These peanut butter chocolate chip cookies are the kind I bake when I want something familiar and comforting, not overly fancy or complicated.
They’re soft in the middle, lightly crisp around the edges, and full of that classic peanut butter flavor that pairs so well with chocolate.
I usually make these when I want a dependable cookie that everyone recognizes and happily reaches for.
Behind the Recipe
This recipe came together after a few rounds of tweaking basic cookie doughs I already knew by heart. I wanted a cookie that tasted clearly like peanut butter but still felt balanced, not dry or crumbly. Chilling the dough turned out to be the step that made everything click, giving the cookies structure without sacrificing softness.
Recipe Origin or Trivia
Peanut butter cookies became popular in the early 20th century as peanut butter became more widely available.
Adding chocolate chips is a natural evolution, combining two pantry staples into a cookie that feels both nostalgic and timeless.
Why You’ll Love This Recipe
- Soft and chewy centers: Perfectly tender without being cakey
- Rich peanut butter flavor: Clearly present in every bite
- Chocolate in every cookie: Evenly distributed chips
- Easy to make: Straightforward steps and common ingredients
- Chill-friendly dough: Improves texture and flavor
- Great for sharing: Familiar and crowd-pleasing
- Freezer-friendly: Dough stores well for later baking
Chef’s Pro Tips for Perfect Results
- Use softened butter: Helps create a fluffy dough
- Cream sugars well: This adds air and improves texture
- Chill the dough: Prevents excessive spreading
- Don’t overbake: Centers should look slightly underdone
- Cool on the tray first: Cookies firm up as they rest
Ingredients in This Recipe
- Unsalted butter (½ cup): Adds richness and structure
- Granulated sugar (½ cup): Sweetens and helps cookies spread
- Brown sugar (½ cup, packed): Adds moisture and chew
- Creamy peanut butter (½ cup): Provides flavor and softness
- Egg (1 large): Binds the dough together
- All-purpose flour (1½ cups): Forms the cookie structure
- Baking soda (½ tsp): Helps cookies rise slightly
- Salt (pinch): Balances sweetness
- Chocolate chips (¾ cup): Adds sweetness and texture
Kitchen Tools You’ll Need
- Electric mixer: Makes creaming butter and sugar easier
- Cookie scoop: Keeps cookie sizes even
- Parchment paper: Prevents sticking and promotes even baking
- Wire cooling rack: Allows cookies to cool properly
Instructions for Making This Recipe
- Preheat oven: Heat oven to 175°C (350°F) and line a baking sheet with parchment
- Cream butter and sugars: Beat butter, granulated sugar, and brown sugar until light and fluffy
- Add wet ingredients: Mix in peanut butter and egg until smooth
- Mix dry ingredients: Whisk flour, baking soda, and salt in a separate bowl
- Combine: Add dry ingredients to wet mixture and mix just until combined
- Fold in chocolate: Gently stir in chocolate chips
- Chill dough: Refrigerate for at least 30 minutes
- Scoop: Portion dough onto baking sheet, spacing evenly
- Bake: Bake for 10–12 minutes until edges are golden
- Cool: Let rest briefly, then transfer to a cooling rack
Ingredient Substitutions
- Butter: Use dairy-free butter for a non-dairy version
- Peanut butter: Almond butter works but changes flavor
- Chocolate chips: Use milk or dark chocolate
- Brown sugar: Coconut sugar can be used with slight texture change
Ingredient Spotlight
- Peanut Butter: Adds fat, flavor, and moisture for soft cookies
- Brown Sugar: Helps create chewiness and depth
Peanut Butter Chocolate Chip Cookies
These cookies combine a soft, chewy center with crisp edges, achieved through careful mixing and chilling. Main ingredients like peanut butter and chocolate chips create a rich, indulgent flavor with a satisfying texture. Baked to golden perfection, they boast gooey pockets of chocolate and a slightly crisp bite.
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper to prepare for baking.
- In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use an electric mixer to beat them together on medium speed until the mixture is fluffy and light, about 2 minutes. You’ll notice the sugar dissolving and the mixture turning pale.
- Add the creamy peanut butter and the large egg to the bowl. Mix again until the ingredients are fully combined, and the mixture is smooth with a slightly glossy appearance. This step helps incorporate the peanut butter evenly into the dough.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until the flour is incorporated and the dough is cohesive. Be careful not to overmix, as that can make the cookies tough.
- Gently fold in the chocolate chips using a spatula or wooden spoon, distributing them evenly throughout the dough. The dough will be thick and slightly sticky at this point.
- Chill the dough in the refrigerator for at least 30 minutes. This helps relax the gluten and solidify the fats, which prevents excessive spreading during baking and enhances flavor.
- Once chilled, use a cookie scoop or tablespoon to portion out the dough into balls. Place them on the prepared baking sheet, spacing about 2 inches apart to allow room for spreading.
- Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underbaked but set. The aroma of melting chocolate and toasted peanut butter will fill your kitchen.
- Remove the baking sheet from the oven and let the cookies sit for 5 minutes. Then, transfer them to a wire cooling rack to cool completely. This step helps the cookies firm up and develop their perfect chewy yet crisp texture.
- Enjoy these warm or at room temperature, ideally with a glass of milk or your favorite beverage. The cookies will be soft in the center with a slightly crisp edge, dotted with melty chocolate chips and rich peanut butter flavor.
Notes
Chilling the dough is key to achieving the perfect texture. Feel free to tweak the chocolate types or add a pinch of sea salt for extra flavor.
Texture & Flavor Secrets
- Chewy centers: Achieved by chilling and slightly underbaking
- Crisp edges: Form as cookies cool
- Balanced sweetness: Peanut butter offsets sugar
What to Avoid
- Overmixing dough: Leads to tough cookies
- Skipping chill time: Causes spreading
- Overbaking: Dries out the centers
Nutrition Facts (Approximate, per cookie)
- Calories: 190
- Protein: 4 g
- Fat: 10 g
- Carbohydrates: 22 g
- Sugar: 14 g
- Sodium: 120 mg
Make-Ahead and Storage Tips
- Make ahead: Dough can be chilled up to 48 hours
- Storage: Store baked cookies in an airtight container for 4 days
- Freezing: Freeze dough balls for up to 2 months
How to Serve This Dish
- With milk: Classic and comforting
- As dessert: After casual dinners
- In lunchboxes: Holds up well
Creative Leftover Transformations
- Ice cream sandwiches: Use as cookie layers
- Cookie crumble: Sprinkle over yogurt or ice cream
- Warm dessert: Reheat briefly and serve with fruit
Variations to Try
- Crunchy peanut butter: Adds texture
- Peanut butter swirl: Press fork gently for a classic pattern
- Salted version: Sprinkle flaky salt on top
- Chunky chocolate: Use chopped chocolate instead of chips
- Double peanut: Add peanut butter chips
FAQs
- Do I have to chill the dough? Yes, it improves texture
- Can I use natural peanut butter? Yes, but cookies may spread more
- Why are my cookies flat? Butter may be too warm or dough not chilled
- Can I make them gluten-free? Use a 1:1 gluten-free flour
- Are these soft or crunchy? Soft with lightly crisp edges
- Can I double the recipe? Absolutely
- Do they freeze well? Yes, baked or unbaked
- Can I reduce sugar? Slightly, but texture may change
- What chocolate works best? Semi-sweet or dark
- How long do they stay fresh? About 4 days at room temperature
Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.
