Description

Soft and chewy peanut butter chocolate chip cookies with rich peanut butter flavor and melty chocolate chips. Easy to make, perfectly balanced, and bakery-style with crisp edges and tender centers (about 12–14 cookies).

Ingredients

70 g (1/4 cup) unsalted butter – softened
90 g (1/4 cup) peanut butter – creamy or crunchy
100 g (1/2 cup) granulated sugar
50 g (1/4 cup) brown sugar
1 egg – room temperature
1 tsp vanilla extract
195 g (1 1/4 cup) all-purpose flour
2 tsp cornstarch – optional, for softer texture
1/2 tsp baking powder
1/2 tsp baking soda
3 pinches sea salt
200 g (1 cup) chocolate chips

Instructions

Place the softened butter, peanut butter, granulated sugar, and brown sugar in a large bowl and whisk with a hand mixer or electric mixer for 1–2 minutes until smooth and creamy.
Add the egg and vanilla extract, then mix again until fully incorporated and smooth.
Add the flour, cornstarch (if using), baking powder, baking soda, and salt, then mix with a spatula just until a soft dough forms.
Stir in the chocolate chips gently until evenly distributed.
Cover the dough and refrigerate for at least 20 minutes up to 1 hour (or bake immediately if needed).
Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper.
Scoop dough balls using a tablespoon or ice cream scoop and place them spaced apart on the baking sheet.
Bake for 12–15 minutes until edges are lightly golden and centers still soft.
Let cookies cool on the baking sheet before transferring—they will firm up as they cool.