Peanut Butter Chocolate Chip Cookies are the perfect recipe to satisfy that sweet craving. These soft and chewy cookies need a few pantry staples, like creamy peanut butter, flour, sugar, and chocolate chips, and they’re so easy to make gluten-free. This classic flavor combination in a cookie is the perfect holiday treat.
These just may have been my all-time FAVORITE recipe to test.
I was on a mission to get the perfect peanut butter chocolate chip cookie…
One that was full of peanut butter flavor,
Had JUST the right amount of chocolate chips,
And didn’t require any chilling.
Yup – you heard me right.
Because we all know patience is NOT attainable when you’re craving cookies- that craving needs to be satisfied NOW!
So after 6 rounds of cookie testing (my run group was very thankful for this!) the recipe you see below was created.
Don’t miss out on these Peanut Butter Blossoms if you’re really craving more of that peanut butter and chocolate combination.
Ingredients
The simple ingredients you need to make this peanut butter chocolate chip cookies recipe include:
- Flour. You can easily use all-purpose or a gluten-free 1-to-1 blend.
- Butter. Be sure to melt the butter so it mixes easily through the dough. Unsalted butter is best but salted can be used.
- Peanut butter. Creamy peanut butter is needed for the smooth texture. Crunchy can be used, if desired.
- Sugar. You will use both brown and granulated sugar for this recipe.
- Egg. Two room temperature large eggs are needed, but you can opt for a flax egg if needed.
- Chocolate chips. Semi-sweet chips are used in the recipe, but you can easily use dark or milk chocolate chips, as well. Chocolate chunks also work and give the cookies a rustic look.
How to Make Peanut Butter Chocolate Chip Cookies
The basic steps for making this chocolate chip peanut butter cookie recipe are easy to follow:
Whisk the Wet
Since you don’t have to chill this dough, go ahead and preheat the oven to 350℉.
In a large bowl, combine melted butter, peanut butter, brown and white sugars, eggs, and vanilla extract. For best results, use a handheld mixer to beat the dough for about 30 seconds. You can also use a stand mixer.
If you have to mix by hand, be sure to thoroughly combine the ingredients.
Add the Dry
Add in 1 cup of flour along with the baking soda, baking powder, and salt to the bowl with the peanut butter mixture. Use a whisk or fork to stir the dry ingredients so they’re mixed in.
Use the hand mixer to beat everything until the flour mixture is fully incorporated. Continue adding in the flour in ¼-cup increments until the dough comes together.
Stir in the chocolate chips by hand. At this stage, be sure not to overwork the dough.
Scoop and Bake
Line a large baking sheet with parchment paper or silicone mats.
Use a cookie scoop or large spoon to get about 1 ½ tablespoons worth of dough. Set the cookie dough balls on the baking tray, leaving about 2 inches in between each one. These will spread, so be sure to give them space.
Bake the cookies in the preheated oven for 11 to 12 minutes. Watch them towards the end. The cookies are done when the edges are lightly brown, and the middle is no longer doughy.
Let the cookies cool completely on a wire rack. Enjoy!
Meal Prep and Storage
- To Prep-Ahead: The dough can be made a day or two early and kept in the fridge (though it doesn’t have to be chilled before baking!)
- To Store: Keep cookies not immediately eaten in an airtight container at room temperature for up to 3 to 4 days or in the refrigerator for up to 6 to 7 days.
- To Freeze: Tightly wrap cooled cookies in plastic and store in the freezer for up to 4 to 6 months.
Dietary Modifications
The recipe you’ll find below is already delicious as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Gluten-free: Opt for a gluten-free 1-to-1 blend.
- Dairy-free: Stick with a dairy-free butter alternative and chocolate chips.
- Vegetarian: Use flax eggs instead of traditional ones.
FAQs
The short answer of what makes cookies chewy comes down to moisture. Hard or crispy cookies have less moisture either in the dough or were cooked too long, removing moisture during the baking process. The order you incorporate ingredients can also affect how chewy the cookies are.
While you could try to tweak the recipe of a chocolate chip cookie to include peanut butter, you have to be careful of changing the wet to dry proportions, or the cookies won’t turn out well.
If your cookies are cooled and ended up too soft, you can store them with a piece of bread to absorb some of the moisture. Or, you can put them back into a 300℉ oven for a couple of minutes.
Expert Tips and Tricks
- Mix it up. You can use a combination of semi-sweet, milk, and dark chocolate chips for a unique flavor.
- Stay away from chunks. Creamy peanut butter is essential. Opt for a brand you love because you will taste it in the cookies.
- No chill. One of the best things about this recipe is it doesn’t have to sit in the fridge before baking!
- Give it a sprinkle. For a beautiful presentation and pop of flavor, sprinkle some sea salt on top of each cookie just after baking.
- Double up. Make a big batch of these cookies and freeze half for later!
More Cookie Recipes
Cookies are a favorite snack, whether during the holidays or simply as an afternoon treat.
These Cut-Out Sugar Cookies, Pecan Sandies, and No-Bake Chocolate Oatmeal Cookies are delicious and so easy to make.
Lemon Blueberry Cookies are quite refreshing. Try this No-Bake Paleo Molasses Cookie recipe for a flavorful treat, as well.
You can even have cookies for breakfast with these Healthy Oatmeal Breakfast Cookies.
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Peanut Butter Chocolate Chip Cookies
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Ingredients
- ½ cup butter melted
- ¾ cup peanut butter smooth
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2 cups flour or a gluten free 1-to-1 blend
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- 2 cups chocolate chips semi-sweet
Instructions
- Preheat oven to 350 degrees.
- Add melted butter to a large bowl along with the peanut butter, brown sugar, white sugar, eggs, and vanilla extract. Beat on medium speed with a handheld mixer for 20-30 seconds, or until combined.
- Add 1 cup of flour, baking soda, baking powder, and salt to the bowl. Whisk just the dry ingredients with a fork or whisk so they’re evenly distributed. Beat everything together on medium speed until the flour is incorporated into the wet ingredients. Add in the rest of the flour ¼ cup at a time until it is well combined.
- Mix in the chocolate chips by hand and scoop out 1 ½ tablespoons worth of dough using a cookie dough scoop. Place on a parchment paper lined baking sheet at least 2 inches apart. Repeat this with the remaining dough.
- Bake in the preheated oven for 11-12 minutes, or until the edges are lightly browned.
- Let cool completely before serving or packaging up. Enjoy!
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Notes
Meal Prep and Storage
- To Prep-Ahead: The dough can be made a day or two early and kept in the fridge (though it doesn’t have to be chilled before baking!)
- To Store: Keep and cookies not immediately eaten in an airtight container at room temperature for up to 3 to 4 days or in the refrigerator for up to 6 to 7 days.
- To Freeze: Tightly wrap cooled cookies in plastic and store in the freezer for up to 4 to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are the most DELICIOUS cookies I have EVER made. I kid you not, they are so moist, terrifically chewy and full of flavor. This recipe is sensational. So much so, I’m keeping it as my go to chocolate chip cookie recipe and peanut butter chocolate chip recipe.I have tried hundreds of chocolate chip and peanut butter chocolate chip cookies and NONE has yet to compare to this recipe. THANKS so much for sharing !
Yay! So happy to hear you enjoyed the recipe, Lashondra! I love how moist and chewy these are, too. Thanks so much for taking the time to leave a comment!