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Plate of Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Sweet and savory, peanut buttery goodness with lots of gooey chocolate chips.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 2 dozen large cookies
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 stick butter melted*
  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1 cup dark brown sugar packed tight
  • 1 tbsp vanilla extract
  • 3 large eggs
  • 2 ½ cups AP flour (scoop and sweep method)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup dark chocolate chips
  • 1 cup mini chocolate chips

Equipment

  • Sheet Pans
  • parchment paper
  • large spring loaded cookie scoop
  • Mixing Bowls
  • whisk
  • Wooden or Silicone Spoon
  • measuring spoons

Method
 

  1. Preheat oven to 350°.
  2. Using a wooden spoon or large silicone spoon mix the melted butter with the peanut butter until fully incorporated in a large mixing bowl. Add granulated sugar, dark brown sugar and vanilla and mix until fully incorporated. Add one egg at a time, mixing to fully incorporate each egg before adding the next.
  3. In a separate mixing bowl whisk together the flour, baking powder, baking soda and salt.
  4. Slowly fold the flour mixture into the peanut butter mixture until just incorporated, being cautious not to over mix (over mixing will make for tough cookies).
  5. Add chocolate chips and stir to combine.
  6. Scoop dough with a large spring loaded scoop onto parchment lined baking sheets. The cookies do not spread much at all so you can place them about 1" apart.
  7. Bake at 350° for 13 minutes until just golden brown.

Notes

Reduce the baking time to 10 minutes if using a small (1.5 tbsp) spring loaded scoop.
If refrigerating over night, I prefer to separate the dough in half and wrap it into 2 slice and bake style logs with plastic wrap or wax paper. Slice the dough into ½" size dough disks and bake at 350° for 13-14 minutes until golden brown.
Store the baked cookies in an airtight container.
*Melt butter in the microwave (in a microwave safe bowl) in 30 second increments until liquid. If you only have salted butter use it, I have made this recipe with both salted and unsalted butter and both are delicious.