Peanut Butter Chocolate Chip Cookies

Peanut butter cookies are such a classic and very simple type of cookie and they taste even better with chocolate chips added in. With only a few ingredients, these peanut butter chocolate chip cookies can easily be made by anyone, regardless of skill level.

If you're like me and you have made peanut butter cookies by simply following the label of peanut butter jar, then you know how easy and tasty peanut butter cookies are. With this recipe, you can amp that familiar classic up a bit with the addition of chocolate chips and some leavening agents (baking powder and baking soda) which help produce nice fluffy cookies.

It won't take you very long to make these cookies, which is ideal when you're looking for something sweet, but don't want to spend a lot of time/effort making something. They're also a great option for kids, as they require few ingredients and have simple steps to prepare them.

What do I need to make peanut butter chocolate chip cookies?

• Peanut butter — I always use the smooth kind when making these cookies, but you can use crunchy if you want to.
• Brown sugar — Any kind can be used here.
• Egg — Any size should be fine. I usually use large, but medium or even extra large should work as well.
• Baking powder
• Baking soda
• Chocolate chips — I use standard milk chocolate chips, but feel free to use whichever kind you like.

How to make peanut butter chocolate chip cookies:

1. Preheat the oven to 350°F.

2. Measure the ingredients: (1 cup peanut butter, 1/2 cup brown sugar, 1 egg, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 cup chocolate chips). Add them to a medium to large-sized mixing bowl.

2. Mix all the ingredients together until the dough is formed.

3. Place the dough onto a prepared baking sheet by using either an ice cream scoop (recommended) or a large spoon. Ensure they are evenly spaced apart (about 2 inches between each cookie). Flatten the cookies slightly with the back of a spoon.

4. Bake the cookies in the oven at 350°F for about 12 minutes. (Be careful not to overbake the cookies, which is quite easy to do. They should be on the softer side when first out of the oven, but they will set more as they cool. The bottoms should ideally be a nice dark brown colour, and not blackened).

5. Allow the cookies to cool for a few minutes (about 5-10) and enjoy!

Notes:

• I often like to double this recipe. This is quite easy to do given there are just six ingredients and their quantities. I find these cookies tend to go quite fast in my house, so it's always nice to have more. Sometimes I don't have enough peanut butter for doubling (2 cups). For this reason, I have formatted the recipe using a single cup of peanut butter. 
• These cookies should be stored ideally in an air-tight container or covered with plastic wrap. Keep at room temperature for up to five days.