Peanut Butter Chocolate Chip Cookies

5 from 141 votes

These chewy and soft peanut butter cookies are large bakery style cookies. They are full of mini chocolate chips.

Prep Time15

Cook Time15

Chilling Time2

Total Time2 30

Servings: Large Cookies

Calories: 367kcal

In a medium mixing bowl, sift together flour, baking soda and salt. Set aside
2 ½ cup All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
Using a mixer, beat butter, brown sugar, and sugar together on medium for 2 minutes. The butter will be light and fluffy. Add in peanut butter and vanilla. Mix on medium until combined.
1 cup Unsalted butter, 1 ¼ cups Brown sugar, ¼ cup White granulated sugar, 1 cup Peanut butter, 2 teaspoon Pure vanilla extract
Add in eggs. Mix on high for 2 minutes. Scrape bowl. Slowly add in dry ingredients. Scrape bowl and mix again. Add in mini chocolate chips and stir to combine.
2 Large eggs, 1 ¾ cups Mini chocolate chips
Cover and chill dough for 2 hours. Then, preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
Use a large 3oz cookie scoop and scoop the dough. These make large cookies. (3-4 inch cookies) Place 6 dough balls per cookie sheet. Keep dough in fridge while cookies bake.
Bake for 13-16 minutes. Bake until edges are lightly golden brown. If baking smaller cookies they will need 8-10 minutes baking time. Let cookies sit on the cookie sheet for 4 minutes. Top with extra mini chocolate chips while warm. Then, transfer to a cooling rack.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour will cause dry cookies.

High altitude baking- Add 2 tablespoon extra flour.

Bring butter and eggs out 2 hours before baking. It will get a higher rise in the cookies.

Dough HAS to be chilled for at least 2 hours, it is a very wet dough. Baking before then, will cause them to spread.