My husband had one bite of these Peanut Butter Chocolate Chip Cookies and instantly declared them his new favorite dessert. They’re soft, chewy, and loaded with peanut butter and chocolate chips! Plus, they’re easy to make and don’t require any dough chilling. If you love big, bakery-style cookies, you’ll love this recipe.
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Move over, monster cookies. There’s a new fan favorite in town: Peanut butter chocolate chip cookies! With their irresistible blend of creamy peanut butter and rich chocolate, these cookies steal the spotlight every time.
If you’re a fan of soft and chewy cookies, you’re going to love these peanut butter cookies studded with chocolate chips. And the best part? They’re incredibly easy to make.
In this recipe, I’m going to share with you my secret to achieving the perfect texture for these cookies. With a few simple tips and tricks, you’ll be able to make the best peanut butter chocolate chip cookies you’ve ever had. So grab your ingredients and let’s get started!
These Peanut Butter Chocolate Chip Cookies are:
- Bakery-style–¼ cup of dough per cookie means these are HUGE!
- Ready in 35 minutes or less! With no dough chilling required, you can whip up a batch of these irresistible cookies in no time.
- Made with just 10 ingredients you likely already have in your pantry and fridge.
- Incredibly peanut buttery.
- Loaded with chocolate chips (or chunks!).
- All-purpose flour: When it comes to baking, I always recommend using the spoon and level method to measure your flour accurately. It ensures you don’t end up with dense cookies from accidentally packing in too much flour.
- Baking soda: Be sure to check the expiration date on your baking soda to ensure it’s fresh for optimal leavening power.
- Salt: Salt might seem like a small addition, but it plays a crucial role in enhancing the flavors of our peanut butter cookies. I prefer using fine sea salt but good ol’ table salt works, too.
- Unsalted butter: Make sure it’s softened to room temp for easy creaming with the sugars. If you only have salted butter on hand, no worries—just reduce the added salt in the recipe by half.
- Granulated sugar and light brown sugar: Provide sweetness and contribute to that irresistible chewiness we all crave in a classic cookie. When measuring the brown sugar, pack it in firmly for maximum flavor.
- Eggs: Bind our ingredients together and add moisture to our dough. Using eggs at room temp ensures they incorporate smoothly into the mixture.
- Peanut butter: I recommend using creamy peanut butter for that perfect consistency. Natural peanut butter tends to make the cookies drier, so I don’t recommend using it in this recipe. Swap: Chunky peanut butter works, too!
- Vanilla extract: I recommend using pure or even homemade vanilla extract for the best flavor.
- Chocolate chips or chunks: I am 1000% Team Chocolate Chunks. There’s just something about the hefty bite of chunks that makes them the winner when mixed into homemade cocoa brownies, one-bowl banana bread or even chocolate chunk scones. Their added size also means additional sweetness, which makes them the perfect pairing with creamy peanut butter.
See the recipe card for full information on ingredients and quantities.
This is the same cookie dough base as my classic peanut butter cookies. Just like that recipe, there are a few key tips and tricks to follow when making this recipe:
- Prepare the dough. Begin by mixing together a combination of all-purpose flour, baking soda and salt. A thorough whisking ensures an even distribution of leavening agents and salt throughout the dough.
- Cream the butter and sugars until light and fluffy. Just like when we make classic chocolate chip cookies, beating the mixture together until it’s light and fluffy is crucial as it incorporates air into the dough, resulting in lighter, softer cookies.
- Add the wet ingredients. Gradually add the eggs one at a time, beating well after each addition to ensure proper emulsification and a smooth consistency. Then, gently incorporate creamy peanut butter and vanilla extract, mixing just until combined to avoid overworking the dough.
- Add the flour mixture in three increments, mixing until just combined each time. This helps avoid overmixing, which can lead to tough cookies. Then, gently fold in the chocolate chips.
- Portion and bake. Use a cookie scoop or spoon to portion out the dough onto prepared baking sheets, leaving ample space between each mound to allow for spreading during baking. Keep a close eye on the cookies towards the end of the baking time, ensuring they’re ready when the edges are golden and the centers are barely cooked.
Pro Tip: My #1 baking secret for soft and chewy cookies with slightly crisped edges? Underbake the cookies by 2 to 3 minutes and then let them sit on the still-hot-from-the-oven baking sheets for a few minutes before transferring them to a rack to cool completely!
- Cool the cookies on the baking sheets for 5 to 7 minutes. This helps them set properly and prevents them from breaking apart when moved.
- This is a very soft cookie dough. To make it easier to handle, store it in the fridge in between baking off batches of cookies.
- Feel free to mix it up the chocolate chips with your favorite type of chocolate—milk, dark, or even white chocolate—to suit your taste preferences.
- If you prefer thicker cookies, or if your first batch of cookies spreads too much, you can chill the dough for about 30 minutes before baking. Chilled dough spreads less during baking, resulting in thicker cookies.
- Transform these into the ultimate peanut butter cookie nice cream sandwiches.
Common Questions
Yes, you can freeze the cookie dough for later use. Shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer bag or container. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time if needed.
Stored in an airtight container at room temperature, peanut butter chocolate chip cookies will stay fresh for several days. You can also freeze the baked cookies for longer storage, up to a few months.
The most common mistake with peanut butter cookies is using the wrong type of peanut butter. While natural peanut butter may seem like a healthy choice, its thick consistency and tendency to separate can result in dry or oily cookies. For optimal results, choose a processed creamy peanut butter, such as Jif or Skippy, which offers the ideal texture and flavor for irresistibly delicious cookies.
- Nutella-Stuffed Chocolate Chip Cookies
- Kitchen Sink Cookies
- Flourless Chocolate Cookies
- Banana Chocolate Chip Cookies
- Soft M&M Cookies
- Blended Oatmeal Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups sugar
- 1 1/4 cups packed light brown sugar
- 3 large eggs
- 1 3/4 cups creamy peanut butter
- 1 Tablespoon vanilla extract
- 1 1/4 cups chocolate chunks
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper or Silpats.
- In a medium bowl, whisk together the flour, baking soda and salt. Set the mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar and brown sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating between each addition, then add the peanut butter and vanilla extract and beat just until combined.
- Add the flour mixture to the stand mixer in three additions, beating just until combined, then beat in the chocolate chunks.
- Using two spoons or an ice cream scoop, portion out about 1/4-cup amounts of the cookie dough onto the baking sheets, spreading the mounds at least 3 inches apart. Bake the cookies for 18 to 22 minutes until the edges are golden and the centers are barely cooked. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 to 7 minutes before transferring them to a rack to cool completely. (See Kelly’s Note.)
Kelly’s Notes
- The most common mistake with peanut butter cookies is using the wrong type of peanut butter. While natural peanut butter may seem like a healthy choice, its thick consistency and tendency to separate can result in dry or oily cookies. For optimal results, choose a processed creamy peanut butter, such as Jif or Skippy, which offers the ideal texture and flavor for irresistibly delicious cookies.
- This is a very soft cookie dough. To make it easier to handle, store it in the fridge in between baking off batches of cookies.
- If you prefer thicker cookies, or if your first batch of cookies spreads too much, you can chill the dough for about 30 minutes before baking. Chilled dough spreads less during baking, resulting in thicker cookies.
- Stored in an airtight container at room temperature, peanut butter chocolate chip cookies will stay fresh for several days. You can also freeze the baked cookies for longer storage, up to a few months.
- You can freeze the cookie dough for later use. Shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer bag or container. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time if needed.
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Recipe adapted from Mrs. Fields.
Can’t wait to try these. Thank you!
Enjoy!
Delicious cookies! This recipe gave me 57 cookies of up to 3 inches once cooked.
I’m thrilled you enjoyed the recipe!
Now I’m torn between this yummy looking recipe and The Mrs Kelce’s cc cookie recipe to make for a house warming gift…can you help me decide?? Thank you!!
A very good problem to have! Either is a winner!
Your monster cookies are my absolute favorite, but these come in a very close second. And your tip to under-bake the cookies is key to soft and gooey cookie success.
Amazing! So glad you’re enjoying the recipes, Patti :)
What is the monster cookie recipe that was talked about along with this one.
Hi Carol! You can find it by searching for “Monster Cookies” in the search bar. Enjoy!