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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, no mixer, and ready in 30 minutes.
Why you’ll love this recipe: These are the perfect PB Chocolate Chip Cookies!
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!
Absolutely delish!! I made them a bit larger (18 total instead of 24) and they are amazing!! I made them for Father’s Day, but the whole house approved. This is by far my favorite texture I’ve ever seen in a cookie. Perfectly crunchy on the edges, soft and chewy insides.
If you’re cookie-obsessed like me, you’ll love making cookies that’ll rival your favorite bakery (just like these!) with my second cookbook, The Ultimate Cookie Handbook: Your Guide to Baking Perfect Cookies Every Time – now available on Amazon!
Key Recipe Ingredients
Peanut Butter: I prefer natural peanut butter (well-stirred with no oily or dry bits) for a bolder peanut butter flavor, but conventional peanut butter (like Skippy or Jif) works too. Check out my peanut butter experiment here!
Dark Brown Sugar: Helps create a chewy texture and adds rich flavor. You can substitute light brown sugar if it’s all you have, but the color, texture, and flavor will be different.
Egg Yolk: The extra yolk contributes to a rich, chewy cookie.
Chocolate Chips: Semisweet is my favorite, but you can substitute milk chocolate, dark chocolate, chocolate chunks, or peanut butter chips for even more peanut butter flavor.
Sprinkle of Science (open me!)
- 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 the spoon and level method) to avoid 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 showing the difference between correctly and incorrectly measured chocolate chip cookies.
- 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.
- Check out my Best (and WORST) Baking Pans article here for more details on the science of baking pans.
Although not required for this recipe, I highly recommend chilling the cookie dough for 24-72 hours before baking. You can always bake off a few cookies right away and chill the rest. Here’s why:
- Chilling cookie dough is very similar to marinating meat – things just get so much better!
- The texture becomes chewier and thicker, and the flavor intensifies. It also improves the golden brown exterior as the cookies bake, for crisp edges.
- You can either scoop first and chill (make sure to wrap in plastic) or chill the entire mass of dough, let it come to room temperature, then scoop.
- Learn more about why chilling cookie dough matters here.
Storage & Make ahead
Storing Baked Cookies: Keep in an airtight container at room temperature for up to 3 days.
Make-Ahead Dough: Portion the dough, freeze the balls until solid, then transfer them to a freezer bag for up to 6 weeks. Thaw overnight in the refrigerator or for about an hour at room temperature before baking.
Baking from Frozen: This is possible, but the cookies won’t spread as much. Get all of my tips for freezing cookie dough (and baking from frozen!) here.
Frequently Asked Questions
Peanut butter in cookie recipes prevents normal spreading, so flattening the balls with the palm of your hand before baking helps encourage them to spread more while they bake.
If you’d like an even stronger peanut butter flavor, try using very well-stirred natural peanut butter and swapping some of the chocolate chips for peanut butter chips.
I haven’t tested this, but many readers have successfully swapped in King Arthur gluten-free measure for measure or Bob’s 1 to 1 baking flour.
Yes! For about 12 medium cookies, use a medium cookie scoop to make 1 1/2-tablespoon portions and reduce the baking time by about 2 minutes.
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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.
- 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.
Can you use chunky peanut butter
Great cookie recipe! I substituted Nutella for peanut butter because I had that and substituted mashed bananas for eggs. Those were the only substitutions I made and the cookies came out amazing! Definitely bookmarking this and baking them again.
Will they still turn out good using unbleached all-purpose flour, that i what I only use Thank you, can’t wait to make these
Yes! Using unbleached all-purpose flour will still work, as we mention in the recipe notes 🙂 You’ll just need to reduce the amount of flour used by 2 tablespoons. Let us know how your cookies turn out!
Thank you for replying
This peanut butter chocolate chip cookie recipe is phenomenal. The cookies turned out amazing.
I followed this recipe to a tee and not crazy about how they turned out.
I think part of the issue might be I don’t really like combining a peanut butter cookie with a chocolate chip cookie as I thought I would. In my opinion traditional chocolate chip cookie is much better.
The dough is a little difficult to work with. Also I had to bake them for fifteen minutes.As at twelve minutes, they were still almost raw. Not a fan
Amazing cookie, one is never enough. I used EU Unbleached flour, natural peanut butter and chocolate as they have less additives then their US counterparts…
I did this recipe exactly as stated, always comes out great! These are my whole family’s favorite. I make them every month.
These cookies were loved by all. I used 1/2 white chocolate chip just because I didn’t have enough chocolate chips. It made lots and I only baked 1/2 the dough. The other half I put in an Anchor bowl in the fridge for 2 weeks and they baked just the same as the first batch. I used a cookie baller and slightly flattened them with a fork. I would have liked them more peanut butter flavour but they had such a good response, the recipe is going in my cookie file. I will make them again. Thank you
Delicious
I’ve been using less chocolate than the recipe specifies – about 200g instead of 340 – and they’re still great.
I made almost** as recipe said. They came out perfectly: a little crispy on outside, soft on inside. Loved melting butter and adding PB to it.
**almost b/c I missed “bleached” flour in ingredients. Later I saw unbleached is bad, but that’s all I have. Also only had 1.5 cups semi-sweet choc chips. I used cookie scoop then back of a spoon to flatten them b/c I don’t like to use my hands if I can help it. Despite those differences, they came out delicious.
–P.S. My cookies have come out cakey before. This time I measured flour correctly (scoop and level). Not cakey. 🙂
I just made these cookies and loved them! I was looking for a recipe that didn’t require creaming the butter and sugar and this worked perfectly!
I used natural no sugar added peanut butter.
I did replace 1/2 cup all purpose flour with 1/2 whole wheat flour which made them slightly more cakey but still very delicious. I did not refrigerate before making.
What do you recommend for substituting all or part of hte flour for whole wheat flour in cookie recipes? Is it better to weigh the flour? Can you do a 1:1 replacement or is there a better conversion?
Thanks so much for sharing your experience — we’re so happy the recipe worked perfectly for you! 🙂 We haven’t tested our recipes with whole wheat flour, so we can’t say for sure how substitutions will turn out. Generally, whole wheat flour changes the texture and taste of cookies, so rather than a 1:1 swap, starting with a smaller amount like you did is a great approach. You can then adjust the recipe from there until you find the balance you love. You might find this King Arthur Baking article on experimenting with whole wheat flour really helpful. It’s a bit older, but full of great tips for your experiments! Hope that helps!
Excellent cookies, delicious and chewy. Because I used natural peanut butter, I did chill my dough for 2 hours to minimize spreading. But the results are amazing!