Peanut Butter Chip Cookies
Soft, chewy, and bursting with bold peanut flavor, these Peanut Butter Chip Cookies are a must-try for cookie lovers! Featuring creamy peanut butter blended with rich butter and sweetened with a perfect balance of granulated and brown sugars, these cookies achieve the ultimate melt-in-your-mouth texture. The dough is studded with indulgent peanut butter chips, offering pockets of gooey goodness in every bite. These cookies come together in just 25 minutes from start to finish, making them an easy yet satisfying treat for any occasion. Perfectly golden and topped with a classic crisscross pattern, they’re as beautiful as they are delicious. Whether you’re hosting a party, packing a lunchbox, or treating yourself, these homemade peanut butter cookies are sure to become a household favorite.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 0.5 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1.25 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup peanut butter chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 2–3 minutes.
Add the peanut butter and mix until fully incorporated.
Beat in the egg and vanilla extract until well combined.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the peanut butter chips with a rubber spatula.
Using a spoon or cookie scoop, form 1.5-inch dough balls and place them about 2 inches apart on the prepared baking sheets.
Flatten each dough ball slightly with the back of a fork, creating a crisscross pattern on top.
Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden. Avoid overbaking; the cookies will continue to firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 113 mg | 5% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 13.8 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 82 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
