Peanut Butter Chocolate Chip Cookies


  • 1 egg, room temperature
  • 1 cup dark brown sugar, packed
  • 3/4 cup heaping cup peanut butter
  • 1/2 cup butter or margarine, softened to the point of melting
  • 1 tablespoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips


  1. In a large bowl, cream the egg, brown sugar, peanut butter, butter, and vanilla.
  2. Add flour, baking soda, and salt–mix in until just incorporated.
  3. Fold in your chocolate chips.
  4. Cover your mixing bowl with cling-wrap and stick it in the fridge for at least two hours prior to baking.
  5. Preheat oven to 350.
  6. Lightly grease a cookie sheet and set aside.
  7. Remove your dough from the fridge and use an ice cream scoop to create 2.5-inch mounds of dough.
  8. You will want to mound these higher rather than wide in order to create that tall, puffiness you desire.
  9. Place dough mounds 2 inches apart on prepared cookie sheet.
  10. Bake cookies in oven for 8-10 minutes, until edges and top of cookies are set but the centers appear slightly underbaked.
  11. Remove sheet from oven–allow cookies to cool for an additional 10 minutes on stovetop.


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