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Peanut Butter Chocolate Chip Cookies

These cookies combine the creamy richness of peanut butter with bursts of melty chocolate chips, resulting in a chewy, crispy treat with a messy, homemade charm. Made with simple pantry ingredients, they come together quickly and bake into golden-brown, slightly cracked cookies that are irresistibly indulgent and satisfyingly imperfect.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup peanut butter creamy preferred
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup chocolate chips semi-sweet recommended

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Cookie scoop or tablespoon
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the peanut butter and sugar. Use a spoon or whisk to blend until the mixture is smooth and slightly fluffy, with a light aroma of roasted peanuts filling the air.
  3. Add the large egg and vanilla extract to the bowl, and continue mixing until the batter is glossy and well combined, feeling sticky but cohesive.
  4. Stir in the chocolate chips, folding them into the dough until evenly distributed. The dough will be thick and slightly textured from the chips.
  5. Using a tablespoon or cookie scoop, portion out the dough and roll into balls. Place each ball onto the prepared baking sheet with space between them to allow for spreading.
  6. Gently flatten each dough ball with the back of a fork or your fingers, creating a slight crisscross pattern that adds crunch and helps the cookies bake evenly.
  7. Bake in the preheated oven for 10–12 minutes, or until the edges turn golden brown and the cookies look set but still soft in the center. The smell of roasted peanuts and melting chocolate will drift through your kitchen.
  8. Remove the baking sheet from the oven and let the cookies rest for about 5 minutes. They will firm up slightly as they cool but remain soft and chewy inside.
  9. Transfer the cookies to a cooling rack to cool completely, or enjoy them warm for an extra gooey chocolate experience.
  10. Once cooled, these cookies display a rustic, cracked surface with pockets of melty chocolate and a chewy, crispy texture that’s perfect for snacking or sharing.

Notes

For a softer cookie, bake for 10 minutes; for a crunchier edge, leave for 12. Store leftovers in an airtight container for up to 4 days or freeze for longer storage.