These soft and chewy Peanut Butter Chocolate Chip Cookies have the perfect blend of creamy, rich peanut butter and gooey chocolate chips. A delicious twist on chocolate chip cookies.
Love chocolate chip cookies? You’ll love my Toffee Chocolate Chip Cookies!
Some of the people in this house are chocolate chip cookie fanatics. In fact, I’m pretty sure they think a cookie’s not a cookie unless it has chocolate chips. But for me, it’s peanut butter cookies for the win!
This Peanut Butter Chocolate Chip Cookie recipe is my solution to our cookie conundrum. Instead of the crispy texture of classic peanut butter cookies they are soft and chewy and loaded with chocolate chips.
They are truly the best of both worlds.
Table of contents
- Dry ingredients – All purpose flour, baking soda, and salt.
- Sugars – Granulated sugar and either light or dark brown sugar.
- Salted butter – Softened at room temperature.
- Peanut butter – A processed creamy peanut butter like Skippy or Jif is best for baking and will result in the softest, chewiest cookies. I don’t recommend using an oily, natural style peanut butter.
- Pure vanilla extract
- Chocolate chips – Semisweet chocolate chips have just enough sweetness to balance the richness from the peanut butter.
How to Make Peanut Butter Chocolate Chip Cookies
- Use an electric mixer to combine the softened butter and peanut butter in a large mixing bowl. Add the sugars and beat until creamy.
- Add the egg and vanilla, beating until smooth.
- In a separate bowl, combine the flour, baking soda and salt. Add the dry mixture to the peanut butter mixture in increments, beating just until combined after each addition.
- Use a wooden spoon to mix in chocolate chips. Cover and refrigerate the dough for 1 hour.
- Scoop – Using a cookie scoop, scoop the dough and use your fingers to form it into a ball. Place the dough about 2-inches apart on a parchment paper lined baking sheet.
- Bake – Bake for 10 to 12 minutes in a preheated 375 degrees F oven until the edges are golden brown. Remove from oven and allow to cool on cookie sheet for about 5 minutes and then transfer to wire rack to cool completely.
Tips for the Best Peanut Butter Chocolate Chip Cookies
Avoid Overmixing: Once you add the dry ingredients to the wet mixture, mix just until combined. Overmixing can lead to tough cookies.
Chill the Dough: Chill the dough for 1 hour to help solidify the fat a bit before baking. This helps the cookies hold their shape and prevents them from spreading resulting in thick, chewy cookies. If you chill it longer, you may need to let it rest at room temperature for 15 minutes or until softened enough to scoop.
Scoop Properly: Using a cookie scoop to portion the dough evenly will ensure even baking and create uniform-sized cookies.
Shape the Dough: After scooping, use your hands to form the dough into neat balls for the prettiest shape.
Add Chocolate Chips Strategically: Food styling tip! Press a few extra chocolate chips onto the top of each cookie dough mound before baking. This creates a visually appealing and extra-chocolaty surface.
Don’t Overbake: To ensure perfectly chewy cookies, bake them just until the edges are golden brown. After removing from the oven, let the cookies rest on the cookie sheets for 5 minutes before transferring to a wire rack to cool completely. They will continue to set up a bit as they rest.
Make sure the cookies are completely cooled before storing them. Warm cookies can create condensation inside the container which will make them soggy.
Room Temperature: If you plan to consume the cookies within a few days, storing them at room temperature is fine.
Refrigerator: If you want to extend their shelf life further, store the cookies in the refrigerator. Place them in an airtight container and allow them to come to room temperature before enjoying for the best texture and flavor.
Freezer: For longer-term storage, you can freeze Chewy Peanut Butter Chocolate Chip Cookies. Arrange them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe container or zippered plastic storage bag. Thaw cookies at room temperature before serving or warm them briefly in the microwave or oven for a freshly baked feel.
More Cookie Recipes You’ll Love
- Almond Joy Cookies
- Peanut Butter Cookie Cups
- Chewy Chocolate Dipped Oatmeal Cookies
- Caramel Filled Chocolate Cookies
- Check out my entire collection of cookie recipes!
Peanut Butter Chocolate Chip Cookies
- ½ cup butter, softened
- ½ cup creamy peanut butter
- ½ cup brown sugar, light or dark
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper (or leave ungreased).
- In a large bowl, use an electric mixer to combine the softened butter and peanut butter until smooth and creamy. Add the sugars and beat for a minute or two until well incorporated. Add the egg and vanilla and mix until smooth.
- In a separate smaller bowl, whisk together the flour, baking soda and salt. Add the dry mixture to the peanut butter mixture in increments, beating just until combined after each addition. Use a wooden spoon to mix in chocolate chips.
- Cover the bowl and transfer to the refrigerator for 1 hour.
- Scoop out a heaping tablespoon full of dough and use your fingers to form it into a ball. Place dough about 2-inches apart on the prepared baking sheet.
- Bake for 10 to 12 minutes until the edges are golden brown. Remove from the oven and allow the cookies to cool on cookie sheet for about 5 minutes then transfer to wire rack to cool completely.
- Repeat with remaining dough.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published March 27, 2014. It has been updated with new text and images.