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Peanut Butter Cookies Recipe – Easy, Soft & Chewy Chocolate Loaded

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These soft and chewy peanut butter cookies are packed with gooey chocolate chips and come together quickly with simple pantry staples. Perfect for any occasion, they deliver big flavor and comfort-food vibes in under 30 minutes.

Ingredients

Scale
  • 1 cup creamy peanut butter (250g)
  • 1/2 cup unsalted butter, softened (115g)
  • 1/2 cup brown sugar (100g)
  • 1/2 cup granulated sugar (100g)
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract (7ml)
  • 1 1/4 cups all-purpose flour (155g)
  • 1/2 teaspoon baking soda (2g)
  • 1/4 teaspoon salt (1g)
  • 1 cup chocolate chips or chunks (175g; semi-sweet, dark, or milk)
  • Flaky sea salt (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, beat together the peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes with a hand mixer).
  3. Add the egg and vanilla extract. Mix until just combined.
  4. In a separate small bowl, whisk together the flour, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients and mix on low until just combined. The dough will be thick and a little sticky.
  6. Fold in the chocolate chips or chunks with a spatula.
  7. Scoop dough onto prepared baking sheets using a cookie scoop or heaping tablespoon, spacing about 2 inches apart. Optionally, gently flatten the tops or press with a fork for a crisscross pattern.
  8. Sprinkle each cookie with flaky sea salt if desired.
  9. Bake for 9-11 minutes, until edges are set but centers are still soft and puffy. Do not overbake.
  10. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra soft cookies, do not overbake—pull them when the edges are set but centers look slightly underdone. Chill dough for 15-20 minutes if your kitchen is warm or dough is sticky. Swap in gluten-free flour for a gluten-free version, or use vegan butter and a flax egg for vegan cookies. Add-ins like chopped nuts, oats, or pretzel pieces are delicious. Store in an airtight container for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: peanut butter cookies, chocolate chip cookies, easy cookies, soft cookies, chewy cookies, homemade cookies, dessert, American cookies, quick cookies, kid-friendly

Find it online: https://magnetmeal.com/peanut-butter-cookies-recipe-easy-soft-and-chewy-chocolate-loaded/