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Peanut Butter Chocolate Chip Cookies

These cookies combine the rich creaminess of peanut butter with melty chocolate chips, baked to golden perfection with slightly cracked tops and edges. The process involves creaming, mixing, and baking, resulting in gooey centers and a slightly salty crunch that evoke nostalgic warmth. Perfectly imperfect and irresistibly nostalgic, they’re a homemade treat that’s both comforting and satisfying.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup peanut butter creamy preferred
  • 1 large egg at room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips semi-sweet preferred

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Baking sheet
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper to prevent sticking.
  2. In a large mixing bowl, use an electric mixer or whisk to cream together softened butter and sugar until the mixture is pale and fluffy, about 2 minutes. You’ll hear it become light and airy as it whisks.
  3. Add the peanut butter and egg to the creamed mixture. Mix until smooth and well combined, and the mixture has a slightly glossy appearance.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. This helps evenly distribute the leavening agents and salt for consistent baking.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will start to come together and feel thick yet slightly sticky.
  6. Stir in the chocolate chips until evenly distributed throughout the dough. This is a good moment to fold gently, making sure the chips are well incorporated without overmixing.
  7. Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
  8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look slightly soft. You’ll start to smell toasted peanut butter and chocolate as they bake.
  9. Remove the baking sheet from the oven and let the cookies sit for about 5 minutes. This allows the edges to set while the centers remain gooey and soft.
  10. Transfer the cookies to a wire rack to cool completely. This helps prevent sogginess and preserves their slightly cracked, rustic appearance.
  11. Once cooled, enjoy these imperfectly beautiful cookies with a glass of milk or your favorite brew. They’re best enjoyed slightly warm or at room temperature, with gooey chocolate pockets and a salty crunch in every bite.

Notes

Feel free to add chopped peanuts for extra crunch or sprinkle a tiny pinch of sea salt on top before baking for enhanced flavor. These cookies are forgiving—don’t worry if your dough isn’t perfectly uniform, that’s part of their charm.