Peanut Butter Chocolate Chip Cookies
These thick and soft chocolate chip peanut butter cookies are one of our family’s favorite treats!
Cookies are a necessity in our house— a must for after-school snacks and for outings to the park or the pool. Plus they’re a fun and easy way to get the kids in the kitchen baking with me!
These chocolate chip peanut butter cookies have been a go-to in our house for years and every time I bake them, they never last long. They are thick and super soft, and that chocolate-peanut butter combo just can’t be beat!
baking tip:How to bake soft cookies
- Use brown sugar or a brown sugar/sugar combo. Brown sugar creates a more chewy cookie, granulated sugar creates a crispier cookie.
- Slightly reduce the oven temperature. This will allow the cookie to bake fully without browning too soon.
- Don’t over bake! Remove the cookies when the middle is set but before they look done.
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This recipe was originally published November 2012.
Peanut Butter Chocolate Chip Cookies
These thick and soft chocolate chip peanut butter cookies are one of our family's favorite treats!
Ingredients
- 1/2 cup unsalted butter (113 grams), at room temperature
- 3/4 cup crunchy or creamy peanut butter (225 grams)
- 1 1/4 cup light or dark brown sugar, packed (225 grams)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour (250 grams)
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup semi-sweet chocolate chips (200 grams)
Instructions
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, peanut butter, and brown sugar on medium high speed until pale in color and creamy, 4-5 minutes (don't skimp on time!). Scrape down the bowl as necessary. Mix in the vanilla extract and egg.
- In a separate bowl combine the flour, baking soda, and salt. Add to the stand mixer and mix on medium low speed until combined. Add the chocolate chips and mix on low until just combined. The mixture may be a little crumbly, but should form into rounds when pressed together with your hands.
- Scoop into 1/4 cup rounds (1 1/2 tablespoon rounds for regular sized cookies) and place on prepared sheet pan. Bake until cookies just begin to turn brown, 12-15 minutes (8-10 minutes for regular sized cookies). Do not over bake.
- Let cookies cool on the pan for 5 minutes, then place on a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 1 week.
Notes
NOTES:
- You can use traditional (brands like Jif) or more natural (brands like Adams) peanut butter. The softer the peanut butter is at room temperature, the more the cookies will spread. I have had success with both, but results will vary slightly.
Calories: 212kcal, Carbohydrates: 25g, Protein: 4g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 24mg, Sodium: 154mg, Potassium: 126mg, Fiber: 1g, Sugar: 15g, Vitamin A: 142IU, Calcium: 22mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
These look like my ideal cookies!
Totally agree–my dream cookies!
Elegant, addictive cookies.
These cookies look perfect, Annalise! I love the simplicity of peanut butter and chocolate – they combine to make for an amazing flavor in cookies!
These sound delicious! I couldn`t get my hands on a lot of candy and didn`t get that sugar high…
These cookies are so beautiful Annalise.
I’m still sugar high after all the Halloween candy and great minds think alike, I made some peanut butter bars with chocolate candy.
Can’t wait to try your cookies, mmm
YUM! So question for you, what do you do with all this deliciousness? Do you give a lot of it away?!
Hi Becky! Yes, I give a lot of it away. I eat too much of it too. 😉
These look soft and delicious!
I love your baking tips section, Annalise! It is always so helpful to read what fellow cooks and bakers are learning through trial, error and experience. These cookies look wonderful! Love how soft and chewy they look!
I love the cookie tips! Can’t wait to see more.
I love the baking tip feature!! And these cookies are totally calling to me. I love how soft they look!
So beautiful. I detest flat, greasy cookies so these look absolutely ideal to me with their perfect domes. I also want to pick up that bowl of cookie dough with the spoon you thoughtfully provided and just mow through the rest. Cookie dough is my favorite food group.
Good one with the over baking tip! I remember learning that one the hard way as a kid. They didn’t look very brown so we kept putting them back in the oven and ended up with little blocks of wood. I love when tips are included because I think everyone has a natural inclination to fiddle with recipes to fit their own preferences, so to find out that the author already tried this or that idea and it didn’t work or to have an explanation for why they did something is a huge help and time saver.
As delicious as these cookies are, the cookie dough is almost better! It was hard not eating it all. Thanks for the feedback!
I love the tips! I’ll keep the brown sugar tip in mind, because I don’t like crunchy cookies. Chewy is where it’s at!
I bet these cookies are incredible.
These cookies sound wonderful, peanut butter and chocolate is a winning combination. I look your baking tip too – useful stuff.
Love the baking tips, I didn’t know that is what gave soft cookies their softness! If I had to choose one dessert to eat, it would be homemade chocolate chip cookies, by far.
P.S. I absolutely love your photos, food photography is so hard! Not my strongsuit but I want to work on it 🙂
Thanks so much!! It is hard, isn’t it?
Could these be any more perfect? They look amazing and I can’t wait to try them. The PB& Chocoalte Chip cookies we usually make at our house are mini’s so I can’t wait to make extra large ones using your recipe.
LOVELY!
These look absolutely heavenly…I am not sure I can last until I get off of work to go home and bake them!
I made these tonight and they were so amazing! I followed the recipe exactly and they’re perfect. Seriously the best cookie I’ve made that I found on pinterest(:
Thanks, what a compliment! I must admit that these are my new favorite cookies. So good!
My batter turned out dry, can or should I add water or something?
i just pulled these out of the oven and ate one while still warm and they are sooooo delish! my boyfriend loves peanut butter cookies and I like both chocolate and peanut butter so these are perfect! yum!
The peanut butter theory sounds like it could be the answer. I used trader joes organic peanut butter, I will try again with jiff. Thanks for the feedback!
Good luck! Let me know how it goes.
Another vote here for the Natural Peanut Butter crumble mess.. Still waiting to see what comes out of the oven. 🙁
They smell delicious though!
Awesome cookies! I did not use a mixer and used Jif Natural Creamy. Mine turned out perfect! Only thing weird was my chocolate chips wouldn’t combine with the dough very well. My dough was greasy almost? I could stir and stir but the chips would basically just slide around on the bottom of the bowl. No big deal at all, the chipsthat didn’t combine I just stuck on top of the dough before I cooked them! Thank you for a great recipe! Boyfriend loved them! 🙂
The Adams natural peanut butter did a similar thing for me. Since it’s a little oilier than traditional peanut butter I think it may prevent the chocolate chips from incorporating as well. Maybe next time try adding the chocolate chips before the flour is 100% mixed in and the mixture becomes homogeneous? Just a thought. Glad you liked them though!
I’ve made these several times and they’re soooo good. Last time I decided not to make individual cookies and pressed the dough into a parchment paper lined pan and baked them about 18 min (+-) and they were delicious.
I just made these and they are amazing!! I added an extra egg and about a tablespoon of milk and they were very fluffy, chewy and delicious.
Just made these cookies tonight and they were absolutely delicious! I am definitely using this as my go to peanut butter cookie…thanks for the recipe!
Hi Annalise, I just baked the cookies. Fyi: instead of 200 gr of chocolate chips I used 200 gr of cocoa powder. That wasn’t a good idea because I think it made the dough dry. I couldn’t flatten the crumbling dough so I squeezed it into small balls and put them in the oven for 9 minutes. (Before the cocoa the mixture was creamy.)
Ok I baked them again. This time I used 168 gr of honey instead of brown sugar, and no cocoa or chocolate in it. 10 Min. in the oven. It reminded me of sand cookies.
I was just wishing for a little something sweet and this would hit the spot!
When baking, my cookies didn’t flatten, I don’t know why
Made the recipe and turned it into a bar cookies and it LOVED it!
Awesome! Love the idea of these as cookie bars.
I want to use natural peanut butter. Would it be the same amount of pray butter?
Going to bake them and use them as pre workout cookies. All I need is to add some protein and natural sweetener.
Love it! Enjoy!
You have creative hands and minds of great food, really the recipes you share I feel very delicious and beautiful, thank you for sharing these great recipes.
Oh my goodness. I loved this recipe. It was the perfect texture and the cookies were so soft. I will continue to use this recipe in the future when I make peanut butter cookies. I baked them for a friend and he said they were the best cookies he’s ever had! Highly recommend. I also added peanut butter Oreos to them and they were awesome!
I made these cookies for my SIL while he was recovering from knee surgery. He LOVED them.
I received a new Kitchen Aid Stand Mixer for Christmas and this was the first recipe that I put it to use. The cookies turned out awesome, and I appreciated the guidance on speeds to mix at!
Your cooking ideas are awesome, I learned a lot of good food from your blog. Thank you so much.Street View Online
How many regular sized cookies (1 1/2 tablespoon rounds) does this recipe make? I see that the recipe says 24 cookies, but did not know if that is for the large size. Thanks.
I’d say you can probably get about 15 larger cookies. 🙂
Hi! I tried to make this recipe today with natural peanut butter but even though I used the right measurements and oven temp, they turned out softer and spongier than intended (though it tastes great and is well done!) Do you have any tips on how to make it the right amount of soft and chewy? Should adding more flour do the trick or do I mix in some white sugar with the brown?
Thanks for this post.
Cheers,
YTMP3
These cookies are amazing. I never had a stand mixer before so when hubby bought me one a few days ago, I went searching for a recipe. Made these cookies this morning. Recipe is super easy to follow and the results are so yummy. Love this recipe and will make more soon.