Ingredients
Method
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter, peanut butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla extract to the mixture, beating until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Cover the dough and chill in the refrigerator for 30 minutes to help prevent spreading during baking.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheets.
- Bake for 9–11 minutes, or until the edges are lightly golden but the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For extra flavor, sprinkle a bit of flaky sea salt on top before baking. To make these cookies gluten-free, use a 1:1 gluten-free flour blend. They can also be stored in an airtight container for up to 5 days or frozen for up to 3 months.
Nutrition Information
- Calories: 145 kcal
- Total Fat: 8g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 18mg
- Sodium: 95mg
- Total Carbohydrates: 17g
- Dietary Fiber: 1g
- Sugars: 11g
- Protein: 2g
- Vitamin A: 4% DV