Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 cups semi-sweet chocolate chips
- ½ cup unsalted butter, room temperature
- ½ cup packed brown sugar
- ⅓ cup granulated sugar
- ¾ cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cookie sheet with a silicone baking mat or parchment paper.
- In a mixing bowl, combine flour, baking soda, baking powder, salt, and 1 cup of chocolate chips. Set the mixture aside.
- In another bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Incorporate peanut butter, egg, and vanilla extract, mixing until well combined.
- Slowly add the dry ingredients to the wet mixture, stirring until just incorporated. Gently fold in the remaining 1 cup of chocolate chips.
- Drop rounded tablespoons of dough onto the prepared cookie sheet, keeping them spaced 2 inches apart. Bake for 10–13 minutes, or until the edges are golden. Allow to cool on the sheet for 5 minutes before transferring them to a wire rack.
Notes
These cookies can be stored in an airtight container for up to one week.
Feel free to substitute chocolate chips with your favorite mix-ins, like nuts or dried fruit.
For extra crunch, chill the dough for 30 minutes before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 202
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.