It only takes 15 minutes to whip up a batch of these super SOFT & CHEWY Peanut Butter Chocolate Chip Cookies! A combination of sweet & salty will put these bakery-style cookies on your weekly craving rotation!
Before starting, just a note that you want to work quickly while making the dough because we want the hot butter to help melt the chocolate, resulting in a deeper cookie color!
Preheat oven to 350 degrees.
Cut the stick of butter into pieces (about 6-8 is fine). In a small microwave-safe bowl, melt the butter for 45-60 seconds until melted. I recommend covering your bowl with a paper towel because it will splatter! We do want the butter hot, so after it pops once, check on it. If it's still not fully melted, microwave in 5 seconds intervals until totally melted.
Immediately after removing butter from microwave, add brown sugar and mix on low speed for 10-15 seconds until combined. Mixing the hot butter with the brown sugar will help create the deeper caramely color - this is important!
Add peanut butter and mix for 10-15 seconds on low speed until combined. While the mixer is on low speed, add in egg and vanilla followed by the baking soda, baking powder, and salt. Add in flour and mix for 10-15 seconds until all the flour disappears into the dough.
Immediately add the chocolate chunks (or chips) into the dough and mix on medium speed for 30 seconds. Allow dough to sit for about 5 minutes to slightly set so it's not as sticky.
After letting it sit for 5 minutes, turn the mixer back on and beat for 20 seconds on medium speed. This will add a little air back in & also work any melted chocolate into the dough to give it a deeper color - this step is also important for deep-colored, chewy cookies!
Line a baking sheet with parchment paper. Scoop dough into 3-tablespoon sized scoops. If desired, press a couple extra chocolate pieces into the tops.
Bake at 350 degrees for 10-11 minutes. You want them to be slightly brown on top and look slightly underbaked (my oven was perfect at 10 minutes).
Remove from oven and place entire pan on a cooling rack. If desired, press in a few more chunks to the top. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack.
To Store: These peanut butter chocolate chip cookies are delicious warm but are also really good on Day 2 or 3 if stored in an airtight container or bag. They're still fine after 3 days but the texture starts to dry out a bit.
To Freeze: Being that these are super soft, these are also really dang good straight from the freezer. I find them best to eat after letting them thaw for about 5-10 minutes out of the freezer!
See FAQ in post above for more tips!