Peanut Butter Chocolate Chip Cookies
The ultimate comfort food, Peanut Butter Chocolate Chip Cookies are soft, chewy, and bursting with rich chocolate flavor. These easy treats are perfect for any occasion, satisfying your sweet cravings with every bite. Make them tonight!
Equipment
- Baking Sheet
- Oven
- Mixing Bowl
Ingredients
- 1 cup peanut butter
- 3/4 cup brown sugar
- 1 large egg
- 1/4 cup chocolate chips
Instructions
- Preheat your oven to 180C/350F. This ensures that your cookies bake evenly and come out perfectly golden. As the oven warms up, line a large baking tray with parchment paper to prevent sticking and make cleanup easier.
- In a large mixing bowl, add your peanut butter, brown sugar, and egg. Mix well until all the ingredients are just combined. You want to achieve a smooth consistency without overmixing, which could lead to tougher cookies.
- Next, fold in the chocolate chips, making sure they are evenly distributed throughout the dough. It’s okay to reserve a few to press on top of the cookies later for a decorative touch!
- Now, it’s time to shape your cookies. Using your hands, form 12 balls of dough. This part is fun! Make sure they’re about the size of a golf ball, and then place them on the lined baking tray.
- Press each ball gently into a slightly flattened cookie shape. Top each one with the reserved chocolate chips for that extra chocolatey goodness. This will make them look even more appealing after baking!
- Bake your cookies in the preheated oven for 10 to 12 minutes. Keep an eye on them, as you want them to be just golden around the edges but still soft in the center. This is the key to achieving that perfect chewy texture.
- Once done, remove the cookies from the oven and allow them to cool on the tray completely. This helps them set and makes them easier to handle. Enjoy the warm aroma wafting through your kitchen—it’s heavenly!
Notes
- Storage: Keep the leftover cookies in an airtight container at room temperature for 4 to 5 days or in the fridge for up to 2 weeks.
- Freezing: Place the cookies in a freezer bag and freeze for up to 6 months. Just thaw them at room temperature before enjoying!
- Variations: You can substitute peanut butter with almond butter, cashew butter, or sunflower seed butter for a different flavor.
- Swap Sugars: Feel free to mix and match your sugars; white sugar, brown sugar, and coconut sugar all work wonderfully in this recipe.
- Serving Suggestions: These cookies pair perfectly with a glass of milk or a scoop of ice cream for a delightful treat.