Peanut Butter Chocolate Chip Cookie Recipe – Easy Baking Guide

Last Updated on 2 months by Neha Deshmukh

Peanut Butter Chocolate Chip Cookie Recipe – Easy Baking Guide

Hey everyone! If you’re anything like me, the smell of freshly baked cookies instantly makes everything better. And these Peanut Butter Chocolate Chip Cookies? They’re seriously addictive. I first made these when my niece came to visit, and they were a huge hit – we practically devoured the whole batch in one sitting! They’re soft, chewy, and packed with that classic peanut butter and chocolate combo. Let’s get baking!

Why You’ll Love This Recipe

These cookies are the best of both worlds – super easy to make and incredibly delicious. They come together quickly, even if you’re a beginner baker. Plus, who can resist a warm, gooey cookie with that perfect peanut butter flavor? They’re perfect for an afternoon treat, a school lunchbox, or even a little something special for gifting.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• ?? cup creamy peanut butter, unsalted
• ?? cup flour
• ?? cup sugar
• ?? cup brown sugar
• 1 teaspoon baking soda
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• ?? cup semi-sweet chocolate chips

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Peanut Butter: Seriously, use unsalted peanut butter. It lets the other flavors shine and gives you control over the overall saltiness. I prefer creamy for that classic texture, but you can use crunchy if you like a little extra bite! (Around 160-180g)
• Flour: All-purpose flour works great here, but you can also experiment with pastry flour for an even softer cookie. Just be careful not to overmeasure – fluff the flour in the cup and level it off with a knife. (Around 120-130g)
• Chocolate Chips: Don’t skimp on the chocolate chips! Good quality semi-sweet chocolate chips really elevate the flavor. I love using a mix of regular and mini chips for extra chocolatey goodness.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a large bowl, combine the peanut butter, flour, sugar, brown sugar, baking soda, eggs, and vanilla extract. Mix everything together until it’s nicely blended. Don’t overmix, though!
3. Now for the fun part – fold in those chocolate chips! Make sure they’re evenly distributed throughout the dough.
4. Drop tablespoon-sized portions of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
5. Bake for 25-35 minutes, or until the edges are golden brown and the cookies are firm to the touch. Keep a close eye on them – ovens can vary!
6. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. (If you can resist eating them all right away, that is!)

Expert Tips

Want to take your peanut butter chocolate chip cookies to the next level? Here are a few of my go-to tips:

• Preventing Spread: If your cookies tend to spread too much, chill the dough for 30 minutes before baking.
• Chewy Texture: Don’t overbake! Slightly underbaked cookies are chewier cookies.
• Even Baking: Rotate the baking sheet halfway through baking to ensure even browning.

Variations

These cookies are a great base for experimenting! Here are a few ideas:

• Vegan Peanut Butter Chocolate Chip Cookies: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Make sure your chocolate chips are also vegan-friendly!
• Gluten-Free Peanut Butter Chocolate Chip Cookies: Use a gluten-free all-purpose flour blend. I’ve had good luck with blends that contain xanthan gum.
• Spice Level Adaptations: Add a pinch of cinnamon (about ¼ teaspoon) or even a tiny dash of cayenne pepper for a little kick! My friend, Priya, swears by the cinnamon addition.
• Festival Adaptations: These cookies are perfect for gifting! Package them up in pretty boxes or tins for Diwali or Christmas. A little ribbon and a handwritten note make them extra special.

Serving Suggestions

Honestly, these cookies are delicious on their own! But if you want to get fancy, try serving them with a glass of cold milk, a scoop of vanilla ice cream, or a warm cup of chai.

Storage Instructions

Store leftover cookies in an airtight container at room temperature for up to 3 days. They also freeze well – just pop them in a freezer-safe bag or container for up to 2 months.

FAQs

Got questions? I’ve got answers!

• What type of peanut butter works best in this recipe? Unsalted, creamy peanut butter is my go-to! It gives you the best flavor and texture.
• Can I use different types of chocolate chips? Absolutely! Milk chocolate, dark chocolate, or even white chocolate chips would all be delicious.
• How do I prevent my cookies from burning? Keep a close eye on them during baking and rotate the baking sheet halfway through.
• Can I make this dough ahead of time? Yes! You can make the dough up to 2 days in advance and store it in the refrigerator.
• How do I store leftover cookies to keep them fresh? Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.