Peanut Butter Chocolate Chip Cookies

jump to recipe ↓

These peanut butter and chocolate chip cookies are extra-large and super soft!

Peanut Butter Chocolate Chip Cookies

After I devoured all of the leftover Halloween candy in record time, I was on a sugar high with no plan to come down. But I did, and the withdrawals were terrible. First I wanted more candy, then a few days ago I started craving cookies.

I held out as long as I could, but after a very vivid dream last night involving plates piled high with giant cookies, I caved. I let my craving take over and the result are these super-sized, soft and chewy peanut butter cookies with chocolate chips.


Oh, yeah.

Peanut Butter Chocolate Chip Cookies

I knew what I wanted and when I didn’t find a recipe that would deliver it exactly, I came up with my own. These cookies are huge, with a rounded 1/4 cup of dough making up each one. They’re rich, and a peanut butter-chocolate lover’s dream. You’ll definitely need a glass of milk to wash them down.

Peanut Butter Chocolate Chip Cookies

Still got some leftover candy around the house you’re wrestling with, and you can’t bear the thought of more treats? I’ve got a solution! Throw the rest of that candy out, and bake these cookies instead.

Peanut Butter Chocolate Chip Cookies

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.

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

These peanut butter and chocolate chip cookies are extra-large and super soft.


  • 1/2 cup (113 grams) unsalted butter, at room temperature
  • 3/4 cup (225 grams) crunchy or creamy peanut butter
  • 1 1/4 cup (225 grams) brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (250 grams) all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (200 grams) semi-sweet chocolate chips


  1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Note: I've had several comments from readers about dry and crumbly dough. I have tested this recipe several times with both Jif (standard, hydrogenated) and Adams (more natural) brands of peanut butter, and both have yielded great results. Be sure to properly cream the butter, peanut butter, and brown sugar for the full 4-5 minutes, and also measure the flour correctly.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.