Introduction
These cookies deliver the perfect bakery-style experience at home: a gloriously soft and chewy texture with deep peanut butter flavor and pockets of melted chocolate in every bite. You’ll love the combination of rich peanut butter and sweet mini chocolate chips, all in a cookie that stays satisfyingly thick and tender for days.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 21 cookies
Ingredients
- ¾ cup unsalted butter (melted)
- 1¼ cups brown sugar
- 2 large eggs (room temperature)
- ½ teaspoon vanilla extract
- ⅞ cup peanut butter
- 2 cups all-purpose flour flour
- ½ teaspoon baking soda
- ⅓ teaspoon salt
- 2 cups semi-sweet mini chocolate chips
Instructions
- Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and well combined.
- Add the room-temperature eggs and vanilla extract to the butter mixture, and whisk vigorously for about one minute until the mixture is glossy and slightly thickened.
- Mix in the peanut butter until fully incorporated and the dough is uniform.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and fold together with a spatula just until no streaks of flour remain.
- Gently fold in the semi-sweet mini chocolate chips until evenly distributed.
- Scoop the dough using a large cookie scoop (about 3 tablespoons) and place mounds onto the prepared baking sheets, spacing them at least 2 inches apart.
- Bake for 14-16 minutes, rotating the trays halfway through, until the edges are just set and the centers still look soft and puffy.
- Remove from the oven and let the cookies cool on the baking sheet for 10 minutes to finish setting before transferring them to a wire rack to cool completely.
Variations
- For extra-thick cookies, chill the scooped dough balls on the baking sheet for 30 minutes before baking.
- Create stuffed cookies by pressing a few extra chocolate chips into the center of each dough ball before baking.
- Add a salted rim by rolling the dough balls lightly in coarse sea sugar before baking.
- For a different texture, slightly flatten the dough balls with your palm before baking for a crisper edge and chewy center.
Tips for Success
- Using room-temperature eggs is crucial for proper emulsification with the melted butter and sugar.
- Let the cookies cool on the hot baking sheet—this is essential for achieving the perfect soft and chewy texture.
- For uniform cookies, use a cookie scoop; this also ensures they bake evenly.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. To reheat and restore that fresh-from-the-oven softness, microwave a cookie for 10-15 seconds.
FAQ
Why is the butter melted?
Melted butter creates a denser, chewier cookie with a slightly crisp edge, which is ideal for a bakery-style texture.
Can I use natural peanut butter?
Yes, but ensure it’s the stirred, creamy kind without added oil separation. The dough texture may be slightly different.
My cookies spread too much. What happened?
This is likely due to warm dough. Next time, chill the scooped dough balls for 30 minutes before baking to prevent excessive spreading.
Can I freeze the cookie dough?
Absolutely. Scoop the dough onto a tray, freeze solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
Why mini chocolate chips?
Mini chips distribute chocolate flavor more evenly throughout the cookie and melt perfectly within the soft dough.
What does “all-purpose flour flour” mean?
It is simply a typo in the ingredient list. Use 2 cups of standard all-purpose flour.