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Peanut butter chocolate chip cookie with melted chocolate chips and a soft golden-brown center

Peanut Butter Cookies with Chocolate Chips and Coconut Sugar

Peanut Butter Chocolate Chip Cookies are soft-centered cookies with rich peanut butter flavor and sweet chocolate chips. They are an easy dessert choice for anyone craving a classic homemade cookie with a tender texture and satisfying flavor.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 197
Ingredients Method Notes

Ingredients
  

  • 2 cups lightly packed coconut sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 16-ounce (454 g) jar creamy peanut butter (1 1/4 cups)
  • 1 cup chocolate chips

Method
 

Preparation
  1. Heat the oven to 350°F (177°C). Cover a large rimmed baking sheet with parchment paper.
  2. Whisk the coconut sugar and eggs together in a medium bowl until smooth. Add the vanilla and salt, then mix until combined.
  3. Add the peanut butter and mix until the dough is uniform and the peanut butter is fully incorporated. Stir in the chocolate chips until evenly distributed.
Chilling
  1. If a more rounded cookie shape is desired, refrigerate the dough for 15 minutes before portioning. Keep any remaining dough chilled while the first batch bakes.
Baking
  1. Scoop heaping tablespoons of dough using a 1-tablespoon cookie scoop or two spoons onto the prepared baking sheet, leaving 1 to 2 inches of space between portions.
  2. Bake for 11 to 13 minutes, until the edges are golden and the centers remain slightly underbaked.
  3. Leave the cookies on the hot baking sheet for 2 minutes, then transfer them with a metal spatula to a cooling rack to cool completely. Repeat with the remaining dough.

Notes

These cookies varied slightly each time they were made, with peanut butter consistency being the biggest factor. Softer peanut butter may need the dough chilled for at least 15 minutes, or closer to 30 minutes. The original yield was 42 cookies, but using a larger scoop resulted in about half that amount. Brown sugar can be used in place of coconut sugar according to the source notes, and the tops may be finished with a sprinkle of sea salt.