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Tender Peanut Butter Chocolate Chip Lunch Box Cookies

Peanut Butter Chocolate Chip Lunch Box Cookies - featured image
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These tender and chewy peanut butter chocolate chip cookies are perfect for kids’ lunch boxes or after-school snacks. They combine a soft, melt-in-your-mouth center with slightly crumbly edges and are quick and easy to make.

Ingredients

Scale
  • 1 cup smooth creamy peanut butter
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour (or almond flour for gluten-free)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (130g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat and set aside.
  2. In a large bowl, use a hand mixer or stand mixer to beat together 1/2 cup softened unsalted butter and 1 cup creamy peanut butter until smooth and fluffy, about 2–3 minutes.
  3. Mix in 3/4 cup packed brown sugar and 1/4 cup granulated sugar. Continue beating until combined and light, about 2 minutes.
  4. Add 1 large egg and 1 teaspoon vanilla extract. Beat until the mixture looks smooth and homogeneous.
  5. In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  6. Gradually add the flour mixture to the peanut butter mixture, stirring just until combined. Avoid overmixing.
  7. Gently stir in 3/4 cup semi-sweet chocolate chips until evenly distributed.
  8. Use a tablespoon or cookie scoop to drop rounded balls onto the prepared baking sheet, about 2 inches apart.
  9. Optionally, sprinkle a pinch of flaky sea salt on top of each cookie.
  10. Bake for 10–12 minutes until cookies are lightly golden at the edges but still soft in the center.
  11. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use softened butter, not melted, to avoid flat cookies. Avoid overmixing after adding flour to keep cookies tender. Chill dough for 15 minutes if kitchen is warm to prevent spreading. Sprinkle flaky sea salt on top before baking for contrast. Store cookies in an airtight container with a slice of bread to keep soft longer. Freeze for up to 2 months.

Nutrition

Keywords: peanut butter cookies, chocolate chip cookies, lunch box cookies, easy cookies, kid-friendly snacks, homemade cookies, quick cookies

Find it online: https://emmaoven.com/tender-peanut-butter-chocolate-chip-lunch-box-cookies-easy-homemade-recipe-for-kids/