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Peanut Butter Chocolate Chip Cookies - Cooking with Tami
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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
Servings: 32 cookies
Course: Dessert
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375°.
  2. In a medium mixing bowl, beat the butter, peanut butter, sugars, and vanilla until well combined.    
  3. Beat in the egg.  Scrape down the bowl using a rubber spatula and beat for a few more seconds.
  4. In a small bowl, whisk together the flour and baking soda.  
  5. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed.
  6.  Stir in the chocolate chips.
  7. Drop the cookies onto an ungreased cookie sheet and bake at 375° for 12 minutes.
  8. Let sit for 2 minutes and then cool completely on a wire rack.

Notes

Recipe from The Cookie Book.