Description
Chocolate Peanut Butter Cookies are soft, chewy treats with a perfect balance of sweet chocolate and salty peanut butter, ideal for snacking, sharing, or gifting.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup peanut butter (creamy or chunky)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips (or milk chocolate, if preferred)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar until light and creamy (2-3 minutes).
- Add the egg and vanilla extract to the mixture and beat until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Gently fold in the chocolate chips until evenly distributed.
- Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet 2 inches apart. Press slightly with a fork to create a criss-cross pattern.
- Bake for 8-10 minutes until the edges are lightly golden. Centers may look soft but will firm as they cool.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or store in an airtight container for up to a week.
Notes
For a crunchier cookie, add chopped nuts with the chocolate chips.
Use a flax egg and plant-based butter for a vegan version.
For softer cookies, underbake slightly and let them cool completely.
Dough can be refrigerated or frozen for make-ahead baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
