Crispy edges and a chewy center, these are the best peanut butter chocolate chip cookies ever! An easy no-chill and dairy-free cookie recipe.
Peanut Butter Chocolate Chip Cookies
- ½ cup dairy-free salted butter, room temperature
- ½ cup smooth peanut butter
- 1 cup brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp coarse sea salt
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup mini dairy-free chocolate chips
- 1 cup chopped peanuts
Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer with the paddle attachment cream the butter and peanut butter on high for 2 minutes until light and fluffy.
- Add in the brown sugar and mix on high for another 2 minutes. Scrape down the sides of the bowl when neccessary.
Add in egg and vanilla extract and mix until fully combined and smooth.
Add in flour, baking soda, baking powder, and salt into the bowl and mix on low until fully incorporated and a dough forms.
Mix in the mini chocolate chips and chopped peanuts until just incorporated. Be careful not to overmix.
Using a 1 ½ tbsp. cookie scoop drop the cookie dough onto the parchment-lined cookie trays approximately 2 inches apart and bake for 8-10 minutes or until the edges are just barely light golden brown and the centers appear slightly under-baked.
Let the cookies cool on the tray for 10 minutes before removing them to a cookie rack to fully cool. Enjoy!
- Store leftover cookies in an airtight container for up to 7 days.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
- Serving Size: 1 Cookie
- Calories: 124
- Sugar: 9 Grams
- Sodium: 150 Miligrams
- Fat: 6 Grams
- Saturated Fat: 3 Grams
- Unsaturated Fat: 1 Gram
- Trans Fat: 0 Grams
- Carbohydrates: 14 Grams
- Fiber: 0 Grams
- Protein: 2 Grams
- Cholesterol: 17 Miligrams
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