Peanut Butter Chocolate Chip Cookies
Delightful cookies combining rich peanut butter and sweet chocolate chips, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/2 cups All-purpose flour Sifted
- 1 tsp Baking soda
- 1 tsp Salt
Wet Ingredients
- 1 cup Unsalted butter, room temperature
- 1 1/4 cups Brown sugar, packed Light or dark
- 1/4 cup White granulated sugar
- 1 cup Peanut butter, creamy
- 2 tsp Pure vanilla extract
- 2 Large eggs, room temperature
Add-ins
- 1 3/4 cups Mini chocolate chips
Instructions
Preparation
- In a medium mixing bowl, sift together the flour, baking soda, and salt. Set aside.
- Using a mixer, beat the butter, brown sugar, and granulated sugar together on medium speed for 2 minutes until it becomes light and fluffy.
- Add in the peanut butter and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on high speed for 2 more minutes, then scrape the bowl.
- Slowly add the dry ingredients and mix again until combined.
- Stir in the mini chocolate chips.
- Cover the dough and chill for 2 hours.
Baking
- Preheat the oven to 350 degrees F and line 2 cookie sheets with parchment paper.
- Use a large 3oz cookie scoop to place 6 dough balls per cookie sheet.
- Bake for 13-16 minutes until the edges are lightly golden brown.
- Let the cookies sit on the cookie sheet for 4 minutes. While they are warm, top with extra mini chocolate chips, then transfer to a cooling rack.
Notes
These cookies are best served warm, right from the oven! Pair them with a glass of cold milk or a scoop of vanilla ice cream. Store in an airtight container at room temperature for up to a week or freeze for up to three months.