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    Home » Cookie Recipes

    Nov 4, 2021 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Peanut Butter Chocolate Chip Cookies

    14637 shares
    Jump to Recipe Print Recipe

    These peanut butter chocolate chip cookies are chewy large cookies with crisp edges. They are loaded with creamy peanut butter and mini chocolate chips. These cookies are one of my all time favorites!

    Close up of peanut butter chocolate chip cookies.

    These peanut butter chocolate chip cookies were originally created for a just for fun bake. Then, these cookies turned out to be SO good, I had to share this recipe with you too.

    If you want to try more peanut butter recipes, try peanut butter cheesecake, peanut butter cup brownies, and chocolate peanut butter stuffed cookies.

    Why You Will Love This

    • Chewy peanut butter cookies. These chewy cookies have soft centers and crisp edges. The perfect cookies!
    • Large cookies. The cookies are 3-4 inches wide. They are large!
    • Mini chocolate chips. These cookies use mini chocolate chips. It gives you an equal amount of chocolate through the cookie!
    • Easy to make. The dough can be made in 15 minutes. It is very easy to make.
    1 cookie with mini chocolate chips on top.

    Ingredient Notes

    • Butter- Pull this out 2 hours before baking.
    • Brown sugar- I used light brown sugar.
    • Peanut butter- Use Jif or Skippy creamy peanut butter. Natural peanut butter is too runny for this recipe.
    • Eggs- Pull these out 2 hours before baking.
    • Mini chocolate chips- Use minis for best results. You can use regular chocolate chips.
    Peanut butter chocolate chip cookies on parchment paper.

    Step By Step Instructions

    Here is how to make and bake these cookies.

    STEP 1: Mix the dry ingredients. Make sure to use a sifter to prevent flour lumps getting into the dough.

    STEP 2: Beat the butter and sugars. The butter and sugars need to be beaten on high for 2 minutes. It will be light and fluffy.

    STEP 3: Add in wet ingredients. Next, add in vanilla and peanut butter. Mix until just combined. Then, add in the eggs and mix on high. It will be fluffy like picture below.

    STEP 4: Add in dry ingredients. Slowly add in the dry ingredients. Next, add in the mini chocolate chips.

    Wet ingredients in a bowl.
    Dry ingredients in a glass bowl.

    STEP 5: Chill dough. Chill the dough for at least 2 hours.

    STEP 6: Scoop the cookie dough. Next, use a 3 oz cookie scoop to scoop the dough. Scoop into a heaping cookie dough ball. Place 6 per cookie sheet.

    STEP 7: Bake the cookies. Bake the cookies for 13-15 minutes. I baked mine for 15 minutes. OPTIONAL: Add extra mini chocolate chips.

    Cookie dough in a glass bowl
    Cookie dough ball on a cookie sheet.

    Expert Tips

    To get the best chewy texture, it is very important to beat the wet ingredients well. The dough needs to properly aerate both with the butter step and the egg step.

    If you would like to speed up the chilling process, place the dough in the freezer for 30-45 minutes. The dough needs to be cold.

    However, the dough will chill unevenly. I highly recommend waiting the 2 hours for the dough to properly chill.

    Bite missing from cookie.

    FAQ

    How to prevent the cookies from spreading.

    Use parchment paper on the cookie sheets. Do not bake the cookies straight on the cookie sheet or use a silicone baking mat.

    Make sure the dough is cold before you bake.

    Can the dough chill overnight?

    Yes it can. You can do 2 options.
    1. Chill the dough for the original 2 hours. Scoop the dough and cover. Chill overnight.
    2. Chill the dough overnight. Let it sit on the counter for 30 minutes - 1 hour before scooping.

    Can I freeze the cookie dough?

    Yes you can. Freeze the cookie dough balls. Add an extra 2-4 minutes to the bake time.

    Peanut butter chocolate chip cookie split in half.

    Storing and Freezing

    Store the peanut butter chocolate chip cookies in an airtight container up to 5 days.

    Freezing

    Freeze the baked cookies in an airtight container up to 30 days. Thaw for 1 hour before enjoying.

    Other Cookie Recipes To Try

    • Close up of peanut butter Nutella cookie in a box.
      Peanut Butter Nutella Cookies
    • A bite missing from one mini M&M cookie.
      Mini M&M Cookies
    • Churro chocolate stuffed cookies on parchment paper.
      Churro Cookies Stuffed with Chocolate
    • Mini egg cookies on parchment paper.
      Mini Egg Cookies

    Make sure to leave me a star review below!

    Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.

    📖 Recipe

    Close up of peanut butter chocolate chip cookies.

    Peanut Butter Chocolate Chip Cookies

    Stephanie Rutherford
    These chewy and soft peanut butter cookies are large bakery style cookies. They are full of mini chocolate chips.
    5 from 115 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Chilling Time 2 hours hrs
    Total Time 2 hours hrs 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 20 Large Cookies
    Calories 367 kcal

    Ingredients
     
     

    • 2 ½ cup All-purpose flour
    • 1 teaspoon Baking soda
    • 1 teaspoon Salt
    • 1 cup Unsalted butter room temperature
    • 1 ¼ cups Brown sugar packed light or dark
    • ¼ cup White granulated sugar
    • 1 cup Peanut butter creamy
    • 2 teaspoon Pure vanilla extract
    • 2 Large eggs room temperature
    • 1 ¾ cups Mini chocolate chips

    Instructions
     

    • In a medium mixing bowl, sift together flour, baking soda and salt. Set aside
      2 ½ cup All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
    • Using a mixer, beat butter, brown sugar, and sugar together on medium for 2 minutes. The butter will be light and fluffy. Add in peanut butter and vanilla. Mix on medium until combined.
      1 cup Unsalted butter, 1 ¼ cups Brown sugar, ¼ cup White granulated sugar, 1 cup Peanut butter, 2 teaspoon Pure vanilla extract
    • Add in eggs. Mix on high for 2 minutes. Scrape bowl. Slowly add in dry ingredients. Scrape bowl and mix again. Add in mini chocolate chips and stir to combine.
      2 Large eggs, 1 ¾ cups Mini chocolate chips
    • Cover and chill dough for 2 hours. Then, preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
    • Use a large 3oz cookie scoop and scoop the dough. These make large cookies. (3-4 inch cookies) Place 6 dough balls per cookie sheet. Keep dough in fridge while cookies bake.
    • Bake for 13-16 minutes. Bake until edges are lightly golden brown. If baking smaller cookies they will need 8-10 minutes baking time. Let cookies sit on the cookie sheet for 4 minutes. Top with extra mini chocolate chips while warm. Then, transfer to a cooling rack.

    Notes

    Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour will cause dry cookies.
    High altitude baking- Add 2 tablespoon extra flour.
    Bring butter and eggs out 2 hours before baking. It will get a higher rise in the cookies.
    Dough HAS to be chilled for at least 2 hours, it is a very wet dough. Baking before then, will cause them to spread.

    Nutrition

    Calories: 367kcalCarbohydrates: 44gProtein: 6gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 27mgSodium: 247mgPotassium: 126mgFiber: 2gSugar: 30gVitamin A: 319IUVitamin C: 1mgCalcium: 43mgIron: 1mg
    Keyword chewy, chocolate chip cookies, crisp edges, gooey, mini chocolate chips, peanut butter, soft
    Tried this recipe?Let us know how it was!

    More Cookie Recipes

    • Top view of french silk pie cookies.
      French Silk Pie Cookies
    • Oatmeal chocolate chip cookies in a wire rack.
      Oatmeal Chocolate Chip Cookies
    • One Nutella cookie split in half.
      Nutella Cookies
    • One cinnamon toast crunch cookie split in half.
      Cinnamon Toast Crunch Cookies

    About Stephanie Rutherford

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      Recipe Rating




    1. Wendy says

      April 10, 2023 at 6:06 am

      5 stars
      Holy moly. This is THE recipe.
      I tried this recipe yesterday, and baked exactly after two hours. It was an epic fail - my cookies were crumbly and disintegrated upon touch.
      Today I baked what remained of the cookie dough left from yesterday, and changed my cookie size to minis at 12 mins.
      It turned out heavenly!
      Lesson learned: wait overnight rather than 2 hours (I have no patience) 🙁

      Reply
    2. Payton says

      January 06, 2023 at 5:21 pm

      5 stars
      Good cookies!! I also appreciate the measurements after each step, thanks!!!!

      Reply
    3. Katie says

      November 25, 2022 at 5:06 am

      I put the dough in the fridge overnight. When I took it out, I made a batch & they stayed in little mounds, no spreading at all. I then let my dough sit and warm up, same thing happened. I tried with a silicone baking sheet, I tried without. I tried the bigger size, then I tried a smaller size. I really experimented lots of different ways & my cookies did not spread at all. Any insight as to why my dough wouldn't spread? Just want to add when I let the dough warm up, I waited long enough that the dough was a bit sticky to the touch.

      Reply
      • Stephanie Rutherford says

        November 29, 2022 at 11:31 am

        Cookies not spreading is due to the flour. If you use a measuring cup and stick it into the flour it will become compacted. Compacted flour means more flour then intended = no spread. Instead use a spoon to lightly scoop the flour into the measuring cup and use the edge to scrape it until level. This will help fix it!

        Reply
      • Alisa says

        February 17, 2023 at 3:15 pm

        Mine stayed in mounds as well…. The only cookies I’ve made that look like the picture call from melted or browned butter.

        Reply
    4. Chloe says

      September 25, 2022 at 9:34 am

      5 stars
      Turns out you CAN use natural/organic PB, the cookies turned out amazing! I also did a 1/2 cup less flour than the recipe called for, I think the altitude where I live affects that though. I only refrigerated for an hour and my cookies were much fluffier than the pictures (that’s how I like them, crumbl style).

      Reply
    5. Melanie says

      September 20, 2022 at 7:47 am

      5 stars
      These cookies were a hit in my house! Chewy and crispy on the edges! I have a batch in the freezer also because it was THAT good!

      Reply
    6. Lisa says

      August 31, 2022 at 3:40 pm

      5 stars
      These turned out great and were a big hit. They're probably the best cookie I've ever made actually. Big, chewy and tasty!

      Reply
    7. Jerri says

      August 15, 2022 at 10:00 am

      5 stars
      Thank you for including the ingredient measurements in the instructions. It makes it so much easier when working the recipe.

      Reply
    8. Krista says

      August 14, 2022 at 7:14 am

      5 stars
      These are amazing!! I baked a batch for my nephew to take to college and nearly ate half. Thanks for putting the measurements in the directions so I didn't have to keep scrolling back up. This is now my go to peanut butter cookie recipe!

      Reply
    9. Sheena says

      July 14, 2022 at 7:47 am

      If I wanted to do a peanut butter cookie and chocolate cookie mash up. What two bases would work best together?

      Reply
      • Stephanie Rutherford says

        July 14, 2022 at 1:01 pm

        Definitely this one and my double chocolate white chip cookies.

        Reply
    10. Emily says

      July 01, 2022 at 1:38 pm

      You linked to a 3 tablespoon scoop but a 3 ounce scoop would be 6 tablespoons, right? One fluid ounce is 2 tablespoons.

      Reply
      • Stephanie Rutherford says

        July 01, 2022 at 5:40 pm

        Use a 3 Tablespoon scoop!

        Reply
    11. Carol Patton says

      June 28, 2022 at 5:57 pm

      Can I make them smaller?

      Reply
      • Stephanie Rutherford says

        June 29, 2022 at 11:02 am

        Yes you can! Use a smaller cookie scoop and bake for 8-11 minutes.

        Reply
    12. Beverley says

      June 17, 2022 at 5:08 pm

      5 stars
      Cookies were fabulous!!

      Reply
    13. Maria says

      May 06, 2022 at 2:22 pm

      you don't mention the oven temperature.

      Reply
      • Stephanie Rutherford says

        May 06, 2022 at 4:20 pm

        It is in the recipe. But it is 350F.

        Reply
    14. Leanne says

      April 29, 2022 at 8:16 am

      5 stars
      Love all your recipes! These are amazing peanut butter cookies! Will make again.

      Reply
    15. Leah says

      March 28, 2022 at 6:19 pm

      5 stars
      Absolutely delicious! I portioned mine into dough balls and froze on a cookie sheet. Once frozen I transferred to a freezer bag so I can pull a few out and bake anytime we want a nighttime treat! Other than that small change at the end, followed the recipe EXACTLY- soooo many complements!

      Reply
    16. Beth Watley says

      March 13, 2022 at 8:58 pm

      5 stars
      I made these cookies and had to make a second batch the next day because they were that good! Took some to work for Valentine’s Day and now, co-workers stop by me desk to see if I made another batch! Definitely a favorite!!!

      Reply
    17. Kyla says

      March 13, 2022 at 2:59 pm

      5 stars
      These are to die for! So delicious

      Reply
    18. Lila says

      February 23, 2022 at 2:54 pm

      5 stars
      These are my favorite cookies!

      Reply
    19. MaryKate says

      January 23, 2022 at 5:39 pm

      5 stars
      These cookies are amazing!!

      Reply
    20. Kristine says

      December 10, 2021 at 5:35 pm

      5 stars
      I used salted butter and had to melt it on the stove because I forgot to get it out early. I used eggs right out of the fridge. I also baked this recipe right after mixing instead of chilling and the cookies did not spread at all. They baked up light and fluffy soft in the middle and crispy at the edges.

      Reply
    21. Eileen Rutherford says

      November 21, 2021 at 7:00 pm

      5 stars
      These came out great. I had to modify slightly as I had natural peanut butter, dark brown sugar and live at 5400'. Used slightly less peanut butter, slightly more flour and I only had 1.5 cups of chips on hand. Baked from frozen for 17 minutes. Husband approved cookies!

      Reply
      • Kim says

        June 04, 2022 at 12:54 pm

        Do you smash the dough down before baking?

        Reply
        • Stephanie Rutherford says

          June 06, 2022 at 4:00 pm

          No I don't. If you are having issues with your cookies not spreading, then you are compacting your flour in the cookie dough. You should spoon the flour into your measuring cup.

          Reply
    22. Toni says

      July 06, 2021 at 6:04 pm

      5 stars
      We love these! I also put a batch of measured out cookie dough in the freezer so we can bake a few every now and then.
      One of my favorite cookie recipes!

      Reply
    23. Aldale says

      May 31, 2021 at 6:38 pm

      5 stars
      I have come to believe you have the best cookie recipes. These were awesome and definitely my fav peanut butter cookie recipe!

      Reply
      • Stephanie Rutherford says

        June 04, 2021 at 4:46 pm

        5 stars
        This is honestly my favorite recipe. It creates the best cookie!

        Reply
    24. Kathy Wakefield says

      February 03, 2021 at 4:49 pm

      5 stars
      These cookies were heavenly! They were the perfect level of sweet. The chocolate and peanut butter were the perfect recipe! They were devoured immediately by my entire household.

      Reply
      • Stephanie Rutherford says

        February 03, 2021 at 7:08 pm

        I am so glad you loved these cookies!

        Reply
    25. Julia says

      January 22, 2021 at 4:32 pm

      5 stars
      These have become my favorite cookie recipe ever after just the first time I made them. I keep making them because they're that good! They are so soft and stay soft for days after. And they have the perfect amount of peanut butter that isn't overwhelming. 10/10 recommend!

      Reply
      • Stephanie Rutherford says

        January 22, 2021 at 7:48 pm

        Thank you so much! I am so glad you loved them!

        Reply

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