Description
Peanut butter and chocolate is a winning combo! These Peanut Butter Chocolate Chip Cookies are thick, buttery, and loaded with chocolate chips!
Ingredients
Scale
- 1/2 cup butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Miz the butter and peanut butter in the bowl of your stand mixer fitted with the paddle attachment for 1 minute on medium speed until smooth.
- Add in both sugars and mix for 2 minutes until pale in color and fluffy, scraping the sides of the bowl as necessary.
- Add in the egg and vanilla and continue mixing for 45 more seconds until combined and smooth.
- Add in the cornstarch, baking soda, baking powder, and salt and mix for an additional few seconds until combined.
- Turn the mixer to low and add in the flour, mixing until dough comes together. Stir in chocolate chips evenly.
- Using a medium (2- tablespoons) cookie scoop dough onto the prepared baking sheet, placing scoops 2 inches apart.
- Bake the cookies for 9-10 minutes until they are golden at the edges.
- Remove the pan from the oven and allow cookies to cool on the baking sheet for 2-3 minutes and then transfer them to a wire rack to cool completely.
Notes
Store airtight for up to 5 days at room temperature
Freeze airtight for 2 months, thawing at room temperature.Â
