There’s something about the way a warm peanut butter cookie with chocolate chip can turn an ordinary evening into a cozy moment worth savoring. It’s not just the flavor — it’s the texture, the smell, the gentle warmth in your hands as you unwrap each one. It’s the kind of treat that feels homemade even if you’re halfway through the bag before you realize it.
One evening last week, I pulled these cookies from the oven after a hectic day. The kitchen filled with the scent of roasted peanuts and melted chocolate, instantly softening the edges of my frazzled mind. I sat down with a glass of milk, but halfway through my first cookie, I got distracted by a text and left the second one on the counter. Hours later, it was still just as soft — somewhere between fresh and ‘did I really leave that here?’ That imperfect pause made the moment feel more real, like the cookie was waiting patiently for me to come back.
- Soft and chewy texture that feels indulgent without being fussy.
- Simple ingredients that combine into a nostalgic flavor, no baking expertise required.
- Chocolate chips add just the right amount of sweetness, but it’s not overwhelming — it’s simple — and that’s kind of the point.
- Ready in under half an hour, so it’s a quick fix when your sweet tooth calls.
If you’re worried about the peanut butter flavor being too strong, don’t be — it’s balanced perfectly here. Just a note: these cookies don’t have a crispy edge like some, so they’re best enjoyed fresh or within a few days.
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Peanut Butter Cookie with Chocolate Chip
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
Deliciously soft and chewy peanut butter cookies loaded with rich chocolate chips. Perfect for a sweet treat or dessert.
Ingredients
1 cup creamy peanut butter
1 cup granulated sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the peanut butter, granulated sugar, egg, baking soda, vanilla extract, and salt. Stir until the mixture is smooth and well combined.
Fold in the semisweet chocolate chips evenly throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten each cookie slightly with the back of a fork, creating a crisscross pattern.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Using a basic baking sheet and parchment paper is all you need here — no fancy tools required. I usually serve these with a cold glass of milk or a cup of black coffee to balance the sweetness. If you want to mix things up, try swapping semisweet chocolate chips for peanut butter chips or adding a pinch of cinnamon for a warmer twist. I haven’t tested all the combos, but a sprinkle of flaky sea salt on top before baking might be interesting too.
FAQ
Can I use crunchy peanut butter? I haven’t tried it, but it might change the texture a bit — probably a nice crunch.
How long do these cookies keep? They stay soft for about 5 days in an airtight container; freezing is a good option for longer storage.
Can I make the dough ahead? It should keep in the fridge for a day or two, but I haven’t tested longer storage.
Are these gluten-free? Yes, since there’s no flour involved, they’re naturally gluten-free.
Next time the craving hits, give these peanut butter cookies a try — sometimes the simplest snacks are the ones that stick with you.