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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

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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

  • Peanut Butter Nutella Cookies
  • Mini M&M Cookies
  • Churro Cookies Stuffed with Chocolate
  • 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.

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 20 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Chilling Time 2 hrs
Total Time 2 hrs 30 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!
« Fluffy Cheddar Cheese Rolls
Gooey Cinnamon Rolls »

About Stephanie Rutherford

Reader Interactions

Comments

  1. 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
  2. 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
  3. 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
  4. 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
  5. Kyla says

    March 13, 2022 at 2:59 pm

    5 stars
    These are to die for! So delicious

    Reply
  6. Lila says

    February 23, 2022 at 2:54 pm

    5 stars
    These are my favorite cookies!

    Reply
  7. MaryKate says

    January 23, 2022 at 5:39 pm

    5 stars
    These cookies are amazing!!

    Reply
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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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I am the founder, recipe developer, and food photographer for Stephanie's Sweet Treats. Here you will find all the decadent dessert recipes that anyone can make!

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