There aren’t many combinations more tasty than chocolate and peanut butter. The mix of salty and sweet is a blend that makes you want more and more. So when I make this peanut butter chocolate chip cookies recipe, I usually make a few batches of dough at a time and freeze them.
I then take a few out at a time and bake them right from frozen. But you can bake these immediately from the fresh dough. Either way, they’re super simple and great for a crowd.
How to Make Peanut Butter and Chocolate Chip Cookies
To make this, you’ll start by preheating the oven to 350 degrees.
Ingredients
- 1 cup of creamy peanut butter
- 1 cup of sugar
- ½ cup of flour
- 1 teaspoon baking soda
- 1 egg
- ½ cup semisweet or dark chocolate chips (we used a mix of regular sized morsels and mini chips)
Instructions
Preheat the oven to 350. Mix all ingredients in a small bowl with an electric mixer until well blended.
Drop by spoonful onto a parchment-lined cookie sheet, about two inches apart. Put the cookie sheet in the oven.
Check it after about 8 minutes, because smaller cookies will cook faster than bigger cookies. Ours were about an inch wide and took about 10 minutes. You’ll know they’re ready when they are golden brown and when you touch the top of a cookie, it feels firm.
Remove from the oven and move the cookies to a wire cooling rack. Allow them to cool completely before serving. Makes 30 cookies.
Note on freezing the dough: If you plan to freeze the dough, place spoonfuls of the dough onto a piece of parchment paper. Place the parchment paper with the dough balls on it into the freezer. Once all of the dough balls are frozen, you can place them into a freezer bag. When you’re ready to bake them, remove the number of dough balls you want to cook from the freezer and use the directions above to bake them.