Filed Under: Chocolate | Cookies | Dessert

Peanut Butter Chocolate Chip Cookies

By Tessa Arias
February 5th, 2019
4.77 from 387 votes
4.77 from 387 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 387 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. #
    Leigh — September 24, 2020 at 12:48 pm

    I had to make cookies quick and because peanut butter chocolate chip is my families favorite I’m glad i found this recipe. I didn’t have time to refrigerate but it didn’t seem to matter!
    With the soft peanut butter inside and the chocolate they went in afew hours!!

  2. #
    Christina — September 24, 2020 at 10:09 am

    Amazing cookies! I used a kitchen scale for the measurements and they turned out perfectly. Thank you for the recipe!

  3. #
    Deidre — September 17, 2020 at 9:06 am

    I made these cookies using a kitchen scale to measure the dry ingredients. Wow! I had never made cookies from scratch before and was a bit skeptical. However, this recipe is on fire! I was able to make perfect cookies on my first try. Please, please follow the recipe AND instructions to the letter! These will be my go-to chocolate chip cookies from here on out (barring anyone in my family with peanut allergies – sorry mom, I’ll have to find you a gluten-free, peanut-free recipe). These cookies are gorgeous and delicious! The recipe states that you can make 24 large cookies. I was able to make 30 medium-large cookies that are totally satisfying at 2 cookies per serving. Nice, crispy on the outside and ooey-gooey on the inside. Did anyone say, “Got Milk?”

  4. #
    dominique — September 16, 2020 at 11:27 am

    They turned out absolutely amazing! The only thing that I might change is the texture– I tend to prefer something less chewy. Maybe I’ll leave out the extra yolk the next time I make them. But there will definitely be a next time and a time after that!

  5. #
    Jamie — September 11, 2020 at 1:46 pm

    These were amazing! My boys said they like them better than Oreos!

  6. #
    Terri — September 10, 2020 at 11:57 am

    Loved them!! I used natural unsweetened PB and they were delicious!

  7. #
    Dandre — September 7, 2020 at 6:49 pm

    Just baking these cookies now. I snuck a piece of the dough and it is divine. Took the first batch out and waiting for them to cool. They look and smell delicious. Can’t wait to try them.

  8. #
    Fafa — September 7, 2020 at 10:27 am

    I loved this recipe. Chilling it makes a big difference.
    I used chocolate chunks because I didn’t have any chocolate chips.
    And used natural peanut butter and loved it.
    Thanks again 🙂

  9. #
    Alexandra — August 30, 2020 at 5:30 pm

    Made these. These cookies came out just like the photo. They were gooey, chewy, chocolatey and filled with peanut butter goodness.

  10. #
    yeet — August 30, 2020 at 5:22 pm


  11. #
    yeet — August 30, 2020 at 5:22 pm


  12. #
    Sophia — August 28, 2020 at 3:12 pm

    These cookies look really good but how many calories are each cookie? Thank you

  13. #
    Yuli — August 22, 2020 at 10:44 am

    Is it okay if i not put vanila ?

  14. #
    Yuli — August 22, 2020 at 9:40 am

    Is it okay if i dont put vanila?

  15. #
    N — August 18, 2020 at 2:21 am

    This recipe amazing and so delicious

  16. #
    Heather — August 15, 2020 at 2:27 pm

    Not a huge fan of peanut butter but paring it with the chocolate chips is heaven. They come out perfect every time! Anyone who isn’t a fan of peanut butter should try! This will definitely change your mind.

  17. #
    Nicole — August 15, 2020 at 1:58 pm

    Delicious cookies that freeze easily. Perfect to have in freezer to bake up just the number you need.

  18. #
    Heather — August 15, 2020 at 1:54 pm

    Your cookie recipes are hands down thee best! They’re always flavorful and soft! Even after being stored overnight

  19. #
    Jennie — August 14, 2020 at 8:49 am

    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!!

  20. #
    Rosemarie — August 12, 2020 at 1:32 pm

    Will light brown sugar be ok?

  21. #
    Rosemarie — August 12, 2020 at 1:17 pm

    Can you double the batch

  22. #
    Lisa — August 12, 2020 at 1:04 am

    So yummy! Love that gorgeous chocolate colour.

  23. #
    Mariia Romanko — August 11, 2020 at 5:33 pm

    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.

  24. #
    Nopain — August 10, 2020 at 9:02 am

    Made the recipe which is now chilling. Can’t get the chips to mix well. Hoping they will stick after a day of chilling…

  25. #
    Angelica — August 9, 2020 at 6:44 pm

    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!

  26. #
    Regina Hall — August 8, 2020 at 7:46 pm

    This is my new favorite Peanut Butter Chocolate Chip Cookie recipe. Easy to make, perfect texture and great taste!

  27. #
    Whit Kofoed — July 31, 2020 at 5:11 pm

    THE BEST consistency ever!!!! So thick and chewy! I cant get enough! And I love how big they are! Obsessed!

  28. #
    Emily — July 30, 2020 at 5:06 pm

    I just made these. They came out so delicious and cute. I did use natural peanut butter with no issues.

  29. #
    Lindsey — July 26, 2020 at 9:42 am

    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.

  30. #
    Juanita — July 22, 2020 at 5:35 pm

    Can I make these gluten free?

  31. #
    Emily — July 19, 2020 at 11:59 am

    These are now a favorite in my house! So easy and turns out delicious every time!

  32. #
    Marie — July 11, 2020 at 1:32 pm

    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.

  33. #
    Deserea — July 11, 2020 at 4:59 am

    I live where it is high altitude do I need to add more baking soda or is what you have down enough??

  34. #
    thegiftsports — July 10, 2020 at 10:13 pm

    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.

  35. #
    Teetine — July 10, 2020 at 10:07 pm

    I used to make Peanut Butter Chocolate Chip Cookies. But following your recipe is the best. My husband loves it. Thanks you!

  36. #
    Ro — July 10, 2020 at 7:36 pm

    This are the BEST cookies I’ve ever made. So delicious!!!!!! Thank you

  37. #
    Mariaeugenia — July 6, 2020 at 11:13 pm

    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.

  38. #
    Alicia Monteith — July 6, 2020 at 7:55 am

    I think I found my new favorite cookie!!!

  39. #
    Patty — July 4, 2020 at 9:57 am

    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.

  40. #
    Emily — July 1, 2020 at 7:07 pm

    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

  41. #
    Margaret — July 1, 2020 at 11:23 am

    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!

  42. #
    Margaret Molenda — July 1, 2020 at 6:12 am

    I am looking forward to making these. But I only have light brown sugar. Will that be okay?
    Thank you

    • #
      Tessa — July 1, 2020 at 10:20 am

      Yes, that’ll be fine!

    • #
      Lily — July 1, 2020 at 12:48 pm

      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!

  43. #
    Danielle — June 26, 2020 at 6:49 pm

    These cookies are amazing! Thank you, and well done! I followed the recipe and made no changes, it is perfect.

  44. #
    gianna — June 26, 2020 at 11:36 am

    can you use gf flour to make them gf?

  45. #
    Deborah — June 24, 2020 at 2:43 am

    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!

  46. #
    Evelyn Mills — June 9, 2020 at 5:01 pm

    Hey! These were so good! about how many calories would you say are in each one?

  47. #
    andrew — June 7, 2020 at 1:48 pm

    not very good. needs more of a peanut better flavor.
    the dough is very dry and crumbly.

  48. #
    Van Delorey — June 1, 2020 at 12:36 pm

    Super delicious I love these cookies so much will definitely make them again

  49. #
    Lorna Danylchuk — May 31, 2020 at 10:12 pm

    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”

  50. #
    Emily — May 31, 2020 at 1:21 pm

    Soooo yummy!! I came across this recipe about a month ago and I have already made about six batches!!!

  51. #
    Dana — May 29, 2020 at 11:11 pm

    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.

  52. #
    Kathy — May 28, 2020 at 7:00 am

    Can you add bananas to this recipe ?

  53. #
    Eisbein — May 27, 2020 at 10:17 am

    I love a good cookie

  54. #
    Sandra — May 27, 2020 at 8:45 am

    Yummy! I used light brown sugar and didn’t add the extra egg yolk. They were perfect.

  55. #
    Savhannah — May 21, 2020 at 6:27 pm

    They were ok. They didn’t have enough peanut butter taste.

  56. #
    Sophia — May 17, 2020 at 12:17 pm

    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.

  57. #
    Nicola — May 16, 2020 at 7:08 am

    Amazing!!! Just what I needed to as a treat and entertain the children during lock down

  58. #
    Lauri — May 15, 2020 at 3:56 am

    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

  59. #
    Heide — May 12, 2020 at 6:55 pm

    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.

  60. #
    Will — May 5, 2020 at 9:00 pm

    I just wish thus recipe let you know to let the butter-peanut butter flour mixture cool before adding chocolate chips

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