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Moist Peanut Butter Chocolate Chip Cookies
Maya

Moist Peanut Butter Chocolate Chip Cookies

These Moist Peanut Butter Chocolate Chip Cookies are soft, rich, and packed with creamy peanut butter and melty chocolate chips. Perfectly tender with a classic crisscross pattern, they’re a bakery-style treat made at home.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 20 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup melted unsalted butter
  • 1/2 tsp baking soda
  • 1 large egg, room temperature
  • 1/2 tsp salt
  • 1 1/4 cups semi-sweet chocolate chips
  • 2/3 cup packed brown sugar
  • 1 1/4 cups all-purpose flour
  • 1 tsp vanilla essence
  • 1/4 cup white sugar
  • 1/2 cup creamy peanut butter

Equipment

  • Mixing bowls
  • Spatula or spoon
  • Baking sheets
  • parchment paper or silicone mats
  • Oven
  • Cooling rack

Method
 

  1. Mix melted butter with peanut butter until smooth. Add brown sugar and white sugar and mix until creamy.
  2. Beat in vanilla and egg. Then add baking soda and salt, mixing until fully combined.
  3. Gradually stir in the flour until cookie dough forms. Fold in the chocolate chips.
  4. Scoop 2-tablespoon dough balls, place on lined baking sheets, and chill for 30 minutes.
  5. Preheat oven to 350°F (175°C). Remove dough from fridge and press gently with a fork to create a crisscross pattern.
  6. Bake 8–12 minutes until bottoms are lightly browned. Cool slightly on the sheet, then transfer to a rack. Store in an airtight container.

Notes

Chill the dough for thicker cookies. Use room-temperature egg for smoother mixing. Store in an airtight container for up to 3 days or freeze for up to 1 month.