Recipe inspired by and photos provided by Liv For Cake)


  • 1¼ cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ½ cup PB&Me
  • ½ cup (1 stick) unsalted butter
  • 1 large egg
  • 1 tsp vanilla
  • ½ cup granulated sugar
  • ½ cup light brown sugar (packed)
  • 1 cup chocolate chips


  1. Place flour, baking soda and salt into a small bowl and whisk to combine.
  2. Place butter and peanut butter into the bowl of a stand mixer fitted with the paddle attachment. Beat on med-high until combined.
  3. Add sugars and beat until light and fluffy, approx 3 minutes.
  4. Add egg and vanilla and beat until well combined. Scrape bowl if needed.
  5. Reduce mixer to low and add flour mixture. Mix until just incorporated.
  6. Add chocolate chips and mix until just incorporated.
  7. Using a large cookie scoop, portion the dough into 15 cookie portion. Round the mounds into balls and press down slightly to flatten.
  8. Place mounds on a tray, cover with plastic wrap and refrigerate at least 3 hours. Do not bake unchilled dough! Cookies will spread too much and flatten.
  9. Preheat oven to 350F. Line a baking sheet with parchment or a Silpat.
  10. Place cookie mounds on baking sheet at least 3" apart. I use a half sheet pan and baked 5 cookies per sheet.
  11. Bake for 10-12minutes or until edges have browned and center is almost set but still glossy.
  12. Cool on baking sheet for 10mins and transfer to a cooling rack to cool completely.