Best Peanut Butter Chocolate Chip Cookies Recipe (Easy)

If you are searching for the ultimate everyday treat, this easy Peanut Butter Chocolate Chip Cookies Recipe delivers thick and chewy perfection every single time.

How to Make Peanut Butter Chocolate Chip Cookies

We are skipping the complicated steps and chilling time so you can enjoy warm cookies straight from the oven in under twenty minutes. Grab your mixing bowls and let the sweet aroma fill your kitchen.

Ingredients

The Wet Ingredients: Sugars, Butter & Eggs

The foundation of our dough starts with the right mix of fats and sugars. Softened butter blends seamlessly with both types of sugar to create a tender bite. Brown sugar adds moisture and a hint of molasses flavor. A single room temperature egg binds everything together perfectly.

• 1/2 cup Unsalted butter, softened
• 1/2 cup Granulated sugar
• 1/2 cup Packed light brown sugar
• 1 Large egg, room temperature
• 1 teaspoon Vanilla extract

The Star of the Show: Choosing the Right Peanut Butter

Your choice of peanut butter drastically affects the final texture. Standard processed creamy peanut butter works best here. Natural peanut butters tend to separate and can make your dough overly crumbly.

• 3/4 cup Creamy peanut butter

The Dry Ingredients: Flour & Leavening Agents

Proper measurement of dry ingredients prevents dense cookies. Spoon and level your flour carefully into the measuring cup. A combination of baking soda and baking powder ensures the ideal lift and spread.

• 1 and 1/4 cups All-purpose flour
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Salt

The Mix-Ins: Selecting the Best Chocolate Chips

Semi-sweet chips provide the perfect balance to the sweet and salty dough. You simply cannot execute a proper Peanut Butter Chocolate Chip Cookies Recipe without a generous dose of chocolate.

• 1 cup Semi-sweet chocolate chips

Equipment Needed

You do not need anything fancy to prepare this classic recipe.

• Large mixing bowl
• Hand mixer or stand mixer
• Silicone spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Cookie scoop

Instructions

Step 1: Preheat the Oven & Prep Baking Sheets

• Preheat your oven to 350°F and line two large baking sheets with parchment paper.

Step 2: Cream the Butter, Sugars, and Peanut Butter

• Beat the softened butter, granulated sugar, brown sugar, and peanut butter together until light and fluffy.

Step 3: Beat in the Eggs and Vanilla Extract

• Add the room temperature egg and vanilla extract to the bowl. Mix just until combined.

Step 4: Whisk the Dry Ingredients Together

• In a separate bowl, whisk the flour, baking soda, baking powder, and salt.

Step 5: Gradually Mix Dry Ingredients into Wet Dough

• Pour the dry flour mixture into the wet ingredients in two batches. Mix on low speed until no dry streaks remain.

Step 6: Fold in the Chocolate Chips

• Use a silicone spatula to gently fold the semi-sweet chocolate chips into the dough.

Step 7: Scoop and Shape the Cookie Dough

• Use a medium cookie scoop to drop rounded tablespoons of dough onto your prepared baking sheets. Space them about two inches apart.

Step 8: Bake to Golden Brown Perfection

• Bake for 10 to 12 minutes until the edges are lightly golden but the centers still look soft.

Step 9: Cool on a Wire Rack

• Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Commercial vs. Natural Peanut Butter: Which Is Best?

Baking requires specific ratios of fat and moisture to succeed. Standard commercial peanut butter is emulsified so the oils never separate. This gives your cookies a perfectly tender crumb. Natural peanut butter tends to be oily at the top and dry at the bottom. That inconsistency will usually cause your cookies to spread unevenly or crumble apart.

Pro Tip: Why Chilling Your Cookie Dough Changes Everything

Our Peanut Butter Chocolate Chip Cookies Recipe bakes up beautifully right away. Sometimes you want a thicker bakery style cookie. Chilling the dough solidifies the butter and peanut butter fats. When cold dough hits the hot oven, it spreads much slower. A quick 30 minute rest in the fridge makes a noticeable difference in thickness.

Freezing & Storage Secrets for Make-Ahead Cookies

Store your baked cookies in an airtight container at room temperature for up to five days. You can also freeze the unbaked cookie dough balls. Scoop the dough onto a tray and freeze until solid before transferring them to a freezer safe bag. You can bake them straight from frozen by adding just two extra minutes to the baking time.

Common Mistakes to Avoid for Soft and Chewy Cookies

Overbaking is the number one enemy of a soft cookie. They might look slightly underdone in the center at the 10 minute mark. Do not worry because they will continue to set as they cool on the hot baking sheet. Another frequent mistake is using butter that is too warm. Softened butter should still hold its shape and feel cool to the touch.

Next-Level Serving Suggestions: Ice Cream Sandwiches & Milk Pairings

Nothing beats a classic glass of ice cold whole milk alongside these treats. If you want to impress your guests, try turning them into ice cream sandwiches. Wait for the cookies to cool completely. Sandwich a scoop of premium vanilla bean ice cream between two cookies and roll the edges in mini chocolate chips.

Frequently Asked Questions

★★★★★ 4.68 FROM 334 VOTES

Peanut Butter Chocolate Chip Cookies

AUTHOR: True Taste Buds

If you are searching for the ultimate everyday treat, this easy Peanut Butter Chocolate Chip Cookies Recipe delivers thick and chewy perfection every single time.

PREP:
8 MINS

COOK:
10 MINS

TOTAL:
18 MINS

SERVINGS:
24

🖨 PRINT RECIPE

Ingredients

• 1/2 cup Unsalted butter, softened
• 1/2 cup Granulated sugar
• 1/2 cup Packed light brown sugar
• 1 Large egg, room temperature
• 1 teaspoon Vanilla extract
• 3/4 cup Creamy peanut butter
• 1 and 1/4 cups All-purpose flour
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1 cup Semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line two large baking sheets with parchment paper.
2. Beat the softened butter, granulated sugar, brown sugar, and peanut butter together until light and fluffy.
3. Add the room temperature egg and vanilla extract to the bowl. Mix just until combined.
4. In a separate bowl, whisk the flour, baking soda, baking powder, and salt.
5. Pour the dry flour mixture into the wet ingredients in two batches. Mix on low speed until no dry streaks remain.
6. Use a silicone spatula to gently fold the semi-sweet chocolate chips into the dough.
7. Use a medium cookie scoop to drop rounded tablespoons of dough onto your prepared baking sheets. Space them about two inches apart.
8. Bake for 10 to 12 minutes until the edges are lightly golden but the centers still look soft.
9. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 185 | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 120mg | Fiber: 1g | Sugar: 14g