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Chewy Peanut Butter Chocolate Chip Lunchbox Cookies

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These chewy peanut butter chocolate chip lunchbox cookies are quick, easy, and perfect for packing in lunchboxes. They combine creamy peanut butter with melty chocolate chips for a nostalgic, soft, and tender treat.

Ingredients

Scale
  • 1 cup (240g) creamy peanut butter (Skippy or Jif recommended)
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (125g) all-purpose flour (spooned and leveled; can swap with gluten-free flour blend for GF option)
  • 1 cup (175g) semi-sweet or milk chocolate chips (Ghirardelli or Nestlé Toll House recommended)
  • Optional: 1/2 cup chopped roasted peanuts or walnuts

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, mix 3/4 cup granulated sugar, 1/2 cup packed brown sugar, and 1 cup creamy peanut butter until smooth and creamy (2-3 minutes with mixer or by hand).
  3. Add 1 large room-temperature egg and 1 teaspoon vanilla extract; mix until fully incorporated and dough is glossy and smooth.
  4. In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Dough will be thick and slightly sticky.
  6. Fold in 1 cup chocolate chips evenly with a spatula.
  7. Scoop dough onto prepared baking sheets using a cookie scoop or tablespoon, spacing about 2 inches apart. Optionally roll dough balls slightly between hands.
  8. Bake for 9-11 minutes until cookies have golden edges and slightly soft centers. Watch closely after 8 minutes to avoid overbaking.
  9. Cool cookies on baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.

Notes

If dough is too sticky, chill for 15 minutes before scooping to prevent spreading. Do not overmix flour to avoid tough cookies. Cookies will firm up as they cool; avoid overbaking. Store in airtight container with a slice of bread to maintain softness. Dough can be frozen in balls and baked from frozen with extra baking time. For vegan version, substitute egg with flax egg and use dairy-free chocolate chips and vegan peanut butter.

Nutrition

Keywords: peanut butter cookies, chocolate chip cookies, lunchbox cookies, chewy cookies, easy cookies, homemade treats, kid-friendly snacks

Find it online: https://sweetstirring.com/chewy-peanut-butter-chocolate-chip-lunchbox-cookies-recipe-easy-homemade-treats/