Cookies/ Dessert/ easy/ Peanut Butter/ quick

Peanut Butter Chocolate Chip Cookies

February 2, 2022

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!

Peanut Butter Chocolate Chip Cookies

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! And because they’re sturdy and have a long shelf life, these babies are the perfect option if you want to ship holiday cookies this year.

Peanut Butter Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies

How to make peanut butter chocolate chip cookies

  1. 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.
  2. 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.
  3. Incorporate the dry ingredients. Mix together until just combined, then gently mix or fold in chocolate chips.
  4. 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.
  5. 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!
Peanut Butter Chocolate Chip Cookies

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!
Peanut Butter Chocolate Chip Cookies

More amazing chocolate chip cookie recipes:

4.83 from 28 votes
Peanut Butter Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
YIELD: 35 cookies

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
  1. In a medium bowl whisk together flour, baking soda and salt. Set aside.
  2. 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.

  3. Preheat oven to 350°F/180°C degrees. Line 2-3 pans with parchment paper.
  4. 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.

  5. 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.

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  • Reply
    October 15, 2018 at 11:21 am

    Shiran, 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?

    • Reply
      October 16, 2018 at 1:24 pm

      Hi 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.

      • Reply
        January 8, 2019 at 10:05 am


        I’m 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…



      • Reply
        March 6, 2019 at 2:18 am

        Hi 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?

    • Reply
      September 25, 2020 at 4:38 pm

      I used natural chunky peanut butter and everything about the cookies is fabulous. I also added a teaspoon of cinnamon just because. YUM!

    • Reply
      Wendy Simpson
      April 26, 2023 at 4:31 pm

      Then use Jif

  • Reply
    November 17, 2018 at 9:00 pm

    These 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!

  • Reply
    January 30, 2019 at 6:52 pm

    Hi! I’m all set to put these in the oven, but I don’t have a full hour to chill the dough. What can I do?

  • Reply
    March 15, 2019 at 11:58 am

    Hi – I love your site! I’m wondering if this recipe might work with tahini?

    • Reply
      March 17, 2019 at 4:40 am

      Thank you, Allison 🙂 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.

    • Reply
      November 13, 2019 at 3:16 pm

      Hi, 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.

      • Reply
        November 17, 2019 at 2:21 am

        I have many chocolate chip cookie recipes, so it’s better to use those.

      • Reply
        Danielle Dzamba
        June 21, 2022 at 1:15 pm

        I wonder if you used Sun butter? Made with sunflower seed oil instead? It’s really yummy. Not sure how the recipe would be without anything.

    • Reply
      July 25, 2022 at 6:59 am

      I made them with a mix of 2/3 tahini & 1/3 peanut butter because I like the flavour. They worked fairly well.

  • Reply
    Claudia Danforth
    March 26, 2019 at 8:43 pm

    Hi! 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!:)

  • Reply
    Katie Nielson
    April 7, 2019 at 3:13 pm

    My 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!

  • Reply
    April 28, 2019 at 1:18 pm

    These 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 they’re perfect.

    • Reply
      November 13, 2019 at 7:49 pm

      Maybe turn the oven down 25 degrees

  • Reply
    May 10, 2019 at 9:35 am

    One 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!

  • Reply
    May 17, 2019 at 3:51 am

    Hi there, I would like to know what happen if I do not put the baking soda into the cookies mixture? what will happen?

    • Reply
      October 26, 2019 at 4:11 pm

      Baking 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.

  • Reply
    May 20, 2019 at 8:00 pm

    Meh…too dry for my liking, too much PB.

    • Reply
      October 26, 2019 at 4:08 pm

      You may wish to follow the recipe as stated. It’s worth it and they are chewy, ooey and yummy! You may have overmixed, overbaked?

    • Reply
      November 1, 2019 at 10:19 am

      Mine were today too. I was thinking if maybe they were made a little smaller and flattened before they cooked you wouldn’t be getting a big bite of dryness. Otherwise the taste is great, they were cooked perfectly.

  • Reply
    Whitney Mccoy
    May 27, 2019 at 5:35 am

    Thankyou for the recipe!,x>
    Will be making these today at work

  • Reply
    June 20, 2019 at 11:49 pm

    Has anyone worked out the calories in these? just curious

    • Reply
      August 3, 2019 at 2:54 pm

      Hi 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!

    • Reply
      March 1, 2021 at 7:06 pm

      I 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

  • Reply
    Michele Kreklow
    July 31, 2019 at 8:15 am

    Made 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.

  • Reply
    August 10, 2019 at 2:54 pm

    Best peanut butter cookies EVER! I can never get enough peanut butter in cookies and this is perfect! I used peanut butter chips mixed with Reece’s Pieces for that triple peanut butter flavor. Perfect recipe!

  • Reply
    September 27, 2019 at 7:05 am

    May I use margarine instead of butter

    • Reply
      October 16, 2019 at 7:01 am

      Yes you can, but keep in mins that it will change the flavor of the cookies.

  • Reply
    Kathleen Angelone
    October 31, 2019 at 2:38 pm

    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.

    • Reply
      November 11, 2019 at 5:23 am

      Hi 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.

  • Reply
    January 13, 2020 at 12:14 pm

    I LOVE these!!

  • Reply
    Leslie Brockert
    March 13, 2020 at 4:25 pm

    This 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!

  • Reply
    April 26, 2020 at 10:26 am

    Loved them so much! The second time i made they came out much more fragile and broke easily. What could have been the reason?

    • Reply
      May 11, 2020 at 5:30 am

      Hi 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.

  • Reply
    May 14, 2020 at 9:47 pm

    These 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 – it’s a keeper.

  • Reply
    June 16, 2020 at 11:27 am

    Hi, I wanted to ask if I can use oil instead of butter? And if I can how much oil should I put?

    • Reply
      June 29, 2020 at 2:33 am

      Hi Hadar, I recommend sticking to butter in this recipe.

  • Reply
    June 24, 2020 at 5:56 am

    Hi, 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!

  • Reply
    August 3, 2020 at 1:23 pm

    Thank 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.

  • Reply
    January 12, 2021 at 3:37 pm

    These 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.

  • Reply
    Delilah Smith
    January 17, 2021 at 4:18 pm

    They took a little longer than 10 minutes but so delicious I was about to just eat the dough!

  • Reply
    February 10, 2021 at 5:44 am

    Hi Shiran, could you please share your instructions for baking cookies after having frozen the dough? eg – ideal thawing time, and the baking time etc..?

    • Reply
      February 22, 2021 at 3:05 am

      If 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.

  • Reply
    October 13, 2021 at 11:54 am

    Yum! Followed recipe except used crunchy, organic, natural Safeway brand peanut butter. Worked wonderfully. Your detailed notes were so helpful. Made 2 T around balls, I cooked until edges were just brown (was 10 minutes for me), took out, had to smoosh them down a bit as you described might be needed. Delicious! Made one batch and froze the rest of the dough in balls because I don’t trust myself to not eat all of them in one sitting….

  • Reply
    December 16, 2021 at 3:00 am

    Thank you!! I lost my favourite peanut butter and chocolate chips cookies recipe while moving two years ago, this one comes very close.

    One thing though, the baking soda puzzled me a bit, since it won’t have enough acid in the recipe to react with. My vanilla is a bit acidic, but I don’t think that was enough. Was it, perhaps, supposed to be baking powder?

    My cookies turned out delicious anyway.

  • Reply
    December 29, 2021 at 10:17 am

    I have looked for a long time to find a recipe with more peanut butter. These are the best and so easy to make. The guy building houses next to me ask me to make him some every week. He loves them as much as we do.

  • Reply
    January 15, 2022 at 4:16 am

    I used Skippy Extra Crunchy Peanut Butter and did bigger scoops. Took longer to cook and came out soft. Delicious too. Thank you for the recipe.

  • Reply
    May 15, 2022 at 10:21 pm

    When using natural peanut butter, using *half* the amount is PERFECT! I tried with the full amount of natural peanut butter, and the cookies were very dry and crumbly. But with half the amount, these are the best cookies I’ve ever made.

  • Reply
    Noela Arcega
    May 20, 2022 at 5:25 pm

    Hello! Do you know the calorie distribution in this recipe? And is it okay if i reduce the sugars? Thank you!

    • Reply
      Talia @ Pretty. Simple. Sweet.
      May 22, 2022 at 10:00 am

      Hi Noela, I don’t calculate nutrition information but there are plenty of nutrition calculators you can use to figure this out:) I wouldn’t recommend reducing the sugar because it will change the chemical reactions in the baking process, altering the result.

  • Reply
    May 26, 2022 at 9:44 pm

    I loved these. I only had natural peanut butter, and decided to chance it. They came out great! I used the organic peanut butter from Costco, not sure if they makes a difference. My family loved these thank you.

  • Reply
    January 22, 2023 at 4:04 pm

    Great Recipe. I used Australian measurements, so 250g Butter (1 cup), 400g peanut butter.
    Made 20 giant cookies and stuffed with 1/2tsp of peanut butter. O M G delicious. My sister said they are the best peanut butter cookies. Will be making it again and again. Thank you for a amazing recipe.

    • Reply
      Talia @ Pretty. Simple. Sweet.
      January 23, 2023 at 2:36 am

      Hi Leah, I’m so glad you enjoyed the recipe!

  • Reply
    Terry K
    July 13, 2023 at 5:10 pm

    Is it normal that the oil, i assume if gathering on the dough after mixing it together and letting it sit?

    • Reply
      Stephanie @ Pretty.Simple.Sweet.
      July 19, 2023 at 2:53 pm

      Hi Terry, I’m not sure what you’re asking here. Can you please clarify? There is no oil added in this recipe. Did you use a peanut butter that was oily? I recommend skippy or jif, not a natural peanut butter.

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