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Peanut Butter Chocolate Chip Cookies

  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35
  • Yield: about 2 dozen 1x


  • 1/2 cup butter (1 stick), room temperature
  • 1 cup peanut butter
  • 1/2 cup granulated sugar + extra for rolling dough
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt + more for sprinkling
  • 3/4 cup chocolate chips


  1. Preheat oven to 350 degrees. Cover two baking sheets with parchment paper, and set aside.
  2. In the bowl of a stand mixer, cream the butter, peanut butter, and both sugars until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as necessary.
  3. Add the egg and vanilla, and beat until well incorporated
  4. Add the flour and baking soda, and mix until just barely combined
  5. Add the chocolate chips and mix again until combined
  6. Roll a heaping tablespoon of the dough in to a ball, then roll in granulated sugar to coat (I used my cookie scoop, which is about 1 1/2 tablespoon).
  7. Place on baking sheet, and sprinkle with a bit of kosher salt.
  8. Bake cookies for 13-15 minutes, until the tops are slightly cracked but the cookies are still soft. After removing from oven, let the cookies rest on the pan for a few minutes before using a spatula to place the cookies on a cooling rack.


If the dough is super soft, place in the fridge for about 30 minutes to firm up before rolling