Peanut Butter Chocolate Chip Cookies are a flavor match made in heaven! They’re a mouthwatering combo of nutty goodness and chocolatey bliss that hits the spot every time.
Get ready to savor the perfect harmony of peanut butter chocolate chip cookies. These treats strike the best balance between the rich nuttiness of peanut butter and the sweet allure of chocolate chips.
My favorite part about these peanut butter & chocolate chip cookies is the perfect blend of chewiness and softness that’s simply irresistible. The straightforward baking process makes it easy to whip up a batch whenever the mood strikes.
From casual gatherings to special occasions, these peanut butter chocolate cookies are sure to please. With these chewy and soft chocolate chip peanut butter cookies, you’re in for a treat that never fails to impress.
How to Make This Peanut Butter Chocolate Chip Cookie Recipe
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: In your stand mixer’s bowl, use the paddle attachment to mix the butter, peanut butter, brown sugar, egg, and vanilla extract.
STEP TWO: Whisk the flour, baking soda, baking powder, and salt in another bowl. Slowly add this dry mix to the peanut butter blend, mixing on low until just barely combined.
STEP THREE: Gently fold the chocolate chips into the dough.
STEP FOUR: Refrigerate the dough for 30 minutes. While the dough is chilling, preheat the oven to 350 degrees F and line two big baking sheets with parchment.
STEP FIVE: Scoop the dough into two-tablespoon portions and form smooth balls. Flatten them into ½-inch discs by hand or create a crisscross pattern with a fork. Arrange them 2 inches apart on the baking sheets. Add extra chocolate chips on top if desired!
STEP SIX: Bake for 10-12 minutes, until your chocolate peanut butter cookies are slightly golden at the edges. Avoid over-baking them so they stay soft and chewy.
STEP SEVEN: This step is optional, but I love to add a sprinkle of flakey sea salt on top while the chocolate chip peanut butter cookies are warm.
STEP EIGHT: Allow the cookies to cool completely before transferring them to an airtight container.
Tips for the Best Peanut Butter Chocolate Cookies
- Use classic no-stir peanut butter, not natural or homemade, because its thickness and consistency are ideal for this delicious peanut butter chocolate chip cookie recipe.
- Bring ingredients to room temperature. Transfer anything chilled — butter, eggs, even peanut butter — to the counter ahead of time. When everything is the same temp, your dough will blend more evenly.
- Leave space between cookies. Make sure the cookies have at least 2 inches between them on the baking sheet. This allows for proper air circulation and prevents them from sticking together.
- Accurately measure the flour by using the spoon and level technique. This guarantees the perfect cookie consistency.
Variations for Peanut Butter Chocolate Chip Cookies
- I like using semi-sweet for this recipe, but you can use any type of chocolate chips you prefer! I’ve heard that caramel or butterscotch chips bring a delightful buttery sweetness to these chocolate peanut butter cookies.
- Add chopped nuts, such as peanuts, pecans, or walnuts, for extra crunch and richness.
- Add a touch of cinnamon to the dough for a warm and cozy flavor.
More Peanut Butter Cookie Recipes
- 3 Ingredient Peanut Butter Cookies
- Easy Chewy Peanut Butter Cookies
- Peanut Butter Kiss Cookies (and our 3-ingredient version!)
- Easy Peanut Butter Balls
What’s the Difference Between Baking Soda and Baking Powder?
Baking soda is pure sodium bicarbonate, which reacts with acidic ingredients to give baked goods lift.
Alternatively, baking powder is a combination of baking soda plus a powdered acid — perfect for recipes without acidic ingredients.
So why are we using both in this recipe? The powder does the work of providing lift so that the soda can do the job of browning. The combo also helps in recipes where you want to preserve the tangy flavor from acidic ingredients like buttermilk or sour cream.
What Makes Chocolate Peanut Butter Cookies Fluffy and Not Flat?
Room-temperature butter is key! The combo of butter and sugar creates pockets of air, making your cookies rise with fluffiness. If the butter gets too warm, your cookies won’t puff up as much.
Why is Chilling the Dough Important?
Several reasons! First, it makes it easier to handle — you can scoop with ease and form into dough balls without it getting too soft or sticky.
Chilling helps firm up the butter, preventing cookies from spreading too much in the oven. The rest time also helps relax the gluten so your treats are soft and tender instead of tough.
More Peanut Butter Recipes to try
- Peanut Butter Balls with Rice Krispies
- Peanut Butter Frosting
- No Bake Peanut Butter Fudge
- Peanut Butter Hot Cocoa Balls
- ½ cup (1 stick) unsalted butter, softened
- ½ cup creamy peanut butter
- 1 cup light brown sugar, lightly packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, peanut butter, brown sugar, egg, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing on low speed until just combined.
- Fold in the chocolate chips.
- Transfer the cookie dough to the fridge and chill it for 30 minutes. While the cookie dough chills, preheat the oven to 350 F and line two large baking sheets with parchment paper.
- Scoop out two tablespoon sized portions and roll them into smooth balls. Press the dough balls down into ½” thick discs using your hands or use a fork to make a crisscross pattern on the cookies and then place them at least 2” apart on the prepared baking sheets. You can always push a few extra chocolate chips into the tops of the cookies before baking if you’d like!
- Bake for 10-12 minutes, or until the edges are slightly golden– make sure not to over bake or the cookies will be dry. Garnish with a sprinkle of flakey sea salt while the cookies are warm, if desired.
- Allow the cookies to cool completely and then transfer them to an airtight container. Store at room temperature for up to five days.
Amount Per Serving: Calories: 192Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 154mgCarbohydrates: 28gFiber: 1gSugar: 19gProtein: 4g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.