Peanut Butter Chocolate Chip Cookies
Soft chewy peanut butter cookies with chocolate chunks. How to make the best peanut butter chocolate chip cookies!
Servings: 12 cookies
Equipment
Ingredients
- 1/2 cup Butter (softened)
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1 large Egg
- 1 large Egg Yolk
- 1 teaspoon Vanilla Extract
- 3/4 cup + 2 Tablespoons Crunchy or Creamy Peanut Butter (with sugar such as Jif or Skippy)
- 1 1/3 cups Flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Chocolate Chips or Chunks (milk chocolate, semi-sweet or dark)
Instructions
- Preheat oven to 350 degrees. In medium mixing bowl, cream together softened butter, brown sugar, and sugar for 5 minutes until light and fluffy. Using a spatula, scrape down the sides of the bowl at least 2-3 times to ensure adequate mixing.
- Add vanilla, egg, egg yolk, and peanut butter, and mix for 1 minute longer.
- Stir in flour, baking soda, and salt until just mixed. Avoid overmixing. Fold in chocolate chips or chunks.
- Scoop onto parchment paper-lined baking sheets. I suggest using light-colored baking sheets. If you want thinner cookies, I suggest pressing the cookie dough with the bottom of a cup or a spoon. Bake for 9-10 minutes. Let cool on baking sheet for 5 minutes before placing on a cooling rack.
Notes
- I prefer to use Guittard or Ghirardelli chocolate chips
- If you want to use chocolate chunks, I suggest chopping up a high-quality chocolate bar. I use the Trader Joe's Milk Chocolate Pound Plus Bar.