Peanut Butter Chocolate Chip Cookies
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!
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 Brownies, and chocolate peanut butter stuffed cookies.
Why You Will Love This Peanut Butter Chocolate Chip Cookie Recipe
- 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.
Step by Step Recipe Video
Ingredient Notes for Peanut Butter Chocolate Chip Cookies
- 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.
Ingredient Substitions
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven’t tested this gluten free. Let me know if you do.
- Brown sugar- You can use dark brown sugar
- Peanut butter- For more texture, you can use crunchy peanut butter
Step By Step Instructions- Peanut butter cookie dough
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.
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.
Expert Baking 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.
FAQ
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.
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.
Yes you can. Freeze the cookie dough balls. Add an extra 2-4 minutes to the bake time.
Special Tools
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
- Large cookie scoop: I love this OXO cookie scoop.
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
Try These Peanut Butter Cookie Recipes
- Peanut butter cheesecake
- Chocolate peanut butter stuffed cookies
- Peanut butter snickerdoodles
- Peanut butter and jelly cookies
- Banana peanut butter 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.
Peanut Butter Chocolate Chip Cookies
Ingredients
- 2 1/2 cup All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, room temperature
- 1 1/4 cups Brown sugar, packed light or dark
- 1/4 cup White granulated sugar
- 1 cup Peanut butter, creamy
- 2 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 1 3/4 cups Mini chocolate chips
Instructions
- In a medium mixing bowl, sift together flour, baking soda and salt. Set aside2 1/2 cup All-purpose flour, 1 tsp Baking soda, 1 tsp 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 1/4 cups Brown sugar, 1/4 cup White granulated sugar, 1 cup Peanut butter, 2 tsp 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 3/4 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 3 Tablespoon 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.
This recipe turned out great! The size recommended was a little confusing and sounded way too big. I used 2 tablespoon spoon to measure out the dough balls. Im freezing half the recipe dough for my boyfriend and taking the other half to a christmas party. Thanks for sharing this recipe. I wish i could add a picture bc they came out perfect!
Waiting for them to chill to bake and also thought the 3oz scoop sounds huge. I googled a tablespoon conversion since I don’t have a special cookie scoop & it says its equivalent to 6 tablespoons??? I am going to start with 2-3 TBSP for now and do the shorter cooking time
I just made these and they are the best peanut butter chocolate chip cookies I have ever had! I’m actually having my first cookie for breakfast right now. I left the dough in the refrigerator overnight to give the dough time to combine, used regular chocolate chips, then rolled them in sugar (like you do when you make peanut butter blossoms) then baked them the required time. They came out perfect. The edges are crispy the inside is chewy, and the peanut butter and chocolate are perfect. Thank you so much for sharing this recipe. It’s definitely a keeper!
Hello! I’m planning on making these tomorrow and they look fabulous! I was just wondering why you say to bake on parchment and not on a silicon mat? I do all my cookie baking on the Silpat mats and I will totally follow your directions, but I’m wondering why?
Thanks so much!
So the silcone mat doesn’t give the cookies anything to “grip” to. Parchment paper allows a bit of a grip and prevents a spread.
I made this twice now, and this recipe is worth raving!
Both times I didn’t follow the recipe to the T and it still worked out great – which means this recipe has a wide margin for error and it’s suitable for beginners.
I received comments raving about my cookies and it beat my double choc cookies (a little sad because that was my fav). It’s saying a lot that everyone loves this cookie. Thanks for this recipe!
My second batch are so goey and chewy on the inside and crisp on the outside! I added a lil bit of nutella and didn’t add as much choco chips, so I’m glad it wasn’t a disaster!
D e l i c o u s!!! First time trying this recipe and it was spot on yummy!
I made these last night and they were so amazingly delicious!! I saved the remaining batch and put it in the freezer and my husband is already asking me to make the rest today!
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) 🙁
Good cookies!! I also appreciate the measurements after each step, thanks!!!!
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.
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!
Mine stayed in mounds as well…. The only cookies I’ve made that look like the picture call from melted or browned butter.
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).
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!
These turned out great and were a big hit. They’re probably the best cookie I’ve ever made actually. Big, chewy and tasty!
Thank you for including the ingredient measurements in the instructions. It makes it so much easier when working the recipe.
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!
If I wanted to do a peanut butter cookie and chocolate cookie mash up. What two bases would work best together?
Definitely this one and my double chocolate white chip cookies.
You linked to a 3 tablespoon scoop but a 3 ounce scoop would be 6 tablespoons, right? One fluid ounce is 2 tablespoons.
Use a 3 Tablespoon scoop!