Peanut chocolate chip cookies. I spy with my little eye, a wonderful cookie; peanut chocolate chip, what a great combination! Here’s my recipe to make them at home. Peanut butter: creamy, sweet, and a little bit salty. Chocolate: rich, bold, and full of flavor. These flavors came together to make one incredible cookie. Perfect for dessert or an afternoon snack.
Chocolate Chip Peanut Butter Cookies
This is basically the BEST chocolate chip cookie recipe with peanut butter! These cookies are thick, soft, chewy on the inside, and perfectly crispy on the edges! This recipe is so easy to make from scratch you’ll be enjoying cookies in about 30 minutes (no chilling time necessary)!
Um, I could literally grab a spoonful of peanut butter and dip chocolate chips right in it! It’s the best flavor combo EVER! These cookies are basically the best chocolate chip cookie recipe with peanut butter! What’s not to love?
I have to admit that although I’m a huge fan of peanut butter, I’m not in love with all peanut butter cookies. Sometimes they’re so crumbly and dry. That’s NOT what I’m looking for in the world’s greatest cookie! These cookies are buttery and rich, more like a chocolate chip cookie & they still have that amazing peanut butter flavor you’re looking for! Perfection!
I feel like I’m qualified to give you all the cookie recommendations since I make cookies at least once a week!
Why This Recipe Works
- Perfect texture! These cookies are absolutely melt in your mouth delicious! They’re soft, yet chewy, and still a little bit crunchy on the edges.
- Quick and easy! No chill time and wait time needed to make this recipe. Although, if you want to make the dough ahead of time you can refrigerate it for up to 24 hours.
- Freeze well! Read on for all my tips on how to freeze peanut butter cookie dough and bake it later, or bake the cookies now and freeze them for later. Either way works great!
You’ll need simple, pantry staple ingredients. There are a few things you need to know to make sure they turn out perfect!
- Peanut Butter: Use traditional peanut butter like Jif, Skippy, or Planters. Don’t use natural. The natural varieties tend to separate and will create a dry and crumbly cookies. I prefer using creamy peanut butter instead of crunchy. You can use crunchy, but it will obviously have bits of crunchy peanuts in it.
- Butter: Use real butter. Salted or unsalted either one are fine. Don’t use margarine because it will alter the flavor and texture of the cookies.
- Kosher salt: I like using Kosher salt in my cookies because it adds a more intense pop of salty contrast to all the sweet. However, you can certainly use table salt. Reduce the amount by half.
- Eggs: Adding 2 eggs plus one yolk makes the cookies thick and chewy.
How Do You Make Peanut Butter Chocolate Chip Cookies?
This recipe really is similar to making a traditional chocolate chip cookie recipe except we’re adding peanut butter too. Let’s run through it.
Before you start making the cookie dough preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
STEP 1: Cream room temperature butter, brown sugar, granulated sugar, salt, baking soda, and baking powder together. Cream until smooth and creamy, about 2-3 minutes. I like using my Kitchenaid stand mixer.
STEP 2: Add peanut butter, 2 eggs, and one egg yolk to the creamed sugar/butter mixture. Cream on medium speed for about 2 minutes.
STEP 3: Add flour and mix by hand, or at low speed, just until combined.
STEP 4: Add chocolate chips, chocolate chunks, or a combination of both. Stir until evenly distributed.
STEP 5: Using a 2 Tablespoon size cookie scoop drop cookies on a parchment-lined baking sheet. You can roll the cookie dough between your palms to make it smooth if you’d like. It makes the cookies a little smoother, but not necessary. I like to add a few chocolate chips to the tops of each ball of cookie dough.
STEP 6: Bake cookies for 10-12 minutes. The time will vary depending on your oven and how big you make the cookies. They should be jiggly in the center and slightly underdone. Let cool on the baking sheet for a couple of minutes. Remove to a wire cooling rack to completely cool.
- Butter should be at room temperature for this recipe. That means it will slightly indent when pressed with your finger. It shouldn’t be super soft.
- I recommend using a light colored baking sheet because darker colored sheets tend to overbrown or even burn the bottoms of the cookies.
- Parchment paper is my favorite because it creates perfectly browned cookies. I like it much better than a silicone baking mat because it doesn’t need to be washed. Sometimes I fold it in half an reuse it for making cookies another day!
Can you freeze peanut butter chocolate chip cookies?
Yes! Here are the options.
1. Shape the cookies into balls. Set them close together on a parchment-lined baking sheet, but not touching. Freeze until firm. Remove from the baking sheet and add to an airtight freezer container or bag. Freeze for up to three months. When you’re ready bake the cookies at 350 degrees for 12-14 minutes. You might have to adjust the baking time depending on how hot your oven cooks and how big the cookies are.
2. Bake and cool cookies as directed. Set on a baking sheet in a single layer. Freeze. Remove to a freezer container. Freeze for up to 3 months. Cookies are deliciously eaten while frozen, thawed to room temperature, or warmed in the microwave for a few minutes.
Do I have to press peanut butter cookies to flatten?
Some peanut butter cookies will hold their shape throughout the cooking process so they need to be flattened with a cup or fork dipped in sugar. This cookie dough is softer than some and will flatten by itself as it bakes.
Why are my peanut butter cookies dry and crumbly?
This can happen for a few reasons. Adding too much flour will make them dry. Even though the dough may be soft, don’t be tempted to add extra flour. The natural peanut butter will also produce a dry and crumbly cookie. Overbaking will dry cookies out. A secret to baking perfect cookies is to take them out of the oven before they are baked all the way through. They’ll keep baking while they cool on the baking sheet.
Peanut Butter Chocolate Chip Cookies
- 1/2 cup (1 stick) Butter, softened
- 1/2 cup Peanut butter (creamy)
- 1/2 cup Brown sugar (packed)
- 1/4 cup Sugar
- 1 Egg
- 1 tablespoon Milk
- 1 teaspoon Vanilla
- 1 cup Unsifted flour
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt (optional)
- 1 cup Ghirardelli Semi-Sweet Chocolate Chips
- 3/4 cup Peanuts, dry-roasted, unsalted – chopped
- Preheat the oven to 350°F.
- In a large mixing bowl, cream the butter, peanut butter, brown sugar, and sugar until well blended. Beat in the egg, milk, and vanilla.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture.
- Stir in the chocolate chips and peanuts.
- Chill the dough in the refrigerator for 15 minutes.
- Drop heaping tablespoons of dough onto an ungreased cookie sheet.
- Bake 12 to 14 minutes, or until the edges are golden brown. Cool 1 minute on cookie sheet, then transfer to wire cooling racks. Store tightly covered.
Bakery-Style Peanut Butter Chocolate Chip Cookies
These Bakery-Style Peanut Butter Chocolate Chip Cookies are super thick, rich in peanut butter flavor, and loaded with gooey chocolate chips! Press extra chocolate chips on top and sprinkle with sea salt for an impressive presentation! A must bake for anyone who loves the combination of chocolate and peanut butter!
PREP TIME15 mins
COOK TIME15 mins
TOTAL TIME30 mins
SERVINGS2 dozen cookies
- 2 and 2/3 cups flour (321 grams)
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon ground cinnamon (optional)
- 1 cup creamy peanut butter (269 grams)
- 1 cup (227 grams) unsalted butter, at room temperature
- 1 cup (199 grams) granulated sugar
- 3/4 cup (142g) light brown sugar, packed
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips, plus extra for decorating
- Flaky sea salt, for sprinkling (optional)
- Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper and set aside.
- In a large bowl whisk together the flour, baking powder, baking soda, and cinnamon (if using). Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the peanut butter and butter until smooth.
- Gradually add in both sugars, one at a time, and beat until well combined, about 2 minutes.
- On low speed, add in the eggs and egg yolk, one at a time, beating well after each addition, and scraping the sides and bottom of the bowl as needed. Beat in the vanilla.
- Gradually add in the dry ingredients, beating on low speed until just combined. Turn the mixer off.
- Using a rubber spatula, fold in the chocolate chips.
- Using a large cookie scoop, scoop out 1/4 cup portions of the cookie dough and roll it into balls. Place the balls on the prepared baking sheets, leaving at least 2-inches between each cookie for spreading. Gently press down on each cookie ball, slightly flattening the ball. This will help them spread evenly in the oven.
- Bake, one tray at a time, for 14 to 16 minutes, or until golden brown and set. Repeat with all cookie dough.
- When the cookies come out of the oven, press a few extra chocolate chips on top while they’re still warm, and sprinkle with sea salt, if desired. Serve warm or cooled!
- If you’re not using a digital scale to weigh your ingredients, you may want to reduce the flour to 2 and 1/2 cups. Fluff up your flour first, then gently spoon it into the measuring cup and level it off with a knife. But for best results, weigh your ingredients.
- Do not use natural peanut butter for this recipe. I recommend a regular creamy peanut butter like JIF or Skippy.
- I have not tested this recipe with crunchy peanut butter and do not know how it will work.
Peanut Butter Chocolate Chip Cookies
|Nutrition Facts (per serving)|
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
These mouthwatering chocolate chip cookies are made with the addition of peanut butter, a match that just can’t be beaten. The cookies are sure to be a hit with friends and family!
Feel free to adjust ingredients to use what you have on hand and your family’s tastes. Add some peanut butter chips along with the chocolate chips if you like, or use milk chocolate chips or chunks instead of the standard semisweet chocolate chips. Use creamy or chunky peanut butter in the recipe. The cookies are truly amazing in both flavor and texture, but if you like some vanilla flavor, add about 1/2 teaspoon. If you crave more texture, go ahead and add a handful of chopped pecans or walnuts. Or fold some chopped roasted peanuts into the batter.
- 1/2 cup butter, softened
- 1/2 cup peanut butter, creamy or chunky
- 1/2 cup granulated sugar
- 1/2 cup brown sugar firmly packed
- 1 large egg
- 1 1/4 cups (5 1/2 ounces) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips, or milk chocolate
Steps to Make It
- Gather the ingredients.
- Preheat oven to 350 F. Lightly grease a baking sheet or line it with parchment paper or a silicone baking mat.
- Cream the butter, peanut butter, granulated sugar, and brown sugar until light.
- Add the egg and mix until the batter is smooth and fluffy.
- In a separate bowl, blend the flour, baking powder, baking soda, and salt together well.
- Add the dry ingredients to the butter mixture. Stir until well blended
- Fold in the chocolate chips.
- Drop the cookie dough by teaspoonfuls onto the prepared baking sheet.
- Bake for 10 to 12 minutes, or until set and lightly browned on the bottoms.
- Serve and enjoy!
- The cookies spread only slightly. For flatter cookies, gently tap the unbaked cookies down slightly just before baking.
- Love peanut butter? Replace the chocolate chips with peanut butter chips, or use a combination of both, for a more decadent flavor.