These homemade peanut butter chocolate chip cookies are soft, chewy and loaded with peanut butter and chocolate! This easy cookie recipe is going to become a favorite dessert.
If you like peanut butter, try these yummy no bake peanut butter balls!
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Adding peanut butter to your cookies is such a delicious idea, the cookies come out soft, chewy and packed with nutty flavor. If you love peanut butter, then these cookies are totally for you! The cookies are loaded with peanut butter and come out soft, chewy and gooey from the melted chocolate chips.
WHAT YOU NEED-
- Flour– Good quality all purpose flour is recommended, such as Bob’s Red Mill or Arthurs. Make sure you properly measure the cookies and sift the flour so that your cookies don’t turn out dry and crumbly.
- Baking Soda & Powder– Be sure to use fresh baking soda and baking powder so that your cookies rise perfectly.
- Salt– Adding salt totally enhances all the flavors! Topping the cookies with flakey salt after baking is highly recommended.
- Butter– This recipe calls for unsalted butter that is softened and room temperature. Salted butter can also be used, just skip adding salt to the batter.
- Sugar– Both granulated sugar and brown sugar are called for this recipe. Light brown or dark brown sugar will work, whatever you have on hand.
- Eggs– Adding fresh eggs works as a binding agent for the batter.
- Peanut Butter– For the best results, we recommend that you use classic style creamy peanut butter, like the Jif or Skippy brand. We do not recommend using natural peanut butter.
- Vanilla– You can’t forget to add vanilla extract in your cookie batter!
- Chocolate– You can use either milk, semi-sweet, or dark chocolate for these cookies, you can even mix. Either mini morsel, regular morsel, chocolate chunks, or chopped chocolate can be used.
HOW TO MAKE PEANUT BUTTER COOKIES WITH CHOCOLATE CHIPS
Not only are these thick and chewy peanut butter cookies delicious, but they are so easy to make!
- Line a baking sheet with parchment paper.
- Sift together the dry ingredients then set aside.
- With a mixer, cream the butter, both sugars, and peanut butter until creamy and smooth. Add in the eggs and vanilla and mix again to combine.
- Mix in the dry ingredients until you get cookie dough consistency. Fold in the chocolate chips.
- With a 2-inch cookie scoop, divide the dough into 22-24 scoops.
- Add the cookie scoops to the baking sheet and chill in the fridge for 30 minutes.
- Preheat the oven and line another large baking sheet with parchment paper.
- Shape each scoop into a round ball and add the cookie balls to the lined baking sheets, spready 1-2 inches apart from each other.
- Bake until slightly golden and remove from the oven. Top with flakey salt and chill for 5-10 minutes.
- Serve warm or completely chilled.
| Pair these warm peanut butter chocolate chip cookies with a glass of milk, an iced caramel latte or caramel brulee latte. |
STORING COOKIE DOUGH-
These cookies are GREAT to make ahead! Make the cookie dough ahead of time and all you must do is bake the cookies right before serving.
- Fridge– You can chill cookie batter for up to 3-4 days! We recommend you chill the batter already divided into scoops, but you can also chill the dough in the bowl and divide and shape the dough right before baking.
- Freezer– We recommend that you freeze the dough already in the shaped cookie balls. Once the cookie balls are shaped, add the balls to the parchment paper line plate or tray (whatever will fit in the freeze) and freeze for about 20-30 minutes, or until dough is hard. Transfer to a freezer bag or airtight container and freeze for up to 3 months!
| Baking Frozen Cookie Dough– You can either thaw the dough or bake it frozen! If you are baking the frozen cookie dough, just add 1-2 minutes to the bake time. |
STORING BAKED COOKIES-
Once these cookies are baked, if stored properly you can enjoy them for a long time!
- Room Temp- Cookies can keep fresh at room temperature for about 1 week. Store your cookies in a beautiful cookie jar!
- Fridge– Store the cooled cookies in an airtight container or bag for 2-3 weeks.
- Freezer– Once the cookies are completely cool, transfer them to a freezer safe bag or container and freeze for up to 5-6 months!
| Enjoying Frozen Cookies– Frozen cookies don’t take a long time to thaw, you need about 15-25 minutes and the cookies will be thawed. You can also throw them in the microwave for a couple seconds to thaw and/or warm. |
QUESTIONS YOU MIGHT HAVE:
This recipe makes about 22-24 cookies using 2 Tbsp scoop. You can also make mini cookies or larger cookies, just adjust the baking time.
Yes! You can make this cookie recipe with chunky peanut butter if you wish to have chunky peanut butter cookies!
No, we do not recommend that you use natural peanut butter because the oil contents will ruin the consistency of the batter.
If you do not properly measure the flour and add too much you will have dry and crumbly cookies. Also, make sure you wait 5-10 minutes for the cookies to sit before baking, because they are very delicate and may break.
Yes, chilling the dough is a key step in the process! If you do not chill the dough, you will get puddles instead of beautifully shaped cookies when baked.
Yes, if you like crunchy cookies, add chopped peanuts, walnuts, pecans or any other nuts you like to the batter.
No, you can use chopped chocolate chunks or even M&Ms!
OTHER COOKIE RECIPES
Check out our other cookie recipes and follow us on all my socials for our Christmas Cookie Series!
Peanut Butter Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour sifted
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter softened 2 sticks
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 1/2 cups peanut butter
- 1 ½ tsp vanilla extract
- 2 cups chocolate chips
Instructions
- Line a baking sheet with parchment paper.
- Sift together the all-purpose flour, baking soda, baking powder, and salt in a bowl, set it aside.
- Blend the softened unsalted butter, granulated sugar, brown sugar, and peanut butter together until creamy. Add the eggs and vanilla and mix again to combine.
- Add the dry ingredients to the wet batter and mix until combined. Fold in the chocolate to combine.
- Using a 2-inch cookie scoop, divide the dough into about 22-24 scoops, adding onto the baking sheet.
- Chill the dough in the fridge for at least 30 minutes.
- Preheat the oven to 350°F and line another large baking sheet with parchment paper.
- Roll the scoops of dough into round balls then add to the lined baking sheets, spreading 1-2 inches apart from each other.
- Bake at 350℉ for 11-12 minutes or until slightly golden and then remove from the oven.
- Top with flakey salt and allow to cool for 5-10 minutes.
- Serve warm or completely chilled.
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