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peanut butter cookies, old fashioned
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Peanut Butter Cookies with Chocolate Chips

Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Cookies
Servings: 40 cookies
Author: Susan Pridmore


  • 1 1/4 cups 5.6 ounces all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup 1 stick butter
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar or make your own!
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup chocolate chips


  • Preheat the oven to 375˚F convection, and line a cookie sheet with parchment paper or a silpat.
  • Stir together the flour, baking soda, and salt in a medium bowl using a whisk. It's important to evenly distribute the baking soda as much as possible through the flour.
  • In the bowl of a standing mixer fitted with the paddle attachment, beat the butter for a couple of minutes until light and fluffy.
  • Add peanut butter and sugars, and beat again until fluffy.
  • Add the eggs and vanilla extract, and beat well.
  • Remove the bowl from the standing mixer and add the dry ingredients in thirds, folding them into the dough with a spatula. Each third should be fairly well combined before adding the next third. This method helps prevent the gluten in the flour from developing too much, keeping the cookie tender.
  • When the dry ingredients are completely mixed into the dough, fold in the chocolate chips, and scoop the dough into small balls using a small ice cream scoop. Place them on the lined cookie sheet roughly 2 inches apart. I used a scoop that was a little more than 1 inch diameter. Crisscross the tops of the balls with the tines of a fork so that they're flattened.
  • Bake for 11 - 12 minutes. The cookies will still be soft in the centers, but the edges will be firming up and a golden brown. If you bake them until they're firm, by the time they cool, they won't be chewy at all. They'll just break apart.
  • Remove from the oven, and keep the cookies on the cookie sheet for one minute before removing to a cooling rack. Allow to cool enough to firm up, if you can wait that long, before sneaking a few.