Chocolate Chip and Peanut Butter Chip Cookies

Chocolate Chip and Peanut Butter Chip Cookies Soft, chewy cookies loaded with both semisweet chocolate chips and peanut butter chips.

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Prep Time 15

Cook Time 11

Cooling Time 30

Total Time 56

Servings: 24 cookies

Course: Dessert

Cuisine: American, Italian

Notes

Ingredients

2 1/4 cups (280g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (226g) unsalted butter, room temperature
3/4 cup (150g) granulated sugar
3/4 cup (150g) packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup (170g) semisweet chocolate chips
1 cup (170g) peanut butter chips

Instructions

Whisk flour, baking soda, and salt in a bowl. Set aside.
Beat butter, granulated sugar, and brown sugar until light and fluffy, 2 to 3 minutes.
Beat in eggs one at a time, then vanilla.
Add the dry ingredients and mix just until combined.
Fold in chocolate chips and peanut butter chips by hand.
Cover and refrigerate the dough for at least 30 minutes, up to 24 hours.
Preheat oven to 350°F (175°C) and line baking sheets with parchment.
Scoop chilled dough into balls, spacing a few inches apart.
Bake 10 to 12 minutes, until edges are golden and centers still look slightly soft.
Cool on the baking sheet 5 minutes before transferring to a wire rack.

Notes: Peanut butter chips scorch more easily than chocolate chips, so pull these while the centers still look slightly underdone rather than waiting for a fully browned top. Don't skip the chilling step; it's the biggest factor in keeping these cookies thick.