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 one of my new favorite cookies because they combine two of my favorite things: chocolate chips and creamy peanut butter. These cookies are soft and gooey in the middle, with crispy, caramelized edges. One just isn’t enough!
How to make peanut butter chocolate chip cookies
- Cream butter and peanut butter together In an electric mixer fitted with the paddle attachment, cream room temperature butter and peanut butter together until light and fluffy, about 3 minutes.
- Add the sugar, egg, and vanilla extract. Add the sugar and combine. Use a rubber spatula to scrape down the sides of the mixer to incorporate all the ingredients. Then, add the egg and vanilla extract and combine.
- Incorporate the dry ingredients. Mix together until just combined, then gently mix or fold in chocolate chips.
- Chill the dough. You can either flatten the dough into a disc and chill for 1 hour in plastic wrap, or pre-roll your cookie dough into balls (2 tablespoons/40g each) and place them directly on a parchment-lined cookie sheet. Place the cookie sheets directly in the refrigerator to chill for 30-45 minutes. Alternatively, you can pre-roll your cookie dough balls and put them into a storage container and place them in the fridge or freezer. Then, bake whenever you are ready to eat your cookies. If you bake the cookies directly from the freezer, expect to add a few extra minutes to the baking time.
- Bake. Bake your cookies for 10 minutes in a 350°F/185°C oven, just until the edges are slightly browned. Allow to cool slightly – these really taste the best while they are still slightly warm!
Tips for making perfect peanut butter chocolate chip cookies
- Don’t overmix your cookie dough. This can result in tougher, more dense cookies, and we want them to be chewy and soft.
- Underbake your cookies. I can’t stress this one enough! The baking time can affect the texture of the cookies greatly, and slightly underbaking them makes them softer and chewier. If you end up with 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 slightly golden brown around the edges.
- Use creamy, non-natural peanut butter like Skippy. While natural peanut butter certainly has it’s place in the culinary world, it’s not in these cookies. You want to use something similar to creamy Skippy or Jif – they have sweeteners and stabilizers already mixed in which helps produce the best flavored cookies.
- Use dark chocolate chips. I find that the flavor of milk chocolate chips gets lost in these cookies. The flavor is much better with dark chocolate chips.
- Heat your cookies for amazing flavor. If you’ve made a batch of cookies and they’ve cooled completely, you can microwave one for 5-10 seconds to heat it up before eating. They really do taste better when they’re slighty warm and gooey!
More amazing chocolate chip cookie recipes:
- Small Batch Chocolate Chip Cookies: Perfect for when you want a cookie on the fly! These chocolate chip cookies are insanely delicious.
- Pumpkin Chocolate Chip Cookies: Pumpkin puree and autumn spices make these cookies perfect for fall.
- Brown Butter Chocolate Chip Cookies: The rich, caramel flavor of brown butter takes these cookies to the next level.
- Chocolate Chip Shortbread Cookies: Buttery, tender shortbread cookies combined with loads of chocolate chips.
- Banana Chocolate Chip Cookies: What’s a better flavor combo than bananas and chocolate? Get it in cookie form here!
Soft and chewy peanut butter cookies with loads of chocolate chips.
- 2 and 1/4 cups (315g) all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks/225g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (375g) creamy peanut butter (not natural)
- 3/4 cup (150g) light brown sugar
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 and 3/4 cups (300g) 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 350°F/180°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.