Cookies/ Dessert/ easy/ Peanut Butter/ quick

Peanut Butter Chocolate Chip Cookies

September 27, 2018

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 becoming my new favorite cookies because they combine two of my favorite things: soft chocolate chip cookies and salty peanut butter.

Peanut Butter Chocolate Chip Cookies

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 Chocolate Chip Cookies

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.

Peanut Butter Chocolate Chip Cookies

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 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 golden brown around the edges.

easy-peanut-butter-chocolate-chip-cookies- Peanut Butter Chocolate Chip Cookies

More Peanut Butter Recipes:

5 from 7 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
 

Ingredients
  • 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
Instructions
  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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15 Comments

  • Reply
    Nicki
    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
      Shiran
      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
        Helsa
        January 8, 2019 at 10:05 am

        Hello!

        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…

        Hmmmm….

        Thanks!
        Helsa

      • Reply
        Jess
        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
    Rhiannon
    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
    Lola
    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
    Allison
    March 15, 2019 at 11:58 am

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

    • Reply
      Shiran
      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
    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
    Janine
    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
    Susan
    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
    Wan
    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
    Danny
    May 20, 2019 at 8:00 pm

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

  • Reply
    April
    June 4, 2019 at 3:41 pm

    These were fantastic! Someone said “too dry?” Read the instructions & don’t overcook them. Mine were perfect in 11 min. 👌🏼 Love that you can taste the PB! I added the entire 2 cups/bag of chips before I realized you only added 1-3/4 but they were fine. Thank you for a new family recipe!

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