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
- Look for cookie recipes that use brown sugar or a brown sugar/granulated sugar combo. Brown sugar creates a more chewy cookie, granulated sugar creates a crispier cookie.
- Baking at a lower temperature (350°F vs 375°F) will allow the cookie to bake fully without browning too soon.
- Don’t over bake! Remove the cookies from the oven when the middle is set but before it starts to brown.
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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
- ½ cup unsalted butter (113 grams), at room temperature
- ¾ cup crunchy or creamy peanut butter (225 grams)
- 1 ¼ cup light or dark brown sugar, packed (225 grams)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour (250 grams)
- ¾ teaspoon baking soda
- ¾ 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 rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
I was just wishing for a little something sweet and this would hit the spot!
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.
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.)
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!
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.
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.
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!
Another vote here for the Natural Peanut Butter crumble mess.. Still waiting to see what comes out of the oven. 🙁
They smell delicious though!
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.
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!
My batter turned out dry, can or should I add water or something?
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!
These look absolutely heavenly…I am not sure I can last until I get off of work to go home and bake them!
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!
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?