Peanut Butter Chocolate Chip Cookies Recipe
Peanut Butter Chocolate Chip Cookies bring together the timeless flavors of nutty peanut butter and rich chocolate in every irresistible bite. They’re soft, chewy, and satisfy every cookie craving.
These cookies strike the perfect balance of salty-sweet with a melt-in-your-mouth texture that keeps you reaching for just one more. Perfect for bake sales, lunchboxes, or late-night treats.
Star Ingredients for Peanut Butter Chocolate Chip Cookies
- Creamy Peanut Butter – Adds nutty richness and keeps the cookies soft.
- Unsalted Butter – Gives the dough a tender, melt-in-your-mouth crumb.
- Brown Sugar – Brings a warm, caramel sweetness that deepens flavor.
- Granulated Sugar – Balances the brown sugar for just the right sweetness.
- All-Purpose Flour – Provides the structure to hold all that gooey goodness.
- Semisweet Chocolate Chips – Luscious chocolate pockets in every bite.
- Eggs – Bind the dough and add richness for a soft, chewy center.
- Pure Vanilla Extract – Enhances the peanut butter and chocolate flavors.
How to Make Peanut Butter Chocolate Chip Cookies
Start by preheating the oven and lining baking sheets with parchment paper. Whisk together the flour, baking soda, and salt to set the base.
Cream the peanut butter, butter, brown sugar, and granulated sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla for that signature aroma.
Gradually mix in the dry ingredients until just combined. Fold in the chocolate chips for that iconic swirl of sweetness.
Scoop the dough onto prepared sheets, spacing well apart. Bake until edges turn golden but centers stay soft. Cool slightly before moving to a wire rack for the perfect finish.
Tips for Perfect Peanut Butter Chocolate Chip Cookies
Let the butter and eggs reach room temperature before mixing; this helps the dough come together smoothly and bakes evenly. If you’re short on time, warm cold eggs in a bowl of warm water for a few minutes.
Use a cookie scoop for uniform cookies that bake consistently. To avoid dry cookies, measure flour correctly—spoon it into the cup and level it off without packing it down.
If you love a crispier cookie, bake a few extra minutes. For soft and chewy centers, pull them out when the edges are golden but middles look slightly underdone; they’ll finish setting as they cool.
Don’t skip creaming the butter and sugar thoroughly—this step adds air, giving your cookies a light, tender crumb every time.
Storing Your Sweet Treats
Keep your Peanut Butter Chocolate Chip Cookies fresh by storing them in an airtight container at room temperature for up to three days. For longer storage, freeze baked cookies in a sealed bag or container for up to three months. To enjoy, thaw at room temperature or give them a quick warm-up in the microwave for that fresh-from-the-oven feel.
Peanut Butter Chocolate Chip Cookies Recipe
Ingredients
- 1 cup unsalted butter softened to room temperature (226g)
- 1½ cups creamy peanut butter 260g
- ¾ cup packed light-brown sugar 200g
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¾ teaspoon baking soda
- 2¼ cups all-purpose flour 270g
- ½ teaspoon salt
- ⅔ cup granulated sugar 135g
- 1½ cups semisweet chocolate chips 265g
Instructions
- Preheat the oven to 350°F and prepare two large baking sheets by lining them with parchment paper. In a separate small bowl, whisk the flour, baking soda, and salt until evenly combined. In the bowl of a stand mixer fitted with the paddle attachment or using a large mixing bowl with an electric hand mixer, blend the peanut butter, softened butter, brown sugar, and granulated sugar on medium speed for about 3 minutes until the mixture appears light and fluffy. Incorporate the eggs individually, then add the vanilla extract, stopping to scrape down the sides of the bowl as needed before mixing again until fully integrated, approximately 1 minute more. With the mixer set to low speed, gradually add the dry ingredients, mixing only until combined. Gently fold in the semisweet chocolate chips. Drop rounded tablespoons of dough, spacing them about 2 inches apart on the prepared baking sheets. If preferred, press the tops lightly with the tines of a fork to flatten. Bake one tray at a time for 10 to 15 minutes, or until the edges turn golden while the centers remain soft. Remove from the oven and allow the cookies to rest on the baking sheet for 1 to 2 minutes until slightly firmed, then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 3 days or freeze for longer storage.
