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Luna Hossain

Peanut Butter Chocolate Chip Cookies

This recipe describes how to make simple, comforting peanut butter chocolate chip cookies that turn out thick, soft, and chewy. The oven is preheated and a lined baking sheet prepared first. Peanut butter and sugars are mixed until smooth, then an egg is added for structure and tenderness. Flour, baking soda, and salt are gently stirred in to form a thick dough, followed by folding in chocolate chips. The dough is scooped into large portions and baked at 350°F for 10–12 minutes until the edges are set and the centers remain soft. The cookies cool on the pan before being transferred to finish setting.The recipe is loved for being quick, easy, and reliable, requiring no chilling or special equipment while delivering rich, homemade flavor and texture.
Macros (estimated per serving):
Calories: ~280 | Carbohydrates: ~30g | Protein: ~7g | Fat: ~15g | Sugar: ~18g
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12
Course: Cookies
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • Peanut butter
  • Granulated sugar
  • Brown sugar
  • Egg
  • All-purpose flour
  • Baking soda
  • Chocolate chips
  • Salt

Equipment

  • Mixing bowl
  • Spoon or spatula
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Cooling rack (optional, but helpful)

Method
 

  1. Heat the oven to 350°F and line a baking sheet with parchment paper. The pan should be ready before the dough is mixed.
  2. In a bowl, stir the peanut butter and both sugars until smooth and thick. The mixture should look creamy and hold together.
  3. Add the egg and mix until fully combined. The dough will look glossy and slightly softer.
  4. Sprinkle in the flour, baking soda, and salt. Stir just until no dry spots remain. The dough should be thick and scoopable.
  5. Fold in the chocolate chips. They should be spread evenly through the dough.
  6. Scoop large mounds of dough onto the baking sheet, leaving space between each one. The dough will spread a little as it bakes.
  7. Bake for 10–12 minutes, until the edges look set and lightly golden. The centers should still look soft.
  8. Let the cookies rest on the pan for a few minutes, then move them to cool. They will firm up as they sit.

Notes

If you overmix the dough after adding the flour, the cookies can turn dense. If you bake them too long, they will dry out fast. Make sure the dough is not warm before baking, or the cookies may spread too much.