Prep Time: 10 minutes
Cook Time: 10–12 minutes
Cooling Time: 10 minutes
Total Time: 30–32 minutes
Difficulty Level: Easy
Cuisine: American
Course: Dessert
Ingredients
- 1 cup creamy peanut butter (natural or regular)
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
- 2 tablespoons mini chocolate chips (for topping, optional)
- Flaky sea salt for garnish (optional)
Equipment Needed
- Mixing bowl
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Fork
- Cooling rack
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper to prevent sticking and ensure even baking.
Time: 5 minutes
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the peanut butter, granulated sugar, and brown sugar. Stir until smooth and creamy.
Add the egg and vanilla extract, then mix until completely incorporated.
Time: 3 minutes
Step 3: Add the Dry Ingredients
Mix in the baking soda and salt until evenly distributed.
Fold in the chocolate chips using a spatula.
Avoid overmixing the dough.
Time: 2 minutes
Step 4: Shape the Cookies
Scoop approximately 1½ tablespoons of dough for each cookie.
Roll into balls and place them on the prepared baking sheet, leaving about 2 inches between each cookie.
Use a fork to gently flatten each cookie, creating the classic crisscross pattern.
Sprinkle extra chocolate chips on top if desired.
Time: 5 minutes
Step 5: Bake
Bake for 10–12 minutes.
The cookies should look lightly golden around the edges while remaining soft in the center.
Do not overbake—they continue cooking as they cool.
Time: 10–12 minutes
Step 6: Cool
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
They will become firmer as they cool.
Time: 10 minutes
Recipe Intensity
- Preparation Intensity: Easy ⭐☆☆☆☆
- Cooking Intensity: Easy ⭐☆☆☆☆
- Skill Level: Beginner Friendly
- Cleanup: Minimal
- Kid-Friendly: Yes
Tips for Perfect Cookies
- Use room-temperature egg for better mixing.
- Creamy peanut butter creates the softest texture.
- Chill the dough for 15 minutes if it’s too sticky.
- Sprinkle flaky sea salt before baking for a gourmet finish.
- Slightly underbake for extra chewy cookies.
- Use dark chocolate chips for a richer flavor.
- Avoid overmixing once the chocolate chips are added.
Variations
Double Chocolate
Add 2 tablespoons cocoa powder for a richer chocolate flavor.
Crunchy Peanut Butter
Replace creamy peanut butter with crunchy peanut butter for added texture.
Peanut Butter Cup Cookies
Fold in chopped peanut butter cups instead of chocolate chips.
Dairy-Free
Use dairy-free chocolate chips.
Vegan Version
Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Storage
Room Temperature: Store in an airtight container for up to 5 days.
Refrigerator: Keeps fresh for 1 week.
Freezer: Freeze baked cookies for 3 months.
To enjoy, thaw at room temperature or warm in the microwave for 10–15 seconds.
Serving Suggestions
These cookies pair wonderfully with:
- Cold milk
- Hot coffee
- Hot chocolate
- Vanilla ice cream
- Chocolate milk
- Peanut butter milkshake
They also make an excellent lunchbox treat, holiday dessert, or afternoon snack.
Why You’ll Love This Recipe
- Naturally flourless
- Gluten-free when using certified gluten-free ingredients
- One bowl recipe
- No mixer required
- Ready in about 30 minutes
- Soft and chewy texture
- Rich peanut butter flavor
- Loaded with chocolate chips
- Perfect for beginners
- Great for meal prep and freezing
Nutritional Information (Per Cookie)
Approximate values based on 18 cookies.
- Calories: 165 kcal
- Carbohydrates: 15 g
- Protein: 5 g
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6.5 g
- Cholesterol: 12 mg
- Sodium: 120 mg
- Potassium: 145 mg
- Fiber: 1.5 g
- Sugar: 12 g
- Calcium: 18 mg
- Iron: 0.6 mg