Introduction
These cookies deliver the ultimate sweet and salty combination in every bite. You get rich peanut butter flavor studded with generous pockets of melted milk chocolate, all in a perfectly soft and chewy texture. They are an instant crowd-pleaser that’s surprisingly simple to make.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 25 cookies
Ingredients
- 1 cup butter (room temperature)
- 1 cup creamy peanut butter
- 1 1/2 cups light brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- 2 tsp. Rodelle vanilla paste
- ½ tsp. baking soda
- ¼ tsp. salt
- 2 1/4 cups all-purpose flour
- 1 1/2 cups milk chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the room temperature butter, creamy peanut butter, packed light brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes with a hand mixer or stand mixer).
- Beat in the large egg and Rodelle vanilla paste until fully combined.
- In a separate bowl, whisk together the baking soda, salt, and all-purpose flour.
- Using a spatula, fold in the milk chocolate chips until evenly distributed.
- Scoop the dough into approximately 2-tablespoon-sized balls and place them on the prepared baking sheets, leaving about 2 inches between each for spreading.
- Bake for 10-12 minutes, or until the edges are just set and the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Crisscross Classic: For a traditional peanut butter cookie look, use a fork to press a crisscross pattern on the dough balls before baking.
- Chilled & Thick: For a thicker, chewier cookie, chill the shaped dough balls for 30-60 minutes in the refrigerator before baking.
- Stuffed Surprise: Take two smaller scoops of dough and press a few extra chocolate chips in the center of one, then top with the other to create a stuffed cookie.
- Ice Cream Sandwiches: Once completely cooled, sandwich a scoop of vanilla ice cream between two cookies for a decadent treat.
Tips for Success
- Ensure your butter is truly at room temperature for proper creaming and to avoid a greasy dough.
- Pack the brown sugar firmly into your measuring cup for the correct amount and optimal chewiness.
- For uniformly sized cookies, use a medium cookie scoop or a standard measuring tablespoon.
- Underbake slightly for a soft, chewy center; the cookies will continue to set as they cool on the hot baking sheet.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies or shaped dough balls for up to 3 months. To recapture the fresh-baked warmth and softness, reheat a cookie in the microwave for 8-12 seconds.
FAQ
Can I use crunchy peanut butter?
Yes, you can substitute creamy peanut butter with crunchy for added texture, but the final cookie texture will be slightly different.
Why is my dough spreading too much?
This is often caused by butter that is too warm or melted. Ensure your butter is cool room temperature, not greasy. Chilling the dough before baking can also prevent excessive spread.
Can I make the dough ahead of time?
Absolutely. You can cover and refrigerate the dough for up to 48 hours before baking. You may need to add a minute or two to the bake time if baking from cold.
What can I use instead of vanilla paste?
You can substitute the vanilla paste with an equal amount (2 teaspoons) of pure vanilla extract.
Can I use a different type of chocolate chip?
Yes, semi-sweet, dark, or even white chocolate chips can be used in place of milk chocolate chips to suit your preference.
My cookies are dry/crumbly. What happened?
This usually means the flour was over-measured or the dough was overmixed after adding the flour. Gently spoon the flour into your measuring cup and level it off, and mix just until the dry ingredients are incorporated.