Peanut Butter Chocolate Chip Cookies

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4.89 from 9 votes

Peanut Butter Chocolate Chip Cookies

These peanut butter chocolate chip cookies bake up super soft and slightly chewy.

Prep Time20

Cook Time12

Total Time32

Course: Cookies

Keyword: chocolate and peanut butter, chocolate chunk cookies, cookies

Servings: cookies

Author: Jess Smith via Inquiring Chef

Cost: $3.00

Equipment

Mixing Bowls
Stand or Handheld Mixer
Half Sheet Pan
Wire Cooling Rack

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cornstarch
1/4 teaspoon kosher salt
1 cup unsalted butter, softened to room temperature (1 cup of butter = 2 regular sticks / 16 Tbsp)
1 cup packed light brown sugar
1 cup white sugar
1 cup creamy peanut butter (use conventional peanut butter like JIF; not natural)
2 large eggs
1 teaspoon pure vanilla extract
11 ounces chocolate chips, chocolate chunks, or M&Ms (you can also use a mix of these)

Instructions

Preheat the oven to 350°F / 177°C. Line a sheet pan with parchment paper or a silicon baking mat.
In a small bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
Using a standing mixer or hand mixer, beat butter, both sugars, and peanut butter until light and fluffy, 2 to 3 minutes.
Add the eggs and vanilla and mix on low-medium until evenly combined.
Add the dry ingredients to the bowl all at once and mix on low just until combined.
Mix in the chocolate just until combined. (See note.)
The cookie dough will be very soft. In order to make it easier to handle, you can refrigerate it for up to 30 minutes, but you can also proceed immediately by using a 1 1/2 tablespoon cookie scoop or a spoon to drop balls of dough onto the prepared cookie sheet. Leave a few inches between the cookies - they will spread out as they bake.
Bake just until the edges darken slightly. The centers should still look very pale and soft, 9 to 12 minutes.
As soon as you remove the pan from the oven tap it firmly on the counter a few times to deflate the cookies. (This will compress the centers, making them soft and chewy.)
Let the cookies cool on the sheet pan for at least 5 minutes. (Note: When they come out of the oven, these cookies will be very tender and break easily. Leaving them on the hot sheet pan helps them to hold their shape while still staying very soft and tender.) Enjoy!
Store cookies in a sealed container at room temperature for up to 3 days.

Notes

For photo-worthy cookies - If you'd like to, you can save about 1/2 cup of the mix-ins and add press them into the cookie dough right before baking. This just makes the toppings stand out a bit, as in the photos above.

Nutrition