Peanut Butter Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies bring together two of my favorite cookies — my soft Soft Peanut Butter Cookies and my love of chocolate chip cookies! This peanut butter-packed cookie studded with chocolate chips will become your new favorite.
Can you EVER go wrong with peanut butter and chocolate?! I have a slight obsession with the flavor combination, so there are so many recipes to choose from! Peanut Butter Cup Cookies, Chocolate Peanut Butter Chip Cookies, and Peanut Butter Brownie Cookies are some of my favorite recipes!
Why This Recipe Works
- Best peanut butter chocolate chip cookies. This peanut butter chocolate chip cookie recipe is so easy to make! With just simple ingredients you have the perfect peanut butter cookie studded with chocolate chips!
- Chewy perfection. These PB chocolate chip cookies are the ultimate chewy cookie! The key is to remove them from the oven when the edges are set but the centers are just barely underdone. They’ll continue baking/setting up on the pan as they cool — but this makes the perfect cookies!
Ingredient Notes
- Unsalted Butter: I always use unsalted butter in my baking because I can control the amount of salt in the recipe more easily.
- Creamy Peanut Butter: Be sure to use a smooth peanut butter that isn’t heavily oiled for the best peanut butter cookie recipe.
- All-Purpose Flour: Regular flour is great here! Be sure to fluff your flour before measuring it.
- Light Brown Sugar: The light brown sugar will help make deliciously chewy peanut butter chocolate chip cookies!
- Semi-Sweet Chocolate Chips: If you prefer milk chocolate chips, you can use those instead.
- Vanilla Extract: The vanilla extract is a crucial ingredient in cookies! Makes it so yummy. I recommend using pure vanilla extract. You can taste a difference.
Step-by-Step Instructions
- Cream wet ingredients. Heat oven to 350ºF. To the bowl of a stand mixer fitted with the paddle attachment, cream together 3/ cup creamy peanut butter, 1/2 cup unsalted butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar. Beat for 2-3 minutes until light and fluffy. Add the egg and 2 tsp vanilla extract then mix again until combined.
- Add the dry ingredients. Add 1 1/2 cups flour, 1 tsp baking soda, and 1/4 tsp salt and mi partially. Add in 1 cup semisweet chocolate chips then mix until incorporated.
- Bake. Portion the peanut butter chocolate chip cookie dough into 3 tablespoon-sized balls. Place the cookie dough balls on a baking sheet lined with parchment paper, about 2 inches apart. Using the palm of your hand, gently press down on each cookie dough ball slightly to create a very thick disk. Bake for 10-12 minutes or until the edges are set and the centers look slightly underdone. Remove from the oven.
- Let cool. Let the peanut butter chocolate chip cookies rest on the sheet for 5-10 minutes. This will help them set up and they will continue baking on the hot baking sheet. Transfer to a wire rack to cool completely. Enjoy!
Recipe Tips
I wanted these cookies to be big enough, but not too big and not small! The 3 tablespoon size worked out great! But if you want the cookies to be bigger (like a bakery-style cookie) then use a 1/4 measuring cup to portion the dough.
You don’t need to chill the dough before baking.
if you don’t have a stand mixer, use a large bowl and an electric mixer.
Make sure your oven temperature is accurate. I use an oven thermometer to be sure. Each oven is different!
You can use semi-sweet chocolate chips, milk chocolate chips, chocolate chunks, dark chocolate chips, etc.
Use creamy peanut butter for a smooth texture. Use regular peanut butter and avoid natural peanut butters due to oil separation. If you DO use natural peanut butter, give it a GOOD mix and be aware that the added oil can cause a texture difference in the cookies.
I promise 2-3 minutes of creaming the butters and sugars will make a difference. And do the full time! 2-3 minutes is long when you think about it, and creating that ultra creamy texture will really help create a tender crumb in the cookies.
Make Ahead, Storing, and Freezing
You can make the dough ahead of time and then store it in an airtight container in the fridge overnight and bake the next day. You’ll have to pull the dough out a bit early so it can come to room temperature enough to be able to form into dough balls.
Store any leftover PB chocolate chip cookies in an airtight container or ziplock bag at room temperature for 3-4 days.
To freeze the dough, roll into dough balls then flash freeze on a baking sheet. Transfer the frozen dough balls into an airtight container or freezer-safe bag and freeze for up to 2 months. Remove and bake from frozen. You may need to add extra minutes to the baking time.
Freeze baked cookies by letting them cool completely, then storing in an airtight container or freezer bag in the freezer.
My post on Freezing Cookie Dough goes through everything you need to know about storing cookie dough, freezing cookie dough, and baking frozen cookie dough! Then check out my Freezing Cookies post for tips and tricks to get the best results on how to freeze baked cookies.
Recipe FAQs
Yes you can! You’ll still have a perfect treat, you’ll just have those chunks of peanuts in there.
You can, but just be sure to give it a really really good stir. You don’t want that oil separation or it will mess with the consistency of the dough, which will in turn affect how the cookies bake.
No you don’t. The cookies will be fine without the dough being chilled. However, if you WANT to chill the dough or you NEED to chill the dough based on timing, you can!
More Peanut Butter Recipes
- No Bake Peanut Butter Pie
- Crumbl Peanut Butter Blossom Cookies
- Peanut Butter Blossoms Cookie
- Reese’s Cupcakes
- Buckeye Brownies
Peanut Butter Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter - softened to room temperature
- 3/4 cup creamy peanut butter
- 3/4 cup light brown sugar - packed
- 1/4 cup granulated sugar
- 1 large egg - at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper or a baking mat.
- Using a stand mixer fitted with a paddle attachment, or a hand mixer, cream butter, peanut butter, brown sugar, and ¼ cup of granulated sugar for 2-3 minutes. Add egg and vanilla and mix again until well combined.
- Add the salt, baking soda, and flour and mix partially, add the chocolate chips and mix until incorporated.
- Portion into 3 tablespoon sized balls. Using the palm of your hand, press down on each cookie slightly to create a very thick disk.
- Bake for 10-12 minutes. The centers will look slightly underdone but will set as they cool.
- Remove from oven and let cookies cool on pan for 5-10 minutes, the. Transfer to wire rack to cool completely. Serve at room temperature or warm. Store leftovers in an airtight container at room temperature for 3-4 days.
Welcome to this delicious corner of the internet! Here I share the recipes my family loves.
2 Comments on “Peanut Butter Chocolate Chip Cookies”
Absolute BEST Peanut Butter Chocolate Chip Cookie recipe! These were moist and tender with the peanut butter and butter flavors shining through in every bite. Much better than from a bakery. I loved the batch size as well. This will be my go to recipe for this kind of cookie moving forward.
Love it! So glad they are a new favorite of yours. Thanks for the 5-star review, Stefanie!