Soft and Chewy Peanut Butter Chocolate Chip Lunch Box Cookies
These soft and chewy peanut butter chocolate chip cookies are perfect for kids’ lunch boxes, holding their shape well without turning dry or crumbly by midday. They combine creamy peanut butter with melty chocolate chips for a comforting and delicious treat.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup smooth unsalted peanut butter (about 250g)
- 1/2 cup granulated sugar (about 100g)
- 1/2 cup packed light brown sugar (about 110g)
- 1 cup all-purpose flour (about 125g)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup semi-sweet chocolate chips (about 135g)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
- In a large bowl, cream together the peanut butter, granulated sugar, and light brown sugar using a mixer or sturdy spoon until combined and creamy, about 2-3 minutes.
- Add the egg and vanilla extract to the peanut butter mixture and beat until fully incorporated and the dough lightens slightly.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula just until combined. Avoid overmixing.
- Fold in the semi-sweet chocolate chips evenly.
- Scoop dough onto the prepared baking sheets using a tablespoon or small cookie scoop, spacing about 2 inches apart. Aim for 1½ inch diameter balls.
- Optionally, gently press the tops with a fork to create a crisscross pattern.
- Bake for 10-12 minutes until edges are golden but centers are still soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
If dough is too sticky, chill for 15 minutes before baking. Avoid overmixing to keep cookies tender. Use room temperature eggs for better texture. Chilling dough helps control spread. Use smooth natural peanut butter for best flavor and texture. Cookies continue to firm as they cool, so do not overbake. Store in airtight container to keep soft. For vegan version, substitute egg with flax egg and use dairy-free chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10
- Sodium: 100
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 16
- Fiber: 2
- Protein: 4
Keywords: peanut butter cookies, chocolate chip cookies, lunch box cookies, soft cookies, chewy cookies, kid-friendly snacks, easy cookies