Ultra soft and chewy peanut butter chocolate chip cookies. These easy peanut butter cookies stay soft for days and freeze well. Add chocolate chips, white chocolate chips or even butterscotch chips to this cookie recipe.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Keyword: bake sale recipes, chocolate chip cookies, EASY COOKIE RECIPE, peanut butter cookies
Author: Julie Clark
1cupsalted butter(softened) 8 ounces
1cupcreamy peanut butter240 grams
1cupgranulated sugar200 grams
1cuppacked brown sugar215 grams
4cupsall-purpose flour520 grams
2teaspoonsbaking soda10 grams
2cupssemi-sweet chocolate chips
1/4cupgranulated sugar for sprinkling
In a mixing bowl, cream the butter, peanut butter and sugars. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.
In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.
Mix in chocolate chips.
Use a large cookie scoop (or whatever size scoop you'd like!) scoop the dough onto a non-stick baking mat.
Use the tins of a fork to make a criss-cross pattern, pressing down into the cookie dough. Sprinkle extra white sugar on the tops of the cookies. Refrigerate the cookies for 30 minutes.
Bake the cookies at 375 degrees for 9-10 minutes. If you like cookies to be soft, be sure not to overbake them. They shouldn't be browned at all.
Store in an airtight container.
The calories shown are based on the recipe making 30 cookies, with 1 serving being 1 cookie. If you make the cookies smaller, they will have less calories. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.