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chocolate and peanut butter chip cookie broken in half
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Chocolate and Peanut Butter Chip Cookies

These Chocolate and Peanut Butter Chip Cookies are so good they have been called mind-blowing.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24
Calories 115kcal
Author Foodtastic Mom

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.

Nutrition

Calories: 115kcal