Peanut Butter Chocolate Chip Cookies
Why this recipe works
- Fast to make: The dough comes together in one bowl with a short bake time, making these cookies practical for everyday baking.
- Soft centres, golden edges: Taking the cookies out while the centres still look slightly soft lets them finish setting on the tray without becoming dry.
- Balanced sweetness: Dark chocolate chips cut through the sweetness of the dough and complement the nutty peanut butter.
- Straightforward method: Simple mixing, scooping and baking steps make this a reliable cookie recipe for less experienced bakers.
Get the most out of this recipe
Timing notes
- Chill only if needed: If the dough feels very soft or the kitchen is warm, chilling the shaped dough balls briefly helps limit spreading.
- Let them set on the tray: The cookies are fragile straight from the oven, so leaving them on the tray before moving them helps the centres firm up.
Ingredient notes
- Use smooth peanut butter: Smooth peanut butter blends evenly into the dough and gives the cookies a consistent nutty flavour.
- Brown sugar keeps them softer: Light brown sugar adds moisture and helps create a softer, chewier centre than caster sugar alone.
- Choose the chocolate to suit: Dark chocolate gives a more bittersweet finish, while milk chocolate makes the cookies sweeter and creamier.
Make-ahead tips
- Freeze baked cookies: Once fully cooled, freeze the baked cookies in a sealed container and defrost at room temperature when needed.
- Refresh before serving: Warm defrosted cookies in a 160°C (320°F) oven for a few minutes to soften the centres and revive the chocolate.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 180°C (355°F). Line 2 baking trays, or plan to bake in batches.
- In a mixing bowl, whisk the butter, peanut butter, light brown sugar and caster sugar until smooth and slightly lighter. Whisk in the egg and vanilla extract until fully combined.
- Add the plain flour, bicarbonate of soda and fine sea salt, then fold with a spatula until you have a thick dough with no dry patches. Fold in the dark chocolate chips.
- Scoop the dough into 16 balls and space them well apart on the trays. Lightly flatten each one with your palm so they spread evenly.
- Bake for 10 to 12 minutes, until lightly golden at the edges but still soft in the centre. Leave on the tray for 10 minutes to set, then transfer to a rack to cool completely.
Recipe notes
Tips
- For the soft centre described, take the cookies out when the middles still look slightly underbaked; they will firm up as they cool.
- If your kitchen is warm and the dough feels very soft, chill the shaped dough balls for 15 minutes before baking to reduce spreading.
- If serving to young children, let the cookies cool for at least 15 minutes so the melted chocolate pockets do not burn.
Substitutions
- Replace dark chocolate chips with milk chocolate chips for a sweeter, creamier finish.
- Replace vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
Storage
- Refrigerate up to 4 days
- Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies in a sealed container for up to 2 months; defrost at room temperature, or warm in a 160°C (320°F) oven for 4 to 6 minutes.
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Recipe overview
- Servings: 16 pieces
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Peanuts Wheat
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