Ingredients
-
1 ½ cups all-purpose flour
-
1 tsp baking soda
-
½ tsp salt
-
2 sticks butter (room temperature)
-
½ cup creamy peanut butter
-
½ cup packed light or dark brown sugar
-
½ cup granulated sugar
-
1 large egg
-
1 tsp vanilla extract
-
2 cups semisweet chocolate chips (or a mix of chocolate and peanut butter chips)
Instructions
-
Preheat oven to 375°F (190°C). Prepare two ungreased baking sheets or line with parchment paper.
-
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
-
In a large bowl, beat butter, peanut butter, brown sugar, and granulated sugar with an electric mixer until creamy.
-
Add egg and vanilla extract, then mix until fully combined.
-
Gradually stir in the dry ingredients until a soft dough forms. Avoid overmixing.
-
Fold in chocolate chips until evenly distributed.
-
Use a tablespoon or cookie scoop to form dough balls and place them on baking sheets, leaving space between each one.
-
Bake for 8–10 minutes, one sheet at a time. If baking two sheets, switch their positions halfway through.
-
Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to finish cooling.
Notes
-
For thicker cookies, chill the dough for 15 minutes before baking.
-
Swap semisweet chocolate chips with milk, dark, or peanut butter chips for variety.
-
Store cookies in an airtight container for up to 5 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes