Ingredients
Equipment
Method
Step 1: Prepare the Oven and Dry Mix
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 2 & 3: Cream the Fats and Add Liquids
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and creamy peanut butter on medium speed until smooth and creamy, about 1 minute.
- Add the granulated sugar and the packed brown sugar. Beat on medium speed for 2–3 minutes until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
- Add the eggs one at a time, mixing well after each addition until just combined. Stir in the vanilla extract.
Step 4: Combine Wet and Dry Ingredients
- Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet mixture, mixing only until the flour streaks have just disappeared. Do not overmix the dough.
- Remove the bowl from the mixer and use a spatula to fold in the chocolate chips until they are evenly distributed throughout the dough.
Step 5 & 6: Scoop, Chill, and Bake
- (Optional but recommended) For thicker cookies, cover the bowl and chill the dough in the refrigerator for 30 minutes.
- Using a small cookie scoop, drop rounded balls of dough (about 1.5 tablespoons each) onto the prepared baking sheets, ensuring they are placed about 2 inches apart.
- Bake the cookies for 10–12 minutes, or until the edges are golden brown and the centers still look slightly soft. Rotate the sheets halfway through if necessary.
- Remove the sheets from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For perfectly soft centers and crispy edges, do not skip the 5-minute cooling time on the sheet after baking. If you skip the 30-minute chill time, your cookies may spread slightly more. If you prefer a richer flavor, use a mix of milk chocolate and semi-sweet chips.