Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- In a large bowl, combine the creamy peanut butter, brown sugar, and granulated sugar. Mix until smooth and creamy.
- Beat in the egg and vanilla extract, making sure they’re well incorporated.
- In a separate bowl, whisk together the baking soda and salt. Gradually incorporate this dry mixture into the peanut butter mixture.
- Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon until evenly distributed.
- Using a tablespoon, scoop generous amounts of dough and place them on the prepared baking sheet about 2 inches apart.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Substitutions: Almond butter or sunflower seed butter can work as alternatives for peanut butter. Timing: Keep an eye on the cookies as every oven is different; remove as soon as the edges are golden for perfect texture. Make sure not to overbake for a chewy texture. Store in an airtight container for up to 5 days, refrigerate for up to 2 weeks or freeze for up to 3 months.