Joyful Peanut Butter Chocolate Chip Cookies: 1 Bowl

The universal call of a perfectly baked peanut butter chocolate chip cookie! Is there anything more comforting, more downright *happy-making*? I swear, the smell alone can lift your spirits. For so long, baking felt like this big, intricate dance that just stressed me out. Honestly, my kitchen used to feel more like a place of obligation than joy, much like Alex described his own journey. I just didn’t think I had it in me to make anything truly delicious without a million steps. But then I realized, what if baking could be ridiculously simple? What if you could get that amazing, soft, chewy peanut butter chocolate chip cookie goodness without the chill time or a sink full of dishes? That’s exactly what this recipe is all about – pure, unadulterated joy in one bowl, perfect for sliding into lunchboxes or piling up for a bake sale. We’re keeping it easy, keeping it delicious, and most importantly, keeping it joyful.

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Why You’ll Love These Peanut Butter Chocolate Chip Cookies

Honestly, what’s not to adore about these? They hit all the right notes, every single time.

• You get that incredibly soft and chewy texture that just melts in your mouth.
• The quick and easy one-bowl method means less mess and more deliciousness, faster!
• They are absolutely perfect for lunchboxes and bake sales – they’re so reliable!
• We’re using natural peanut butter here, which gives them such an authentic, deep peanut butter flavor.
• And the best part? You can make these easily gluten-free with oat flour, so everyone can enjoy them!
• Plus, there’s no chilling required, which means instant gratification when that cookie craving hits!

Gather Your Ingredients for Perfect Peanut Butter Chocolate Chip Cookies

Alright, let’s get our ducks in a row for these amazing peanut butter chocolate chip cookies! To make sure they turn out just right, you’ll want to gather these goodies. Trust me, having everything ready makes the whole process so much smoother!

• 1 cup natural peanut butter (the kind where you have to stir the oil back in? That’s the one!)
• 1/2 cup unsalted butter, softened (leave it out on the counter for a bit!)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar (this gives them that perfect chewiness)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour (or, for our gluten-free friends, the same amount of certified gluten-free oat flour!)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips (milk, semi-sweet, dark – whatever makes your heart sing!)

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Simple Steps to Making Peanut Butter Chocolate Chip Cookies

Alright, let’s get these incredible peanut butter chocolate chip cookies into your oven! The beauty of this recipe is its simplicity; we’re basically doing everything in one fabulous bowl, saving you precious cleanup time. It’s all about making baking joyful, not a chore, remember?

Preheat and Prepare Your Baking Sheets

First things first, let’s get that oven humming! Pop it on to 350°F (that’s 175°C). While it’s heating up, grab your baking sheets and line them with parchment paper. Trust me, parchment paper is your best friend here – it makes sure these beauties don’t stick and cleanup is an absolute breeze. Easy peasy!

Creaming the Wet Ingredients for Soft Chewy Cookies

Now for the magic that makes these cookies so soft and chewy! In your big mixing bowl, you’re going to cream together the natural peanut butter, softened butter, granulated sugar, and that lovely packed brown sugar. Use your mixer (or a strong whisk and some elbow grease!) until it’s all wonderfully smooth and creamy. This step is the foundation for that perfect texture.

Adding Eggs and Vanilla for Flavor

Just keep going in the same bowl! Add your eggs in one at a time, mixing well after each. Then, stir in the vanilla extract. This really wakes up all those delicious flavors and helps bind everything together beautifully for our soft chewy cookies.

Combining Dry Ingredients for the Dough

Okay, confession time: I usually just dump the dry stuff in, but the more “proper” way, and how we ensure even texture, is to whisk the flour (or that lovely oat flour for gluten-free!), baking soda, and salt together in a *separate* small bowl first. This just makes sure all that leavening and salt get distributed evenly through the dough. It’s a tiny step but makes a difference!

Mixing Wet and Dry Ingredients

Now, gently add those dry ingredients to your wet mixture. Mix it all together until it’s *just* combined. Seriously, don’t go overboard here – overmixing can make your cookies tough, and nobody wants that! A few streaks of flour left is perfectly fine.

Stirring in Chocolate Chips

Time for the best part: the chocolate chips! Gently fold them into the dough. I like to use a mix of semi-sweet and dark chocolate chips for a good balance, but honestly, use whatever you have and love!

Shaping and Baking Your Cookies

Grab a cookie scoop or two spoons and drop rounded tablespoons of dough onto your prepared baking sheets. Leave about 2 inches between them because they will spread a little. Pop them into your preheated oven and bake for about 9 to 11 minutes. You’ll know they’re ready when the edges look lightly golden brown, but the centers still look a tiny bit gooey. That’s the secret to chewy!

Cooling for Optimal Texture

Resist the urge to dive in right away! Let your cookies hang out on the baking sheets for about 5 minutes. This lets them firm up just enough so they don’t fall apart. Then, gently move them over to a wire rack to cool completely. This cooling period is crucial for achieving that perfect, ultimate chewy texture we’re aiming for.

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Tips for Achieving Thick Bakery-Style Peanut Butter Chocolate Chip Cookies

So, you want those gorgeous, thick bakery-style peanut butter chocolate chip cookies? I get it! Sometimes these little guys can spread out a bit too much, and we’re aiming for that satisfyingly thick, chewy delight. The biggest trick? If you have even just 30 minutes to spare *before* you plan to bake, pop that dough into the fridge. Chilling the dough makes a world of difference in keeping them nice and thick. Also, make sure you’re using that natural peanut butter – the oilier kind – because it really helps give them structure. And this might sound silly, but don’t flatten the dough balls before baking! Let them bake up round and proud. It’s the easiest way to get those extra-special, wonderfully thick bakery cookies without needing a special ‘no chill’ dough.

Ingredient Notes and Substitutions for Your Peanut Butter Chocolate Chip Cookies

Let’s chat about what makes these peanut butter chocolate chip cookies extra special and what you can do if you need to swap things out. Making delicious food shouldn’t be stressful, right? These little tips will help you nail it every time, and yes, they’re fantastic for your weekly meal planning!

The Magic of Natural Peanut Butter

When I say “natural peanut butter,” I mean that good stuff where you have to stir the oil back in. It has such a pure, intense peanut flavor that really shines in these cookies. Plus, it helps give them that perfect chewy texture!

Gluten-Free Option: Oat Flour Cookies

Switching to oat flour cookies is super easy with this recipe! Just swap out the all-purpose flour for the same amount of gluten-free oat flour. Make sure it’s certified gluten-free if that’s important for you. It makes these gluten-free option cookies wonderfully tender and chewy!

Storage and Reheating Your Peanut Butter Chocolate Chip Cookies

Got some leftover peanut butter chocolate chip cookies? Lucky you! To keep them tasting just as amazing tomorrow, stash them in an airtight container at room temperature. Honestly, they’re usually gone by then, but they’ll stay wonderfully chewy for a good few days. If you happen to want a warm cookie later on, just pop one in the microwave for about 5-10 seconds. It’s like magic!

Frequently Asked Questions about Peanut Butter Chocolate Chip Cookies

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Estimated Nutritional Information

Just so you have a ballpark idea, here’s a breakdown of what you can expect in each of these delicious peanut butter chocolate chip cookies. Keep in mind these are estimates, and things can change a bit depending on the exact peanut butter you use or if you go for milk vs. dark chocolate chips! But generally, you’re looking at around:

• Calories: 180
• Fat: 10g
• Protein: 4g
• Carbohydrates: 20g
• Sugar: 12g
• Sodium: 80mg

It’s always good to have a little peek at the numbers, but honestly, the real measuring stick here is the pure joy they bring!

Share Your Baking Joy

Making these peanut butter chocolate chip cookies is supposed to be the start of something fun, right? So, please tell me how they turned out for you! Did you try the gluten-free oat flour? Did they go into lunchboxes or to a bake sale? Drop a comment below, give the recipe a star rating if you loved it, and definitely tag me on social media if you share any pics. I just love seeing what you all bake up!

Peanut Butter Chocolate Chip Cookies

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Chewy, soft peanut butter chocolate chip cookies perfect for bake sales and lunchboxes. This simple one-bowl recipe uses natural peanut butter and can be made gluten-free with oat flour.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 10 min
• Total Time: 25 min
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup natural peanut butter
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour (or oat flour for gluten-free)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Stir in the chocolate chips.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
8. Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are still soft.
9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

• For thicker cookies, chill the dough for at least 30 minutes before baking.
• Use natural peanut butter for the best flavor.
• For a gluten-free version, substitute oat flour for all-purpose flour. Ensure your oat flour is certified gluten-free.
• These cookies are great for meal planning and can be frozen for later.

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 12g
• Sodium: 80mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 20mg