Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–22 minutes
Cooling Time: 10 minutes
Yield: 18 cookies
Difficulty Level: Easy
Ingredients
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Equipment Needed
- Mixing bowl
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Cooling rack
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the peanut butter, granulated sugar, brown sugar, egg, and vanilla extract. Stir until the mixture becomes smooth and creamy.
Step 3: Add the Dry Ingredients
Mix in the baking soda and salt. Continue stirring until everything is fully incorporated and no streaks remain.
Step 4: Fold in the Chocolate Chips
Using a spatula, gently fold the chocolate chips into the cookie dough. Reserve a few chocolate chips to press onto the tops of the cookies before baking if you want a bakery-style appearance.
Step 5: Scoop the Dough
Using a cookie scoop or tablespoon, portion the dough into equal-sized balls. Place them about 2 inches apart on the prepared baking sheet.
If desired, gently flatten each cookie slightly with a fork, making a crisscross pattern on top.
Step 6: Bake
Bake for 10 to 12 minutes, or until the edges are lightly golden while the centers remain soft. Avoid overbaking, as the cookies will continue to firm up while cooling.
Step 7: Cool
Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack. This helps them set without breaking apart.
Serve warm or allow them to cool completely before storing.
Tips for Success
- Use creamy peanut butter for the smoothest texture.
- Measure ingredients accurately for consistent results.
- Don’t overmix the dough after adding the baking soda.
- Slightly underbake for extra chewy cookies.
- Add flaky sea salt on top after baking for a sweet-and-salty finish.
- Refrigerate the dough for 20 minutes if your kitchen is very warm.
Flavor Variations
Customize your cookies with any of these delicious additions:
- Dark chocolate chips
- White chocolate chips
- Peanut butter chips
- Chopped roasted peanuts
- Mini chocolate candies
- Shredded coconut
- Chopped pecans or walnuts
- Cinnamon for extra warmth
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days.
For longer storage, refrigerate them for up to 2 weeks.
Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
Cookie dough can also be frozen in individual portions and baked directly from frozen by adding 1–2 extra minutes to the baking time.
Serving Suggestions
These cookies pair wonderfully with:
- A cold glass of milk
- Hot coffee
- Espresso
- Hot chocolate
- Vanilla ice cream
- Chocolate milkshake
They’re also perfect for lunchboxes, dessert platters, bake sales, and holiday cookie exchanges.
Frequently Asked Questions
Can I use natural peanut butter?
Yes, but stir it well before measuring since natural peanut butter tends to separate. The cookies may spread a little more during baking.
Can I make these dairy-free?
Absolutely. Simply use dairy-free chocolate chips.
Can I freeze the dough?
Yes. Scoop the dough into balls, freeze until firm, then transfer to a freezer-safe container or bag.
Why are my cookies crumbly?
Overbaking is usually the cause. Remove them when the centers still appear slightly soft.
Nutrition Information
Serving Size: 1 cookie
Approximate values per serving:
- Calories: 170
- Protein: 5g
- Total Fat: 10g
- Saturated Fat: 2.5g
- Carbohydrates: 17g
- Fiber: 1g
- Sugar: 13g
- Cholesterol: 12mg
- Sodium: 110mg
- Potassium: 120mg
- Calcium: 15mg
- Iron: 0.7mg