Peanut Butter Chocolate Chip Cookies
Soft peanut butter cookies loaded with chocolate chips — they stay soft for days.
Makes 30 cookies · Prep 20 min · Rise 45 min · Bake 11 min
Ingredients
Dough
- 1/2 cup Butter, softened
- 1 cup Peanut butter
- 1 cup Brown sugar, packed
- 1/3 cup Granulated sugar
- 2 Eggs
- 2 tsp Vanilla extract
- 2 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 1/2 cups Chocolate chips
Instructions
Dough
- Cream the butter, peanut butter, and both sugars until light and fluffy, about 3 minutes.
- Beat in the eggs and vanilla.
- Whisk the flour, baking soda, and salt together, mix in just until combined, then fold in the chocolate chips.
Chill
- Cover and chill 45 minutes.
Bake
- Scoop into mounds on a lined sheet and bake at 175°C (350°F) until the edges are set and the centres still look soft.
- Cool on the pan 5 minutes before moving to a rack.
Tips
- These keep better than most: Stored airtight at room temperature these stay soft for four or five days, well past a standard chocolate chip cookie — the peanut fat slows the starch from recrystallising. A slice of bread in the tin isn't necessary here.
- Cookies came out cakey: Too much flour. This dough is already stiff from the peanut butter, so an over-packed measuring cup tips it straight into cake territory. Spoon and level, don't scoop.