Peanut Butter Chocolate Chip Cookies
Peanut butter chocolate chip cookie recipe makes soft chewy peanut butter chocolate chip cookies.
Servings 24 cookies
Calories 154kcal
Ingredients
- ½ cup butter at cool room temperature
- ½ cup creamy or crunchy peanut butter not natural
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup chopped lightly salted peanuts
- ½ cup semisweet chocolate chips
Instructions
- Line cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, beat butter and peanut butter together.½ cup butter, ½ cup creamy or crunchy peanut butter
- Add sugars, and beat until well-combined.½ cup granulated sugar, ½ cup brown sugar
- Mix in egg and vanilla until combined.1 large egg, ½ teaspoon vanilla extract
- Add flour, baking powder, baking soda, and salt. Stir until combined.1 ¼ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon kosher salt
- Stir in chopped nuts and mini chips, if using.½ cup chopped lightly salted peanuts, ½ cup semisweet chocolate chips
- Cover, and chill dough for 1 hour, or until firm. Don't skip this step, or the cookies will bake out.
- Toward the end of the chilling time, preheat oven to 350 F.
- Scoop out 1.5 tablespoons of dough and place on prepared cookie sheet 2 inches apart. I've slightly flattened the cookies and left them as-is, and it doesn't seem to make much difference.
- Bake 10-15 minutes, or until edges are lightly browned and middles are set.
Notes
- Chocolate chips: You can use regular-sized, jumbo, or mini chocolate chips or chunks.
- Nutrition values are estimates.
Nutrition
Serving: 1cookie | Calories: 154kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 122mg | Potassium: 93mg | Sugar: 9g | Vitamin A: 130IU | Calcium: 17mg | Iron: 0.6mg