These cookies are thick, soft, buttery, and loaded with melty chocolate chips. They’re the kind of cookie that disappears the moment they hit the cooling rack!
🍪 Ingredients
Dry Ingredients
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1 ¼ cups all-purpose flour
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½ teaspoon baking soda
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½ teaspoon baking powder
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¼ teaspoon salt
Wet Ingredients
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½ cup (1 stick) unsalted butter, softened
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½ cup granulated sugar
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½ cup light brown sugar, packed
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¾ cup creamy peanut butter
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1 large egg
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1 teaspoon vanilla extract
Mix-ins
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1 to 1 ¼ cups semi-sweet chocolate chips (or chunks)
👩🍳 Instructions
1. Prepare Your Baking Setup
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Preheat oven to 350°F (180°C).
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Line a baking sheet with parchment paper or a silicone baking mat.
2. Combine the Dry Ingredients
In a medium bowl, whisk together:
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Flour
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Baking soda
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Baking powder
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Salt
Set aside.
3. Cream the Wet Ingredients
In a large mixing bowl:
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Beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
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Add the peanut butter and mix well.
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Add the egg and vanilla; beat until smooth and creamy.
4. Add Dry to Wet
Gradually add the dry mixture into the wet mixture.
Mix gently until combined — do not overmix.
5. Add Chocolate Chips
Fold in the chocolate chips evenly throughout the dough.
6. Shape the Cookies
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Scoop about 2 tablespoons of dough (or use a medium cookie scoop).
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Roll lightly into balls and place 2 inches apart on the baking sheet.
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Optional: press extra chocolate chips on top for a perfect bakery look.
7. Bake
Bake at 350°F (180°C) for:
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10–12 minutes for soft cookies
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13 minutes for a firmer edge
Cookies should look slightly underbaked in the center — they will firm up as they cool.
8. Cool & Serve
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Allow cookies to cool on the baking sheet 5 minutes, then transfer to a rack.
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Enjoy warm OR store airtight for 4–5 days (they stay amazingly soft!).
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