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Soft & Chewy Peanut Butter Chocolate Chip Cookies

Soft and chewy peanut butter cookies with semi-sweet chocolate chips. If reincarnation exists, I would come back as this Soft & Chewy Peanut Butter Chocolate Chip Cookie!


  • cups All-pupose flour spooned then leveled
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • ½ cup Unsalted butter slightly softened
  • ½ cup Creamy peanut butter
  • ½ cup Granulated sugar
  • ½ cup Light brown sugar tightly packed
  • 1 large Egg
  • 1 tablesspoon Vanilla extract
  • 1 1/4 cup Semi-sweet chocolate chips
  • Semi-sweet chocolate chips for studding


  • Preheat the oven to 350° Fahrenheit. Line two cookie sheets with
  • parchment paper and set aside.
  • In a medium bowl, combine the flour, baking soda and salt. Set aside.
  • In a bowl of an electric mixer using the paddle attachment, cream the
  • butter, peanut butter, and sugars over medium/high speed. Stop the
  • mixer and scrape the bowl to incorporate the ingredients.
  • Add the egg and mix well to ensure egg is completely incorporated into
  • the butter/sugar mixture. Add the vanilla extract and mix well. Stop
  • and scrape the mixer.
  • Reduce the speed to low and add the flour mixture all at once. Mix
  • until just incorporated.It's OK to see dried flour bits.
  • Remove bowl from mixer and fold in the chocolate chips.
  • With a medium sized cookie scoop, drop spoonfuls of dough on the
  • cookie sheets, spaced about 2 inches apart.
  • Place cookie sheets in the oven and bake for 8-10 minutes until the
  • cookies have puffed a bit and look just about set.
  • Remove cookies from the oven, stud them with semi-sweet chocolate chips, and allow them to cool for about 5
  • minutes. Transfer cookies to a wire rack to cool completely.
  • Store cookies in a cookie jar or an airtight container.
  • Shelf life is about 3 days.