These cookies are a delightful twist on the classic peanut butter chocolate chip cookie, featuring a chewy texture and a rich flavor.
Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the softened butter and peanut butter until smooth.
Ensure the butter is at room temperature for easier mixing.
Add the granulated sugar and brown sugar to the butter mixture and beat until fluffy.
Scrape down the sides of the bowl to ensure even mixing.
Mix in the egg until fully combined.
Beat just until the egg is incorporated to avoid overmixing.
Gradually add the flour and baking soda to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips by hand.
Use a spatula to gently fold in the chips for even distribution.
Scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
A cookie scoop ensures uniform cookie sizes for even baking.
Bake in the preheated oven for 12-15 minutes, or until the edges are set and the centers look slightly underbaked.
Remove the cookies before they are fully set to maintain a chewy texture.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on the sheet allows the cookies to firm up slightly before transferring.
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