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Soft Baked Chocolate Chip Peanut Butter Cookies
These Best Ever Soft Baked Chocolate Chip Peanut Butter Cookies taste just like they are straight from the bakery.
Servings 30 cookies
Calories 111kcal
Ingredients
- 1/2 cup salted butter
- 1 cup packed light brown sugar
- 1/2 cup white granulated sugar
- 3/4 cup creamy peanut butter
- 2 large eggs
- 1 egg yolk from a large egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 1/2 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
Instructions
- In a small mixing bowl sift together flour and baking soda, set aside.
- With an electric mixer, cream butter, brown sugar and sugar on medium-high speed until light and fluffy, 3-4 minutes. Next stir in peanut butter, egg, and vanilla. Scrape down the sides of the bowl as needed, then mix on medium-high until fully incorporated.
- Mix in the flour/baking soda mixture, just until incorporated. Fold in the chocolate chips.
- Cover the bowl and refrigerate overnight or at least 3 hours.
- Form dough into walnut size balls, I used my cookie dough scooper to get the best shape. Place 2 inches apart on cookie sheet. Slightly flatten by gently pressing down with the palm of your hand. They really don’t spread, so the shape you have before baking is about the same shape to come out of the oven, trust me this is why they are so good, besides the chocolate.
- Preheat the oven to 350°F. Bake for 9 minutes and remove from oven. Do not over bake, they will set while cooling.
- Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to completely cool.
- These cookies can been store at room temp for up to 1 week but trust me, they won’t last that long.
Nutrition
Serving: 1cookie | Calories: 111kcal | Carbohydrates: 10g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 22mg | Potassium: 66mg | Sugar: 9g | Vitamin A: 105IU | Calcium: 11mg | Iron: 0.7mg