Description
These cookies are soft, chewy, peanut-buttery, and studded with pockets of melty chocolate. Perfect for last-minute treats, baking with kids, or just because you deserve a little indulgence today.
Ingredients
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1 cup creamy peanut butter (store-bought is best; crunchy works too)
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¾ cup brown sugar
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1 large egg (room temperature)
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1 tsp vanilla extract
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½ tsp baking soda
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½ cup chocolate chips (semi-sweet preferred)
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Optional: pinch of salt (if using unsalted peanut butter)
Tip: Break up brown sugar lumps with your fingers for smoother mixing.
Instructions
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Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Mix the Dough: In a medium bowl, combine peanut butter, brown sugar, egg, vanilla, baking soda, and salt. Mix until smooth.
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Add Chocolate: Fold in chocolate chips gently. Save a few to press on top of dough balls for a bakery look.
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Shape Cookies: Scoop tablespoon-sized portions, roll into balls, place 2 inches apart on the sheet, and gently flatten with a fork.
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Bake: Bake 9–11 minutes, until edges are set and tops slightly cracked. Don’t overbake! Cookies will firm as they cool.
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Cool & Enjoy: Let cool on the sheet 5 minutes before transferring to a wire rack. Or, enjoy warm with chocolate still melty!
Notes
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Peanut Butter Cup Explosion: Swap chocolate chips for chopped Reese’s Cups.
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Salty-Sweet: Use dark chocolate chips and sprinkle with flaky sea salt before baking.
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Monster Cookie: Add ½ cup oats for extra chew.
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Nut Twist: Mix in ¼ cup chopped nuts alongside the peanut butter.
Nutrition
- Calories: 160 cal Per Serving
- Fat: 10g
- Carbohydrates: 13g