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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!
Table of Contents
- Key Ingredients
- How to Make Peanut Butter Chocolate Chip Cookies
- Pressed down cookies vs non pressed down cookies
- Expert Tips
- Why you need to make this best peanut butter chocolate chip cookie recipe!
- 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 cookies vs non 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 it. 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 flatten a little bit before baking.
Expert Tips
- Don’t over-mix the dough to keep the cookies soft and tender. Overmixing can lead to dense cookies.
- Use a kitchen scale to weigh your flour for better accuracy than measuring cups.
- Make sure your refrigerated ingredients are at room temperature before mixing to create a well-blended dough.
Why you need to make this best peanut butter chocolate chip cookie recipe!
- 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
Absolutely! I prefer semi-sweet chocolate chips in these peanut butter chocolate chip cookies, but you can use dark chocolate or milk chocolate chips for less or more sweetness. You could try white chocolate chips for an entirely different flavor or peanut butter chips to double down on the nutty peanut butter flavor. Or you can swap out the chocolate chips for a chopped up chocolate bar to make peanut butter chocolate chunk cookies. For the full Reese’s treatment, try my Reese’s stuffed chocolate chip cookies.
I suggest a commercial-brand regular peanut butter like Skippy or Jif for these peanut butter chocolate chip cookies because they have binding and emulsifying ingredients that make the dough easier to work with. If you want to use natural peanut butter, stir it well before using; if the dough seems too wet, add a tablespoon of flour to help balance it.
Smooth peanut butter is the baseline for these peanut butter chocolate chip cookies. Using crunchy peanut butter is for adventurous and exciting people who like to spice up their life. If that sounds like you, then give it a shot! And if you really want to get crazy, try different nut butters like almond butter or hazelnut butter. Just keep in mind that crunchy peanut butter might make your cookies a little thicker, so reduce the amount of flour just a tad if you decide to go with that.
You sure can! Just substitute the all-purpose flour in these peanut butter chocolate chip cookies with a 1:1 gluten-free baking blend.
Absolutely! You can refrigerate the peanut butter chocolate chip cookie dough for up to 48 hours before baking or freeze it raw for up to two or three months. You can bake the cookie dough balls directly from frozen, just add a few extra minutes to the baking time. If you do go with this option, flatten your cookies 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.
Store your peanut butter chocolate chip cookies in an airtight container or ziplock freezer bag. They can be kept at room temperature for up to 5 days, in the fridge for a week or two, and in the freezer for up to 3 months.
Add chopped nuts like pecans or walnuts to your peanut butter chocolate chip cookies (lightly toast them before mixing them into the dough for better flavor). You can also add oats for chocolate chip peanut butter oatmeal cookies. Just reduce the flour slightly, since the oats absorb some of the moisture and affect how much the cookies spread. Or toss in M&M’s and peanut butter chips and you are well on your way to my Crumbl monster cookies.
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!