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Peanut Butter Chocolate Chip Cookies

Peanut butter chocolate chip cookies with a chewy center, fork-crosshatched tops, and melty semi-sweet chips. Baked at 350°F until the edges set but the centers stay soft.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Cookie base
  • 0.5 cup unsalted butter softened
  • 0.75 cup creamy peanut butter
  • 0.75 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 1.5 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the pans
  1. Preheat the oven to 350°F, then line baking sheets with parchment for nonstick release.
Make the cookie dough
  1. Beat the softened unsalted butter, creamy peanut butter, brown sugar, and granulated sugar until creamy and well combined, scraping the bowl as needed.
  2. Beat in the egg and vanilla extract until the mixture looks smooth and glossy.
  3. Mix in the all-purpose flour, baking soda, and salt just until the dry ingredients disappear, then fold in the semi-sweet chocolate chips.
Scoop, shape, and bake
  1. Scoop dough into 2-tablespoon balls and place on the baking sheets with space between each cookie.
  2. Press each dough ball lightly with a fork to create a fork crosshatch pattern on top.
  3. Bake at 350°F for 10-11 minutes, until the edges are set and the centers still look soft and slightly underdone.
Cool
  1. Cool the cookies for 5 minutes on the sheet so they finish setting before moving them.

Notes

For thicker, chewier cookies, keep the dough balls cool while you shape the batch; if the kitchen is warm, chill the tray 10 minutes before baking. Store airtight at room temperature for 3-4 days or refrigerate up to 7 days. Freeze baked cookies for up to 2 months. For a dairy-free swap, use a dairy-free butter substitute in the same amount.