These Thick & Chewy Peanut Butter Chocolate Chip Cookies turn out perfect every time. This best recipe makes rich, gooey, bakery-style cookies that are also simple to make.
Chocolate and peanut butter are such a fantastic duo. Since childhood I’ve loved these flavors, so it only makes sense that many adore them when combined together. One of the most popular ways to marry the flavours is in a fantastic cookie form. YUM.
These classic cookies are thick, big, chewy yet so soft in texture. With amazing flavour, these easy peanut butter chocolate chip cookies are the perfect cookies to dunk into a cold glass of milk too.
I also love this chocolate peanut butter cookies recipe because depending on the size of your cookies, it makes a decently sized batch.
Whether you are sharing for a gift or cookie exchange, or just know that cookies are always sought after and you need a ton – this is a relatively generous recipe without making a double batch.
I know every recipe will claim to be the best soft peanut butter cookies, but I promise that these are the BEST peanut butter chocolate cookies that I have personally tried.
My statement comes from trying my own recipes, taste testing others and even giving store bought a fair shot at the title.
Nah, these outshine the others by far. Why? Because neither the chocolate chips nor the creamy peanut butter overshadow the other. It is the perfect blend, allowing each to have their moment in glory.
Ingredients to Make Peanut Butter Chocolate Chip Cookies
You’ll need the following simple ingredients to make this delicious cookie recipe. The full measurements and detailed instructions are below in the printable recipe card.
- all purpose flour
- granulated sugar
- light brown sugar
- baking soda
- baking powder
- semi sweet chocolate chips
- peanut butter
- softened butter
- vanilla extract
I love that usually I have all the ingredients on hand, with no trips to the store necessary. That in itself is a blessing, because most times I make these when the cookie cravings hit.
In no time I have warm cookies ready to be devoured. There is little chill time and little baking time to this recipe.
How to Make Peanut Butter Chocolate Chip Cookies
I have some great tips in making these chewy cookies, which should not be overlooked. Yet I’ll first go over the easy steps.
Start by preheating the oven, and lining a baking sheet with parchment paper. You can set this aside for now.
Using a stand mixer, bowl of a stand mixer, and a paddle attachment (or an electric mixer or hand mixer with a large mixing bowl), mix the butter with the white sugar on medium speed until fluffy.
Add the vanilla extract, and one large egg at a time until are are in, while mixing. Then add the peanut butter and mix again, until combined.
In another medium bowl, add the sifted flour, baking soda, baking powder, and salt into it. Then slowly add the flour mixture (dry ingredients) to the wet ingredients while mixing on low speed, until everything comes together. Yet do not over mix.
Fold in the chocolate chips gently. And, if you want extra chocolate chips, toss a few more in. Once gently folded in, place the mixture in the refrigerator for at least an hour.
With a large cookie scoop, scoop round balls onto the prepared baking sheet. I find an ice cream scoop to be too big, but use your judgement. You’ll want to place the balls of dough on the baking pan about 2 inches apart. They really do expand, so keep that in mind.
Slightly flatten the balls with a spoon or with a fork if you want that pressed fork look on the cookies. Bake for 12 minutes or until they are starting to turn golden brown. Allow to cool completely before removing. When almost cooled you can transfer to a wire rack.
Enjoy these incredible chewy peanut butter chocolate chip cookies!
Peanut Butter Chocolate Chip Cookie Recipe Tips
What Kind of Peanut Butter to Use? For best results, use a creamy peanut butter of any brand. Yet I wouldn’t use a “natural” peanut butter, because the oil will separate in natural peanut butter.
How to Soften Butter: Whenever possible, allow butter to soften on its own. Forcing the softening (with the use of microwave, for instance) will change the texture. The only planning ahead for this recipe might be to ensure you have room temperature butter.
What Kind of Chocolate Chips to Use: I like using semi-sweet chocolate, yet if you have another preference in type, go ahead and substitute. Dark chocolate chips, peanut butter chips, or milk chocolate chips will work just fine as well.
Flatten Cookies: Don’t forget to flatten a little, for even baking. Whether you use your hand, the underside of a glass, or a fork – it’s a step not to miss or else you might have crisp edges and undercooked middles.
What to Bake Cookies on: I recommend parchment paper for even cooking. I have found aluminum foil, silicone mats or a dark coloured pan results in burnt bottoms. From my trials to your success, parchment paper gives the best results.
Be Exact: When teaching my kids to bake, one of my tips is to be specific and pay attention to measurements and instructions. This applies to baking way more than cooking other foods requires. I’d actually say this to anyone, make sure to measure correctly (and watch to avoid over-baking) to avoid creating dense or tough cookies.
My Best Tip for Soft Cookies
Before baking, make sure not to over-flatten the cookies. While baking, under bake them slightly if you are unsure. Yes, I said it. The key is firm, not flimsy. They will always harden somewhat on their own while cooling.
To Store These Cookies: Place already baked cookies into an airtight container and store at room temperature for up to 5 days. They will stay chewy and soft as long as they are stored properly, in a well sealed container or ziplock bag. Not that they’ll last that long, but crazier things have happened, am I right?
To Freeze These Cookies: Rather than freezing already baked cookies, I like to place my unbaked cookie dough balls onto a sheet, freeze those until solid and then pop them into a ziplock freezer bag to store in the freezer.
Then, take out the desired amount as needed, defrost at room temperature, and then continue baking as per the recipe. If stored properly, they will stay good in the freezer for 2-3 months. So convenient and simple!
- 2 ¾ cup of all purpose flour
- ¾ cup of granulated sugar
- ¾ cup of brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon of salt
- 1 cup semi sweet chocolate chips
- 3 eggs, room temperature
- 1 cup of peanut butter
- ¾ cup butter, softened
- 1 ½ teaspoon of vanilla extract
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
In a stand mixer, mix the butter with the sugar until fluffy. Add the vanilla, and one egg at a time. Add the peanut butter and mix until combined.
In another bowl, sift the flour, baking soda, baking powder, and salt.
Slowly add the dry ingredients to the butter mixture until everything comes together. Do not over mix.
Fold in the chocolate chips.
Place the mixture in the refrigerator for at least an hour so it is easier to handle.
With a small cookie scoop, scoop round balls onto the prepared baking sheet. Place them on the baking pan around 2 inches apart. They really do expand, so keep that in mind.
Slightly flatten the balls with a spoon, underside of a glass or with a fork
Bake for 12 minutes or until they are starting to brown. Allow to cool completely before removing from the sheet.
Blog post has tips in making this recipe. Yet the secret is to not over-bake and undercook when in doubt.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 308Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 46mgSodium: 270mgCarbohydrates: 36gFiber: 2gSugar: 20gProtein: 6g