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Peanut Butter Chocolate Chip Cookies
These are the best. Easy to make, not too soft. They will only last a day or two in your kitchen!
Plan Ahead Note:
the butter and egg need to be brought to room temperature.
Print Recipe
Course
Dessert
Servings
32
cookies
Ingredients
1
stick
butter
softened
⅔
cup
creamy peanut butter
¾
cup
dark brown sugar
packed
¼
cup
granulated sugar
1
teaspoon
vanilla extract
1
egg
1
cup
all-purpose flour
½
teaspoon
baking soda
1 ⅓
cups
semi-sweet chocolate chips
Instructions
Preheat oven to 375°.
In a medium mixing bowl, beat the butter, peanut butter, sugars, and vanilla until well combined.
Beat in the egg. Scrape down the bowl using a rubber spatula and beat for a few more seconds.
In a small bowl, whisk together the flour and baking soda.
Add the dry ingredients to the wet mixture and mix on low speed just until absorbed.
Stir in the chocolate chips.
Drop the cookies onto an ungreased cookie sheet and bake at 375° for 12 minutes.
Let sit for 2 minutes and then cool completely on a wire rack.
Notes
Recipe from The Cookie Book.