These peanut butter chocolate chip cookies are the best thing ever. Packed with peanut butter flavor and loads of chocolate chips. Soft, chewy and divine.
What could be better than peanut butter cookies? Peanut butter chocolate chip cookies that’s what!
They’re everything you love about peanut butter cookies plus chocolate chips.
This recipe is based on our fabulous recipe for peanut butter cookies and you will love those too, and also check out our chocolate peanut butter cookies. And if you love peanut butter as much as we do, our peanut butter fudge is not to be missed!
How To Make Peanut Butter Chocolate Chip Cookies
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- You will love how easy these cookies are to make!
- Just add some brown sugar, white sugar and butter to the bowl of your stand mixer and cream them together until smooth.
- Add in an egg, some vanilla and peanut butter and mix in until combined.
- Then add all purpose flour, baking soda and salt and mix in by hand (don’t use the electric mixer for this part) into a thick cookie dough.
- Add chopped chocolate chunks or chocolate chips and fold into the batter.
- Roll the cookie dough into balls and place them onto a parchment lined baking tray. Aim for around 20 cookies.
- Flatten the cookies with a fork.
- Bake them for 12 minutes at 350°F until lightly browned on top.
- Press some extra chocolate chips/chocolate chunks into the tops of the cookies when they’re still warm and soft from the oven.
- They will be very soft when you take them out of the oven but will firm up as they cool.
White and Brown Sugar: We use a mix of the two sugars to get a lovely soft cookie that also has a little crunch to it. If you use all white sugar you can get an even crunchier cookie and if you use all brown sugar you can get an even softer cookie.
Creamy salted commercial peanut butter brands (Jif, Skippy etc) work best in this recipe. However, natural style peanut butters also work just fine. Just make sure the peanut butter is well mixed before using it if you are using a natural style peanut butter.
Baking Time: If you like your cookies super soft you can reduce the baking time to 10 minutes. And if you like them with more crunch then you can increase the baking time to 14-15 minutes (but keep a close eye in the last few minutes as they can suddenly burn).
Chocolate Chips or Chocolate Chunks: We used chocolate chunks (chopped up chocolate) in the cookie dough and then pressed chocolate chips into the tops of the cookies when they were still warm from the oven. You can use all chocolate chunks or all chocolate chips or a mix of the two.
Storing and Freezing
Keep your cookies in a sealed container at room temperature and they will stay good for up to a week. You can also store them in the fridge.
They are freezer friendly and can be frozen for up to 3 months. You can also freeze the cookie dough before baking. Roll into balls as usual and then freeze the cookie dough balls. Then thaw in the fridge overnight, flatten with a fork and bake as usual.
- Chocolate Chip Cookies
- Double Chocolate Cookies
- White Chocolate Chip Cookies
- Shortbread Cookies
- Oatmeal Cookies
- Almond Butter Cookies
Peanut Butter Chocolate Chip Cookies
- 1/2 cup Brown Sugar
- 1/2 cup White Granulated Sugar
- 1/2 cup Butter Lightly Salted, Softened
- 1 Large Egg
- 1 Tbsp Vanilla Extract
- 1 cup Peanut Butter Smooth, Salted
- 1 and 1/2 cups All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Chocolate Chips or Chopped Chocolate Plus more to press into the tops after baking
- Preheat the oven to 350°F (180°C).
- Add the brown and white sugar and softened butter to the bowl of your stand mixer and cream them together with the electric mixer until smooth.
- Add the egg, vanilla extract and peanut butter and mix in.
- Add the all purpose flour, baking soda and salt and mix in by hand (don't use the electric mixer for this part) into a thick cookie dough.
- Add the chocolate chunks or chocolate chips and fold in.
- Roll into balls and place them evenly onto a parchment lined baking tray. Aim for 20 cookies. Flatten them with a fork.
- Bake for 12 minutes until lightly browned on top. Press more chocolate chips or chunks directly into the tops of the cookies as soon as they come out of the oven. They will be very soft but will firm up as they cool.
- A mix of brown and white sugars creates a perfectly soft cookie with a little crunch and lots of flavor. You can use all brown sugar for an even softer cookie or all white sugar for a more crunchy cookie.
- We used lightly salted butter but unsalted butter is also fine to use.
- Creamy salted commercial brands of peanut butter work great in this recipe and tend to work a bit better than natural peanut butters (the type that separate). However, this recipe will still work with a natural style peanut butter, just make sure it’s mixed properly before using it.
- You can use chocolate chunks (chopped up chocolate) or chocolate chips. We used chocolate chunks in the cookie dough and then pressed chocolate chips into the tops of the cookies when they were still hot from the oven. You can do a mix of the two as we did or one or the other.