Tessa’s Recipe Rundown
Taste: These cookies are packed full of peanut butter flavor and plenty of gooey chocolate chips studded throughout.
Texture: Thick, chewy, soft, melty, and wonderful.
Ease: Very simple, made with pantry staples.
Why You’ll Love This Recipe: These are the perfect PB Chocolate Chip Cookies!
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These Peanut Butter Chocolate Chip Cookies are one of my absolute favorite desserts on the planet. I’ve always got a batch of these sitting in my freezer, ready to bake off whenever the craving strikes!
I’ve loved the flavor combination of chocolate and peanut butter since before I could remember. And these cookies showcase that combination perfectly.
These cookies are ridiculously thick and chewy yet soft, and are heavenly with a glass of cold milk.
The best part? These Peanut Butter Chocolate Chip Cookies are so quick and easy to make – you don’t even need a mixer!
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Sprinkle of Science
How to Make Peanut Butter Chocolate Chip Cookies
How to Make CHEWY Cookies & Not Dry Peanut Butter Cookies!
- Brown sugar and an extra egg yolk help create a rich, chewy, and thick texture with lots of flavor.
- Be sure to measure your flour correctly (by weighing with a digital scale, 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 may end up with crumbly dough, and dry, hard cookies lacking flavor. Just check out the image below, showing the difference between correctly and incorrectly measured chocolate chip cookies.
The Best Peanut Butter for Baking Cookies
This recipe has been successfully tested with conventional peanut butter (Skippy) AND natural peanut butter. Only use natural PB if it’s VERY well stirred with no oily or dry bits remaining. When very smooth, natural peanut butter will yield a much more bold peanut butter flavor!
Check out my peanut butter experiment here!
Which Chocolate Chips for Peanut Butter Chocolate Chip Cookies?
I prefer the taste of semi-sweet chocolate chips in these cookies, but you could also use the same amount of milk chocolate chips, dark chocolate chips, or chocolate chunks.
Feel free to substitute peanut butter chips for some of the chocolate chips for more PB-forward cookies.
Cookie Size and Shape
These are large cookies, just the way I like ’em! I use my large 3-tablespoon cookie scoop to form these cookie dough balls.
You can use the medium cookie scoop to make 1.5 tablespoon-sized balls of dough, if you prefer. Just shave off about 2 minutes from the baking time.
Peanut butter in cookie recipes prevents normal spreading, so that’s why we are flattening the balls well with the palm of your hand before baking. This will encourage them to spread more while they bake.
What Type of Baking Sheet is Best?
- I ALWAYS use an unlined aluminum half-sheet pan for baking 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.
- Never use dark-colored pans to bake cookies, as they tend to overly brown or even burn the bottoms of the cookies.
Do I Need to Chill Peanut Butter Chocolate Chip Cookie Dough?
For best results, chill the Peanut Butter Chocolate Chip Cookie dough overnight in a large bowl in the fridge. Here’s why:
- 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.
How to Make Peanut Butter Chocolate Chip Cookies Ahead
- Make the cookie dough as instructed and portion out the dough balls using a cookie scoop.
- Place the dough balls in a single layer on a baking sheet, freeze them until solid, then place them in a freezer bag to store in the freezer.
- Defrost the dough overnight in the fridge, or for an hour or so at room temperature before baking (less if your kitchen is warm).
- 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 (and baking from frozen!) here.
More Cookie Recipes You’ll Love:
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Ingredients
- 2 1/2 cups (318 grams) bleached 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**
- 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) semisweet chocolate chips
Instructions
- Preheat oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large heat-safe bowl, microwave the butter until melted. Vigorously stir 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 until just combined. Stir in the chocolate chips.
- Dough may be loose and slightly crumbly. It will not appear like normal chocolate chip cookie dough. If it's unbearably crumbly, that's likely due to discrepancies among brands of peanut butter and if you used unbleached flour. Add 2 tablespoons milk if that's the case.
- 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.
- Divide the dough into 3-tablespoon sized balls using a large spring-loaded cookie 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.
- 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.
Notes
This recipe was originally published in 2014 and has been updated with recipe improvements and new photos. Photos by Ashley McLaughlin.
I made this recipe 3 days in a row
I didn’t chill the dough and they were nice and high cokokie.
Make these cookies . You’ll be making these over and over.
I’ve never met a PB chocolate chip cookie I loved as much as this one. So delicious, perfectly chewy with crunchy edges, and chilling is OPTIONAL. What?! I couldn’t believe it. But I didn’t chill the dough at all and they came out thick and beautiful. And the ease of assembly with this dough was fantastic. I used a natural PB (very well mixed, as instructed) and had no issues.
These are the best cookies!!! The first time I’ve actually been proud of the cookies I’ve made:) Had the best little 4 year old grandson helping me, he agrees they’re THE BEST!!!!
Delicious! I made mine extra big (I ended up with 19 cookies) and they are perfectly baked with a couple extra minutes.
Extraordinary cookie! Thank you so much for this delightfully delicious peanut butter and chocolate chip cookie! It’s my go-to, fail-safe recipe! Do you have a similar chocolate chip cookie recipe, (sans the peanut butter, for a solely chocolate chip experience), with the same thick and chewy results!? Thank you, again!
Corinne
These were DELICIOUS! I made them exactly to the recipe. I let my dough cool in the refrigerator for about 2 hours, used my 1.5 TBSP cookie scoop and cooked them for 9 minutes. They were perfectly cooked, soft and so yummy.
Best cookies ever! Now I measured everything on the scale. Followed the instructions to a T. Good news for those who are budget conscious, I used all of Aldi brand ingredients and they turned out fine.
On the salt issue, table salt and sea salt are different, also salted butter and different peanut butters have different levels of salt.
I used 1/2tsp of table salt in the recipe.
Followed the recipe to a T, omitted 18g of sugar (simply because I ran out!) and wow, this recipe truly delivers. Let the dough rest for a bit, but no need to add milk or anything. Texture was on point! A huge success – thank you!
If you were to bake this in bar form, what size pan do you think you would need to use?
Hi Trisha! We haven’t tried making these cookies into bar form, but this recipe should work in an 8-inch square pan or a 9-inch square pan. Having not tested this, I cannot say exactly how long to bake for – but when they’re done, you’re looking for slightly puffed edges, a golden brown top, and the center should appear set. Let us know how it goes if you give this a try!
Is there an option to replace the butter with vegetable oil?
Hi Rebecca! We haven’t tried that, but we definitely don’t recommend using oil in place of butter in these cookies. Butter will yield delicious, thick cookies with a great flavor. Let us know what you think if you give these a try 🙂
Can i use sugar substitute like erythritol?
Hi Nurian! No, it won’t work the same way as real sugar, unfortunately. I recommend checking out Tessa’s article all about what sugar does in baking here – it does SO much more than just sweetening!
I see.. Thank you so much for your response❤️
Can I add roasted peanut in place of chocolate chips?
Hi Kiwi! We haven’t tried that ourselves, but that should work just fine! Just be sure to keep your roasted peanuts to the same volume as the chocolate chips listed in the recipe. Let us know what you think of these cookies once you’ve given them a try 🙂
I went ahead and replaced chocolate chips with roasted peanuts and they still taste and feel (texture) just like the bakery!
Yay! So thrilled to hear that you enjoyed these!! 🙂
These are amazing chocolate chip cookies! The texture is perfect. The peanut butter flavor is very subtle in my opinion so I will probably add less chocolate chips next time so that the chocolate chips don’t over power the peanut butter.