Peanut Butter Chocolate Chip Cookies #Recipe
Serves: 36 cookies
  • 1 cup butter, at room temperature
  • 1 cup creamy peanut butter (no skimping here with low-fat)
  • ½ tsp vanilla
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 2  eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 cups semi-sweet chocolate chips
  1. Preheat oven to 325 degrees F.
  2. Line a cookie sheet with parchment paper. If you are making more than one dozen you can have a second cookie sheet lined for easy rotation.
  3. Cream butter until smooth.
  4. Add peanut butter and both sugars and beat until fluffy.
  5. Add eggs one at a time and beat well after each egg is added.
  6. Stir in flour (I do this in small measurements until all flour is added)
  7. Add baking soda gradually until well combined.
  8. Fold in chocolate chips by hand.
  9. I weigh my cookie dough (38 grams per cookie), but if you aren't obsessive, a tablespoon works.
  10. Place cookie dough 2-inches a part on parchment paper.
  11. Bake for 15 minutes or until cookies are just firm around the edges, They are not going to look done, but it's okay! Remove them anyway.
  12. Slide parchment sheet, with cookies, carefully off cookie sheet and onto cooling rack (or counter)
  13. If you're baking multiple dozens, it's time to put the next dozen in.
  14. If you bake more than 3 dozen, you can shake the crumbs off the used parchment paper and reuse for the next batch
  15. We eat ours 'til they are gone, but they will keep a few days in an air-tight container.
  16. *Makes approximately 36 cookies
Recipe by Mommy's Memorandum at