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Chocolate Chip Peanut Butter Cookies
Chocolate Chip Peanut Butter Cookies are crispy on the outside and soft and chewy on the inside thanks to both chocolate chips and peanut butter in the dough.
Yield: 24 cookies 1x
Prep: 1 hourCook: 15 minutesTotal: 1 hour 15 minutes
Scale:
Ingredients
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup (8 tablespoons) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 teaspoon kosher salt
1 egg, at room temperature
1 teaspoon vanilla extract
2/3 cup smooth peanut butter
1 cup semi-sweet chocolate chips
Instructions
- In a small bowl, whisk together flour and baking soda. Set aside.
- Place room temperature butter, both sugars, and salt into a large mixing bowl. Beat on high until light and fluffy – about four minutes. Scrap the sides on the bowl.
- Add room temperature egg and vanilla extract. Mix on medium speed until combined – about a minute. Add peanut butter and mix again until combined. Scrape the sides of the bowl as needed.
- With the mixer on low, slowly add dry ingredients and mix just until combined. Scrape the sides of the bowl. If you see any dry ingredients remaining in the cookie dough, mix again.
- Pour chocolate chips into the bowl with the dough, then hand mix with a spatula to intersperse the chips throughout.
- Line a small sheet tray or baking pan with a sheet of parchment paper. Use a small scoop (#40 size) to portion out 24 cookies onto the small sheet tray or baking dish. (It’s fine to line them up close to each other, but not touching.) Chill in the refrigerator for 40 minutes.
- While the cookie dough chills, arrange your oven racks into thirds. Preheat the oven to 350 degrees F. Line two full-size cookie sheets with sheets of parchment paper or a Silpat mat.
- After chilling, arrange 12 balls of cookie dough on each prepared cookie sheet, spacing them apart. Use a fork and press down on each ball of cookie dough to flatten to about a half-inch thick and create fork marks on top.
- Place both cookie sheets in the oven to bake. After ten minutes, rotate the cookie sheets and swap racks. Bake for another five minutes more or until the edges are slightly golden brown.
- Remove cookie sheets from the oven and let them sit for five minutes. Carefully transfer cookies to a cooling rack to finished cooling completely.
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