Peanut Butter Chocolate Chip Cookies
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These are the best soft and chewy peanut butter chocolate chip cookies! You only need 10 simple ingredients to make these cookies, plus there’s zero chill time!
You know after making my peanut butter cookie recipe I had to make a version packed with chocolate chips! These chocolate chip peanut butter cookies are just as good, with soft and gooey middles and lightly crisped edges.
These peanut butter chocolate chip cookies only take 10 minutes to prepare, so they’re the perfect cookie recipe to whip up at a moment’s notice. I love making these for birthday parties, potlucks and cookie exchanges!
Featured Reader Review
“They were delicious Gabriella! Pulled out at 9 min and banged on counter, Amazing! Looking. forward to trying other recipes!”
Kerry
Why You’ll Love These Peanut Butter Chocolate Chip Cookies
- You only need 10 simple pantry ingredients, I bet you already have everything you need in your kitchen!
- The cookie dough is made with creamy peanut butter and loaded up with chocolate chips.
- These peanut butter cookies are super soft and gooey, no dry cookies here.
- They take 20 minutes to make from start to finish and you don’t have to chill the cookie dough.
Ingredients Needed
- Flour: I’m using all purpose flour in this peanut butter cookie recipe, but if you’re gluten free you can swap it out for gluten free all purpose 1-1 baking flour.
- Peanut Butter: I recommend using a creamy commercial peanut butter, like Skippy. If you use a natural peanut butter that has oil on top of it, it’ll change the structure and texture of the cookies.
- Chocolate Chips: I love using semisweet chocolate chips in this recipe, but feel free to use milk chocolate or dark chocolate chips! You can also use a chopped up chocolate bar.
- Vanilla Extract: try to use a good quality vanilla extract here!
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line 2 baking sheets with parchment paper.
Step 2: In a medium bowl, whisk the flour, salt and baking soda together.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and peanut butter together until smooth.
Step 4: Add the granulated sugar and brown sugar and beat until light and fluffy. Add the egg and vanilla extract and mix to combine.
Step 5: Mix in the dry ingredients and mix until just combined, making sure you don’t over-mix the cookie dough! Stir in your chocolate chips.
Step 6: Using a large cookie scoop or a spoon to form 3 tablespoon sized cookie dough balls and place on the prepared baking sheets. Bake one sheet at a time for 8-13 minutes. The middles should look soft and slightly underbaked, but the edges will be golden brown.
Step 7: Take the cookies out of the oven and use a biscuit cutter to scoot the cookies into a perfect circle. Let the cookies cool for 15 minutes before transferring to a wire cooling rack to cool completely.
Expert Tips
- I always recommend using a kitchen scale to weigh out your ingredients! It’s so easy to add too much flour, giving you dry cookies that don’t spread.
- If you don’t have a kitchen scale, make sure you use the scoop and level method to weigh out your flour.
- Make sure not to over-mix the cookie dough when you add the dry ingredients, this could change the texture of the cookies.
- I don’t recommend using crunchy peanut butter as that can change the texture of the cookies.
- Take the cookies out of the oven while the middles still look slightly underbaked. The cookies are going to continue baking on the cookie sheet.
Storage Instructions
Store in an airtight container at room temperature for up to 5 days.
More Peanut Butter Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup (210 g) butter (vegan or regular, softened)
- 1 cup (260 g) creamy/smooth peanut butter (SEE NOTES)
- ⅓ cup (100 g) brown sugar
- 1 cup (200 g) granulated sugar
- 2 eggs
- 1½ tsp vanilla extract
- 1½ tsp baking soda
- 1 tsp salt
- 2¼ cup + 2 tablespoons (300 g) all-purpose flour (SEE NOTES)
- ¾-1 cup semisweet chocolate chips, regular or vegan
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together flour, salt, and baking soda then set aside.
- In the bowl of a standing mixer with the paddle attachment or using a hand mixer, beat peanut butter and butter together until smooth.
- Add in the granulated and brown sugars and beat until light and fluffy, then mix in the egg and vanilla extract.
- Add the flour, salt, and baking soda into the bowl and mix until just combined. It is important not to over-mix the dough! Stir in the chocolate chips.
- Use a large cookie scoop or your hands to form 3 tbsp-sized balls of dough and bake one tray at a time for 8-13 minutes. The middles will look soft and the edges should look slightly golden brown.
- Remove the cookies from the oven and use a butter knife or large biscuit cutter to shape the cookies into perfect circles. Let the cookies cool on a baking sheet for 15 minutes then transfer to a cooling rack to cool completely.
Equipment
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
They were delicious Gabriella! Pulled out at 9 min and banged on counter, Amazing! Looking. forward to trying other recipes!
So happy to hear this! Thank you for your review!
Oh. Em. Gee! As my great granddaughter says – and indeed said this morning about these cookies. They are easily the best peanut butter cookies I have ever eaten. And, with help from your excellent, clear directions, the first ones I have ever made! Thank you, Gabby!
Thanks John! I’m so happy to hear your granddaughter enjoyed them 😊
You are teaching an old man to bake, and I thank you! May I ask, for the salt in your recipes, do you intend table salt or the Diamond Crystal Kosher salt I notice often referred to on some baking sites? Thanks you, Gabby, for this and your many other excellent, clearly written recipes!
Hi John! I’m so happy to hear you find my recipes helpful with your baking journey 🤗 You can use any kind of salt! I typically use table salt because I know it’s what most people have available in their homes.
A quick question before I go right back to the grocery store for the peanut butter I’ll definitely need in an hour or two to make these cookies! In your directions, you say to line the baking sheets with parchment paper. But in the accompanying photo, I noticed you used one of those silpat-type rigs. Are the two liners about equal in your mind, or might you prefer one over the other with this application? Thanks, Gabby!
Hi John! Either is fine, but I do like to use a baking mat majority of the time. Enjoy!
Thanks so much for the tip. I made these cookies and they were outrageously delicious. Thanks so much for the recipe and the clear directions!