Peanut Butter Chocolate Chip Cookies
Step aside, chocolate chip cookies—these peanut butter chocolate chip cookies are ready to breakdance their way onto center stage. Packed with creamy peanut butter and studded with rich semisweet chocolate chips, these cookies are soft, chewy and ready to bring a peanut butter party to your mouth!
Alright, dudes and dudettes—dust off that Walkman and grab a glass of milk, ‘cause we’re about to bake it like it’s 1985! These cookies are the ultimate mixtape of chewy, gooey, melt-in-your-mouth magic. We’re talkin’ rich peanut butter flavor, semisweet chocolate chips that melt like a synth solo, and enough nostalgia to make E.T. phone home just for a taste.
If classic peanut butter cookies and chocolate chip cookies had a baby, this would be their adorable (and tasty) little munchkin. Best part is, they are incredibly easy to make, don’t need to chill, and come together in no time at all. Whether you’re jamming out to “Take On Me” or just vibing in your scrunchie, one thing’s for sure—these cookies? They totally rule.
If this recipe sounds totally tubular, check out my peanut butter cookies, chocolate chip cookies and monster cookies.
Ingredients for Peanut Butter Chocolate Chip Cookies
- Unsalted butter
- Light brown sugar + granulated sugar
- Peanut butter
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Semisweet chocolate chips
How to Make Peanut Butter Chocolate Chip Cookies
- Prep: Preheat the oven and line baking pans with silicone mats or parchment paper.
- Make the cookie dough: Cream the butter and sugars. Add the peanut butter, eggs, and vanilla extract. Mix in the flour, baking soda, and salt. Fold in the chocolate chips.
- Portion the cookie dough: Scoop the cookie dough with a large cookie scoop. Press additional chocolate chips into the cookie dough balls.
- Bake the cookies: Bake the cookies for 12 minutes and then transfer the cookies to a cooling rack.
Courtney’s Expert Cookie Baking Tips
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough to create round and uniform-sized cookies.
- Press additional chocolate chips into the cookie dough balls before baking for additional color, texture, and chocolate.
- Underbake the cookies slightly for the perfect cookie texture with crisp edges and chewy centers.
- Immediately when the cookies come out of the oven, use the back of a spoon to gently shape the cookies into perfectly round circles.
Frequently Asked Questions
For this recipe, I recommend going with a regular creamy peanut butter for the best peanut butter flavor and texture. Natural peanut butter does not work well in this recipe. Go with a good ol’ fashioned Jif or Skippy!
Absolutely! Use milk chocolate, white chocolate, peanut butter, or dark chocolate chips in place of the semisweet chocolate chips.
Yes! If you would like a smaller cookie, use a medium cookie scoop which contains 1 1/2 tablespoons of dough. Bake the cookies for about 10 minutes until the edges are set and the centers are slightly underbaked.
If you try out these peanut butter chocolate chip cookies, please take a moment to leave a comment with a star rating below to let me know how you enjoyed this recipe!
I love seeing your sweet creations, so make sure to tag @cakemehometonight on Instagram and follow me on Pinterest for more sweet inspiration!
click the stars to rate!
Peanut Butter Chocolate Chip Cookies
Equipment
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 cup (258 g) creamy peanut butter
- 2 (2) large eggs (room temperature)
- 2 tsp (2 tsp) vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 2 cups (360 g) semisweet chocolate chips (plus more for adding to the top of the cookies)
Instructions
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes on medium speed until well combined. Add in the peanut butter and mix until smooth, Then, add the eggs and vanilla extract and mix on medium speed until well combined.
- Add in the all-purpose flour, baking soda, and salt and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure the ingredients are well mixed. Fold in the semisweet chocolate chips.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place on the prepared baking sheet pans, allowing room for spreading. If desired, press additional chocolate chips into the cookie dough balls.
- Bake the cookies for about 12 minutes until the edges are golden brown and set and the centers of the cookies are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
- Room temperature: Store the cookies in an airtight container or storage bag at room temperature for 2 to 3 days.
- Refrigerator: Store the portioned cookie dough in an airtight container or storage bag in the refrigerator for up to 1 week. To use, remove the cookie dough 30 minutes before baking and bake as directed.
- Freezer: Store the portioned cookie dough in an airtight container or storage bag in the freezer for up to 3 months. To use, thaw the cookie dough for 1 hour and bake as directed. Store baked cookies in an airtight container or storage bag in the freezer for up to 3 months.
Nutrition
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Awesome!
So glad you enjoyed the recipe! 🙂