Chocolate and Peanut Butter Chip Cookies
These Chocolate and Peanut Butter Chip Cookies are so good they have been called mind-blowing. Find out all my secrets for the best cookies.
Servings 24
Calories 129kcal
Ingredients
- 6 tbsp unsalted butter softened
- 1/2 cup granulated (white) sugar
- 1/2 cup light brown sugar
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1 cup semi-sweet chocolate chips I use Ghirardelli brand
- 1 cup peanut butter chips I use Reese's brand
Instructions
- Preheat oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugars, baking soda, baking powder and salt. Beat on high until light and fluffy.
- Add the egg and vanilla and beat until combined.
- Add the flour and both the chocolate and peanut butter chips and mix on low speed until the cookie batter is well combined with no streaks of flour remaining.
- Use a cookie scoop to form 24 cookies (it might make a few more than 24). Place 12 cookie balls on each baking sheet. Bake cookies for 10 - 12 minutes, rotating sheets halfway through baking.
- Remove cookies when they are just set at the edges. Cool for 10 minutes on pans. Then transfer to a cooling rack to finish cooling.
- Cookies will stay fresh in an air-tight container for up to 3 days. These cookies freeze well too - for up to 1 month.
Video
Nutrition
Calories: 129kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 110mg | Potassium: 60mg | Fiber: 1g | Sugar: 11g | Vitamin A: 102IU | Calcium: 16mg | Iron: 1mg