These peanut butter chocolate chip cookies are easy to make, full of flavor and have a perfectly soft texture. They are perfect for your holiday baking!
In a small bowl mix together flour, baking soda and salt. Set aside.
2¼ cups flour, 1 teaspoon baking soda, ¼ teaspoon salt
Cream the softened butter, peanut butter, yogurt, sugar and brown sugar together in a mixing bowl. Mix on medium for about 2 minutes.
1 cup peanut butter, 4 Tablespoons softened butter, ½ cup Greek yogurt, ¾ cup light brown sugar, ¾ cup sugar
Crack the eggs into a small prep bowl to ensure no shells get into dough. Add the eggs and vanilla extract to the dough. Mix for about 1 minute on medium.
2 eggs, 1½ teaspoons vanilla extract
Pour the dry ingredients into the dough and mix on a low speed until it is fully incorporated - about 30 seconds to 1 minute.
Add in the chocolate chips and stir with a spoon or spatula.
2 cups chocolate chips
Using a spoon or a cookie scoop (recommended), scoop out the dough and place onto a baking sheet lined with parchment paper or a baking mat.Place them about 2-3 inches apart.
Bake in the preheated oven for 10-12 minutes, until they are just starting to get a slight golden brown in spots.
Allow to cool on the baking tray for about 5 minutes before transferring to a wire cooling rack.Cool all the way before storing, but you can eat them while they are still warm.
Notes
Nutritional values and servings are estimated depending on the size of the cookie you make.For peanut butter - creamy is best here. Natural is often thicker and will not work as well.Butter - we recommend unsalted, but you can use salted if you prefer. Allow it to soften at room temperature, do not use melted butter.For the yogurt - we recommend whole milk plain Greek yogurt for the best flavor and texture, but you can use a lower fat or regular plain yogurt.For the brown sugar - you can use dark brown sugar if needed.