Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies are the perfect blend of sweet, salty, and rich flavors. These cookies combine the nutty goodness of peanut butter with melty chocolate chips for a soft, chewy treat that’s impossible to resist. They’re a classic favorite and easy to make with simple pantry ingredients.

Why You’ll Love This Recipe

These cookies offer the best of both worlds: the creamy, slightly salty flavor of peanut butter and the indulgent sweetness of chocolate chips. They’re soft in the center, slightly crisp on the edges, and packed with rich flavor in every bite. Whether you’re baking for a holiday, a school event, or just because, these cookies are guaranteed to be a hit.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened
• Creamy peanut butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Chocolate chips (semi-sweet or milk chocolate)

directions

this recipe

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then add vanilla extract and mix until combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
6. Fold in the chocolate chips.
7. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart.
8. Bake for 10–12 minutes, or until edges are lightly golden and centers are still soft.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Makes about 24 cookies
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 22 minutes

Variations

• Use crunchy peanut butter for extra texture
• Mix in chopped peanuts or pretzels for added crunch
• Add a sprinkle of sea salt on top before baking for a salty-sweet finish
• Use dark chocolate chips for a richer flavor
• Substitute some chocolate chips with peanut butter chips for double peanut butter flavor

storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days.
To freeze, place cooled cookies in a freezer-safe bag and freeze for up to 2 months.
Thaw at room temperature or microwave for 8–10 seconds to enjoy warm.
You can also freeze the raw dough, pre-scooped, and bake from frozen (add 1–2 minutes to baking time).

FAQs

Can I use natural peanut butter?

You can, but the texture may be more crumbly. Stick to no-stir peanut butter for best results.

What type of chocolate chips work best?

Semi-sweet is classic, but milk chocolate or dark chocolate chips work just as well.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 48 hours before baking.

Do I need to chill the dough?

Not required, but chilling helps control spreading and can enhance the flavor.

Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free flour blend to replace the all-purpose flour.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to maintain softness.

Are these cookies freezer-friendly?

Yes, both the baked cookies and raw dough freeze well for later use.

What can I use instead of butter?

You can try using margarine or a plant-based butter alternative, though texture may vary.

Can I use mini chocolate chips?

Yes, they work great and distribute more evenly throughout the cookies.

How do I know when they’re done baking?

The edges should be lightly golden, and the centers should still look slightly soft—they’ll continue to set as they cool.

Conclusion

Peanut Butter Chocolate Chip Cookies are a delicious fusion of two classic flavors that never go out of style. Easy to make, endlessly customizable, and always satisfying, these cookies are perfect for any occasion—or no occasion at all. Bake a batch and watch them disappear.

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