These peanut butter chocolate chip cookies are thick, soft, and loaded with melty chocolate chips. With sligthy crisp edges and gooey centers, they’re the perfect bakery-style treat to make at home.
Ingredients
- ½ cup salted butter softened
- ½ cup creamy peanut butter not natural-style; use something like Jif or Skippy
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate bars, chopped
- 1/2 cup milk chocolate chips
- Sea salt flakes, for topping
Instructions
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Mix in the egg, egg yolk and vanilla until fully combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Add dry ingredients to the wet ingredients and mix until just combined. Don't overmix.
- Fold in chopped chocolate bars and chocolate chips.
- Scoop dough into 2–3 tablespoon balls and gently press the tops to flatten slightly.
- Cover the portioned-out cookie dough with plastic wrap and place it in the fridge for at least an hour or up to 48 hours. This is optional. You can bake right away too and still have delicious results.
- Bake for 10–12 minutes, or until the edges are golden and the centers look just set (don’t overbake).
- Top with sea salt flakes immediately after baking. Let cool on the tray for 5 minutes before transferring to a wire rack. Enjoy!
Notes
Peanut Butter: Use a commercial creamy peanut butter like Jif or Skippy. Natural peanut butter (the kind you have to stir) can make the dough too oily or crumbly.
Chilling: Chilling the dough at least an hour is optional but highly recommended. It helps develop flavor and keeps the cookies thick and chewy
Storage: Store cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies or raw dough balls for up to 2 months.
Add-ins: Feel free to customize with chopped peanuts, peanut butter chips, or Reese’s pieces for extra peanut butter flavor.
Nutrition
Nutrition Facts
Peanut Butter Chocolate Chip Cookies
Amount per Serving
Calories
277
% Daily Value*
Fat
14
g
22
%
Saturated Fat
7
g
44
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
38
mg
13
%
Sodium
230
mg
10
%
Potassium
131
mg
4
%
Carbohydrates
34
g
11
%
Fiber
1
g
4
%
Sugar
19
g
21
%
Protein
4
g
8
%
Vitamin A
211
IU
4
%
Calcium
27
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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