These soft bakery-style peanut butter chocolate chip cookies are packed with peanut butter flavor and loaded with chocolate chips. If you serve them warm, they will melt in your mouth!
These easy peanut butter chocolate chip cookies are becoming my new favorite cookies because they combine two of my favorite things: soft chocolate chip cookies and salty peanut butter.
A while ago, I posted a photo of chocolate chip cookies after deciding to throw peanut butter into the batter at the very last minute. This generated a lot of excitement as many of you have reached out and asked which recipe I used and how much peanut butter to add. So I started experimenting with different cookie recipes and different amount of peanut butter to share with you the best cookies possible.
Peanut butter
Use creamy peanut butter like Skippy. Chunky is ok if you want some peanut chunks in it. At first I added 1 cup of peanut butter to the cookies, which is what most recipes use, but the flavor wasn’t strong enough. 1 and 1/2 cups tasted much better, and the texture of the cookies was still good. You can even add some more peanut butter if you like, but the cookies will be more crumbly.
Underbake the cookies
I can’t stress this one enough! The baking time can affect the texture of the cookies greatly, and slightly underbaking cookies will make them softer and chewier. If you end up withΒ a hard batch of cookies, bake the next batch for less time. Mine were ready in 10 minutes, but depending on your oven it can take up to 12 minutes. I take them out of the oven as soon as they turn golden brown around the edges.
More Peanut Butter Recipes:
- Easy Peanut Butter Pie
- Peanut Butter Pretzel Brownies
- Chocolate Peanut Butter Biscotti
- Chocolate Peanut Butter Cheesecake
- No Bake Chocolate Peanut Butter Bars
- 2 and 1/4 cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (225 g/2 sticks) unsalted butter, softened to room temperature
- 1 and 1/2 cups (375 g) creamy peanut butter (not natural)
- 3/4 cup (150 g) light brown sugar
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 and 3/4 cups (300 g) chocolate chips
- In a medium bowl whisk together flour, baking soda and salt. Set aside.
In a mixer bowl fitted with the paddle attachment, beat the butter and peanut butter on medium speed for 1 minute until creamy. Add brown sugar and granulated sugar and beat on medium speed for about 3 minutes, until fluffy. Beat in the egg, one at a time, then beat in vanilla extract. Add flour mixture and mix just until combined. Do not overmix. Add chocolate chips. The dough will be soft at this point. Chill it for about 1 hour until it's easy to handle.
- Preheat oven to 350Β°F/180Β°C degrees. Line 2-3 pans with parchment paper.
Roll dough into balls, the size of 2 tablespoons each (mine were about 40 grams each), and place onto the cookie sheets. Bake for about 10 minutes, until cookies just begin to brown at the edges, but the center is still soft. Cookies will appear undone, that's ok. If the cookies are puffy, gently press them down while still warm using a spatula or the back of a spoon but leave them thick. Allow cookies to cool for 10-15 in the cookie sheet until they are easy to transfer without breaking, then gently transfer them to a wire rack to cool completely. Serve cookies warm or at room temperature.
- Store cookies at room temperature in an airtight container for up to 3 days. If you plan to keep them for longer, place in the fridge for up to 1 week, or freeze for up to 2 months.
45 Comments
Nicki
October 15, 2018 at 11:21 amShiran, if I use natural peanut butter because I don’t condone eating/using Skippy, can you tweak the recipe to compensate for the looseness of the natural stuff?
Shiran
October 16, 2018 at 1:24 pmHi Nicki, natural peanut butter won’t work as well in this recipe. I haven’t tried it so I don’t know what adjustments will need to be made.
Helsa
January 8, 2019 at 10:05 amHello!
Iβm wondering if you experimented with this recipe and natural peanut butter again?
I really like the look of the recipe but prefer natural peanut butter although I can understand how the creamy PB would have a nicer texture…
Hmmmm….
Thanks!
Helsa
Jess
March 6, 2019 at 2:18 amHi Nicki, the reason they would have been dry is the oil that you would have been missing in the natural peanut butter and that you reduced it by 1/3 using only 1 cup. Possibly try again but add in some oil to supplement the moisture missing?
Cookie monster
October 29, 2019 at 6:30 pmSo good my kids lov em
Greg
September 25, 2020 at 4:38 pmI used natural chunky peanut butter and everything about the cookies is fabulous. I also added a teaspoon of cinnamon just because. YUM!
Rhiannon
November 17, 2018 at 9:00 pmThese are a new family FAV!! We love them I’m making them almost once a month now! My boyfriend can’t get enough of them!! They are easy to make and incredibly delicious, I stumbled upon this recipe on IG and now I’m in love with you whole blog and all the tasty recipes!
Lola
January 30, 2019 at 6:52 pmHi! Iβm all set to put these in the oven, but I donβt have a full hour to chill the dough. What can I do?
Allison
March 15, 2019 at 11:58 amHi – I love your site! I’m wondering if this recipe might work with tahini?
Shiran
March 17, 2019 at 4:40 amThank you, Allison π You mean using tahini instead of the peanut butter? Personally, I don’t think it’s a good idea because of its flavor and texture.
Brishti
November 13, 2019 at 3:16 pmHi, would this recipe work as a normal chocolate chip cookie recipe without the peanut butter? I loved it and want to bake it for my friends but both are allergic to peanuts. Thank you.
Shiran
November 17, 2019 at 2:21 amI have many chocolate chip cookie recipes, so it’s better to use those.
Claudia Danforth
March 26, 2019 at 8:43 pmHi! I altered the recipie a bit- all I had was the natural jif peanut butter, so I used that and added an extra egg to prevent it from spreading too much and it worked well!:)
Katie Nielson
April 7, 2019 at 3:13 pmMy favorite cookie recipe ever! I use a little less butter but other than that I follow the recipe exactly! I use milk chocolate chips in them. Anytime I make these for an event or bring them somewhere they are gone so quickly! They are soft and delicious. Thank you!
Janine
April 28, 2019 at 1:18 pmThese cookies are amazing. I followed the recipe exactly but beware – you need to watch the cookies like a hawk. I burnt the first 24 cookies even tho I took them out at 10 min exactly. May have had to do with the dark pans but they were toast. I took the 2nd batch out at 9 min and theyβre perfect.
Sam
November 13, 2019 at 7:49 pmMaybe turn the oven down 25 degrees
Susan
May 10, 2019 at 9:35 amOne of the nicest peanut butter, chocolate chip cookie recipes that I have ever tried! Very easy to follow and baked up like a dream. Delicious results!
Wan
May 17, 2019 at 3:51 amHi there, I would like to know what happen if I do not put the baking soda into the cookies mixture? what will happen?
Sarai
October 26, 2019 at 4:11 pmBaking soda helps baked goods rise so without it these may fall flat. it’s best to follow the recipe and then tweak as you like later. As an example, for some change-up, I changed it to 1/2 choc chips and 1/2 butterscotch chips.
Danny
May 20, 2019 at 8:00 pmMeh…too dry for my liking, too much PB.
Sarai
October 26, 2019 at 4:08 pmYou may wish to follow the recipe as stated. It’s worth it and they are chewy, ooey and yummy! You may have overmixed, overbaked?
Kathleen
November 1, 2019 at 10:19 amMine were today too. I was thinking if maybe they were made a little smaller and flattened before they cooked you wouldnβt be getting a big bite of dryness. Otherwise the taste is great, they were cooked perfectly.
Whitney Mccoy
May 27, 2019 at 5:35 amThankyou for the recipe!,x>
Will be making these today at work
Bev
June 20, 2019 at 11:49 pmHas anyone worked out the calories in these? just curious
Bee
August 3, 2019 at 2:54 pmHi Shiran, loved this recipe! I added a little extra salt and reduced sugar and chocolate chips to a cup each. Browning the butter also enhanced the nutty flavor if you’ve got the extra time.
Absolutely fabulous.
Thanks for sharing!
Caryl
March 1, 2021 at 7:06 pmI wanted the nutrition info too, because I track my food intake on my Fitbit . I was too lazy to figure it out this time and googled a generic peanut butter chocolate cookie, but I like to be precise, so it haunts me
Michele Kreklow
July 31, 2019 at 8:15 amMade these last night for some friends. They loved them. I was in a hurry and missed the step about chilling the dough. However, they came out absolutely perfect even without chilling it. 12 minutes was the perfect time for my oven, but agree with the other comments. Watch them to know the right time for your oven. I also used an entire bag of chocolate chips, cause let’s face it you can never have too much chocolate. The cookies came out moist and chewy and had the right amount of peanut butter flavor. Glad a I came across this recipe. I will be making them again soon.
Jen
August 10, 2019 at 2:54 pmBest peanut butter cookies EVER! I can never get enough peanut butter in cookies and this is perfect! I used peanut butter chips mixed with Reeceβs Pieces for that triple peanut butter flavor. Perfect recipe!
Sandy
September 27, 2019 at 7:05 amMay I use margarine instead of butter
Shiran
October 16, 2019 at 7:01 amYes you can, but keep in mins that it will change the flavor of the cookies.
Kathleen Angelone
October 31, 2019 at 2:38 pmHi
These have great flavor but so very dry. I followed the directions completely. Any suggestions to make it moist? I used regular peanut butter too.
Shiran
November 11, 2019 at 5:23 amHi Kathleen. Peanut butter cookies tend to be dry, but with any chocolate chip cookie recipe, the trick is to slightly underbake the cookies so the center stays soft and moist. If they’re too dry, bake them for less time next time.
Kellie
January 13, 2020 at 12:14 pmI LOVE these!!
Leslie Brockert
March 13, 2020 at 4:25 pmThis is such a great recipe! My 10 year old has made these twice (with some direction and supervision from me because she’s a learning baker) and they have turned out amazingly so well! Ours have stayed soft and chewy for days. I am in charge of baking for Teacher Appreciation Week at my kids’ schools in May and I will definitely be making these. So so good!
Linda
April 26, 2020 at 10:26 amLoved them so much! The second time i made they came out much more fragile and broke easily. What could have been the reason?
Shiran
May 11, 2020 at 5:30 amHi Linda. If you don’t weigh the ingredients, then the result can be inconsistent. If you use too much or too little flour, it would affect the texture of the cookies.
Patricia
May 14, 2020 at 9:47 pmThese came out great. I only had natural peanut butter, but as another commenter suggested, I added an extra egg yolk. Husband and kids loved them – itβs a keeper.
Hadar
June 16, 2020 at 11:27 amHi, I wanted to ask if I can use oil instead of butter? And if I can how much oil should I put?
Shiran
June 29, 2020 at 2:33 amHi Hadar, I recommend sticking to butter in this recipe.
Monica
June 24, 2020 at 5:56 amHi, thank you for the lovely recipe! I had some left over smooth peanut butter and whipped these up. This was my first ever bake and they turned out so well. They were nutty and sweet and not overwhelmingly peanut buttery. They remained soft for the next few days. My batch came out a little puffy at the top but they were perfect. Will use your recipes for chocolate chip cookies!
Michelle
August 3, 2020 at 1:23 pmThank you for the delish and easy recipe! I halved the recipe and made half the cookies without refrigerating the dough and they turned out great! I will shape and freeze the rest of the dough for little treats whenever I like.
Jen
January 12, 2021 at 3:37 pmThese were absolutely amazing! I made them a tad smaller just to make them go further but they came out perfect! This is now my go to recipe.
Delilah Smith
January 17, 2021 at 4:18 pmThey took a little longer than 10 minutes but so delicious I was about to just eat the dough!
Din
February 10, 2021 at 5:44 amHi Shiran, could you please share your instructions for baking cookies after having frozen the dough? eg – ideal thawing time, and the baking time etc..?
Shiran
February 22, 2021 at 3:05 amIf you shaped the cookies before freezing, you can bake them straight from the freezer and add about 1-2 minutes to the baking time (depending on their size). If you thawed the dough (usually overnight in the fridge), you don’t need to change the baking time.