This post may contain affiliate links. Please read our disclosure policy.
These peanut butter chocolate chip cookies are thick, chewy, and packed with all the chocolate chips your heart desires. They are made with simple ingredients that make it easy for you to whip up a favorite cookie recipe that everyone will love in under 30 minutes!
What happens when you’re craving a chocolate chip cookie but also a peanut butter cookie but can’t decide on which one you want? There are so many flavors and options and you need to choose because you need to satisfy that craving ASAP. Well, this cookie is your solution! It starts with my favorite soft peanut butter cookie dough as the base. Then, it’s STUFFED and TOPPED with chocolate chips.
It’s literally the perfect combination between the two classics and something that deserves its moment of glory. Maybe I sound too biased, but that’s only because I just made it and ate some, and it tastes really, really good. Just give it a shot and see for yourself. But be careful, they’re highly addictive. Come December, I use a similar soft peanut butter base for my peanut butter Christmas cookies with snowman faces.
These peanut butter chocolate chip cookies are hands-down the best cookies I’ve ever baked. Also Hubby Approved!! They come out incredibly thick, with that perfect soft-chewy center and slightly crisp edges. The peanut butter flavor is rich and bold without overpowering the chocolate — every bite is packed with deep, nutty sweetness and pools of melty chocolate chips. They taste like the love child of a Reese’s cup and the ultimate bakery-style cookie. Minimal spreading and maximum flavor!! This recipe is a keeper forever — 10/10 !! Will bake on repeat!
Quick Look: Peanut Butter Chocolate Chip Cookies
- 🥜 What it is: Thick, chewy peanut butter cookies stuffed and topped with chocolate chips.
- ⭐ Why it works: An extra egg yolk and brown sugar keep the centers soft and chewy.
- 💛 Why you’ll love it: No chilling, and they’re ready in under 30 minutes.
- ⚠️ What to watch for: Pull them while the centers still look underdone; they set as they cool.
- ❄️ Make ahead: Freeze dough balls up to 3 months and bake them straight from frozen.
Table of Contents
- Quick Look: Peanut Butter Chocolate Chip Cookies
- Key Ingredients
- How to Make Peanut Butter Chocolate Chip Cookies
- Pressed Down vs. Not Pressed Down Cookies
- Expert Tips
- Why This Recipe Works
- Peanut Butter Chocolate Chip Cookies FAQs
- More Peanut Butter Cookie Favorites
- Peanut Butter Chocolate Chip Cookies Recipe
Key Ingredients
Here are the ingredients you will need to make this twist on a classic peanut butter cookie recipe. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Unsalted Butter: provides moisture, richness, and a chewy texture to the warm cookies.
- Creamy Peanut Butter: adds a nutty flavor and contributes to the soft and dense consistency.
- Light Brown Sugar: adds sweetness and moisture for chewy cookies.
- Granulated Sugar: sweetens and adds a slight crispiness to the cookie edges.
- Egg: acts as a binding agent that gives structure and stability to the soft peanut butter cookies.
- Vanilla Extract: enhances the flavor to make perfect cookies.
- All-Purpose Flour: provides structure and stability.
- Baking Soda and Baking Powder: help the cookies spread and rise slightly, creating a tender texture.
- Salt: balances the sweetness and enhances the flavors of the peanut butter and chocolate.
- Semisweet Chocolate Chips: brings rich chocolate goodness to complement the peanut butter. You can also use milk chocolate in this recipe but just make sure to reduce the granulated sugar amount to 1/4 cup. Good chips matter here, just like in my brown butter chocolate chip cookies.
How to Make Peanut Butter Chocolate Chip Cookies
- Cream the butter, peanut butter, and sugars. Preheat your oven and line a baking sheet with parchment paper or a silicone mat. In a large bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar with an electric mixer (or a stand mixer with the paddle attachment) until light and fluffy.
- Add the egg and vanilla. Mix in the egg, egg yolk, and vanilla extract until everything is smooth.
- Add the dry ingredients and chips. Add the flour, baking soda, baking powder, and salt to the wet ingredients, then add the chocolate chips on top.
- Mix just until combined. Gently stir until there is no dry flour left and the chips are evenly spread through the dough. Don’t overmix, that’s how you end up with dense cookies.
- Scoop. Scoop two to three tablespoons of dough per cookie onto the prepared baking sheet, leaving at least two inches between them. Leave them tall for thick cookies, or flatten them slightly for thinner ones (see the photos below).
- Top and bake. Press a few mini chocolate chips on top and bake until the edges turn a light golden brown. The centers will look slightly underdone but firm up as they cool. Let them rest on the sheet for about 5 minutes, then move them to a wire rack. Enjoy warm or at room temperature!
Pressed Down vs. Not Pressed Down Cookies
Depending on your preference you can either press your cookies down a little so they spread a little more. I prefer them a little thicker so I kept them as is. You can see the difference in the photos below!
Side by side example of how the cookie will look like from the top.
This is how the cookie looks when baked directly after scooping.
This is how the cookie looks when flattened a little bit before baking.
Expert Tips
- Don’t overmix the dough. Stir just until the flour disappears. Overmixing leads to dense cookies.
- Weigh your flour. A kitchen scale is way more accurate than measuring cups.
- Use room temperature ingredients. Softened butter and a room temperature egg blend into a smooth, even dough.
- Use regular creamy peanut butter. Brands like Skippy or Jif make the dough easier to work with than natural peanut butter.
- Pick thick or thin. Leave the dough balls tall for thick cookies, or flatten them slightly for thinner ones that spread more.
- Don’t overbake. Take them out when the edges are lightly golden and the centers still look a little underdone. They firm up as they cool.
Why This Recipe Works
- This easy cookie recipe doesn’t require any extra effort than a normal cookie recipe would.
- It’s a creative and delicious way to spruce up your favorite peanut butter cookie recipe. If you love a fun twist on the classic, my brown butter miso chocolate chip cookies and pistachio chocolate chip cookies are next on the list.
- Homemade peanut butter cookies are always better than store-bought (and when the oven is off limits, my no-bake 3-ingredient peanut butter cookies have your back).
- The combination of chocolate and peanut butter creates the best cookies ever.
Peanut Butter Chocolate Chip Cookies FAQs
Store peanut butter chocolate chip cookies in an airtight container or ziplock bag at room temperature for up to 5 days, in the fridge for a week or two, or in the freezer for up to 3 months.
Absolutely! Refrigerate the peanut butter chocolate chip cookie dough for up to 48 hours, or freeze the dough balls for up to 3 months and bake them straight from frozen, adding a few extra minutes. Flatten frozen dough balls slightly so they spread a little better. And if you only want the dough, my edible peanut butter cookie dough is safe to eat by the spoonful.
Regular creamy peanut butter like Skippy or Jif is best for peanut butter chocolate chip cookies, since it makes the dough easier to work with. If you use natural peanut butter, stir it well, and add a tablespoon of flour if the dough seems too wet. Crunchy peanut butter works too, just reduce the flour a tad.
Swap the semi-sweet chips in peanut butter chocolate chip cookies for dark, milk, or white chocolate, peanut butter chips, or a chopped chocolate bar. Toasted pecans or walnuts are great too. Toss in M&M’s and peanut butter chips and you’re well on your way to my Crumbl monster cookies, or go full Reese’s with my Reese’s stuffed chocolate chip cookies.
You sure can! Just swap the all-purpose flour in these peanut butter chocolate chip cookies for a 1:1 gluten-free baking blend.
More Peanut Butter Cookie Favorites
If you baked a batch of these peanut butter chocolate chip cookies, I need to know! Leave a ⭐ star rating and a comment below, and tell me if you went thick or pressed them down. Happy baking!!
Peanut Butter Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter softened
- 1/2 cup creamy peanut butter
- ¾ cup brown sugar packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 3 teaspoon vanilla extract
- 1 2/3 cups all-purpose flour
- ½ teaspoon baking soda
- 1/4 teaspoom baking powder
- ½ teaspoon salt
- ¾ cup semisweet chocolate chips
- 1/3 cup mini chocolate chips for topping, optional
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.½ cup unsalted butter, 1/2 cup creamy peanut butter, ¾ cup brown sugar, 1/3 cup granulated sugar
- Mix in the egg and vanilla extract until smooth.1 large egg, 1 egg yolk, 3 teaspoon vanilla extract
- Add in the flour, baking soda, and salts to the wet ingredients and mix until just combined. Gently stir in the chocolate chips.1 2/3 cups all-purpose flour, ½ teaspoon baking soda, 1/4 teaspoom baking powder, ½ teaspoon salt, ¾ cup semisweet chocolate chips
- Scoop about 2-3 tablespoons of dough per cookie onto the prepared baking sheet, spacing them 2 inches apart. Top with some of the mini chocolate chips then bake for 11-12 minutes or until the edges are lightly golden. The centers will look slightly underbaked but will set as they cool.1/3 cup mini chocolate chips
If you prefer thinner cookies gently flatten the cookie a little bit when you add in the mini chocolate chips on top. If you prefer them a little thicker, leave them as is (Check the photos in the article)
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks Devine!!!
Thank you Diane!
These peanut butter chocolate chip cookies are hands-down the best cookies I’ve ever baked. Also Hubby Approved!! They come out incredibly thick, with that perfect soft-chewy center and slightly crisp edges. The peanut butter flavor is rich and bold without overpowering the chocolate — every bite is packed with deep, nutty sweetness and pools of melty chocolate chips. They taste like the love child of a Reese’s cup and the ultimate bakery-style cookie. Minimal spreading and maximum flavor!! This recipe is a keeper forever — 10/10 !! Will bake on repeat!
Thank you Kerri for this nice comment and review! It means so much to me 🙂
These turned out delicious. Thank you for the recipe.8
You’re very welcome!
First time that i made peanut butter cookies and they are awesome.
I put a little less white sugar, 40 g instead of the 61 that are suggested.
Thank you very much for this recipe.
HenriJ
Thank you so much for sharing how you changed the recipe! I’m glad it worked out well 🙂
Thank you Chabinez for a good cookie recipe. Made it tonight after supper. It was perfect.
So glad you enjoyed it!!
made them tonight. I will be using this recipe again. Thanks
Hey there I made these cookies but they turned out really flat, nothing like the photo. They were still amazing but I’m wondering if I didn’t get the flour amount right…? I made they with quality butter but I’m just wondering why they don’t look like the picture
Hi Kayla! Thanks for making the cookies and sharing your thoughts. If they turned out too flat, it could be because the dough was flattened a bit too much before baking, which makes them spread more. Another common cause is undermeasuring the flour—using a scale for accuracy really helps! Also, if the baking sheet was warm before placing the dough, that can cause the cookies to spread faster. Hope this helps for your next batch!