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These peanut butter chocolate chip cookies are the perfect balance of salty and sweet, with a rich, tender center that melts in your mouth. Make a batch when you need a treat that’ll disappear from the cookie jar in record time.
These cookies are incredibly easy to whip up and are perfect for sharing—or not! The rich peanut butter flavor combined with the classic taste of chocolate chips makes them an instant favorite.
What makes these cookies truly special is their incredible texture – they’re soft and chewy with slightly crisp edges, just the way a perfect cookie should be. The natural oils in the peanut butter keep them moist for days (though they rarely last that long), while the chocolate chips create pockets of gooey goodness in every bite.
Table of Contents
- Why You’ll Love This Peanut Butter Chocolate Chip Cookies Recipe
- Recipe Ingredients
- Popular Substitutions
- How to Make Peanut Butter &Chocolate Chip Cookies
- Recipe FAQs
- Expert Tips
- How To Store And Freeze These Cookies
- My Family’s Favorite Peanut Butter Cookies
- More Peanut Butter Cookie Recipes To Consider
- Peanut Butter Chocolate Chip Cookies Recipe
Why You’ll Love This Peanut Butter Chocolate Chip Cookies Recipe
- Perfect Pairing: The combination of peanut butter and chocolate is a match made in heaven – these two flavors were destined to be together in cookie form.
- Texture Heaven: These cookies are soft and chewy in the middle with just a bit of crispiness around the edges, creating the ultimate cookie-eating experience.
- Quick Fix: You can have these cookies ready in under 30 minutes, making them the perfect solution for last-minute guests or late-night cravings.
- Storage Star: Not only do these cookies freeze beautifully, but they’re actually delicious straight from the freezer – making them a fantastic make-ahead treat that’s ready whenever the craving strikes.
🍪 If you want to be the hero of snack time, whip up these peanut butter, oatmeal & chocolate chip cookies — they’re basically happiness baked into a circle.
Recipe Ingredients
- Baking Soda
- Salt
- Butter
- Brown Sugar
- Granulated Sugar
- Eggs
- Vanilla
- Semisweet Chocolate Chips
- Peanut Butter Chips
See the recipe card below for full information on ingredients and quantities.
Popular Substitutions
Flour Options: For a gluten-free version, use a 1:1 gluten-free flour blend. Just note that the texture might be slightly different.
Egg Replacement: For a vegan version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer.
How to Make Peanut Butter &Chocolate Chip Cookies
Step 1: Preheat the oven to 325°F. In a large bowl, beat the melted butter and sugars with an electric mixer on medium speed until smooth and light, about 1-2 minutes. Add the egg, yolk, and vanilla, beating until combined.
Step 2: Reduce the speed to low and slowly add half the flour, the salt and baking soda, and then the second half of the flour. Mix in the chips until incorporated.
Step 3: Working with 2 tablespoons of dough at a time, roll them into a ball and place them on a cookie sheet about 2 inches apart. Bake the cookies until the edges are set and beginning to brown but the middles are still soft and puffy, around 15 minutes.
Step 4: Let the cookies cool on the baking sheet for 10 minutes and then transfer to a wire rack to let cool completely.
Recipe FAQs
If you want more peanut butter flavor try replacing 3 tablespoons of the butter with 1/4 cup creamy peanut butter. It’s really tasty if you are a PB lover!
An airtight container is crucial to keep your cookies soft. If they get left out then they can dry up. Another trick that you can use is to add a slice of bread to your cookie container, and the cookies absorb the moisture from it!
Absolutely! For a gluten-free version, use a 1:1 gluten-free flour blend. Just note that the texture might be slightly different.
Expert Tips
- Thicker Cookies: If you want thicker cookies, chill the dough for at least 30 minutes before baking.
- Soft-ish Centers: The cookies may look slightly underdone in the center when you take them out of the oven, but they will continue to set as they cool.
- Salty Goodness: For an extra touch of flavor, sprinkle a little sea salt on top of the cookies before baking.
How To Store And Freeze These Cookies
Store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer once the cookies have cooled, you can freeze them in a well-sealed container.
When I want to have them, I just pull out the frozen cookies, stick them on a plate, and they are thawed in about 15 minutes. By the time I get out the door and to where I need to be, they are perfect and taste just like the day I made them.
My Family’s Favorite Peanut Butter Cookies
Love peanut butter and chocolate? Try more delicious recipes featuring this perfect pairing:
- Our Peanut Butter Chocolate Chip Oatmeal Cookies bring a heartier twist with wholesome oats while keeping all the flavors you love
- Make our Healthy Peanut Butter Chocolate Chip Cookies when you want a better-for-you version that doesn’t sacrifice any of the taste
- For gatherings and bake sales, our Chocolate Peanut Butter Oatmeal Cookie Bars deliver all your favorite flavors in an easy-to-serve format
More Peanut Butter Cookie Recipes To Consider
Dessert Recipes
Reese’s S’mores Bars – Gooey Chocolate & Peanut Butter
Peanut Butter Cookies
Hershey Kiss Cookies
Peanut Butter Cookies
Peanut Butter Nutella Cookies
Dessert Recipes
Life-Changing Peanut Butter S’mores Bars
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Peanut Butter Chocolate Chip Cookies
Ingredients
- 2 cups plus 2 tablespoon flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups butter,, melted and cooled
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla
- 3/4 cup semisweet chocolate chips
- 3/4 cup peanut butter chips
Instructions
- Preheat oven to 325°. In a large bowl, beat the melted butter and sugars together with an electric mixer (or stand mixer) on medium speed until smooth and the color lightens, 1-2 minutes. Beat in the egg, yolk, and vanilla until combined.
- Reduce the speed to low and slowly add half the flour, the salt and baking soda, and then the second half of the flour. Mix in the chips until incorporated.
- Working with 2 tablespoons of dough at a time, roll them into a ball and place them on a cookie sheet about 2 inches apart. Bake the cookies until the edges are set and beginning to brown but the middles are still soft and puffy, around 15 minutes.
- Let the cookies cool on the baking sheet for 10 minutes and then transfer to a wire rack to let cool completely.
Notes
- If you want thicker cookies, chill the dough for at least 30 minutes before baking.
- The cookies may look slightly underdone in the center when you take them out of the oven, but they will continue to set as they cool.
- For an extra touch of flavor, sprinkle a little sea salt on top of the cookies before baking.
- While semi-sweet chocolate chips are classic, feel free to mix it up with dark chocolate chunks, milk chocolate chips, or even white chocolate chips. You can also use M&Ms for a fun twist!
