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Moist Peanut Butter Chocolate Chip Cookies

Moist Peanut Butter Chocolate Chip Cookies You Can't Resist

These Moist Peanut Butter Chocolate Chip Cookies meld nostalgic aromas with a perfect soft, chewy texture. A delightful treat for any occasion!
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Creamy Peanut Butter Opt for Jif or Skippy for consistency.
  • 0.5 cup Butter At room temperature for smooth mixing.
  • 0.75 cup Brown Sugar Coconut sugar is a good substitute.
  • 0.5 cup Granulated Sugar Coconut sugar can be used for a twist.
  • 1 large Egg Use at room temperature.
  • 2 teaspoons Vanilla Extract Almond extract can be an alternative.
  • 1 teaspoon Baking Soda Ensure it’s fresh for effectiveness.
  • 1.5 cups All-Purpose Flour Can replace with gluten-free blend.
  • 0.5 teaspoon Salt Kosher salt is recommended.
  • 1 cup Chocolate Chips Dark chocolate chips enhance flavor.
Optional Variations
  • 1 cup Almond Butter Creates a new nutty flavor.
  • 1 cup Chopped Nuts Add walnuts or pecans.
  • 1 cup Shredded Coconut For delightful chewiness.

Equipment

  • Mixing bowl
  • Electric mixer
  • baking sheet
  • Parchment paper
  • Spatula

Method
 

Instructions
  1. In a large mixing bowl, combine ½ cup of softened butter and 1 cup of creamy peanut butter. Blend on medium speed for about 2-3 minutes until smooth and fluffy.
  2. Gradually add in ¾ cup of brown sugar and ½ cup of granulated sugar. Mix on medium speed for another 1-2 minutes until fully incorporated.
  3. Crack in 1 large room temperature egg and add 2 teaspoons of vanilla extract. Beat on medium speed until well combined, about 1 minute.
  4. Sprinkle in 1 teaspoon of baking soda and ½ teaspoon of salt, mix gently until just combined.
  5. Slowly add 1 ½ cups of all-purpose flour, mixing on low speed until just incorporated.
  6. Fold in 1 cup of chocolate chips with a spatula, ensuring even distribution.
  7. Scoop tablespoon-sized portions of dough, roll into balls, and place on a lined baking sheet. Chill in the refrigerator for about 30 minutes.
  8. Preheat the oven to 350°F (175°C) while dough is chilling.
  9. Remove chilled dough and flatten each ball to about ½ inch thickness using a fork.
  10. Bake for 8-12 minutes, or until the edges are golden and centers are slightly underbaked.
  11. Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature and avoid overmixing for tender cookies. Store in an airtight container for up to 5 days.

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