Peanut Butter Chocolate Chip Cookies. A perfect marriage of peanut butter and chocolate in a soft chewy ultimately delicious cookie.
Today’s recipe comes courtesy of my 14 year old daughter Olivia and serves as a reminder to make cookies with your kids. Whether at the Holidays or at any time of the year, baking cookies with your kids is such a great activity.
It teaches, entertains and hey, in the end, besides a messy kitchen there’s delicious cookies! Olivia and her brother have been making cookies with me or her Mom since they were old enough to hold a wooden spoon.
Nowadays, either of them can bang out a mean batch of practically any cookie recipe, all on their own. Often it this recipe for Peanut Butter Chocolate Chip Cookies.
These cookies are a favorite of Olivia’s and she often bakes them for friends birthdays or to take to sleepovers. It is quite a basic, simple recipe that would make a great first cookie to make with your kids.
They freeze really well too so you can make them early and still share some with Santa on Christmas Eve.
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Edited and updated March 2019 to include nutritional information.
- ½ cup butter
- ½ cup peanut butter
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cups flour
- 1 tsp baking soda
- pinch salt
- 1 1/2 cups chocolate chips
- Cream together the butter, peanut butter, brown sugar and white sugar until well combined.
- Beat in the egg and vanilla extract.
- Sift together the flour, baking soda and salt.
- Fold the dry ingredients into the creamed mixture along with the chocolate chips until a soft dough forms.
- Roll the dough into 1 inch balls and place on parchment lined baking sheet 2-3 inches apart.
- Press down slightly with a fork (or with the bottom of a water glass dipped in flour as were the cookies shown in the photo)
- Preheat oven to 350 degrees F and bake 12 minutes until golden brown at the edges. Do not over bake or cookies will be brittle.
Baking the perfect sheet pan cookie.
Some things to remember for baking almost any sheet pan cookie recipe: Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven. Thinking they are a little underdone is probably a good thing. Experiment by baking only a couple of cookies at a time to see what the perfect baking time is for your oven.
Baking a few cookies at a time and noting the baking time each time will help you get the best result from your oven. I’ve seen different ovens have as much as 2 minutes difference in the bake time. I also highly recommend aluminum cookie sheets. In my experience the darker the metal in the pan the faster they conduct heat and are more likely to bake too quickly or burn. In my years of experience aluminum cookie sheets covered in parchment paper are the best.
Serving Size1 large cookie
Amount Per Serving Calories 234 Total Fat 13g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 6g Cholesterol 24mg Sodium 159mg Carbohydrates 28g Fiber 2g Sugar 19g Protein 3g
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