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Description
Classic peanut butter chocolate chip cookies with a chewy center and crispy edges.
Ingredients
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (133g) creamy peanut butter
- 1/4 cup (50g) granulated sugar
- 2/3 cup (134g) packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups (155g) all-purpose flour
- 1 1/4 cups (213g) chocolate chips
Instructions
- Mix or stir melted butter with peanut butter until smooth.
- Add brown sugar and granulated sugar and mix until creamy.
- Beat in vanilla, egg, baking soda, and salt.
- Mix in flour slowly until cookie dough forms.
- Stir in chocolate chips.
- Scoop 2 tablespoon sized cookie dough balls onto cookie sheets covered with parchment paper or silicone baking mats.
- Chill for 30 minutes.
- Preheat oven to 350°F.
- Press cookie dough balls flat with the tines of a fork (in a criss-cross pattern).
- Bake cookies for 8-12 minutes, or until slightly brown on the bottom and the top just loses the wet cookie dough look.
- Store in an airtight container for up to 3 days or freeze for up to one month.
Notes
- For chewier cookies, slightly underbake them.
- For crispier cookies, bake for a minute or two longer.
- Chill the dough for at least 30 minutes to prevent spreading.
- Ensure your peanut butter is creamy and at room temperature for best results.