👩🍳 Instructions
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1
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
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2
In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
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3
Beat in the egg until just combined, then mix in the vanilla extract.
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4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
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5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
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6
Gently fold in both the semi-sweet and milk chocolate chips until evenly distributed.
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7
Scoop rounded tablespoons of dough (about 1.5 to 2 tablespoons per cookie) onto the prepared baking sheets, leaving about 2 inches between each cookie. For best results, chill dough for 30 minutes before baking.
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8
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft and puffy. Avoid overbaking.
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9
Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
💡 Notes
For the best texture, use a regular creamy peanut butter (like Jif or Skippy) rather than natural peanut butter. Cookies can be stored in an airtight container at room temperature for up to 4 days. Dough can be frozen for up to 3 months; bake from frozen, adding a few extra minutes to baking time.
🥗 Nutrition (per serving)
Calories
210 kcal
Protein
4g
Total Fat
12g
Saturated Fat
6g
Carbs
23g
Fiber
1g
Sugar
15g
Sodium
130mg
Cholesterol
25mg
