There’s something irresistibly nostalgic about Peanut Butter Chocolate Chip Cookies. Maybe it’s the comforting aroma as they bake or the melt-in-your-mouth magic of warm chocolate meeting nutty richness. If you’ve ever craved the perfect mashup of two classic cookie flavors, this recipe is going to hit all the right notes.

You don’t need any fancy techniques, chill time, or obscure ingredients. These cookies are straightforward and incredibly rewarding. Whether you’re baking them for a weekend treat, school snack box, or a midnight craving, this recipe will serve you well every time.

Recipe Snapshot

Category	Details
Yield	24 cookies
Serving Size	1 cookie
Prep Time	15 minutes
Bake Time	11 minutes
Total Time	26 minutes
Calories per Serving	~205
Primary Cooking Method	Baking
Cooling Time	10 minutes
Occasion	Anytime treat
Diet Type	Vegetarian

Peanut Butter Chocolate Chip Cookies: Crispy, Chewy, and Melt-in-Your-Mouth Good

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Yield

Prep Time

minutes

Bake Time

minutes

Calories

205

kcal

Peanut Butter Chocolate Chip Cookies are a match made in cookie heaven. With a golden, crisp edge and a thick, chewy center, they bring together salty, creamy peanut butter and gooey, semi-sweet chocolate in the most delicious way.

What makes this recipe special is its simplicity—it relies on pantry staples and a no-fuss technique that delivers perfect results every time. There’s no dough chilling required, no need for special mixers, and yet, the end result tastes like something from a boutique bakery.

It’s versatile, too. Want to make it a bit more indulgent? Add a sprinkle of sea salt on top. Want to keep it classic? Stick to the basics and let the peanut butter and chocolate shine.

Ingredients

1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar (light or dark depending on your preference)
3/4 cup creamy peanut butter (do not use natural or oily varieties)
1 large egg, brought to room temperature
1 teaspoon pure vanilla extract
1 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt (omit if using salted butter)
1 cup semi-sweet chocolate chips (or a mix of milk and dark if you prefer)

Directions

Preheat Your Oven
Start by preheating your oven to 350°F (177°C). A properly preheated oven ensures that the cookies begin baking at the right temperature from the start, which helps them set correctly and prevents over-spreading.
Line two baking sheets with parchment paper or silicone baking mats. This helps the cookies bake evenly and prevents sticking or burning on the bottom.
Cream Butter, Sugars, and Peanut Butter
Place the softened butter, granulated sugar, brown sugar, and peanut butter into a large mixing bowl. Beat with a hand mixer or stand mixer on medium speed for 1 to 2 minutes until the mixture becomes smooth, light, and fluffy.
Creaming these ingredients well is key. The air incorporated during this step helps the cookies rise and gives them their signature tender texture.
Add Egg and Vanilla Extract
Add the egg and vanilla extract to the bowl. Continue beating on medium speed until everything is fully blended. Scrape down the sides of the bowl as needed.
The egg helps bind the dough, while the vanilla deepens the overall flavor of the cookie.
Mix Dry Ingredients Separately
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent and prevents any lumps of flour in the dough.
With the mixer on low, gradually add the dry mixture to the wet mixture. Mix until just combined. Avoid over mixing at this stage to prevent the cookies from becoming tough.
Fold in Chocolate Chips
Using a rubber spatula or wooden spoon, gently fold in the chocolate chips until they’re evenly distributed. Save a few chips to press onto the tops of each cookie dough ball for a bakery-style finish.
Scoop and Shape Dough
Use a medium cookie scoop or a tablespoon to portion the dough into even balls. Roll each ball gently between your hands to smooth the edges and place them on the baking sheets, spacing them about 2 inches apart.
If you prefer flatter cookies, press the dough balls down slightly with your palm. For thicker cookies, leave them domed.
Bake Until Edges Are Golden
Bake the cookies in the preheated oven for 10 to 11 minutes. Check around the 9-minute mark. The edges should look slightly golden, while the centers remain soft and a bit underdone.
The cookies will finish setting on the hot baking sheet after they’re out of the oven, creating a perfectly chewy texture.
Cool on Sheet, Then Transfer to Rack
Let the cookies cool on the baking sheet for 5 minutes to firm up. Then carefully transfer them to a wire rack to cool completely.
This cooling process helps them hold their shape and develop the right texture.

Extra Tips for Best Results

Use room temperature butter and egg to ensure smooth mixing and proper dough consistency.
Measure ingredients accurately, especially flour. Too much flour can lead to dry cookies.
Use the right peanut butter—processed brands work best. Avoid natural or organic styles with oil separation.
Customize with add-ins: Try adding chopped roasted peanuts, mini marshmallows, or white chocolate chips for fun twists.
For crispier edges, bake an extra minute. For softer cookies, remove them a bit early.

Equipment You Need for This Recipe

Having the right tools makes the baking process smoother and more efficient. Here’s what you’ll need:

Hand mixer or stand mixer
Mixing bowls (medium and large)
Rubber spatula or wooden spoon
Measuring cups and spoons
Baking sheets
Parchment paper or silicone mats
Cookie scoop (optional, for even-sized cookies)
Wire cooling rack

Make-Ahead Tips

Planning ahead? This dough is wonderfully adaptable for make-ahead baking.

Refrigerate Dough: You can prepare the cookie dough and refrigerate it in an airtight container for up to 3 days. Allow it to soften slightly at room temperature before baking.

Freeze Dough: For longer storage, portion the dough into balls and place them on a tray to freeze. Once solid, transfer them to a zip-top freezer bag. Bake straight from frozen—just add 1–2 extra minutes.

Freeze Baked Cookies: Fully baked cookies can also be frozen for up to 2 months. Wrap them tightly in plastic and place in an airtight container to avoid freezer burn.

How to Store Peanut Butter Chocolate Chip Cookies

Keeping cookies fresh and chewy depends on how you store them.

Room Temperature: Store in an airtight container at room temperature for up to 5 days. A slice of bread in the container helps maintain moisture.

Refrigerator: Not ideal for texture, but if your home is very warm, you can refrigerate cookies. Let them come to room temp before enjoying.

Freezer: Freeze baked cookies for long-term storage. Reheat briefly in the microwave for that just-baked feel.

Ingredient Selection Tips

Butter: Choose high-quality unsalted butter for better control of salt content and richer flavor.
Sugars: Use a blend of brown and white sugars for ideal texture and caramelization.
Eggs: Always use large eggs unless otherwise specified.
Flour: Spoon and level your flour into the measuring cup for accuracy.

Serving Suggestions

Enjoy with cold milk or warm cocoa.
Make cookie sandwiches with a peanut butter or chocolate ganache filling.
Crumble over ice cream or Greek yogurt for texture.
Serve in a cookie jar at a holiday dessert table.

Nutritional Information

Here is a breakdown of the approximate nutrition per serving (1 cookie) for this recipe. These values can vary based on the specific brands and ingredients used:

Nutrient	Amount per Cookie
Calories	~205
Total Fat	11g
Saturated Fat	4g
Cholesterol	15mg
Sodium	105mg
Total Carbohydrates	24g
Dietary Fiber	1g
Sugars	15g
Protein	4g

Note: This is an estimate based on standard ingredients. Adjustments to peanut butter, chocolate chip type, or sugar will alter the values.

FAQ: Your Questions Answered

Q: Can I make these cookies dairy-free?
A: Yes, you can use plant-based butter and dairy-free chocolate chips. Just ensure the texture of your butter substitute is similar to dairy butter.

Q: Can I make this recipe with whole wheat flour?
A: Yes, but the cookies will be slightly denser and more hearty. Consider using half all-purpose and half whole wheat for balance.

Q: Can I use natural peanut butter?
A: It’s not recommended. Natural peanut butter separates and alters the texture. Stick with processed, no-stir brands.

Q: What if I don’t have brown sugar?
A: You can make a substitute by mixing 1 cup granulated sugar with 1 tablespoon molasses.

Final Thoughts

Peanut Butter Chocolate Chip Cookies are more than just a treat—they’re a comforting, homemade experience wrapped up in chewy bites and chocolate swirls. The ease of preparation, pantry-friendly ingredients, and consistently delicious results make them a staple recipe worth keeping in your collection.

So go ahead, whip up a batch for a get-together, a bake sale, or just for yourself. After all, there’s nothing quite like the warm, familiar joy of a homemade cookie fresh from the oven.

Peanut Butter Chocolate Chip Cookies Recipe

Recipe Snapshot