Peanut butter and chocolate are meant to be. It’s true. I am such a BIG fan of peanut butter. Everything about peanut butter is amazing. The texture, the nutritional benefits, and even the texture. I stan. Soft butter cookies are literally my achilles heel; yes, I am exaggerating. But, those are the only cookies I will only eat. So I came up with this amazing peanut butter cookie recipe with chocolate chips. They’re so good because of their light texture and the bitter-sweet chocolate chips add a nice touch. They also are not soooo sweet ( I apologize to the people with a sweet tooth). Thanks for reading! I hope you enjoy these cookies as much as I did!
- 1 Cup of creamy peanut butter
- 5 Tablespoons of unsalted butter
- 3/4 cups of light brown sugar
- 1 egg (at room temperature)
- 1 and 1/2 cups of unbleached flour
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/4 teaspoon of cinnamon (optional)
- 1 teaspoon of vanilla
- 1/2 cup of bittersweet chocolate chips
Preheat the oven to 350 degrees Fahrenheit.
Lightly butter a cookie sheet or baking pan.
In a bowl, cream the butter and light brown sugar for about 5 minutes using a electric or stand mixer. It is important to cream the butter and sugar for that long because it produces air bubbles. The more airy it is, the softer the cookies will be. I love how golden it looks!
Pour in the vanilla.
In a separate bowl, sift the flour, salt, baking soda and vanilla.
Add the egg to the wet ingredients and beat for about a minute.
Then, add the dry ingredients( flour) and beat until full incorporated.
Finally, fold in the chocolate chips using a spatula.
PUT THEM TO BAKE!
Since, I used a baking pan, I only put about 9 cookies per pan. It depends on the since of the cookies you want to make. I rolled them into 2 inch rolls and cooked them for about 11-12 minutes.
This recipe yields about 12-18 2 inch-cookies.
Everyone really loved the cookies. They were gone in less than an hour. Let me know how you loved these cookies ! Thanks for reading and Happy Baking!