Stir chocolate chips into peanut butter cookie dough, then roll the dough in sugar before baking.
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | about 2 dozen cookies |
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | about 2 dozen cookies |
Ingredients
- 1 cup creamy peanut butter
- 2/3 cup granulated sugar, plus more for rolling
- 1/3 cup packed light brown sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2/3 cup semisweet chocolate chips
Instructions
- Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
- Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
- Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 124 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 3 g |
| Cholesterol | 8 mg |
| Sodium | 26 mg |
| Serving Size | 1 of 24 servings |
| Calories | 124 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 3 g |
| Cholesterol | 8 mg |
| Sodium | 26 mg |