Soft Pb Chocolate Chip Cookies
Indulge in the ultimate comfort treat with these Soft PB Chocolate Chip Cookies—a perfect marriage of creamy peanut butter and melty semi-sweet chocolate chips in every bite. These cookies are irresistibly soft and chewy, thanks to the balanced blend of butter and brown sugar, and they're ready in under 25 minutes, making them an ideal weekday bake. Each bite delivers a delightful combination of sweet and salty flavors, complemented by a tender texture that holds together beautifully without being cakey. These cookies bake to golden perfection in just 10 minutes, with centers that remain gooey and just slightly underdone for that bakery-style finish. Perfect for peanut butter and chocolate lovers alike, this small-batch recipe yields 18 cookies—ideal for sharing (or not!). Bake a batch today and enjoy them fresh or store them for a satisfying snack throughout the week!
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Recipe Information
Ingredients
- 0.5 cups Unsalted butter, softened
- 0.5 cups Creamy peanut butter
- 0.5 cups Granulated sugar
- 0.5 cups Light brown sugar, packed
- 1 large Egg
- 1 teaspoons Pure vanilla extract
- 1.25 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Semi-sweet chocolate chips
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 mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, peanut butter, granulated sugar, and light brown sugar until smooth and creamy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl, and beat until fully incorporated.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Fold in the chocolate chips using a spatula or wooden spoon.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges start to turn golden. Avoid overbaking; the centers should still look slightly underdone.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 15.4 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 62 mg | 1% | |
*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.
