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.
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.
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.
Tessa,
Will it hurt to drop dough, then refrigerate?
I prefer to refrigerate the whole mass of dough but I think as long as the balls of dough are well sealed it should be okay.
I have a general comment, not specific to this recipe. When I try and “pin” your recipes to Pinterest, my only option is to use one picture, the picture at the very bottom of the blog post which is for another recipe. How can we fix that?
Thanks so much for bringing this to my attention. I’m looking into fixing this (haven’t found a solution yet). I usually use my Pinterest bookmarklet in my internet browser to pin and that works fine!
What kind of peanut butter? Natural or Jiff or Skippy type that has added fat and sugar.
Tessa,
I need to make about 10 dozen cookies & would love to use the recipe for peanut butter chocolate chip, I would make them a little smaller. If I mix up 5 times all the amounts, will it make a difference it the cookies ? Need to make the in the morning.
No – that should work fine!
These cookies sound like the best ever! Wish I had a couple right now!
Did you use natural pnb with the oil that’s separated and have to mix in??? Thanks!
First time making cookies from scratch! This recipe is very easy to follow and they are in the oven now!! Cant wait to share them with the family!!
Hi Connie,
The answer to your question is in the reading material she provided above the recipe. I highly recommend taking a moment to read through all of it, as it provides some really great tips & tricks to create her recipe in your own kitchen without having to guess. In the meantime, here’s the portion that answers your question:
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.
Thank you Tessa !!!!
Will get them mixed up this evening !!
I love the mix of peanut butter and chocolate chip for this cookie. I also love the size of them.
Peanut butter + chocolate chip. A classic combination that could never be wrong! My husband has been begging me to make cookies, baking is not my forte, so I’m definitely giving these a go!
These cookies look perfect!
Heaven in a cookie! I can’t keep myself away from these and I made the mistake of doubling the recipe. I could give some away and gain some devoted admirers but I’ll just keep them and gain some pounds. Totally worth it!
These look sooooo good! The slightly jagged edges just scream to be eaten. Yum!
Do you think you could use a cookie cutter with this recipe? I have made these several times and everyone loves them! Having a Pirate Themed party for my son and wanted to make sword and crossbones cookies.
So excited to make these but I don’t have dark brown sugar or molasses available where I live. Is there any other substitute you’d recommend for the dark brown sugar? (i’ve read you can use dark corn syrup but not sure which will effect the flavor the least) Thank you!
These. Are. Amazing. Just made a batch. Instagram photo & my own rendition of the recipe (with a shoutout/link to your page) are coming soon {check out http://www.maxandrosies.com to see!} !! Love this site so much.
Hi Tessa! This is the second cookie recipe I’ve made from you, the first being the brown butter chocolate chunk cookies. Both were delicious. When making these, I used only 1 cup of brown sugar and 1/4 cup of white sugar because I didn’t want such a sweet dough. Would this have affected the texture?
I’m asking because both times I’ve made these cookies, they turned out a little cakey. Of course, that could just be because I only used AP flour. Thanks!
Hello! These look delicious and I am allergic to dairy but would love to try and make them. Would you recommend substituting the butter for margarine or shortening?
I have made other cookies with margarine in place of butter and they were fantastic. They were shortbread that called for a brick of butter. Not much of a difference in texture or taste
Made these last night and baked 4 right away. Cabot believe how perfectly they come out of three oven… perfect color top and bottom.
The addition of the sea salt on top makes them amazing.
The only thing I wish they had more of a rich peanut butter flavor. To me the peanut butter flavor was faint. I used Jif chunky peanut butter.
My husband loved his two. He krept into the kitchen and asked if there were anymore, lol.
These cookies look delicious; how can I make them dairy free? Can I substitute the butter with coconut or avocado oil? and what ratio would you use?
Tessa, I LOVE cookies and desserts – do you have any keto-friendly cookies/desserts you can post? Thanks much
I made these yesterday for Father’s Day! They are amazing! Thank you so much. I keep going back to your recopies over and over again. These also freeze amazing after they were baked! I did not have time to let them sit in the fridge, so what I did was made the dough, then set it in the fridge while I preheated the oven. Then popped them right in after the oven was preheated! They turned out AMAZING, THANK YOU!!!!!!!
Oh man, these look so good! I am not a baker and this had so many great tips. PS: I wish I was there to taste test.
I made these day…well started yesterday and let the dough marinate overnight and then baked them today. They are VERY delicious!
Could you please consider making these with natural peanut butter (such as Smuckers), where the oil does separate? I ask because I do not eat the standard kind for health reasons. If not, do you have any peanut buttter cookie recipes that work well with natural pb?
I made them with Teddie natural PB and they were perfect 🙂 I chilled the dough overnight.
I just made these for national peanut butter day and my husband said that these are his all time favorite cookie!!! These are decadent and just delicious ! Love ur recipes:)
These are such a hit! Every time I make these everyone raves! I make them all the time:)
These are incredible! I accidentally used my medium scoop, it made 39 and the bake time was 9 minutes. Sprinkled Maldonado salt on them before baking. Will definitely be making these again! Wow!!
Love the salt!! Thanks for sharing xo
Which brand chocolate chips you prefer?
I usually use Ghirardelli!
These cookies are delicious!! My husband is not a big fan of chocolate so I did 1 cup chocolate chips and 1 cup peanut butter chips. Perfection!! They were big, chewy on the inside with a slight crunch outside. Thank you for a great recipe!!
Love that!! Hope he enjoyed them 🙂
These Peanut Cookies are the best cookies I have ever eaten! I made these for my Mother’s birthday, and she adored them! I love these cookies and could eat them all day! (lets not talk about how many I have already eaten ). Please post more peanut butter and chocolate recipes! They go together like peanut butter and jelly!
Haha 🙂 🙂 I certainly will – I have 2 PB + Choc recipes coming in the next two months that’ll knock your socks off!
Easy to make, no mixer needed. And the smell amazing. Everyone loved them!
Wow!!!! What a delicious recipe!! Thank you for sharingTessa
These cookies were terrific. They were large soft and wonderfully tasty. My husband LOVED them.
Is it okay if I just use butter?I do not have any parchment paper
Made the cookies today and I have to say they are very good. Not hard to make either. Waiting to bake was the hard part.
This recipe had me wanting to make it since I love peanut butter cookies but I never thought about putting chocolate chips in peanut butter cookies even though I LOVE peanut butter cups. I would definitely make these cookies again and they were easy to make but hard to keep around they ate them as soon as I made them.
Seriously the beat recipe ever for cookies! My kids ask for these for every holiday or any special event where we need to bring a dessert. I get requests for this recipe all the time! Thanks so much for sharing this recipe!
Such an easy and scrumptious recipe! I let the cookie dough rest for 24 hours in the fridge- it’s become a habit with most cookie recipes and it truly makes a difference! My husband said these reminded him of Otis Spunkmeyer cookies and he loved the size!
Thank you for yet another fantastic recipe!
Love these thick cookies with a very light peanut butter flavor, definitely a keeper!
YUM! Just baked a batch and ate some for breakfast! I’m glad the recipe made a lot as my intent was to freeze them as I’m expecting a baby any day now! PB and chocolate is my all-time favourite combination so I figured these would be perfect to keep in the freezer for those much-heard-about ravenous moments while breastfeeding. I just hope they’ll be some left by the time baby is actually born. 🙂
Yum! Ended up making about 2 dozen smaller cookies and they were a hit! One batch was a bit underbaked and soft and chewy, while the other was cakier, both delicious!
We made these cookies this morning… best peanut butter cookies ever!! Thank-you for sharing your recipe. I’m obsessed with your page. It all started when I pinned the ultimate cookie guide, and I have been baking your recipes ever since!
Chocolate and peanut butter is my absolute favorite combination, so I knew I needed to try these cookies as soon as I saw them. This recipe did not disappoint! They are perfectly chewy, thick, and loaded with peanut butter and chocolate chips. I love how they don’t spread in the oven, allowing them to keep a beautiful, round shape. Will definitely be making these again! 🙂
Peanut butter and chocolate chips are perfect combination. Love this
These cookies are so good! I love peanut butter and chocolate too, so this is the perfect pairingZ I love that the cookies and soft and chewy but not cakey. Perfect. I cheated and only left it in the fridge overnight (less than 24 hours), but they still were really yummy! Thank you so much for sharing this lovely recipe!
DELICIOUS! I only had limited time this weekend so baked these cookies right away (instead of giving them some fridge time). They still turned out amazing and look incredible. Thank you for this easy recipe!
So yummy!!
Just like cookies from a bakery!!
Espectaculares.. las favoritas de mi hijo
These cookies turned out beautifully. They were super easy to make and were delicious!
The best cookies ever! I will absolutely make these over and over again! The recipe set up (as always) is easy to follow and very exact. I would give this recipe 100 stars if I could!
I just made made these and they are fantastic! The recipe was easy to follow and they’re a real hit in my house!
Apparently these cookies were so good no one in my family left me one to try. Definitely need to make more.
This recipe is SO GOOD!!! Shared them with friends at work and everyone said they were the softest cookies they had ever tasted. I sub’d chocolate chips for big chocolate chunks and it still worked great!
Delicious cookies
This may be me new “go to” cookie recipe!!! Easy to follow…and I love peanut butter and chocolate!! I told my friend (who owns a bakeshop about them)…taking some to share with her tomorrow!! Yummmm!!!
It’s my birthday tomorrow and I’m a teacher at a high school. I made these to share with staff and students. They smell delightful and I’m holding off on eating them for fear that I’ll eat more than one! Peanut butter and chocolate chips sound like a match made in heaven! My husband would say “too many chocolate chips’c but I say More for me!
These were so good and so easy! I followed the direction of making the dough the night before and let sit in the fridge for 24 hours before baking. It made such a difference, keeping the cookies very fluffy. Would definitely recommend this recipe.
These were perfectly thick and delicious! Just the right amount of peanut flavour and perfect chocolate chip cookie texture. I used chunky peanut butter and slightly less than 2 cups of chocolate chips. Will definitely be making these again, they didn’t last long!
These are the best peanut butter chocolate chip cookies ever! I used a medium scoop, I didn’t flatten the cookies, and I refrigerated them for about 1 hour before baking. I already can’t wait to make these again. Thanks for such a delicious recipe!
Love this recipe! So easy!
SO DELICIOUS
My husband and kids ate a ton of them. Good thing I doubled the recipe!!!
Chewy inside, crispy outside just as promise! Great recipe and tips. We were able to chill the dough for about 5 hours before we couldn’t wait any longer 🙂
I just made these and they are my new favorite! Perfection!!!
SOOOO GOOD! I made these to bring to a girls night and they all went! I chilled the dough for an hour and they came out thick and chewy, just how I like them! Yum!
These cookies are amazing! I made them several days ago, and they are still as soft as the first day. Love the combination of peanut butter and chocolate!
Peanut Butter & Chocolate are one of my favorite flavor combinations. Why I have never made anything with them before is beyond me! These cookies are absolutely fantastic! Slightly crispy on the outside but thick & chewy and full of peanut buttery flavor! This will a new staple in my house!
These cookies are amazing! deliciously thick and soft, everything a peanut butter cookie should be!
Wonderfully delicious and didn’t last long!
These are great! I made them 3 tablespoons and they turn into these big cookies like you’d buy at a bakery or cafe. My dad took them to work to share at his meeting and everyone loved them! I personally had to bake them a little longer, 15 minutes but that could just be my oven, also the peanut butter flavor really comes through after they cool completely, I’d say they taste better cold than warm which was a surprise! Overall, a very fun cookie and easy to make too!
Next time I will have to double the recipe!! These cookies are a new favorite in our house!
Yummy!
These are incredible! Perfect flavor and texture! And I really enjoy not using my mixer! Less dishes 😉 I will for sure make again!! 🙂
Just freshly baked these luxurious peanut butter chocolate chip cookies. Totally love it and can’t stop munching them. Thanks for the recipe :)))))
Delicious!!! I’ve made 3 batches of these cookies already. Thank you for this recipe it’s going to forever be a staple cookie recipe for me.
Love the texture of these! I baked half today and have the other half of the dough in the fridge to bake off later this weekend. I can’t wait to compare the two. Next time I will try with white chocolate chips.
These were great! I love chocolate with peanut butter!
Just finished baking these & submitted for the May baking challenge. I was able to get 20 BIG cookies out of the recipe. I found the taste of PB was subtle but noticeable. Thanks for the recipe!
Peanut Butter & Chocolate is my favorite flavor combo! So good! And this recipe is absolutely amazing! It was also so simple! Will definitely be making again!!!
What a great treat, so very good! Took them outside for a family picnic.
I really enjoyed these cookies…more so than I should have. lol…The only thing I can say is I tried this recipe because it said they were soft & I knew my husband prefers them soft where I like some crunch but they came out crunchy! The only thing I can think of is that I left them in too long but they are not burnt. Hasn’t stopped anyone from eating them but would like to have them a little softer. I am planning on trying some of your other recipes. They all look soooo good!
I loved this recipe. Will be making more,,
Fantastic! Easy to make and great flavor. I added some smoked sea salt on top, and it took it to the next level.
I made these for the May baking challenge and boy am I glad I did! They are chewy yet firm with a perfect balance of peanut butter and chocolate chips. I will definitely make them again. I didn’t flatten mine into disks, I like them thick and puffy
Super easy cookie recipe! Definitely would recommend the suggestion to refrigerate the cookies before baking them. It helped the dough firm up and then result in soft, fluffy cookies. Thank you so much for developing a great cookie that isn’t overly peanut buttery 🙂
This recipe was easy to make and they baked up so perfectly! My husband looked at me like I was crazy when I pulled them out of the oven and cheered at their awesomeness!! Perfect Mother’s Day treat!
This recipe was delicious! The cookies were so peanut buttery and the chunks of chocolate made them even better! These are now my go-to cookie recipe, thanks for the recipe!
These cookies are so good! I baked the first pan for 12 minutes and they were a little overdone for my taste, so I did the rest for 10 and they’re perfect. Nice and soft and gooey!
These cookies are incredible. Chewy, thick, and full of flavour. My friends can’t get enough!
I really enjoyed this recipe. Easy to follow instructions and they taste amazing, not an over done peanut butter taste. Everyone seemed to like them.
I ran into your blog from pinterest and found this cookie recipe. I knew I had to try it! The recipe was amazing, the combination of chocolate and peanut butter was the best. My family devoured them and The Ultimate Cheesecake is next on my list!
These cookies with my middle sized scoop made 3 1/2 dozen. Personally, I didn’t love them. I not going to blame the recipe, I’m going to blame the fact the I stopped eating sugar two years ago and now everything tastes different. My family loved them & they were easy to make.
Love love love these cookies! I made a double batch, one for home and one for work!
I made these with small chocolate chips and found the recipe super easy and I baked half he batch and froze the other otherwise they would all disappear too fast!
Delicious, chewy and bakery-style! Thanks for fabulous recipe!
These are so easy to make and they’re delicious. I would highly recommend them to anyone needing a perfect peanut butter cookie recipe!
These were such a big hit with my family! They are incredibly easy to make, and the resulting cookies are wonderful! I loved how soft they were, with just the right amount of peanut butter flavor without being overwhelming. An excellent balance of flavors in each bite! I kept some dough back in my freezer so I can have fresh cookies again soon. Thanks for the great recipe!
Hi ! I would like to try this recipe. Please let me know how to make it without using eggs.
This recipe was developed to use eggs, I haven’t had any luck substituting them.
Hi! WHAt happens if I use natural peanut butter? It is the only one i have.
The cookies will likely turn out dry or crumbly so I wouldn’t advise it!
Absolutely delicious!!! I was not expecting these cookies to be as thick and chewy but they are everything Tessa explained! By far the best cookies I have ever made! Thank you, Tessa, for all your amazing recipes!
Mhhhh live this recipe. It’s very different than previous PB cookies I’ve made. This one is way chewier and taste like a chocolate chip cookie but with peanut butter. My favorite part? The. Portion size! Finally a recipe that make real size cookies! They are actual bakery style cookies not “11 bite size cookies!”.
These cookies are AMAZING!! Thick, chewy, and soft, my husband and I can’t stop eating them!
Easy and delicious!! And hubby approved!
These cookies are SO delicious! Soft and chewy, the only problem is that they’re so good I want to eat them all!
These are delicious! Everyone loved them!
Delicious cookies!! Always appreciate a great recipe with simple ingredients. Also simple to replace the flour with gluten free alternatives – still tastes great 🙂
Can’t believe how fantastic these turned out! Thank god I made a double batch!
Turned out better than my wildest dreams!
These are absolutely delicious! Peanut butter and chocolate are high on my llavor loves. My husband doesn’t share my obsession, but he LOVES these.
Love these cookies. They were easy to make and just as the recipe described, big, thick, soft and chewy with lots peanut butter and chocolate flavour. My only adjustment I would make next time is to reduce the amount of chocolate chips. I felt some times it overpowered what was supposed to be a peanut butter cookies. Will definitely make them again.
I was very curious how this would go with melted butter. It went well. I let the dough rest for 5 hours. I’ve recently been a peanut butter cookie quest, this recipe came in second.
Amazing recipe as always. I used buttons instead of chips but still amazing
I love baking with Pb and i prefer chewy over the crisp ones, so this recipe is perfect for me. My not pb in baked goods loving husband was quite skeptical about my choice, but even he liked them! But I do must say, that I prefer the Reese’s pb cookies, cause you get Reeses pieces Andy pb Chips inside.
I made these cookies and the Best Ever Chewy Brownies for a baby shower that I am going to today. The cookies are delicious, though for my taste I would love more peanut butter in them. Crispy outside, soft inside.
I am sure they will go quickly.
Chewy, salty, and delicious
These are SO good. I add a tiny bit of sea salt to the tops before baking. They are chewy and just enough peanut butter chocolate combination. Super easy since it’s melted butter, too!
These turned out perfectly and delicious.
A favourite flavour combination of mine and my family members has always been peanut butter and chocolate and these cookies did not disappoint!
I like my cookies a little crispier so I made them smaller than the recipe calls for and kept them in the oven until the edges just started looking a little extra golden. So. Yum.
Another great thing about the recipe is I didn’t even even have to use my stand mixer! Definitely follow the notes and chill the dough! Makes a world of difference!
YUM! These are so, so, so good! The first time I made them I used whatever peanut butter I had lying around, which was probably organic, and they didn’t end up having a very strong peanut butter flavor, but this time I followed directions and used Skippy (and a tad overdid it) and they were delicious!
So easy and super delicious!
Whoa baby were these good! Very easy to make, especially if you want to take a break from using your mixer. They are very rich, gooey and chocolaty! Def. a keeper!
I love the ease of making these Pb choc chip cookies. Straight forward and simple…no need for fancy equipment. I just got tnem out of the oven so havent tried them yet but my mouth sure was watering as they backed. I have tried many of Tessas recipes with great satisfaction, but this is the first time to enter the contest.
These were very good! The peanut butter flavor was not as overwhelming as I was afraid of; just enough to let you know it’s there. I only baked 12 of the cookies today, the rest of the dough is portioned out and in the freezer for later.
Tessa,
These are spot on perfect! I “thought” I had the best PB cookie recipe, but since these are my hubby’s fave cookie I had to try your recipe. We now have a new fave in the house, THANKS!
Peggy
Cookiecarts.com
These where the best cookies that I ever made!! My kids loved them !! Thank you for a great recipe!! From now on I will only use this one.
Very easy to make. I only had crunchy PB, and they seemed a bit crumbly in the cookie scoop. I scooped into my hand, and rolled them. Then squished a bit. They turned out beautifully!
Absolutely yummy cookies! I followed the recipe exactly (even used Skippy!) with one exception…I used bittersweet chips (Ghiradelli). They turned out so delicious. Usually my peanut butter cookies are super crumbly — not these. They have the best of both worlds: chocolate chip cookie texture AND peanut butter flavor. Also, I haven’t made cookies without a stand mixer in such a long time, I forgot what it was to stir up a batter by hand. It kinda felt like old times – mixing up a batter of cookies with my favorite wooden spoon!
I went easy on the PB and Chocolate Chips. I’m really like this version.
These are so yummy! My peanut butter-loving husband loved them but complains that i will be giving him a muffin top soon. LOL
They were a total hit. So soft and chewy. Definitely making these again.
This was my first time making chocolate chip cookies, I liked the recipe and found it easy! They are very tasty!!
Great cookies. Mine turned out drier than expected despite using a kitchen scale. I used Kraft peanut butter so perhaps will make them again with a different peanut butter next time
They were good except that the dough was really thick and crumbled apart. I had added a variety of toppings and the dough wouldn’t hold them all together.
This recipe was easy and fabulous! Everyone lived it and wants me to make it again. It’s definitely a keeper!
Yummy! I love chocolate and peanut butter. My first batch is cooling now, the rest will wait for tomorrow’s BBQ. My first taste? Bliss.
These cookies are so decadently delicious!
PB + Choc is one of my top flavour combos.
Followed this recipe as written and they turned out perfectly! I will definitely make these again.
These cookies came out wonderful. I love how it only required ingredients I already had in my pantry. I wouldn’t normally choose peanut butter over a classic chocolate chip, but isn’t choose this combo for sure!
These cookies are amazing! Peanut butter and chocolate are such a classic combo, u gotta love it! These went to fast, hardly any left to photograph lol! I used Skippy Honey Roasted peanut butter. So delicious! This recipe really makes a flavorful cookie with amazing texture!
A perfect balance of chocolate and peanut butter. I took the cookies to work and people said they really liked the texture as well. The texture was actually my favorite part of the cookie.
Totally loving this recipe! These cookies taste just like a peanut butter cup. Pretty easy to make and super delicious!
There’s a reason peanut butter cups are such a popular treat. Teaming peanut butter cookies with chocolate chips is brilliant! These cookies have definitely made it to my family’s special request list.
These are such wonderfully chewy cookies! And the peanut butter is such a great complement to the chocolate chip. Perfect balance!
These peanut butter chocolate chip cookies quickly made their way to one of the best cookies I have ever had in my life. Followed the instructions to the T (let the cookie dough sit for 24hours in the fridge) and THEY ARE INCREDIBLE. This was my 1st recipe by Tessa and I will definitely be coming back! SO, SO good. 12/10. Highly recommend.
Even my boyfriend (who for some ungodly reason does not eat ANY desserts) was hooked on these cookies. And we even fought over the last one. Never did I think I’d see the day!
Very yummy but I think I may have flatten them more than I should have
Best cookie recipe ever! Made these yesterday and my boyfriend couldn’t keep his hands off them. This recipe is a keeper!
Delicious!!!! These were a huge hit with my friends at work! I will definitely be making these again!
These were groan-inducingly good. So, so, soooo good! Definite keeper recipe for sure. I love how simple they are to mix & bake. I was also glad to see another person’s comment about them freezing extremely well – I will do this next time for sure (= perfect excuse to bake even more of these to keep on hand, heh heh heh!). I didn’t have any flaked sea salt left, but will try that another time! Thank you so much for an awesome recipe! 🙂
Excellent recipe and so easy to make! I substituted dark chocolate chunks and homemade peanut butter. Less sugar was great for me and the dark chocolate could take center stage.
Excellent cookies! Will be a staple.
These were so easy to make! I used my 3 TBL scoop, so I was able to bake according to the directions. I got 20 big and amazingly delicious cookies. Thanks for another great recipe!
In a word? Fantabulicious! Perfect cookies and perfect recipe! My family adored them while they lasted!
Lovely recipe Tessa, explained very nicely with every detail…loved reading and watching the video. You are fabulous. Now coming to the cookies. Big, thick, chewy and yummy. Kids absolutely loved them.
So easy. And quick. Oh yes, delish!!
Made this recipe twice this month already and can’t wait to make it again. I used the blue scoop from Volrath then flattened the cookies a bit as per the instructions 🙂
These cookies are the perfect balance of peanut butter and chocolate! I used semi sweet chocolate chips and a Godiva milk chocolate baking bar for Ann extra chocolatey taste. They were a HUGE hit at work!!
I made these for the May Baking challenge, and they were amazing, just the right balance of peanut butter and choolate. Another great recipe from Tessa!
Not enough peanut butter taste and definitely not sweet enough. I followed recipe exactly except the refrigerate overnight part (no time). Very disappointed.
These are perfection-my absolute favorite! BUT, I did substitute 1/2c of choc chips for pb chips because…well, peanut butter.
FOLLOW RECIPE EXACTLY !!
I did put in fridge for a couple of hours–I find that works well for most all cookie dough prior to baking.
These were SO SO good. Approval from the Plumber and 2 grand-children ( little girls ages 7 and 15 )
This little ‘ole cookie baking Grand-Mama just tossed her old Peanut Butter/Chocolate Chip cookie recipe out and added this one to my Recipe Journal. Thank You Tessa.
This recipe was amazing! The cookies were easy to make and came out well; they were soft in the middle and thick but evenly cooked. They were absolutely delicious; my family loved them and i did as well. Definitely making them again
Made these for my Dad for his birthday – they came out deliciously! Great idea using the extra egg yolk and high ratio of brown to white sugar. Thank you! 10/10 will make again!
Ridiculously good!
This is definitely the best peanut butter chocolate chip cookie I have ever made. I did make the smaller version so that I could share with more people. I love this flavorful, chewy ciookie. I will try the Bakery Style Chocolate Chip Cookie next.
How far apart do you space these on the baking sheet?
I consider myself a pretty good baker. I am not sure what’s going on with this recipe. But I followed it to perfection and when I took the cookie off the sheet it crumbles into dust? Is it because there’s only one egg?
I had the same issue, my dough was crumbly and the cookies fell apart. Granted they tasted amazing, it was a very crumbly mixture that I had to press together.
there should be 3 eggs, 2 whole plus 1 yolk.
These turned out great !!! So easy, soft and chewy! I ran out of peanutbutter so only used 1/2 a cup but still great! Saved this recipe!
I adapted it quite a bit, the adapted version is a 5 star for me.
I don’t get the ‘one egg yolk’ deal, why waste a white? So I cut it out and just added some milk at the end to bind the bind the dough, about 2 tablespoons.
Before that though, I never melt the butter. Just soften and cream the sugars, add the eggs and soften the peanut butter in then microwave. It all blended together and baked well.
Much less hassle, a normal cookie making process sans an egg yolk and plus some milk.
Delish
Hi! I made these today, and followed the recipe to a T! Has anyone else experienced a thick yet almost dry cookie?
I had the same problem.
I did too. And the batter was a little salty
Same problem. Dry and cake like. Not chewy like traditional cookie. I am an experienced baker.
Hi Peggy, I’m sorry your cookies didn’t turn out! Did you use a digital scale to measure all your ingredients? Dry, crumbly cookies are usually due to too much flour being added to the dough. And cakey cookies are usually due to overbeating the butter and sugar mixture or adding too many/too large of eggs. I hope you give these cookies another try – they’re one of my most popular recipes of all time!
I have an exchange student from Spain that LOVES cookies. Her and her friend ( exchange student from Belgium) have decided out of all of the cookies I have made this recipe is their favorite. Thank you for the delicious and easy recipe!
Oh for yummy sake! The only thing I changed was to use 1/2 crunch 1/2 creamy PB cuz we like crunchy surprises 🙂 Excellent recipe! Oh….and it made 20 cookies not 24 so mine are probably a wee bit bigger than yours. this will not be a problem!!
Is it a big deal to use light brown sugar instead of dark brown?
Best ever bickies, everyone loves them
I would never ever buy skippy or jiff Pb, it’s disgusting and unhealthy. Hydrogenated oils and corn syrup are straight up bad for you and have no place in food.
So, since I absolutely want to try this recipe, are there alterations you would recommend trying to keep the texture similar?
This peanut butter cookie with chocolate is the best I’ve ever made. My whole family loved them. This will be the recipe I will continue to use. Thank you for sharing g with all of us!
I made these and my neighbor said they were delicious. I actually do not like PB at all. I used SKIPPY creamy PB and not the natural stuff or almond butter. Can I add an extra yolk to make this chewy?
Is there any way to portion the cookies into a smaller size ? Does that affect the baking time ? I was thinking of making these cookies with a small portion scooper does it affect the chewiness of the cookie ?
I made them smaller with a 1 tbsp scooper and baked total of 8 minutes. I turned the tray halfway at four minutes. Cookies were a little soft but definitely not chewy. This recipe is not chewy.
Hi Tessa!
I’m making your Peanut Butter Chocolate Chip cookie recipe (https://handletheheat.com/peanut-butter-chocolate-chip-cookies/), but would like to try a larger version (maybe about a 5 inch cookie – I’m hoping to use a #12 or #10 scoop. Can you recommend a temperature and cook time for this size cookie?
How would you make these for high altitude?
THE G.O.A.T COOKIE RECIPE!!!!! this cookie recipe turned out to be amazing the first time id made it and now whenever I’m craving cookies it’s my go-to recipe!! ive made it about 6 times and i did recently make 2 batches of this the other day since my family and friends love it! Thank you tessaaaa. i hope who evers reading this you give this recipe a try its WORTH IT!!.
Everyone loved the cookies
The BOMB! Best cookies EVER!
Is it vanilla extract or a vanilla bean?
I have made these before and I could have sworn there was bread flour listed in the recipe. Does anyone have the original recipe for the Peanut Butter Cookies?
These are amazing! The only thing I changed was I used half dark chocolate morsels which made for a nice balance. Gobbled these up for Thanksgiving and am making them again to give as gifts for Christmas!
So delicious !
It was my first time making them and it was so much fun and easy with this great recipe.
Thank you so much!
Best cookies recipe ever, for PB and chocolate lovers! Not overly sweet either. I made only 2 changes: light brown sugar and crunchy PB, as that it what I had it on hand. I didn’t have large cookie scoop, so got 39 cookies. Make gem- you will not be disappointed!
Various tweaks:
Replaced all purpose flour with equivalent grams of banana flour
Used Aldi Simply Nature organic peanut butter
Used 3/4 cup of erythritol instead of sugar
Used light brown sugar
Used 3 whole eggs
Added about 2 cups of roasted nuts, consisting of walnuts, pecans, and macadamia
Mix felt like it had more ‘mix-ins’ than probably any other recipe I’ve tried. Had to carefully ration dough to make sure chips and nuts were integrated into ball.
Made into balls and chilled for a few hours.
When I cooked them I did not squish them down. This was a mistake. About 10 minutes in they were still ball-shaped. I flattened them a bit with a fork and ended up cooking them for 16 minutes. They ended up about 3/4 of an inch thick and didn’t flatten on their own at all.
Taste isn’t that good. I think the banana flour is responsible. They aren’t sweet enough and taste a bit too much like a health cookie.
I’m sure that if the instructions are closely followed they probably turn out well, so I’ll give them 5 stars, but the version I am eating right now is about a 3.
Unfortunately that was a bit too much flour and the cookies came out like thick blobs. 🙁
Very easy to make and so good I just love them
Excellent peanut butter chocolate chip cookie with a chewy bite.
I was looking for a new recipe to make cookies for a function, and this was the winner. I knew anything with chocolate and peanut butter should be good, but not every recipe one finds online is a good one. Some are complete disasters, so I had no expectations and had my killer chocolate chip cookie recipe close by. However, these cookies exceeded my expectations. And I have high standards! Wow, these are amazing! I almost made the recipe as is. The one thing I missed was refrigerating at least 24 hours. I had to bake them after just 12 hours. I also made them much smaller getting four dozen rather than two. Baking for just ten minutes was perfect. I prefer a thicker cookie and after the first dozen baked I decided to leave the dough in balls rather than pressing down. Perfection! These delicacies are crunchy on the inside and soft and chewy on the inside with the perfect ratio of peanut butter to chocolate. The recipe is now in my binder of keeper recipes . . . and it has to be really good to make it to that special place. Thank you so much for such a great recipe!
I forgot to add, after I made a dozen balls and had them on my parchment lined baking sheet I placed the baking sheet in the freezer for ten minutes. When a tray came out of the oven the tray from the freezer went into the oven. This also helped keep a thicker cookie which I prefer.
Hi Tessa. I follow you and always read your recipes, thank you. I have made Peanut Butter Chocolate Chip cookies for years but I always use Milk Chocolate Chips! They seem to be a universal favorite. I look forward to changing it up and trying your recipe! Thanks again for your love of baking!
Thank you Tessa. I loved the recipe and the cookies. My 7 yr old son is my biggest critic and he LOVED these! But I believe I might have done something wrong to cause the cookies spread a lot. Could these be the reasons:
I refrigerated the dough for 24 hours and didn’t chill it.
I might have gone wrong with the Butter proportion, I’m afraid I might have taken a lil more than 113gms.
First time trying this recipe- absolutely correct, that no stand mixer is needed; however, I chilled the dough for only an hour. The dough is crumbly and the cookies don’t look like they’re spreading much at all. Hope they taste good, they smell amazing!
So good and so easy to make! Couldn’t be more thrilled with how DELICIOUS these cookie are. Thank you!!
I do a lot of baking and followed the recipe but unfortunately they were dry. I was planning on sending them to my son in college but I’m not sure I will. Sorry to post this comment but I know I really rely on comments when I am deciding if I should try a recipe. I am hoping I can save someone some time.
Easy & yummy!
These cookies are a little too sweet for my liking.
I felt like something sweet but my cupboards were bare. So I googled recipes, saw this one and threw them together in a matter of minutes. They are delicious, although as my oven runs hot, they were less chewy than I’d like. Next time I will only cook them for 10 minutes to ensure they stay soft inside!
Could I use light brown sugar?
How to solve this in general can be found under the rather old keyword RPC (Remote Procedure Call).
You can find many examples of the latter if you are looking for Raspberry Pi Cluster.
Naati Pinky Ki Lambi Love Story
Changed the recipe to low carb and they are very good. Most low carb cookies I have made turn our dry and light – I call them “cakies” instead of cookies. Not these – they turned out moist and somewhat dense. Substitutes: 1) Use Lily’s no sugar chocolate chips instead of regular chocolate chips (use a combination of milk and semi-sweet to your liking), 2) Use eryrthritol sweetener (heavy granular type) instead of cane sugar), 3) Use erythritol sweetener (heavy granular type) combined with a few tablespoons of sugar-free maple syrup (mix together well) instead of brown sugar 4) Use natural peanut butter (only ingredients are peanuts and salt) – mix well before measuring, 5) Instead of 2.5 cups flour, use: 1 cup almond flour, 1 cup Carbquik flour substitute, and 1/2 cup coconut flour.
Needs more peanut butter for my taste. Very crumbly. I followed the recipe to the tee, but this particular cookie recipe just isn’t for me. Used less choc. chips and there was still to much.
my cookies would not even hold the chocolate chips kept falling out
Not sure what I did wrong .. I followed the recipe and these turned out so dry and crumby
I’m sorry to hear that! What kind of peanut butter did you use?
When I measured out 202 g of creamy peanut butter the resulting quantity was larger than 3/4 C so I checked the web and the actual amount in grams is 190 on the “cook it simply” website. So- what’s your preference- the 3/4 C/190 g. option, or 202 g. ? Thanks for your help.
I tried both measurements and prefer the 202g of peanut butter!
The PB weight may vary from brand to brand. The weight listed in the recipe is what I used to test it, so I’d always recommend using that 🙂
I have tried to download the recipe and have not been able to. I only get to site to your baking video which I do not want.. You got my e-mail and I got nothing. I believe this site is set up to pander your video not your recipe how is disappointing to me who may have been interested but not now.
I’m not sure what you’re talking about? If you just tap the bright pinkish red “jump to recipe” button at the top of the page it’ll take you directly to the recipe card 🙂
Catherine- there is a recipe button at the top of the page you can click on. I downloaded it and am happy to email it to you if you’d like.
Great cookie for those that love Reese’s Peanut Butter Cups. Needs a glass of milk and it is complete. Thank you
I made these with the stand mixer. I beat the butter, sugars and PB, then the eggs, yolk and vanilla. then the flour mixture followed by the choc chips. I chilled dough, scooped w/\ a 2 T scoop and baked for 14 min. cooled on parchment covered cookie sheets. Perfect. I did not read directions, just made them like you would make a choc chip cookie. They were delightful.
These are absolutely the BEST peanut butter cookies I’ve ever made! I chopped up Hershey kisses instead of the chocolate chips and OMG! Amazing!
I was a little concerned because the dough seemed greasy. Guess because the butter is melted. I added m&m’s because I always do to almost every cookie I make. I just love them. But they cooked up beautiful. Smell great too! Didn’t refrigerate dough before because of time limits. Still works out great!
Absolutely the best peanut butter chocolate chip cookies I’ve ever made! So soft and chewy! Thank you for the recipe!
Great cookies! Making my second batch tomorrow. Thanks!
Just like many of these other posters… my cookies came out really dry and crumbley. Worse yet, it tasted all weird and bland. The first batch seemed all wrong.. So on the second I added another egg and more butter. The texture was more cookie dough-like.. but there was no saving the awful taste.
Me and my son were pretty disappointed. Armed with determination and alot of time (thanks to Corona virus). I will try again tmrw.
It sounds like one of your ingredients could be bad – flour, butter, peanut butter, or egg maybe. Check those before trying again.
I had no idea flour could go bad. Hmm. I will take your suggestion and look at the ingredients again. thank you!
These are delicious!!! But, the batter was super crumbly and hard to hold together in clumps to bake. Is that normal? It looked different than your video. I followed the recipe exactly! Thank you!
These cookies test like a Reese peanut butter cup and are delicious, HOWEVER…. Chilling them over night is mandatory and not a suggestion. I made 4 cookies after I mixed the dough and they were ok but not great. I made the rest of the cookies the following day and everyone loved them.
I made this recipe yesterday and refrigerated the batter for 24 hours as it recommended. I pulled out the batter which was incredibly stiff so I left it to warm to room temperature. I can’t even get a spoon into it. All I have is a big blob of immovable batter. What did I do wrong?
I was able to finally get at the batter and mold it into balls and flatten them out on the baking sheet as the recipe calls for. I’m happy enough with the cookies but I have to agree with some of the other posts here that the peanut butter flavor is underwhelming. I used Jif creamy peanut butter. My only other local option is Kraft. There’s plenty of chocolate chips but really does need more peanut butter.
I was finally able to scoop the batter out and mold into balls and flatten them on the baking sheet as per the recipe. I’m happy enough with the result but I have to agree with some of the other posts here that the peanut butter flavor is underwhelming. I used Jif creamy peanut butter. My only other local choice is Kraft. The cookies have plenty of chocolate chips but really needs more peanut butter.
I made these cookies and they are AMAZING!! I did not refrigerate the dough, and I just used 2 eggs only. Sooooo good!
My 4 year old decided he wanted to make peanut butter and chocolate chip cookies, great idea! I found this recipe and they are genuinely the best cookies I’ve ever made! I actually messed it up a bit by mixing all the dry ingredients together first, flour and sugar, so I cant imagine how good they’ll be when I follow the recipe properly. Can’t wait to try more of your recipes. [email protected]
Dough was very crumbly and would not hold the chocolate chips. Refrigerated the dough and the texture didn’t improve. Had to form balls with my hands because the drought was too dry and crumbly for the cookie scoop. I’m a seasoned baker and have not had a cookie with this texture of dough, but i figured I’d try baking them anyway. I shouldn’t have bothered. The end result – crumbly cookies that don’t stay together and they have an odd, almost raw dough taste to them. Ingredients are all fresh, followed recipe to a T. Won’t be making again. I used Peter Pan creamy peanut butter, Gold Medal AP flour.
Delicious! I made the necessary adjustments for baking at 6,300 altitude and they came out perfect. The adjustments were: 2-1/2 TBS additional flour, a full 3 eggs (which is about 2-1/2 TBS additional liquid for high altitude), minus 1 TBS sugar, about 365 degree oven, and baked for 10:30 minutes. They came out just the right consistency! Again, delicioso!
I used slightly less chocolate chips and was skeptical because it seemed like the dough wouldn’t mix but these cookies were amazing! The 3 tbsp sized bales were perfection!!
Thanks for an amazing recipe!!! My family and friends love them… it is everything we love in a cookie – chewy peanut butter and chocolate cookie heaven!!
Substituted golden brown sugar and milk chocolate chips… was what I had in my pantry. Still tasted amazing!
Dough was extremely crumbly
hi! do you know if a flax egg would be okay instead of egg or would that change the flavor and consistency too much? i’ve only ever used flax eggs in brownies or breads so i wasn’t sure. let me know if you have any ideas!
I was really craving cookies and I usually buy cookie dough from the store but I decided I wanted to make them from scratch for the first time. I was nervous I would mess them up but the directions were super easy to follow and it was worth it in the end. The cookies came out absolutely amazing! I made some for my family and they loved them. This is definitely a recipe I’ll keep making 🙂
My Daughter and I Loved this recipe, we shared it with the people we could and they fell in love them as well. Made sure to give you the credit and shared the recipe with them! Cant wait to try more.
These are exceptional! fluffy and soft not too sweet but oh so satisfying. Thank you for the wonderful recipe I’ll be back to try more!
Oh my goodness! These are so thick, peanut buttery, chocolaty and delicious. I know these will be part of my regular repertoire. I used mini chocolate chips and light brown sugar. Still perfect.
Excellent recipe. I rolled my dough into a log for slicing and chilled. Great consistency, great flavor.
Absolutely delicious!
I followed the recipe exaclty and the cookies were moist and delicious.
For those people who had dry, crumbly cookies, try weighing your ingredients for precision. Also, the type of flour used matters. I love King Arthur flour. It’s a little more pricey than most brands but so worth it.
If I make these again, I may add more peanut butter. My husband and daughter loved the cookies as is, but I didn’t taste enough peanut butter. Another option would be to add peanut butter chips or something.
Absolutely delicious!
I followed the recipe exaclty and the cookies were moist and delicious.
For those people who had dry, crumbly cookies, try weighing your ingredients for precision. Also, the type of flour used matters. I love King Arthur flour. It’s a little more pricey than most brands but so worth it.
If I make these again, I may add more peanut butter. My husband and daughter loved the cookies as is, but I didn’t taste enough peanut butter. Another option would be to add peanut butter chips or something if you really want a strong peanut butter flavor.
Easy to make!! Delicious a taste of heaven. My family love it and now are go to cookie recipe.
These cookies are really … odd. My dough is SO crumbly. And yet, the cookies come out awesome. They are moist the next day, not super-hard.
I’m thinking maybe I didn’t mix the flour in gradually enough? Still, the come out nice.
Do you have recipe that would last more then three days. I need to mail these cookies and it takes 2 days.
Do you have recipe that would last more then three days. I need to mail these cookies and it takes 2 days.
This recipe is sinfully good! And easy to make too.
I loved these cookies. I added a little more peanut butter than the recipe suggested (maybe 1/8 cup) and it was delightful. The cookies definitely taste better if you refrigerate them. Thank you so much for sharing this recipe!
Makes the PERFECT cookie!
amazing and delicious. would love to make it again for sure! make sure you dont overcook your cookies so they dont get burnt. overall an amazing recipe!!!
Made a double batch toady and my family loved them. They were not too sweet and had a perfect combination of chocolate and peanut butter. Thank you for this recipe!
I just wish thus recipe let you know to let the butter-peanut butter flour mixture cool before adding chocolate chips
I love this recipe! I’ve made it 3 times in the past 2 months. I don’t refrigerate the dough. I make them slightly smaller and cook for 10 minutes. Yields 32. Mixing the peanut butter with hot butter is a GAME CHANGER! Thanks for a killer recipe.
You have ads right over the recipe. Every time I closed one out another one popped in. Read the beginning of your blog and was very interested in trying these cookies but lost interest after spending a couple of minutes trying to close the ads and see the recipe
Amazing!!! Just what I needed to as a treat and entertain the children during lock down
Made these today as recipe states but used about half the amount of chocolate chips and for us that is plenty. I was happy to have the weights as well as the measurement because I have a brand new kitchen scale I wanted to use. Just for fun I measured using cups and then weighed the ingredients. Even though I thought I was careful with the flour by spooning and levelling, the required weight was reached with just two and about 1/8 cups of flour so that’s all I added. I figured I could add more if needed but the cookie dough was perfect with the 318 grams of flour. Obviously my Measuring cups were too packed and I would have had too much flour if I had used my whole 2 1/2 cups. A good lesson to be light handed when measuring flour and not let it pack too much.
Delicious cookies. Thanks.
They were ok. They didn’t have enough peanut butter taste.
Yummy! I used light brown sugar and didn’t add the extra egg yolk. They were perfect.
I love a good cookie
Can you add bananas to this recipe ?
Thank you for e recipe. The Cookies taste amazing, but they were not chewy but very hard (did not overbalanced!). I think one egg or even just an egg yolk would be just enough, will try next time.
Soooo yummy!! I came across this recipe about a month ago and I have already made about six batches!!!
i made these for the care home I work at, a double batch, they didn’t last 3 days and the comments were “they are to die for”
Super delicious I love these cookies so much will definitely make them again
not very good. needs more of a peanut better flavor.
the dough is very dry and crumbly.
Hey! These were so good! about how many calories would you say are in each one?
This is an amazing cookie recipe. My brother is a peanut butter lover and these cookies were so delicious I made a batch for his wedding recently.
Thanks for the recipe!
can you use gf flour to make them gf?
These cookies are amazing! Thank you, and well done! I followed the recipe and made no changes, it is perfect.
I am looking forward to making these. But I only have light brown sugar. Will that be okay?
Thank you
Yes, that’ll be fine!
YAY.. so glad someone asked if light brown sugar was fine.. I’m making these now… Hubby wanted peanut butter with something… he’ll be happy I made these! They look delicious!
These turned out excellently! I only had light brown sugar but they were fine. The dough was easy to work with. I will make these again. I didn’t chill them – maybe next time!
My dough texture came out very crumbly and would not come together at all I’m not sure what I did wrong! I’ve never had this happen with cookies before
My new favorite cookie! Loved not having to use a mixer. Instead of using all semi sweet chocolate cups, used 1 c of them, 1/2 c dark chocolate morsels, 1/2 c whole mini Reese’s peanut butter cups. Also used just same amount of regular Kosher salt, not fine sea salt.
I think I found my new favorite cookie!!!
I absolutely loved them! Refrigerating the dough made a world of a difference. I made a batch before refrigerating and one after. While both were delicious, when I asked people which they liked better, they all sided with the batch that I had refrigerated before baking.
This are the BEST cookies I’ve ever made. So delicious!!!!!! Thank you
I used to make Peanut Butter Chocolate Chip Cookies. But following your recipe is the best. My husband loves it. Thanks you!
I love Peanut Butter Chocolate Chip Cookies. But I never did it. I see you very detailed instructions. So I will try to make it.
I live where it is high altitude do I need to add more baking soda or is what you have down enough??
Easy to make but tasted like something was missing and the author’s vehemence on making the recipe precisely as directed was offputting. Flavors weren’t as strong as expected, even the few I sprinkled with sea salt. Good for kids, not terrible by any means, but I’ll keep seeking better PB/chocolate flavor.
These are now a favorite in my house! So easy and turns out delicious every time!
Can I make these gluten free?
Made for a treat to celebrate a special occasion for my older son. Only change I made was to use chocolate chunks instead of chips. I did leave in the fridge overnight and baked them after lunch. I got 29 medium cookies from it. Chewy on the inside and slightly crisp on the outside.
I just made these. They came out so delicious and cute. I did use natural peanut butter with no issues.
THE BEST consistency ever!!!! So thick and chewy! I cant get enough! And I love how big they are! Obsessed!
This is my new favorite Peanut Butter Chocolate Chip Cookie recipe. Easy to make, perfect texture and great taste!
These cookies are a hit! But….I did change the size to just spoondrops and changed the baking time to approx. 9 mins. They came out great! The whole family loved them!
Made the recipe which is now chilling. Can’t get the chips to mix well. Hoping they will stick after a day of chilling…
Great recipe, only can definitely cut all sugar in half and less than a cup of chocolate chips! I put 1 cup and still too many for me.
So yummy! Love that gorgeous chocolate colour.
Can you double the batch
Will light brown sugar be ok?
I baked these cookies this morning. I did some with dark chocolate chips and some without any since my hubby prefers no chocolate. Both are so yummy! I also used crunchy peanut butter. So so good!!
Your cookie recipes are hands down thee best! They’re always flavorful and soft! Even after being stored overnight
Delicious cookies that freeze easily. Perfect to have in freezer to bake up just the number you need.