Essy Peanut Butter Chocolate Chip Cookies
Classic, quick and easy peanut butter chocolate chip cookies recipe, made with simple ingredients. These thick soft and chewy cookies are sweet and salty.
- 1 cup Butter Unsalted
- 1 cup Peanut butter Creamy, Not chunky
- 1 cup Brown sugar
- 1 cup Granulated sugar
- 2 Eggs Large
- 1 tsp Vanilla extract
- 2 cups All-purpose flour
- 1 tsp Baking soda
- ¼ cup Salted peanuts Roughly chopped
- 1 1/4 cup Mini chocolate chips Or 2 cups regular sized chocolate chips
In a large mixing bowl, cream together butter, peanut butter, brown sugar and granulated sugar. Add egg and vanilla extract and mix until smooth. In a separate mixing bowl, whisk together the flour and baking soda. Dump this dry mixture into the went mixture and mix until just combined. Don't over-mix!
Now, stir in peanuts and chocolate chips.
Use an ice cream scooper to scoop out small portions of the dough and drop them on a cookie tray, lined with parchment paper.
Chill tray for for 20-30 minutes in the freezer
Bake at 325 degrees for about 15 minutes OR until the edges are firm and golden brown. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
Calories: 178kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 114mg | Potassium: 67mg | Sugar: 14g | Vitamin A: 165IU | Calcium: 18mg | Iron: 0.6mg