Peanut Butter Chocolate Chip Cookies

READY IN: 30mins




  • Preheat oven to 325 degrees F.
  • Have ready at least 2 baking sheets lined with parchment paper.
  • Cream butter until smooth.
  • Add peanut butter and both sugars and beat until combined well.
  • Add egg and beat well.
  • Stir in flour and baking soda gradually until well combined.
  • Stir in chocolate chips by hand.
  • Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
  • Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
  • Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
  • Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
  • Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
  • These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).