Soft Peanut Butter Chocolate Chip Cookies
These are the best combination of soft, chewy, gooey, peanut butter and chocolate. I am a total cookie monster, but I am very particular about my cookies and when I say these are one of my favorites, you know it is going to be amazing.
Ingredients
- ½ cup unsalted butter softened
- ½ cup creamy peanut butter
- ¼ cup granulated sugar
- ⅔ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups all-purpose flour
- 1 ¼ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Mix butter on medium speed with hand-mixer until fluffy. Add peanut butter until smooth and very fluffy. Add brown sugar and granulated sugar and mix until creamy.
- Beat in egg until combine and then add in the vanilla.
- In another bowl, mix in flour, baking soda and salt. Then slowly add into the fluffy butter and peanut butter mixture until combined and cookie dough forms. Stir in chocolate chips with a rubber spatula.
- Scoop 2 tablespoon sized cookie dough balls onto cookie sheets covered with parchment paper or silicone baking mats. Chill 15-20 minutes before baking.
- Bake cookies for 8-10 minutes, or until slightly brown on the bottom and the top just loses the wet cookie dough look. I like to turn halfway through baking and if they are too puffy, press cookie dough balls flatter with the tines of a fork or the bottom of a measuring cup. Just do it lightly as not to smush them down too much
- Store in an airtight container for up to 3 days or freeze for up to one month. ENJOY!