Peanut Butter Chocolate Chip


After much anticipation, today I’m sharing my recipe for Peanut Butter Chocolate Chip Cookies. This is a classic family favorite that I think you’re going to love! It’s super easy to make and a guaranteed crowd-pleaser! Let’s cook! I think peanut butter and chocolate should be a food group. If it was, my diet would be pretty consistent. I often combine the two in brownies and cookies, so this recipe isn’t really out of character for me.

Peanut Butter Chocolate Chip Cookies Recipe

Peanut Butter Chocolate Chip Cookies Recipe

Peanut butter and chocolate once again join forces in this soft, buttery cookie.

YIELDMakes 24 (about 3-inch) cookies

PREP TIME20 minutes

COOK TIME13 minutes to 15 minutesShow Nutrition


  • 8 tablespoons (1 stick) unsalted butter
  • 1 large egg
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2/3 cup smooth or chunky peanut butter, preferably Skippy or Jif
  • 1 cup semisweet or bittersweet chocolate chips (6 ounces)


  1. Place 1 stick unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 1 large egg on the counter. Let both sit at room temperature until the butter is softened. Meanwhile, place 1 1/3 cups all-purpose flour and 1/2 teaspoon baking soda in a medium bowl and whisk to combine.
  2. Add 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, and 3/4 teaspoon kosher salt to the bowl of butter. Beat with the paddle attachment on medium speed until lightened in color and fluffy, about 4 minutes. Scrape down the sides of the bowl and the paddle.
  3. Add the egg and 1 teaspoon vanilla extract and beat on medium speed until combined, 30 seconds to 1 minute. Add 2/3 cup peanut butter and beat on medium speed until combined and fluffy again, 30 seconds to 1 minute.
  4. With the mixer on the lowest speed, gradually add the flour mixture and beat just until combined with no streaks of flour remaining, about 1 minute total. Add 1 cup chocolate chips and use a flexible spatula to fold them in by hand until just combined.
  5. Line a rimmed baking sheet or 9×13-inch baking dish with a silicone baking mat or parchment paper. Scoop out the dough with a 1-ounce ice cream scoop into 24 portions (2 tablespoons each). Place on the baking sheet, spacing them evenly apart.
  6. Refrigerate for 40 minutes (do not refrigerate longer or the dough will be hard to make a pattern into). Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF. Line 1 to 2 rimmed baking sheets with a silicone baking mat or parchment paper (line 2 if you used a baking dish to chill the dough balls).
  7. Arrange all the cookie dough balls on the two baking sheets, spacing them evenly apart. Use the back of a fork to press a crosshatch pattern into and flatten each dough ball to about 1/2-inch thick and about 2 1/2 inches wide; it’s okay if the cookies crack at the edges or where the chocolate chips are.
  8. Bake for 10 minutes. Rotate the baking sheets between racks and from front to back. Bake until light golden brown around the edges, 4 to 5 minutes more. Let the cookies cool on the baking sheets for 5 minutes. Transfer to a wire rack and let cool completely.


Make ahead: The flattened cookie dough balls can be refrigerated for up to 1 day and baked for the same amount of time. They can also be frozen: Freeze until solid on the baking sheet, then store in a zip top bag for up to 2 months. The cookies can be baked from frozen and will take 1 to 2 minutes minutes more baking time after the baking sheets are rotated.

Storage: Leftover cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month. Thaw frozen cookies at room temperature.

The Best Peanut Butter Chocolate Chip Cookies You’ve Ever Tasted!

Is there anything better than the combination of chocolate and creamy peanut butter? These soft & chewy peanut butter chocolate chip cookies have been declared the “best cookies” in our house!

Not only do they have the perfect cookies ratio of peanut butter flavor and milk chocolate chips, they are so quick & easy to mix up in just one bowl (without a mixer!), and freeze well, too.

Why you will love this favorite peanut butter cookie recipe.

A reader recently commented that “although many recipes don’t really stand up to their claims, this one does!”

I can’t agree more! Peanut butter chocolate chip cookies is one of the most popular cookie recipes out there. And what makes this one the best cookie recipe ever (in my opinion anyway!), is that these soft cookies not only taste good, they are so easy to mix up and get in the oven quick!

Another one of my favorite things about this recipe is that this moist cookie freezes amazingly well. It was so handy to bake these and freeze them to have them at the ready for the kids’ school lunches. If you’ve got a hankering for warm cookies”fresh from the oven”, just take one out of the freezer and pop it in the microwave for a few seconds. So delicious!

How to Make Easy Peanut Butter Chocolate Chip Cookies

Ingredients for these homemade peanut butter cookies:

  • ½ cup room temperature butter (The picture above shows it slightly melted from the microwave. However, I recommend it being softened to room temperature, not melted!)
  • 2 eggs
  • 1 tsp. vanilla
  • 1 cup peanut butter – Use regular creamy peanut butter, not natural style peanut butter
  • 2 tsp. baking soda
  • 2 cups sugar
  • ½ tsp. salt
  • 2 cups flour
  • 1 cup chocolate chips – I usually use milk chocolate chips, but dark chocolate chips or any other kind will work well, too.

Step by Step Instructions

1.In a large mixing bowl, whisk together the butter, eggs, vanilla, and 1 cup of  peanut butter until smooth.

2. Stir in the sugar, baking soda, salt, and flour.

Once mixed together well, stir in the chocolate chips.

3.Roll a generous Tablespoon size of dough into balls in the palm of your hand and gently press down each one with a fork.

Place on a prepared baking sheet lined with parchment paper, spacing out 12 per baking sheet.

4. Bake at 350 degrees for 10-11 minutes or until just barely golden brown around the edges.

For soft peanut butter chocolate chip cookies, watch the baking time closely. You don’t want it to be too brown around the edges, or it will turn into a crisp cookie.

Remove them from the oven when they are just beginning to brown.

Using a spatula, transfer the cookies immediately from the large baking sheets  to cool on a wire rack.

Tips for making this peanut butter chocolate chip cookie recipe:

  • For easy clean-up, use parchment paper on your baking sheets. It can be reused more than once – but it is very slippery on the pan. Make sure you don’t tilt the pan as you’re placing it in the oven or your cookies may slide off!
  • Baking times vary based on the type of baking sheets you have. If in doubt, set your timer for a few minutes less and check them early. In order to have soft and chewy cookies, you want to take them out of the oven before they are golden brown. Just the tiniest bit of brown on the edges is perfect!
  • If you don’t prefer to mix these cookies by hand, you can certainly follow the same steps using a hand mixer or an electric stand mixer with a paddle attachment.
soft peanut butter chocolate chip cookies beside a glass of milk
These soft and chewy peanut butter chocolate chip cookies are so delicious with a glass of cold milk or a hot cup of coffee.

To freeze these peanut butter chocolate chip cookies:

Once completely cool, place them in a tightly sealed ziploc bag or airtight container with a lid and place in the freezer. When sealed properly, they can be stored in the freezer for up to 3 months. (If you can keep your family away from them that long!;)

peanut butter chocolate chip cookies

YIELD makes 16 cookies

PREP: 30 minutesCOOK: 12 minutesTOTAL: 42 minutes

Thick and chewy peanut butter cookies loaded with chunks of chocolate.


  • 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
  • 135 grams (3/4 cup) brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 125 grams (1/2 cup) smooth peanut butter
  • 210 grams (1 and 1/2 cup) plain flour or all purpose flour
  • 1/2 teaspoon baking soda
  • 150 grams (1 cup) milk or dark chocolate, chopped


  1. Line two baking trays with baking paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
  2. In a large mixing bowl, beat butter and sugar with an electric mixer until creamy and combined. Add egg and vanilla. Add the peanut butter and mix until combined.
  3. Sift in the flour and baking soda gently mix until a soft dough forms. Stir in the chocolate chunks.
  4.  Use a cookie scoop or your hands to roll tablespoons of cookie dough and place on prepared trays, leaving room for the cookies to spread out.
  5. Bake for 12 minutes or until the cookies are lightly golden brown. Let them sit for 5 minutes before transferring to a wire rack to cool completely.

Bakery Style Chocolate Chip Peanut Butter Cookies

Peanut Butter Chocolate Chip Cookies

I remember these certain chocolate chip peanut butter cookies that I used to buy from this cafe on University campus… The cafe was called “Pages” (it was above the bookstore, so I appreciate the pun) and these cookies were GOOD. They were thick, soft and chewy, so peanut buttery and just sweet enough.


  • The size. Bakery cookies always tend to be large, but I didn’t make these TOO big because let’s be real… if we make them smaller then maybe we can have 2 
  • The thickness. I love a nice thick cookie, but it can’t be dry. These Peanut Butter Chocolate Chip Cookies are soft and thick and tender with crackly tops and loaded with chocolate chips.
Peanut Butter Chocolate Chip Cookies


There are several ways to ensure you have thick cookies if that’s your jam.

  • Seek out the right recipe!  I know that’s vague but make sure you’re using a reliable source (like a Food Scientist… yours truly). The recipe should be designed to have the right proportions of fat, sugar, liquid (egg) and flour to create the right texture. In this recipe, peanut butter actually provides some structure because of the protein content of the ground peanuts so you don’t need as much flour as a regular chocolate chip cookie.
Peanut Butter Chocolate Chip Cookies
  • Baking soda content  Baking soda is alkaline (basic vs. acidic) and it promotes cookies to spread whereas baking powder causes cookies to puff. While we want tall thick cookies, we also don’t want pale bland ones. Baking soda is crucial to help promote the delicious browning reactions called Maillard Browning. It also helps them spread. Having the right amount (ie. not too much, not too little) means that you will get flavourful golden cookies that don’t spread out into pancakes.
  • Chilling the dough — You can bake these cookies right away, but for EXTRA thick cookies, you can refrigerate the covered dough for 1 hour. This allows time for the flour to fully hydrate so less moisture is lost during baking and also firms up the butter so that it doesn’t melt too fast and spread the cookies too quickly.
Peanut Butter Chocolate Chip Cookies


To get a nice soft texture, it’s really important to NOT over-bake these cookies. In fact, slightly under-baking them is ideal because they will continue to bake from the heat of the pan as they are cooling once you take them out of the oven.

Once you see the edges turn light brown and the top lightly golden, that’s your cue to take them out!

Peanut Butter Chocolate Chip Cookies


  • STEP 1). Beat together soft butter with both types of sugar until smooth and slightly pale. Don’t beat it too much because we want these cookies to be chewy and dense.
  • STEP 2). Mix in peanut butter until well combined.
  • STEP 3). Beat in egg and milk and vanilla until well incorporated.
  • STEP 4). Combine all of the dry ingredients in a separate bowl and whisk them together so they are evenly blended.
Peanut Butter Chocolate Chip Cookies
  • STEP 5). Gently mix the dry ingredients into the butter mixture until just combined
  • STEP 6). Fold in chocolate chips.
  • STEP 7). Cover the bowl and refrigerate the dough for 30 minutes while the oven preheats. Chilling the dough will yield thicker and chewier cookies.
  • STEP 8). Bake until golden around the edges and cracked on top yet still soft in the middle. Let them cool for a minute on the baking tray then transfer to a wire rack to finish cooling.

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