Easy Peanut Butter Chocolate Chip Cookies Recipe

Ingredients

• 2 1/4 cups All-Purpose Flour (sifted)
• 3/4 teaspoon Baking Soda (for leavening)
• 1/2 teaspoon Salt (kosher or table salt)
• 1 cup Unsalted Butter (room temperature, softened)
• 1 1/2 cups Peanut Butter (smooth or chunky, processed)
• 3/4 cup Light Brown Sugar (packed)
• 2/3 cup Granulated Sugar (fine)
• 2 Large Eggs (room temperature)
• 2 teaspoons Vanilla Extract (pure)
• 1 1/2 cups Semi-Sweet Chocolate Chips (can use bittersweet or milk chocolate)
• pinch Flaked Sea Salt (optional, for finishing)

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it preheat fully before baking.

   Time: PT5M

   Temperature: 350°F

2. Mix Dry Ingredients

   In a medium bowl whisk together the all‑purpose flour, baking soda, and salt until evenly combined.

   Time: PT5M

3. Cream Butter and Sugars

   In the bowl of a stand mixer fitted with the paddle, add the softened butter, peanut butter, light brown sugar, and granulated sugar. Mix on medium speed for about 3 minutes, scraping down the sides, until the mixture is light and fluffy.

   Time: PT3M

4. Add Eggs and Vanilla

   Add the eggs one at a time, mixing briefly after each addition, then pour in the vanilla extract and mix until just incorporated.

   Time: PT1M

5. Incorporate Dry Mix

   Switch the mixer to low speed and gradually add the dry ingredient mixture, mixing just until the flour disappears.

   Time: PT1M

6. Fold in Chocolate Chips

   Turn the mixer to the lowest setting and add the semi‑sweet chocolate chips, mixing for a few seconds until evenly distributed.

   Time: PT1M

7. Portion Dough

   Line two rimmed baking sheets with parchment paper. Using a 3‑tablespoon cookie scoop (or a tablespoon), drop dough portions onto the sheets, spacing them about 2 inches apart. Optional: press a few extra chips on top and sprinkle a pinch of flaked sea salt.

   Time: PT5M

8. Bake Cookies

   Bake in the preheated oven for 12‑14 minutes, until the edges are golden and the centers remain soft.

   Time: PT13M

   Temperature: 350°F

9. Cool

   Remove the sheets from the oven. Let the cookies rest on the sheet for 5 minutes, then transfer to a cooling rack to cool completely, about 10 minutes total.

   Time: PT10M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g