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Soft and chewy peanut butter chocolate chip cookies with a perfect balance of sweet and salty flavors, packed with creamy peanut butter and melty chocolate chips.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) softened unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 1 cup (250g) smooth peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (270g) chocolate chips

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In a stand mixer or using a handheld mixer, beat the softened butter, granulated sugar, light brown sugar, and smooth peanut butter together until the mixture is light, fluffy, and slightly cloud-like.
  4. Gradually add the flour mixture to the wet mixture and mix until just combined.
  5. Add vanilla extract and then eggs, one at a time, beating well after each addition.
  6. Gently fold in the chocolate chips, making sure they are evenly distributed without overmixing the dough.
  7. Use a cookie scoop or spoon to portion out about 1 1/2 tablespoons (approximately 22g) of dough per cookie onto a baking sheet lined with parchment paper or a silicone baking mat, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, watching for the cookies to develop golden edges.
  9. Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  10. Optional: While cookies are still warm, sprinkle a few extra chocolate chips on top for a melty finish.

Notes

Chilling dough for 30 minutes to 24 hours will result in thicker, chewier cookies with enhanced flavor, but is optional., For peanut butter chips boost, add 1/2 cup peanut butter chips with chocolate chips., Substitute almond or cashew butter 1:1 for peanut butter for variations., Use milk, semisweet, bittersweet, or white chocolate chips as preferred., Add 1/2 cup chopped roasted peanuts, pretzels or shortbread pieces for crunch., Add up to 1/2 cup rolled oats or shredded coconut for extra chew., Sprinkle flaky sea salt on warm cookies for a sweet and salty contrast., Use gluten-free flour blend 1:1 for gluten-free cookies., To make vegan, replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water), use vegan butter and dairy-free chocolate chips., Freeze dough balls or baked cookies for up to 3 months for later use.

Nutrition

Find it online: https://gingerbaking.com/easy-peanut-butter-chocolate-chip-cookies-recipe/