Chip Cookies
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 3/4 cup (225 grams) crunchy or creamy peanut butter
- 1 1/4 cup (225 grams) brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (250 grams) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (200 grams) semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, peanut butter, and brown sugar on medium high speed until pale in color and creamy, 4-5 minutes (don't skimp on time!). Scrape down the bowl as necessary. Mix in the vanilla extract and egg.
- In a separate bowl combine the flour, baking soda, and salt. Add to the stand mixer and mix on medium low speed until combined. Add the chocolate chips and mix on low until just combined. The mixture may be a little crumbly, but should form into rounds when pressed together with your hands.
- Scoop into 1/4 cup rounds (1 1/2 tablespoon rounds for regular sized cookies) and place on prepared sheet pan. Bake until cookies just begin to turn brown, 12-15 minutes (8-10 minutes for regular sized cookies). Do not over bake.
- Let cookies cool on the pan for 5 minutes, then place on a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 1 week.
- You can use traditional (brands like Jif) or more natural (brands like Adams) peanut butter. The softer the peanut butter is at room temperature, the more the cookies will spread. I have had success with both, but results will vary slightly.