These thick and soft chocolate chip peanut butter cookies are one of our family's favorite treats!
Course Dessert
Cuisine American
Cook Time 10 minutesmins
Total Time 25 minutesmins
Servings 24cookies
Calories 212
Author Annalise Sandberg
Ingredients
1/2cupunsalted butter(113 grams), at room temperature
3/4cupcrunchy or creamy peanut butter(225 grams)
1 1/4cuplight or dark brown sugar, packed(225 grams)
1teaspoonvanilla extract
2large eggs
2cupsall-purpose flour(250 grams)
3/4teaspoonbaking soda
3/4teaspoonsalt
1cupsemi-sweet chocolate chips(200 grams)
Instructions
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.
Notes
NOTES:
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.