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Moist Peanut Butter Chocolate Chip Cookies

Moist Peanut Butter Chocolate Chip Cookies to Satisfy Cravings

These Moist Peanut Butter Chocolate Chip Cookies are easy to make and packed with nostalgic flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough Base
  • 1 cup Creamy Peanut Butter Use regular brands like Jif or Skippy for best results.
  • ½ cup Butter Ensure it's at room temperature.
  • ¾ cup Brown Sugar Can be substituted with coconut sugar for a lower glycemic index option.
  • ½ cup Granulated Sugar Coconut sugar can be a substitute.
  • 1 large Egg Room temperature is ideal for better emulsification.
  • 1 teaspoon Vanilla Extract Consider almond extract for a different twist.
  • 1 teaspoon Baking Soda Ensure freshness for best results.
  • 1¾ cups All-Purpose Flour Can substitute with gluten-free flour blend for gluten-free cookies.
  • ¼ teaspoon Salt Use kosher salt for a coarse texture.
  • 1 cup Chocolate Chips Dark chocolate chips can be used for a richer flavor.

Equipment

  • mixing bowl
  • hand mixer
  • spatula
  • Measuring cups
  • Parchment paper
  • Cookie Sheet
  • Refrigerator
  • oven

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ½ cup of room temperature butter and 1 cup of creamy peanut butter. Beat until smooth and creamy, about 2 minutes.
  2. Add ¾ cup of brown sugar and ½ cup of granulated sugar, beating until fully incorporated and creamy, about 2-3 minutes.
  3. Crack in 1 large egg and pour in 1 teaspoon of vanilla extract, mixing on low speed until just combined, about 1 minute.
  4. In a separate bowl, whisk together 1 teaspoon of baking soda, ¼ teaspoon of salt, and 1¾ cups of all-purpose flour. Gradually add to wet ingredients, mixing on low speed.
  5. Gently fold in 1 cup of chocolate chips, ensuring even distribution without overmixing.
  6. Scoop dough balls and place them onto a parchment-lined baking sheet, spaced about 2 inches apart, and chill for 30 minutes.
  7. Preheat your oven to 350°F (175°C) while the dough chills.
  8. After chilling, flatten each dough ball slightly with a fork to create a crisscross pattern.
  9. Bake for 8-12 minutes, or until edges are golden and centers look slightly underbaked.
  10. Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 80mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 20mgIron: 0.5mg

Notes

Ensure ingredients are at room temperature for the best texture and flavor. Watch baking time closely to achieve desired softness.

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