ewy Peanut Butter Chocolate Chip Cookies Recipe

If you’re on the hunt for the ultimate cookie that brings together everything you adore—soft centers, puffy edges, and that irresistible classic pairing of peanut butter and chocolate—let me introduce you to my favorite ewy Peanut Butter Chocolate Chip Cookies. This recipe is wildy easy to make, lets you infuse your personality into every step (from the mixing to the shaping!), and is so packed with flavor that every bite feels like a warm, nostalgic hug. Whether you’re baking for friends, family, or (let’s be honest) just yourself, these cookies blend pure comfort and indulgence in a way you’ll want to return to again and again.

Ingredients You’ll Need

Each ingredient in these cookies is essential not just for structure, but for that classic, ewy Peanut Butter Chocolate Chip Cookies texture. This recipe keeps things simple while ensuring every bite delivers maximum flavor and just the right combination of chew, puff, and chocolatey decadence.

• 1 egg, room temperature: Helps bind everything together and gives the cookies a lovely, rich texture.
• 1 cup dark brown sugar, packed: Adds deep caramel notes and helps create the signature chewiness.
• 3/4 cup heaping cup peanut butter: Use your favorite smooth peanut butter for that intense nutty flavor—don’t skimp!
• 1/2 cup butter or margarine, softened to the point of melting: Makes creaming super easy and results in a softer, puffier cookie.
• 1 tablespoon vanilla extract: Brings warmth and rounds out the sweetness.
• 1 3/4 cups all-purpose flour: The backbone for perfect cookies—gives structure without making things dense.
• 1/2 teaspoon baking soda: Ensures the cookies rise and stay delightfully puffy and soft.
• 1/4 teaspoon salt: Balances sweetness and pops all the other flavors.
• 1 cup semi-sweet chocolate chips: Distributes chocolate in every bite—don’t be shy about sneaking a few extra in!

How to Make ewy Peanut Butter Chocolate Chip Cookies

Step 1: Cream the Wet Ingredients

In a large bowl, combine your room temperature egg, dark brown sugar, heaping peanut butter, super-soft butter, and vanilla extract. Use a stand mixer or handheld beaters for about five minutes—really give it your all! The mixture should become super fluffy and airy, which is partially what gives ewy Peanut Butter Chocolate Chip Cookies their signature puffy, soft texture. When in doubt, keep creaming; it should look so luscious you’ll want to eat it right from the bowl.

Step 2: Add the Dry Ingredients

Sift in the all-purpose flour, baking soda, and salt right over your ultra-creamy mixture. Mix on the lowest speed or use a spatula to gently incorporate these ingredients just until the flour disappears. The key for ewy Peanut Butter Chocolate Chip Cookies is to avoid overmixing, which keeps them tender and pillowy.

Step 3: Fold in the Chocolate Chips

Take your cup of semi-sweet chocolate chips and fold them in by hand. Be gentle, like you’re folding laundry for a baby—you want to keep all the fluffiness intact! Make sure the chips are evenly distributed so there’s chocolate in every delicious bite.

Step 4: Chill the Dough

This is the hardest part, but trust me—chilling is essential. Cover the bowl with plastic wrap and refrigerate for at least two hours (or, if you’re impatient, pop it in the freezer for 45 minutes). Chilling lets the flavors develop and ensures your ewy Peanut Butter Chocolate Chip Cookies bake up tall and puffy.

Step 5: Shape and Bake

Once your dough is chilled and ready, preheat your oven to 350°F and lightly grease a cookie sheet. Scoop out 2.5-inch mounds of dough using an ice cream scoop, stacking them higher rather than wider so you get those puffy, chewy middles. Space them two inches apart and bake for 8 to 10 minutes—just until the edges are set but the centers look a little underdone. This is the secret to perfectly chewy cookies!

Step 6: Cool and Enjoy

Remove the cookies from the oven and let them cool on the cookie sheet for at least 10 minutes. This step is magic for developing that signature chewy texture you crave in ewy Peanut Butter Chocolate Chip Cookies. Then—dig in! Share with friends, or just treat yourself to round two right away.

How to Serve ewy Peanut Butter Chocolate Chip Cookies

Garnishes

For a show-stopping finish, sprinkle the tops with flaky sea salt right after baking—it highlights the peanut butter and chocolate flavors beautifully. A drizzle of melted chocolate or even a dusting of powdered sugar can make these ewy Peanut Butter Chocolate Chip Cookies look bakery-worthy in seconds.

Side Dishes

These cookies shine on their own but pair perfectly with a tall glass of cold milk, a creamy latte, or even a scoop of vanilla ice cream. If you’re serving them for dessert, try matching them with fresh berries or a fruit salad for a nice balance.

Creative Ways to Present

Stack a few in clear bags tied with ribbon for a sweet homemade gift, or pile high on a cake stand and let everyone help themselves. For parties, make mini versions and turn them into ice cream cookie sandwiches. No one will complain!

Make Ahead and Storage

Storing Leftovers

Your ewy Peanut Butter Chocolate Chip Cookies will stay fresh for up to four days in an airtight container at room temperature (if they last that long!). Just make sure they’re absolutely cool before storing to keep them at optimal chewiness.

Freezing

To freeze, scoop the dough into individual cookie balls and freeze on a baking sheet until firm, then transfer to a freezer-safe bag or container. When you’re ready to bake, no need to thaw—just pop them straight in the oven, adding an extra minute or two to the baking time for the freshest cookies, anytime.

Reheating

If you love a just-baked experience, zap your stored cookies in the microwave for 8-10 seconds. The chocolate chips will melt a little and the centers will get gloriously soft—just like when they came out of the oven.

FAQs

Can I use chunky peanut butter?

Absolutely! Chunky peanut butter will add extra texture and some surprise peanut chunks, which are a fun addition to ewy Peanut Butter Chocolate Chip Cookies. Just be aware the cookies might be a touch less smooth, but always delicious.

Do I have to chill the dough?

Chilling is what gives you those tall, puffy cookies with loads of chew in the middle. If you skip this step, your cookies will still taste great, but they may spread more and lose that signature texture that sets these cookies apart.

Is it okay to use margarine instead of butter?

Definitely. This recipe is forgiving and works well with both; margarine will give a slightly different flavor but keep that lovable softness in your ewy Peanut Butter Chocolate Chip Cookies.

How can I tell when the cookies are done?

Look for edges that are set and tops that have lost their shine, but the centers should still look a little underbaked. That’s your cue to pull them—overbaking will take away that legendary chew!

Can I add other mix-ins?

Absolutely! Chopped nuts, white chocolate chips, or even some crushed pretzels would bring a totally new flair to your ewy Peanut Butter Chocolate Chip Cookies. Just keep the total mix-ins to about a cup for best results.

Final Thoughts

This recipe is truly my go-to for when I’m craving cookies that are soft, puffy, and full of flavor. I hope you give these ewy Peanut Butter Chocolate Chip Cookies a try, whether you’re baking for a crowd or just sneaking a few cozy moments to yourself. One bite and you’ll see why they’ve got a permanent spot in my cookie jar!

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