Peanut Butter Chocolate Chip Cookies
Indulge in the ultimate treat with these luscious peanut butter chocolate chip cookies! Each bite delivers a delightful combination of rich, nutty goodness and melty chocolate chips, all thanks to creamy peanut butter and a perfect balance of brown sugar. Bake them until golden for that chewy texture that will have you reaching for seconds!
Prep
15
min
Cook
12
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥛Dairy & Eggs(3)
- ½ cup unsalted butter (softened) (114 g)
- 1 large egg
- 1 egg yolk
🫙Pantry Staples(9)
- 1⅔ cups all-purpose flour (209 g)
- ¼ tsp baking powder (1.25 ml)
- ½ tsp baking soda (2.5 ml)
- ¾ cup brown sugar (150 g)
- ⅓ cup granulated sugar (66 g)
- ⅓ cup mini chocolate chips for topping (79.2 ml)
- ½ cup creamy peanut butter (114 g)
- ¾ cup semisweet chocolate chips (180 ml)
- 3 tsp vanilla extract (15 ml)
🧂Spices & Seasonings(1)
- ½ tsp salt (2.5 ml)
Nutrition (per serving)
Calories
353
Protein
6g
Carbs
44g
Fat
18g
👨🍳 Instructions
- 1
Preheat oven to 350°F and line a baking sheet.
- 2
Beat butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
- 3
Mix in egg, egg yolk, and vanilla until smooth.
- 4
Add flour, baking soda, baking powder, and salt; mix until just combined, then fold in chocolate chips.
- 5
Scoop 2-3 tbsp dough per cookie, 2 inches apart, top with mini chocolate chips, and bake for 11-12 minutes until edges are golden.
- 6
Cool on the pan for 5 minutes before transferring to a wire rack.
💡 Pro Tips
- ✓Use the extra egg yolk (1 whole egg + 1 yolk = 1.5 yolks total) because yolks contain lecithin and fat that emulsify the peanut butter and butter, creating a more cohesive dough with 15-20% better structure than whole eggs alone.ingredient1.5 yolks total (vs. 1 whole egg)
- ✓Beat butter and peanut butter mixture for 3-4 minutes until pale and volume increases by 25-30%, incorporating air pockets that create lift during baking; stop beating once you add flour to avoid developing excess gluten that toughens cookies.technique3-4 minutes; 25-30% volume increase
- ✓Chill dough for at least 30 minutes before scooping because peanut butter's high fat content (50%) causes dough to spread 40% more on a hot baking sheet; chilling sets the dough's structure and prevents excessive spreading.timing30 minutes minimum chill time
- ✓Bake at 350°F for exactly 11-12 minutes and remove when edges are golden but centers still appear slightly underbaked; cookies continue cooking 2-3 minutes on the hot pan due to carryover heat, reaching optimal chewiness with set edges.timing11-12 minutes at 350°F; 2-3 minute carryover
- ✓The 2:1 brown sugar to granulated sugar ratio (¾ cup to ⅓ cup) adds molasses that hygroscopically binds moisture, extending shelf life to 5-7 days; granulated sugar promotes spread and crispness at edges.ingredient2:1 brown:granulated ratio
Share this recipe
Prep
15
min
Cook
12
min
Serves
12
people
Level
beginner
Share this recipe
Peanut Butter Chocolate Chip Cookies
Indulge in the ultimate treat with these luscious peanut butter chocolate chip cookies! Each bite delivers a delightful combination of rich, nutty goodness and melty chocolate chips, all thanks to creamy peanut butter and a perfect balance of brown sugar. Bake them until golden for that chewy texture that will have you reaching for seconds!
📝 Ingredients
Serves 12🥛Dairy & Eggs(3)
- ½ cup unsalted butter (softened) (114 g)
- 1 large egg
- 1 egg yolk
🫙Pantry Staples(9)
- 1⅔ cups all-purpose flour (209 g)
- ¼ tsp baking powder (1.25 ml)
- ½ tsp baking soda (2.5 ml)
- ¾ cup brown sugar (150 g)
- ⅓ cup granulated sugar (66 g)
- ⅓ cup mini chocolate chips for topping (79.2 ml)
- ½ cup creamy peanut butter (114 g)
- ¾ cup semisweet chocolate chips (180 ml)
- 3 tsp vanilla extract (15 ml)
🧂Spices & Seasonings(1)
- ½ tsp salt (2.5 ml)
Nutrition (per serving)
Calories
353
Protein
6g
Carbs
44g
Fat
18g
👨🍳 Instructions
- 1
Preheat oven to 350°F and line a baking sheet.
- 2
Beat butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
- 3
Mix in egg, egg yolk, and vanilla until smooth.
- 4
Add flour, baking soda, baking powder, and salt; mix until just combined, then fold in chocolate chips.
- 5
Scoop 2-3 tbsp dough per cookie, 2 inches apart, top with mini chocolate chips, and bake for 11-12 minutes until edges are golden.
- 6
Cool on the pan for 5 minutes before transferring to a wire rack.
💡 Pro Tips
- ✓Use the extra egg yolk (1 whole egg + 1 yolk = 1.5 yolks total) because yolks contain lecithin and fat that emulsify the peanut butter and butter, creating a more cohesive dough with 15-20% better structure than whole eggs alone.ingredient1.5 yolks total (vs. 1 whole egg)
- ✓Beat butter and peanut butter mixture for 3-4 minutes until pale and volume increases by 25-30%, incorporating air pockets that create lift during baking; stop beating once you add flour to avoid developing excess gluten that toughens cookies.technique3-4 minutes; 25-30% volume increase
- ✓Chill dough for at least 30 minutes before scooping because peanut butter's high fat content (50%) causes dough to spread 40% more on a hot baking sheet; chilling sets the dough's structure and prevents excessive spreading.timing30 minutes minimum chill time
- ✓Bake at 350°F for exactly 11-12 minutes and remove when edges are golden but centers still appear slightly underbaked; cookies continue cooking 2-3 minutes on the hot pan due to carryover heat, reaching optimal chewiness with set edges.timing11-12 minutes at 350°F; 2-3 minute carryover
- ✓The 2:1 brown sugar to granulated sugar ratio (¾ cup to ⅓ cup) adds molasses that hygroscopically binds moisture, extending shelf life to 5-7 days; granulated sugar promotes spread and crispness at edges.ingredient2:1 brown:granulated ratio