Chewy Choc Chip Peanut Butter Cookies
These cookies have crispy edges and soft, chewy centers with plenty of peanut butter and chocolate chips.
recipesbynani.comThere is something so comforting about a fresh cookie, especially when it combines the perfect balance of salty peanut butter and sweet chocolate. I spent quite a bit of time testing these to get that signature golden edge and a fudgy center that stays soft for days. You do not need a fancy mixer for these, as a simple bowl and spoon will do the trick perfectly.
The secret ingredient is a tiny spoonful of honey. It helps the cookies turn a beautiful golden brown without having to overbake them, which keeps the inside nice and soft. Just remember to use a commercial brand of peanut butter rather than the natural, oily kind to ensure the dough holds its shape.
🧺 Ingredients
- 1/2 cup unsalted butter, cut into pieces
- 1/2 cup brown sugar, packed
- 1/4 cup white sugar
- 1 large egg, fridge cold
- 1 teaspoon honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup smooth or crunchy commercial peanut butter
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup dark or semi sweet chocolate chips
👩🍳Instructions
- 1
Melt the butter in a microwave safe bowl until almost melted, then stir until completely smooth.
- 2
Add the brown sugar, white sugar, egg, honey, vanilla, and salt to the butter. Mix well with a wooden spoon.
- 3
Stir in the peanut butter until the mixture is smooth and combined.
- 4
Add the flour and sprinkle the baking soda over the top. Mix until the flour is just incorporated, then fold in the chocolate chips.
- 5
Cover the dough and place it in the fridge for 1 hour to firm up.
- 6
Preheat your oven to 180C or 350F and line a baking sheet with parchment paper.
- 7
Scoop tablespoon sized balls of dough onto the prepared sheet, leaving a little room for spreading.
- 8
Bake for 12 minutes until the edges are golden. Let them cool on the tray for at least 10 minutes before moving them to a wire rack.
💡 Tips
Store these cookies in an airtight container at room temperature for up to 5 days. If you like them warm, pop a cookie in the microwave for just 5 to 10 seconds before eating. You can also freeze the raw cookie dough balls for a quick treat later on.
Made this recipe? Let us know how it went.
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