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To make these cookies, you need a few key items. Here’s a list of what you will need: - 1 cup creamy peanut butter - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips These ingredients create a rich, creamy dough that bakes into soft, chewy cookies. The peanut butter adds a nutty flavor, while the sugars make them sweet. The egg helps bind everything together. If you want to add a twist to your cookies, consider these options: - 1/4 cup chopped peanuts (for extra crunch) - Sea salt flakes (for a sweet-salty mix) - A sprinkle of cinnamon (for warmth) - A dash of espresso powder (to deepen chocolate flavor) These add-ins can take your cookies to the next level. I love adding chopped peanuts for that lovely crunch. Using quality ingredients can make a difference in your baking. Here are some brands I trust: - Jif or Skippy for creamy peanut butter - Domino for granulated and brown sugar - Ghirardelli or Nestlé for semi-sweet chocolate chips These brands deliver great taste and texture. They help your cookies turn out perfect every time. For the full recipe, follow the simple steps and enjoy! First, I preheat my oven to 350°F (175°C). This step is key for even baking. While the oven heats, I line a baking sheet with parchment paper. This helps the cookies not stick and makes cleanup easy. Next, I grab a mixing bowl. I add 1 cup of creamy peanut butter, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar. I mix these until creamy and well blended. Then, I crack in 1 large egg and pour in 1 teaspoon of vanilla extract. I beat this mixture until it feels soft and fluffy. After that, I sprinkle in 1 teaspoon of baking soda and 1/2 teaspoon of salt. I mix again until just combined. Finally, I gently fold in 1 cup of semi-sweet chocolate chips. If I want extra crunch, I toss in 1/4 cup of chopped peanuts. Now it’s time to scoop the dough. I use a tablespoon or cookie scoop to drop the dough onto the prepared baking sheet. I space them about 2 inches apart. Optional: I press a few extra chocolate chips and chopped peanuts on top for a nice look. I then place the baking sheet in the oven. I bake for 10-12 minutes. The edges should look lightly golden. They might seem a bit underbaked, but they will firm up as they cool. After baking, I remove the cookies and let them cool on the sheet for 5 minutes. Then, I transfer them to a wire rack to cool completely. Enjoy these tasty cookies! You can find the Full Recipe for more details. To get the best texture in your cookies, use creamy peanut butter. It blends well with sugar and gives a nice, soft bite. Make sure to mix the sugars and peanut butter thoroughly. This step helps create a smooth dough. When you add the egg, beat it in well. It adds moisture and keeps the cookie soft. Lastly, do not overmix after adding the chocolate chips. This keeps your cookies tender. One common mistake is not measuring the ingredients correctly. Too much flour makes cookies dry, while too little can cause them to spread too much. Another mistake is baking at the wrong temperature. Always preheat your oven to 350°F. This ensures even baking. Also, avoid opening the oven door too early. It can cause the cookies to deflate. Finally, let your cookies cool on the baking sheet for a few minutes. This helps them set properly. To boost flavor, try adding a pinch of sea salt on top before baking. It enhances the sweetness of the cookies. You can also mix in some chopped peanuts for added crunch. For a richer taste, use dark chocolate chips instead of semi-sweet. If you want a fun twist, add a sprinkle of cinnamon to the dough. This adds a warm note that pairs well with peanut butter. For the full recipe, check out the details above. {{image_2}} You can make these cookies vegan by swapping a few ingredients. Use a flax egg instead of a regular egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes until it thickens. Use maple syrup instead of sugar for sweetness. Choose dairy-free chocolate chips for a tasty treat that's fully vegan. This way, everyone can enjoy these cookies! If you need gluten-free cookies, it's simple to adjust the recipe. Just use gluten-free flour instead of regular all-purpose flour. Brands like Bob's Red Mill or King Arthur Flour offer great options. This change keeps the texture nice and chewy. Always check that your chocolate chips are gluten-free, as some brands might add gluten. These cookies will still taste amazing! Mix-ins can elevate these cookies to a new level. Consider adding chopped nuts for crunch. Walnuts or almonds work well. You can also toss in some coconut flakes for a tropical twist. For a sweeter touch, try adding white chocolate chips or butterscotch chips. Dried fruit like cranberries or raisins can add a nice tartness. Feel free to get creative with your mix-ins! For the full recipe, check out the section above. Enjoy baking! To keep your peanut butter chocolate chip cookies fresh, use an airtight container. Place parchment paper between layers to avoid sticking. Store the container in a cool, dry place. This helps the cookies stay soft and tasty for longer. You can freeze these cookies to enjoy later. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer the cookies to a freezer bag. Squeeze out as much air as you can before sealing. When stored in an airtight container, these cookies last about a week at room temperature. If frozen, they can last up to three months. Just remember to thaw them at room temperature before eating. Enjoy every bite of your peanut butter chocolate chip cookies! For the full recipe, check the earlier section. Yes, you can use crunchy peanut butter. It adds a fun texture to your cookies. The cookies will still taste great, and you’ll get those nice little peanut bits. Just remember, the flavor stays the same, but the texture changes a bit. You can tell when the cookies are done by looking at the edges. They should be lightly golden. The center may look a bit soft, and that’s okay. They will firm up as they cool. If you want a chewier cookie, take them out a minute early. You can use a few things in place of eggs. A common choice is a flax egg. To make one, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for about five minutes until it thickens. You can also use applesauce or mashed banana. Use 1/4 cup for each egg. These swaps will keep your cookies moist and delicious. For the full recipe, check out my Peanut Butter Delight Cookies! You’ve learned how to make Peanut Butter Chocolate Chip Cookies from start to finish. We explored essential ingredients, mixing tips, and common mistakes. I shared methods to improve texture and storage hints. Remember, you can tweak the recipe with fun add-ins or different diets. Follow these steps, and enjoy warm, tasty cookies. Baking is about joy, so have fun while making these treats!

Peanut Butter Chocolate Chip Cookies

Indulge in the ultimate Peanut Butter Delight Cookies that will satisfy your sweet tooth! With creamy peanut butter, rich chocolate chips, and a hint of sweetness, these delightful cookies are perfect for any occasion. Easy to make and ready in just 22 minutes, you'll love the fun texture from the chopped peanuts. Click through to discover the full recipe and impress your friends and family with these delicious treats!
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Ingredients
  

1 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1/4 cup chopped peanuts (optional, for extra crunch)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a mixing bowl, combine the peanut butter, granulated sugar, and brown sugar. Mix until creamy and well blended.

      Add the egg and vanilla extract to the mixture, and beat until soft and fluffy.

        Sprinkle in the baking soda and salt, then mix until just combined.

          Gently fold in the chocolate chips and, if using, the chopped peanuts for extra texture.

            Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.

              Optional: Press a few extra chocolate chips and chopped peanuts on top of each cookie dough ball for a nice presentation.

                Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. They will look slightly underbaked but will firm up after cooling.

                  Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 10 minutes | Total Time: 22 minutes | Servings: 12 cookies

                      - Presentation Tips: Arrange cookies in a stack on a decorative plate and drizzle with melted chocolate for an extra touch. Enjoy with a glass of milk!