Peanut Butter Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies are the best of both worlds: peanut butter cookies mixed with chocolate chip cookies!
Servings 24 cookies
- 1/2 cup unsalted butter melted
- 1/2 cup creamy peanut butter
- 1/4 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 1/2 cups chocolate chips
Mix or stir butter with peanut butter until smooth. Add brown sugar and granulated sugar and mix until creamy.
Beat in vanilla, egg, baking soda, and salt. Mix in flour slowly until cookie dough forms. Stir in chocolate chips.
Scoop 2 tablespoon sized cookie dough balls onto cookie sheets covered with parchment paper or silicone baking mats. Chill 30 minutes.
Preheat oven to 350°F.
Press cookie dough balls flat with the tines of a fork.
Bake cookies for 8-12 minutes, or until slightly brown on the bottom and the top just loses the wet cookie dough look.
Store in an airtight container for up to 3 days or freeze for up to one month.
**This recipe has been edited from the original which had a typo, it now calls for 1 1/4 cups flour instead of 1 3/4.**
Note: if you make this with softened butter and not melted, you do not need to chill the dough.
Serving: 1cookie | Calories: 189kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 108mg | Potassium: 55mg | Sugar: 15g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.7mg