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Chewy Peanut Butter Chocolate Chip Cookies Recipe

Chewy Peanut Butter Chocolate Chip Cookies

Soft, chewy peanut butter cookies filled with semisweet chocolate chips and made with brown sugar for a rich, tender center. Chilling the dough helps control spreading and keeps the baked cookies pleasantly thick.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (about 190 g) Creamy peanut butter
  • 1/2 cup (100 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 1 large Large egg
  • 1 teaspoon Pure vanilla extract
Dry Ingredients
  • 1 1/4 cups (156 g) All-purpose flour
  • 3/4 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
Add-In
  • 1 cup (170 g) Semisweet chocolate chips

Method
 

Step-by-Step
  1. Cream the softened butter, peanut butter, granulated sugar, and brown sugar in a large bowl until the mixture is smooth and light. Beat in the egg and vanilla until fully incorporated.
  2. Whisk the flour, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the peanut butter mixture, mixing only until no dry flour remains.
  3. Fold in the semisweet chocolate chips. Cover the bowl and chill the dough for about 30 minutes.
  4. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Portion the dough into rounded tablespoons or 1 1/2-tablespoon scoops, spacing them about 2 inches apart.
  5. Bake for 10–12 minutes, until the edges are set while the centers still appear slightly soft. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a rack to finish setting.

Notes

Do not overbake, since the cookies continue setting as they cool. Regular creamy peanut butter is preferred over natural peanut butter because natural varieties can separate and make the dough oily or inconsistent. For thicker cookies, chill the dough for 45–60 minutes.