Ingredients
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- Optional: 1 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream butter until smooth. Add peanut butter, granulated sugar, and brown sugar; mix until combined.
- Add eggs one at a time, mixing well after each.
- Gradually stir in dry ingredients until a dough forms. Fold in chocolate chips if using.
- Scoop 1-tablespoon portions of dough and roll into balls. Place on baking sheet and gently flatten slightly.
- Bake for 8–10 minutes, until edges are lightly golden and centers remain soft.
- Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Sprinkle flaky sea salt on top before baking for a salty-sweet touch.
- Use crunchy peanut butter for added texture.
- Add a dash of cinnamon for a warm, fall flavor.
- Use a 1:1 gluten-free flour blend to make gluten-free.
- Freeze unbaked dough balls and bake straight from frozen with a few extra minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie bite
- Calories: 150
- Sugar: 11g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
