Ingredients
- 1/2 cup unsalted butter room temperature
- 3/4 cup smooth peanut butter
- 1/2 cup granulated sugar
- 1/2 cup dark-brown sugar - (packed)
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 6 ounces semisweet chocolate coarsely chopped
Make it step by step
- Heat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, peanut butter, and sugars together until light and fluffy. Add the egg and vanilla and mix on medium speed until combined. Sift flour and baking soda together, and add to butter mixture, beating just to combine. Fold in chocolate chunks.
- Using a 1 1/2-ounce ice-cream scoop, form dough, and place on a baking sheet lined with a nonstick baking mat, pressing down slightly to flatten. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 1 week.
- This recipe yields 14 cookies.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Andie Mitchell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.