Go Back

Peanut Butter Chocolate Chip Cookies

* I always like to use a blend of chocolate chips: bittersweet + semi-sweet and I threw on some peanut butter morsels for kicks. Before I bake the cookies, I also add a few more chocolate chips on top just for fun.
Prep Time10 mins
Cook Time11 mins
Total Time21 mins
Course: Dessert
Cuisine: cookies
Servings: 12
Author: Christina Lane


  • 4 tablespoons unsalted butter softened
  • 1/3 cup natural peanut butter
  • 3/4 cup + 2 tablespoons dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup chocolate chunks or chips*


  • Preheat the oven to 350 degrees and line a baking sheet with a silicone mat or parchment paper.
  • In a medium-size bowl, beat together the butter, peanut butter, and brown sugar with an electric mixer on medium speed. Beat until thoroughly blended and lightly fluffy, about 40 seconds.
  • Next, add the egg and vanilla and beat until combined.
  • Sprinkle the flour, baking powder, baking soda, and salt evenly over the the dough. Beat until just combined.
  • Finally, stir in the chocolate chips.
  • Press the dough flat in the bowl and roughly divide it in quarters by eye (you can also lightly score it with a knife). Make three dough balls out of each quarter of dough (making a total of 12 cookies).
  • Roll the dough balls lightly in your hands and then place them on the baking sheet, evenly spaced.
  • Bake for about 11 minutes. The edges will start to brown, but the centers will still appear soft. Let the cookies cool on the baking sheet for 1 minute before moving them to a wire rack to cool completely.