Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper, setting it aside.
- In a large mixing bowl, combine the creamy peanut butter, sugar, and the egg. Use an electric mixer or whisk to beat until the mixture is smooth, creamy, and slightly fluffy—about 2 minutes. The mixture will smell nutty and sweet, and look well combined.
- Add the vanilla extract and mix briefly to incorporate, enhancing the aroma and flavor.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt. This ensures even distribution of leavening and salt in the dough.
- Gradually add the dry ingredients to the wet mixture, mixing just until the flour is incorporated. The dough will start to come together and feel slightly sticky but manageable.
- Fold in the chocolate chips, distributing them evenly throughout the dough. You'll notice little pockets of glossy chocolate ready to melt during baking.
- Using a cookie scoop or tablespoon, portion out the dough and place balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Gently flatten each dough ball with the back of a fork or your fingers, creating a slight disc shape and pressing down to encourage even baking.
- Bake in the preheated oven for 10-12 minutes, until the edges turn a beautiful golden brown and the centers look slightly soft but set.
- Remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes—this helps them set and makes them easier to transfer.
- Transfer the cookies to a wire rack to cool completely, revealing their crispy edges and soft centers. Enjoy the warm, nutty aroma and gooey chocolate bursts with each bite!
Notes
For extra flavor, sprinkle a pinch of sea salt on top before baking. You can also add chopped nuts or swap dark chocolate chips for a different twist.