These Peanut Butter Chocolate Chip Cookies are big, thick, and chewy with soft centers and crispy edges. Loaded with peanut butter flavor and studded with chocolate chips for that perfect combination. Make and bake with no chilling required before baking.Because ovens vary, start checking the cookies after 11 - 12 minutes.This makes 24 - 26 cookies each one made with 3 tablespoons of dough.
Course Snack
Cuisine American
Keyword Cookies, Peanut Butter Chocolate Chip Cookies, Peanut Butter Cookies
Combine the flour, baking soda, and salt in a bowl and set aside.
Beat the peanut butter, butter, and both sugars together until light and creamy - about 3 minutes.
Add vanilla, molasses, and egg and beat until combined. Scrape down sides of bowl to ensure everything is mixed evenly.
Add flour and mix just until it starts to come together. Add chocolate chips and mix until everything is mixed.
Using a scoop that holds about 3 tablespoons, scoop out dough and place on baking sheets. You should have 25 depending on how much dough you ate. You can squeeze those extra scoops on the pan because the cookies don't spread much. If you have a smaller/larger scoop, you will need to adjust the baking times to less/more.
Bake for about 12 - 14 minutes until the edges turn golden brown. This is the time if you used a scoop which holds about 3 tablespoons. If you used a smaller scoop, adjust the times to less. Do not overbake or they’ll become crumbly.
Cool on rack.
Notes
*Do not use natural peanut butter.I’ve also made these with all creamy and a combination of creamy and crunchy peanut butter.