Peanut Butter Chocolate Chip Cookies
These peanut butter chocolate chip cookies are the BEST—soft, chewy, and packed with rich, nutty, chocolatey goodness in every bite! And topped with some flaky sea salt, they’re simply irresistible. With 5 minutes of prep, these cookies are the perfect peanut butter treat to enjoy year-round.
Servings: 12 peanut butter chocolate cookies
Calories: 315kcal
Equipment
- 1 large mixing bowl for mixing dough
- 1 small bowl or plate, for rolling dough in sugar
- 1 Medium cookie scoop 2-3 tablespoon capacity
- Parchment Paper
Ingredients
Dry ingredients:
- ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt or table salt
Wet ingredients:
- ¼ cup unsalted butter melted and cooled
- ¾ cup creamy peanut butter
- ¾ cup light or dark brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract or paste
- 1 egg room temperature
- 1 egg yolk room temperature
Mix-ins:
- 1 cup chocolate chips or chopped chocolate; I used dark
For topping:
Instructions
For the cookie dough:
- In a large bowl, use silicone spatula to mix melted ¼ cup unsalted butter, ¾ cup creamy peanut butter, ¼ cup granulated sugar, and ¾ cup light or dark brown sugar until combined.
- Mix in 1 egg, 1 egg yolk, and 1 tablespoon vanilla until smooth.
- Add in all of the dry ingredients: ¾ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon fine sea salt, and 1 cup chocolate chips. Mix until no dry spots remain.
- Cover the dough with plastic wrap and refrigerate for 30 minutes or up to 2 days.
Scoop & bake cookies:
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper.
- Use cookie dough scoop to gather dough (2-3 tablespoons). Place on lined baking tray, spacing cookies about 3-4 inches apart.
- Bake one tray at a time for 9-11 minutes, or until edges are slightly golden brown and middles are mostly set. Immediately sprinkle on flaky sea salt.For the perfectly aesthetic cookie (optional!), place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round.
- Cool cookies on pan for 5 minutes, then transfer cookies to wire rack to cool completely. Enjoy!
Video
Notes
Baking tip:
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
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- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
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- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months.
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- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
Nutrition
Serving: 1 cookie | Calories: 315kcal | Carbohydrates: 37g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 222mg | Potassium: 170mg | Fiber: 1g | Sugar: 28g | Vitamin A: 160IU | Calcium: 37mg | Iron: 1mg
