Filed Under: Chocolate | Cookies | Dessert

Peanut Butter Chocolate Chip Cookies

Recipe By Tessa Arias
February 5th, 2019
4.77 from 368 votes
4.77 from 368 votes

Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. They are outrageously good! No stand mixer required. Download my FREE Cookie Customization Guide here.

Yield: 24 large cookies

Prep Time: 10 minutes

Cook: 12 minutes

Tessa's Recipe Rundown...

Taste: Chocolate and peanut butter has been my favorite sweet combination since before I can remember! I am obsessed!
Texture: Thick, chewy, soft, melty, and wonderful.
Ease: Very simple.
Pros: Perfect PB chocolate chip cookies.
Cons: None!
Would I make this again? Oh yeah. I’ve got a batch of these portioned into dough balls sitting in my freezer ready to be baked off whenever the craving strikes.

If you read Handle the Heat regularly, you likely know I adore the combination of chocolate and peanut butter.

Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. They are outrageously good! No stand mixer required.

Recently someone asked me why I loved the combination so much and I was taken aback slightly. My first thought was “well why wouldn’t I love this magic duo?” Then I realized that I’ve loved the flavors together since before I could remember. Since childhood two of my favorite foods have been chocolate and peanut butter, so it only makes sense that I absolutely adore them combined!

I’m actually surprised I’m not utterly sick of either of these flavors, let alone enjoying them together. I literally eat peanut butter everyday. I eat chocolate ALMOST everyday (like probably 360 days out of 365). And yet I’m still obsessed with the two, which is good for you because it leads me to share recipes like these Peanut Butter Chocolate Chip Cookies.

Easy chewy Peanut Butter Chocolate Chip Cookie recipe

These cookies are ridiculously big, thick, and chewy yet soft and have just amazing flavor. They are 1000% perfect with a glass of cold milk. Best part? You don’t even need a stand mixer to make these, they’re so easy. Check out the notes below because I’ve tried to answer all your questions and give you a perfect understanding of how the recipe works.

Gooey and soft peanut butter chocolate chip cookies - no electric mixer needed!

Peanut Butter Chocolate Chip Cookie Recipe Tips

How to Make CHEWY Cookies

The recipe is adapted from my Ultimate Chocolate Chip Cookies, a recipe I worked very hard to perfect. The high ratio of brown sugar and the extra egg yolk help contribute a rich, chewy, and thick texture with lots of flavor.

Be sure to measure your flour correctly (by weighing or with the spoon and level method) to avoid creating cakey, dense, or tough cookies that don’t spread.

If you don’t measure your flour correctly, YOU COULD END UP WITH CRUMBLY DOUGH!

Please follow the recipe as written, I craft my recipes carefully so you can have the best results possible!

The Best Peanut Butter for Baking

For best results, use a standard commercial brand of creamy peanut butter. I used Skippy for this recipe. Avoid any “natural” peanut butters where the oil separates. The dough won’t come together nicely if you don’t use commercial peanut butter with an added oil.

Size and Shape

These are large cookies, just the way I like ’em! I used my beloved OXO large cookie scoop to make these babies which is a 3-tablespoon sized scoop. You can make smaller 2 tablespoon-sized balls of dough and shave off about 2 minutes from the baking time, if you’d like.

The peanut butter in cookie recipes does prevent normal spreading. After you shape the dough into balls, flatten the balls well with the palm of your hand. This will encourage them to spread more while they bake. Don’t forget this!

Baking Perfect Cookies

I ALWAYS use a heavy duty unlined aluminum half sheet pan for baking cookies. Never use dark colored pans to bake cookies, they tend to overly brown or even burn the bottoms of the cookies. Additionally, I always use parchment paper for baking cookies. I find silicone baking mats produce less of a crunchy exterior crust and are just one extra thing to clean.

Chilling the Dough and Making Ahead

For best results, chill the dough overnight in the fridge. Why on earth would I recommend you delay your cookie satisfaction?

Well chilling chocolate chip cookie dough is very similar to marinating meat – things just get so much better. The texture becomes chewier and thicker and the flavor intensifies. If you don’t have time, no worries. You can bake the dough off after it’s made.

To freeze: I like to scoop my dough balls out, freeze them until solid, then remove them to a ziptop bag to store in the freezer. You can defrost the dough overnight in the fridge, or for an hour or so at room temperature before baking. You can bake from frozen, but note that with this recipe the cookies won’t spread as much.

Get all of my tips for freezing cookie dough here.

Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. They are outrageously good! No stand mixer required.

More Chocolate Chip Cookie Recipes

See ALL of my chocolate chip cookie recipes & cookie baking tips here!

4.77 from 368 votes

How to make
Peanut Butter Chocolate Chip Cookies

Yield: 24 large cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. They are outrageously good! No stand mixer required. Download my FREE Cookie Customization Guide here.


  • 2 1/2 cups (318 grams) all-purpose flour, measured correctly*
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 stick (113 grams) unsalted butter
  • 3/4 cup (202 grams) creamy peanut butter (I used Skippy)*
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (200 grams) packed dark brown sugar
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla
  • 2 cups (340 grams) semi sweet chocolate chips


  1. Preheat oven to 350ºF. Line baking sheets with parchment paper.

  2. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.

  3. In a large heat safe bowl, microwave the butter until melted. Vigorously stir in the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. Dough may be a little loose and slightly crumbly. If it's unbearably crumbly, that's likely due to the brand of peanut butter. Add 2 tablespoons milk if that's the case.

  4. OPTIONAL: If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop. 

  5. Divide the dough into 3-tablespoon sized balls using a spring-loaded scoop and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.

  6. Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.

    Cookies can be stored in an airtight container at room temperature for up to 3 days.

Recipe Video

Recipe Notes

*Be sure to measure your flour correctly or you may end up with super crumbly dough. Only use conventional peanut butter for this recipe with an added oil. Completely 'natural' peanut butter will result in a dry cookie.*
Course: Dessert
Cuisine: American
Keyword: easy

This recipe was originally published in 2014 and recently updated with recipe improvements and new photos. Photos by Ashley McLaughlin.

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Cathy — November 24, 2021 at 8:13 am

    Loved these cookies!

  2. #
    Shawna — November 22, 2021 at 7:58 am

    These are good cookies & easy to make… I put peanut butter chips in them because my guy is peanut butter freak! Honestly I might add a bit more peanut butter for him in the recipe & try it. Oh, I also did half crunchy and half regular peanut butter in the recipe because crunchy is his favorite. They are really yummy & chewy! Thanks for the recipe.

    • #
      Emily — November 22, 2021 at 4:56 pm

      So glad you both enjoyed this recipe 🙂

  3. #
    Emily Washington — November 21, 2021 at 4:00 pm

    They came out very crumbly and I followed the instructions 🙁

    • #
      Emily — November 22, 2021 at 11:56 am

      I’m sorry to hear that, Emily! Crumbly cookies typically happen due to mis-measured flour. Do you use a digital scale to measure your ingredients? If not, I encourage you to check out the link we list in the pink tip box above the recipe on how to measure your flour correctly. I hope you give this recipe another try!

  4. #
    Celeste — November 19, 2021 at 9:06 am

    I don’t have access to unsalted butter. Can I make them with salted butter? And, if so, how should I change the sea salt measurement? Thanks!

    • #
      Emily — November 19, 2021 at 2:23 pm

      Hi Celeste! We haven’t tried making these with salted butter, but it should be fine! A general rule is to reduce 1/4 teaspoon salt per 1/2 cup (115g or 1 stick) of butter. I hope that helps!

  5. #
    TTortilla — November 13, 2021 at 2:55 pm

    These turned out great. I weighed all ingredients as you suggested and let sit in fridge overnight about 12 hours. Big hit with entire family and plan to make again for the holidays. Thanks for sharing.

    • #
      Emily — November 15, 2021 at 4:45 pm

      Wonderful! So happy this was a hit with your family, thanks so much for sharing 🙂

  6. #
    Amanda H — November 4, 2021 at 12:01 pm

    I have been trying to find THAT cookie. You know, the one that your husband LOVES and talks about all the time. The one that you keep going back to over and over again. The one that makes you feel like a bake off competition winner.

    THIS. IS. IT.

    Just perfect. I would not change a thing. My quest for the perfect chocolate chip cookie has ended.

    THANK YOU!!!

    • #
      Emily — November 5, 2021 at 9:31 am

      Amazing!!! So happy you found “the one”! 🙂 Thanks so much for sharing!

  7. #
    Trish Parker — October 28, 2021 at 11:10 am

    These are the best I have ever made Thank you for sharing

    • #
      Haley Wehner — October 29, 2021 at 1:53 pm

      Wonderful to hear!

  8. #
    Becca — October 19, 2021 at 8:36 pm

    These are okay. The batter does not end up crumbly and loose, quite the opposite, it was floppy and oily. I had to bake them an extra two minutes to get them firm. Could barely taste any peanut butter, or any sweetness. They were actually really bland. Quite disappointed.

    • #
      Emily — October 20, 2021 at 12:02 pm

      I’m sorry to hear of your issues with this recipe, Becca! Did you substitute any ingredients? What kind of peanut butter did you use? Do you weigh your ingredients with a digital scale? I’d love to figure out what went wrong so you can enjoy these cookies the way they’re meant to be!

  9. #
    Liza Espin — October 18, 2021 at 8:10 am

    I made these last night and as always were fantastic! Thank you Tessa another family favorite of your recipes

    • #
      Emily — October 18, 2021 at 3:04 pm

      So glad everyone enjoyed them, Liza! Thanks so much for letting us know 🙂

  10. #
    Elizabeth Butler — October 5, 2021 at 7:30 pm

    I made these today, and they were PHENOMENAL! This recipe is officially my ONLY chocolate peanut butter cookie recipe I will ever need! Instead of chocolate chips I used 70% dark chocolate bar coarsely chopped, and then added it into the batter last. I let it marinate after for 24 hours to gain more of a rich flavor. OMG… LITERALLY THE MOST DELICIOUS COOKIES EVER! Thank you Tessa!

    • #
      Emily — October 6, 2021 at 9:11 am

      Delicious! I’m sure they look beautiful with the chopped chocolate too! So happy to hear you love this recipe 🙂

  11. #
    Tina — October 5, 2021 at 3:05 pm

    I tried these today Amy boyfriend loves peanut butter cookies. These did not taste good. I am a professional cake baker and know how to follow a recipe. I found these to be tasteless. The jif recipe tastes much better.. just add the chips

  12. #
    Olivia — October 1, 2021 at 12:15 pm

    One bite and I had to leave you a review! I am usually really underwhelmed by peanut butter cookies – the consistency never seems to come out right, but these are FANTASTIC. They have a true cookie texture but a very robust peanut butter flavor, and the chocolate chips are a great add. Thanks!

    • #
      Emily — October 1, 2021 at 3:40 pm

      So happy you loved these cookies, Olivia!

  13. #
    Sandra Walker — September 22, 2021 at 1:52 pm

    Delicious! Thank you!

  14. #
    Robin — September 14, 2021 at 3:49 pm

    These are amazing – like a rich cloud of peanutbutter. I used peanutbutter chips instead of chocolate. Good thing I only baked five cookies and refrigerated the dough – my husband and I ate them all! Great recipe.

    • #
      Emily — September 15, 2021 at 10:39 am

      haha, they are eaten quickly in my household too! Great job “marinating” the rest of your dough! If you haven’t checked it out yet, read Tessa’s tips on chilling and freezing your dough in the pink box above this recipe 🙂 So happy you enjoyed them!

  15. #
    Jennifer Gutierrez — September 13, 2021 at 11:57 am

    I made this recipe but I used Gluten Free Flour and they’re so good! I used the King Arthur brand.

  16. #
    Andrea — September 13, 2021 at 10:56 am

    This is my third time making them. Thank you! This time I ran out of white flower (doubled) at three cups and used 2 cups of chickpea flour. They’re perfect! They always are. I may have to print this one… Thank you!

    • #
      Emily — September 13, 2021 at 1:53 pm

      Glad your substitution worked, thanks for letting us know!

  17. #
    Jennifer — September 13, 2021 at 10:34 am

    Will this recipe still work with Gluten Free Flour?

    • #
      Emily — September 13, 2021 at 1:54 pm

      We haven’t tried that, though quite a few readers have with success 🙂

    • #
      Robin — September 14, 2021 at 3:51 pm

      They were great gluten free – I used Bob’s 1 to 1.

  18. #
    Sheilakaye Howard — September 9, 2021 at 8:08 pm

    Made this recipe.!! They are wonderful. Making more to night. The Best.

    • #
      Emily — September 10, 2021 at 8:44 am

      Amazing!! So happy to hear you love this recipe!

  19. #
    Sara — September 6, 2021 at 4:11 pm

    Super fantastic cookies! Thanks for the amazing recipe. I was able to make half the recipe because I didn’t have enough brown sugar. Came out a bit less than a dozen cookies about 70g each and I also used dark chocolate chips instead. My favorite ones that melt like a dream.

    • #
      Emily — September 7, 2021 at 2:45 pm

      So happy you were able to halve the recipe to fit what ingredients you had at home 🙂 Glad you enjoyed them, thanks for letting us know!

  20. #
    Laura — September 4, 2021 at 2:36 pm

    These are amazingly good!!!! I made them today and they were sooo good! Just the way you describe them.. thick, soft, loaded with pb and chocolate flavor! I thought the dough was too buttery/greasy and thought the cookies would spread too much in the oven but they didn’t! They came out perfectly and held their shape. I made them extra big! So I got 16 cookies out of this recipe. Kids are in love!

    • #
      Emily — September 7, 2021 at 2:58 pm

      So happy this recipe was such a hit, love the idea of making them into giant cookies! Thanks for taking the time to comment 🙂

  21. #
    Maely Y Puente Terrazas — September 1, 2021 at 2:50 pm

    This recipe is really good. 10 out of 10.
    I just had to let them a little longer in the oven than recommended.

    • #
      Emily — September 1, 2021 at 4:22 pm

      Wonderful! So happy you enjoyed them 🙂

  22. #
    Nadia — September 1, 2021 at 1:01 am

    Hi Tess!

    Absolutely in love with your recipes! I just wanted to ask if I can generally freeze your cookie recipes? Would that affect the cookies in any way?

    Thank you!

    • #
      Emily — September 1, 2021 at 4:16 pm

      Hi Nadia! Glad to hear you’re enjoyed our recipes! You can absolutely freeze our cookie recipes 🙂 We highly suggest “marinating” (chilling) the dough overnight if recommended in the instructions (don’t skip that step!), and then you can follow this article linked here for How to Freeze Cookie Dough and Bake from Frozen. Hope that helps!

  23. #
    Kayla — August 30, 2021 at 6:53 am

    Bottomline: I loved this!!

    These cookies really turned out to be soft, chewy and chunky.

    Here are my takes:
    * The recipe itself is good already with a balanced flavor of peanut & chocolate chips but if you want more peanut flavor, maybe you can adjust the recipe to 1 cup P.B.
    * I didn’t have the chance to chill the dough because I was too excited and hungry to try it.
    * I used a 4cm diameter scooper (equivalent to 2 tbsp.) and baked it for 12 mins.
    * My cookies didn’t flatten so I suggest to press the dough slightly before baking.

    • #
      Kayla — August 30, 2021 at 6:56 am

      * By the way, I made 4 dozens of cookies with the 4cm scooper =)

    • #
      Emily — August 30, 2021 at 9:27 am

      Thanks so much for all of your feedback, Kayla, we appreciate it! So glad you enjoyed these cookies 🙂

  24. #
    JP — August 29, 2021 at 2:46 pm

    I just made these and they are really good. I didn’t refrigerate them before baking because I was in a hurry. They still turned out great. Thank you for this recipe!

    • #
      Emily — August 30, 2021 at 9:35 am

      So glad you enjoyed them, JP!

  25. #
    Alisha R Lopez — August 25, 2021 at 9:11 pm

    My hubby an uncle tore them up… Thx again for a great recipe

    • #
      Emily — August 26, 2021 at 9:06 am

      Happy to hear they were such a hit! Thanks for the comment 🙂

  26. #
    Tammy Epperly — August 15, 2021 at 5:29 pm

    These turned out perfect and I did not chill the dough, I baked them immediately. Absolutely delicious!

  27. #
    Izzy — August 1, 2021 at 11:54 pm

    BEST peanut butter chocolate chip cookies. I’m 13 and I made these cookies, they were AMAZING . I’ll definitely make these again. Thank you so much for this recipe.

    • #
      Emily — August 2, 2021 at 3:10 pm

      So awesome to hear this, Izzy! Glad you enjoyed this recipe 🙂

  28. #
    Luke Aleo — July 29, 2021 at 3:51 pm

    Made it in a hot kitchen and it was so so so greasy. I rolled the cookies and plopped them onto a greased cookie sheet. Convection Bake at 375 for 13 minutes. Let cool on the sheet for 2. PERFECT.

    • #
      Emily — July 30, 2021 at 9:51 am

      When working in a hot kitchen, we always suggest refrigerating or “marinating” the dough before baking, which also enhances the texture and flavor of your cookies! Glad they turned out great for you though, even in your hot kitchen! 🙂

  29. #
    Mariana — July 27, 2021 at 2:29 pm

    Delicious recipe and very easy to make!

  30. #
    Kyle — July 26, 2021 at 1:54 pm

    Gooey liquid on the inside, hard burnt rock on the outside. I spent hours trying to find out what I did wrong just to end up with a mess and no cookies.

    • #
      Kyle — July 26, 2021 at 2:15 pm

      Oh dear god I used powdered sugar and not flour

      • #
        Emily @ Handle the Heat — July 26, 2021 at 3:41 pm

        Oh no, how frustrating! I’m so glad you were able to figure out what happened. Hopefully you try this recipe again, I bet you’ll have much better and tastier results!

  31. #
    Norma Cusanek — July 25, 2021 at 5:25 pm

    I don’t taste peanut butter at all. Otherwise the cookies are delicious!

  32. #
    Sue — July 23, 2021 at 7:58 am

    Purposely made it less sweet– used the 1 cup of brown sugar only, no granulated sugar. Turned out fine.
    Also we followed the directions: flatten and then bake for one sheet, used my standard: bake and then flatten (by banging the pan on the butcher block counter) for another sheet; both were good and I think the bake-then-flatten were prettier.

    • #
      Emily @ Handle the Heat — July 23, 2021 at 9:34 am

      So glad you enjoyed these cookies, Sue!

  33. #
    Carol Whitaker — July 18, 2021 at 7:30 pm

    Tessa hit it out of the park! These ARE the best Peanut Butter Chocolate Chip cookies….ever! My 2nd time making them and they’re perfect every time. They make up very easy with Tessa’s precise instructions and measurements. If you don’t have a food scale, do yourself a favor and invest in one! You won’t be sorry!

    Thank you Tessa for your labor of love! ❤️

    • #
      Tessa — July 19, 2021 at 10:24 am

      Thank you so much, Carol, for taking the time to write such a sweet review! I absolutely loved hearing how much you enjoy making this recipe 🙂

  34. #
    Kim — July 8, 2021 at 9:54 am

    I’ve made peanut butter cookies with bacon fat instead of butter. With that being said do you think I could successfully sub out all or part of the butter in place of bacon fat?

    • #
      Tessa — July 8, 2021 at 2:18 pm

      You’d have to experiment, I haven’t tried that!

  35. #
    Emily — June 30, 2021 at 10:08 pm

    Taste good and fairly easy to make, however, I don’t think it needs the tsp of sea salt as the biscuits were slightly too salty.

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