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.
This is the first time I have ever left a comment on a site, but these cookies are so insanely good that I feel like I have to sign their praises! I have made them 4 times now and they are the absolute favourite cookie recipe for me and my family. I am so excited to have found this incredible recipe! Thank-you for sharing!
Hi! I love these cookies the couple of times I’ve made them but the cookie batter is very sticky each time I make it. And I’ve used cups and grams separate times so not sure what I’m doing wrong. They are still very good tho! Just the batter doesn’t turn out like you say it should!
Hmm, maybe your butter is too warm? It should be soft enough that it leaves a slight indent when pressed, but your finger should not be able to press all the way though. If it is melty or shiny at all, it is too soft. Which could cause the batter to be softer and more sticky. Are the cookies turning out okay?
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.
Thanks for this post.
Cheers,
YTMP3
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?
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. 🙂
Your cooking ideas are awesome, I learned a lot of good food from your blog. Thank you so much.Street View Online
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!
I made these cookies for my SIL while he was recovering from knee surgery. He LOVED them.
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!
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.
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!
I want to use natural peanut butter. Would it be the same amount of pray butter?
Made the recipe and turned it into a bar cookies and it LOVED it!
Awesome! Love the idea of these as cookie bars.
When baking, my cookies didn’t flatten, I don’t know why