Peanut Butter Chocolate Chip Cookies Recipe
Delight in these thick and chewy Peanut Butter Chocolate Chip Cookies, combining creamy peanut butter with sweet chocolate chips for a classic, irresistible treat. Perfectly balanced with a soft center and golden edges, these cookies are ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup Cold Butter (cut into cubes)
- 1 cup Sugar
- 1 cup Brown Sugar
- 1 cup Creamy Peanut Butter (like Jif or Skippy’s)
- 2 large Eggs
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 2 3/4 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cornstarch
- 1/8 teaspoon Salt (optional)
Add-ins
- 2 cups Semi-Sweet Chocolate Chips or Chunks (or dark chocolate)
Instructions
- Cream the Butter, Peanut Butter, and Sugars: In a large bowl, beat the cold butter, creamy peanut butter, sugar, and brown sugar on medium speed using a hand or stand mixer until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture and beat until everything is fully combined and smooth.
- Fold in Dry Ingredients: Gently fold in the flour, baking soda, cornstarch, and salt until just combined to avoid overmixing. Then, fold in the semi-sweet or dark chocolate chips or chunks evenly.
- Chill the Dough (Optional): For thicker cookies that spread less during baking, chill the dough in the refrigerator for at least 30 minutes. This step can be skipped if you’re short on time.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 390°F (199°C). Line two large, light-colored baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Portion the Dough: Using your hands or a scoop, form large dough balls weighing about 5-6 ounces each (roughly the size of a small baseball). Place these dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 9 to 13 minutes until the edges are set and golden brown but the centers remain slightly soft. Avoid overbaking, as the cookies firm as they cool.
- Final Touch and Cooling: Once out of the oven, gently press a few chocolate chips onto the tops of the cookies for an attractive finish. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For thicker cookies, chilling the dough before baking is highly recommended but optional.
- Using light-colored baking sheets helps prevent over-browning on the bottoms of the cookies.
- Pressing extra chocolate chips on top after baking adds a nice visual appeal and extra chocolate burst.
- If you prefer crispier cookies, bake a minute or two longer, but watch carefully to avoid burning.
- Ensure butter is cold and cut into cubes to help maintain the dough texture.
Keywords: peanut butter cookies, chocolate chip cookies, peanut butter chocolate chip cookies, chewy cookies, homemade cookies, thick cookies
