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Best Ever Easy Peanut Butter Chocolate Chip Cookies

  • Author: Kindly Unspoken
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 46 cookies 1x
  • Category: Dessert
  • Method: Baking (Oven)
  • Cuisine: American

Description

These Easy Peanut Butter Chocolate Chip Cookies are soft, thick, chewy, and bursting with delicious peanut butter and mini chocolate chips for the best cookies ever!


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Ingredients

  • 2 sticks salted butter, softened at room temperature
  • 2 eggs, room temperature
  • 2 tsp vanilla
  • 1 1/2 cups creamy peanut butter
  • 1/3 cup sugar
  • 1/2 cup light brown sugar
  • 2 1/4 cups self-rising flour
  • 2 cups mini semi-sweet chocolate chips (reserve some for the tops of the cookies)

Instructions

  • Start by placing your softened butter in a large mixing bowl and cream together with the creamy peanut butter until smooth. I like using electric hand mixer for this part, but you can also do it by hand.
  • Add in brown sugar and sugar and mix together until creamy. Add room temperature eggs and vanilla and mix until just combined.
  • Next, begin adding in your flour 1/2 cup at a time until fully incorporated and your cookie dough has formed.
  • Stir in your chocolate chips, reserving some of the chocolate chips to add to the tops of the cookies before baking, if desired.
  • Cover cookie dough with plastic wrap and place in the refrigerator for a minimum of 2 hours or overnight to chill.
  • Remove chilled cookie dough from refrigerator and preheat oven to 375.
  • Using a small cookie scoop like this one place cookie dough balls evenly spaced apart on a large cookie sheet lined with parchment paper. If desired, add on a few chocolate chips to the tops of each cookie dough ball.
  • Bake in a preheated 375 degree oven for 10-15 minutes until the sides and tops are lightly golden. Times may vary and require less or more time depending on your oven.
  • Once fully baked, remove from the oven and let cool on the pan for 3 minutes, before transferring to a wire cooling rack to cool for 7 minutes.
  • Serve cookies warm and store any leftovers in an airtight container.

Notes

  • You can use salted or unsalted butter in this recipe, I just prefer salted for this one.
  • This recipe makes A LOT of cookies, so you can easily make a half batch which makes about 23 cookies. Just cut down to 1 stick butter, 1 egg, 1 tsp vanilla, 3/4 cup creamy peanut butter, 1 tbsp + 2 1/4 tsp sugar, 1/4 cup light brown sugar, 1 cup of chocolate chips, and 1 cup, 1 tbsp + 1 tsp flour.

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