Peanut Butter Chocolate Chip Cookies
These peanut butter chocolate chip cookies are soft, delicious, and the perfect treat for any time of year! This is a simple, no-chill cookie dough that goes directly from a mixing bowl to the oven.
My classic peanut butter cookies have been a reader favorite for years; they’re incredibly soft, require just a few basic ingredients, and they’re loaded with peanut butter.
This chocolate chip version is based off of that original recipe, but with a few ingredient tweaks to make the cookies even better.
For these peanut butter chocolate chip cookies, I reduced the amount of flour and increased the amount of peanut butter called for in the recipe. It makes for even softer cookies with a more pronounced peanut butter flavor.
This is also a quick and easy cookie recipe that’s ready in about 30 minutes. There’s no dough chilling required and you can mix everything together in one bowl!
Recipe Ingredients
- Unsalted Butter: If you only have salted butter on hand, just omit the ¼ teaspoon of salt from the recipe (I explain more in my post on salted vs. unsalted butter). Make sure your butter is also at room temperature before getting started.
- Sugar: I used a blend of granulated and brown sugar in this recipe. The brown sugar adds flavor and moisture while also keeping the cookies soft. If you’ve run out, you can make your own brown sugar with some granulated sugar and molasses.
- Peanut Butter: Make sure to use a traditional creamy peanut butter like Jif or Skippy. I don’t recommend using natural peanut butter, otherwise the cookies will turn out greasy.
- Egg: To bind the cookie dough together. It’s best to use a room temperature egg as well.
- Vanilla Extract: Pure vanilla extract is best for baking. I don’t recommend using imitation vanilla because it doesn’t taste as good.
- All-Purpose Flour: This provides the structure for the cookies. As always, make sure that you spoon your flour into the measuring cup and level it off with the back of a knife. If you’re new to baking, I highly recommend reading through my post on how to measure flour correctly.
- Baking Soda: Provides some lift to the cookies.
- Chocolate Chips: I used semi-sweet chocolate chips, but you may use any kind that you prefer.
How To Make Peanut Butter Chocolate Chip Cookies
- Mix the butter and sugar together: In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with a handheld mixer, beat the butter until smooth. Add both kinds of sugar and mix until well combined.
- Add the remaining wet ingredients: To the creamed butter and sugar, add the peanut butter, egg, and vanilla. You might need to stop the mixer to scrape down the sides of the bowl a couple of times to make sure everything is thoroughly mixed together.
- Add the dry ingredients: This includes the flour, baking soda, and salt. Make sure to only mix until just combined.
- Mix in the chocolate chips: Gently mix the chocolate chips into the cookie dough.
- Scoop the cookie dough onto parchment paper-lined baking sheets: I like to use a 1 ½ tablespoon cookie scoop to make this easier. Then, gently press down on each ball of cookie dough to slightly flatten them.
- Bake the cookies just until the tops are set: Let them cool on the baking sheets for about 10 minutes before eating or transferring them to a wire cooling rack.
Recipe Variations
- Omit the chocolate chips: You’ll end up with soft classic peanut butter cookies.
- Use a different flavor of chocolate chips: I used semi-sweet, but you may use milk, white, or dark chocolate chips if you prefer. You could even chop a bar of chocolate and fold that into the cookie dough as well.
- Add extra chocolate chips: I think 1 cup of chocolate chips is perfect for this recipe, but you can add an additional 1/4 cup if you really love chocolate.
- Use a different baking chip: Skip the chocolate chips altogether and use butterscotch chips, peanut butter chips, or toffee bits.
- Love oats in your cookies? Try my peanut butter oatmeal chocolate chip cookies instead!
Baking Tips
- Bring the egg and butter to room temperature before starting this recipe. If you use cold ingredients, the cookie dough won’t mix together as well.
- Don’t forget to slightly flatten each ball of cookie dough before baking. This will help the cookies spread some as they’re baking in the oven.
- Don’t over bake the cookies! I typically bake mine for 10 to 11 minutes. The cookies will be soft when they first come out of the oven, but they’ll firm up more as they cool on the baking sheets.
Peanut Butter Chocolate Chip Cookies
These peanut butter chocolate chip cookies are soft, delicious, and the perfect treat for any time of year! This is a simple, no-chill cookie dough that goes directly from a mixing bowl to the oven.
Ingredients
Servings: 33 cookies
- ½ cup unsalted butter softened (115 grams; 1 stick)
- ¾ cup packed light brown sugar (150 grams)
- ¼ cup granulated sugar (50 grams)
- 1 cup creamy peanut butter (250 grams; like Jif or Skippy avoid natural pb)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all purpose flour spooned & leveled (160 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips (180 grams; can add up to ¼ cup more, if desired)
Instructions
- Preheat the oven to 350°F (177°C). Line two to three large baking sheets with parchment paper or silicone baking mats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add the brown sugar and granulated sugar and mix together for 1 to 2 minutes or until well combined.
- Add the peanut butter, egg, and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
- Add the flour, baking soda, and salt to the wet ingredients and mix until just combined. Gently fold or mix in the chocolate chips.
- Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, and drop onto the prepared baking sheets, making sure to leave a little room between each one. Gently press down on each ball of cookie dough to slightly flatten them.
- Bake for 9 to 12 minutes or until the tops of the cookies are set. Make sure not to over bake the cookies, they will continue to set up more as they cool.
- Remove from the oven and allow to cool for 10 to 15 minutes on the baking sheets or until the cookies are cool enough to handle.
- Carefully transfer the cookies to a wire rack to cool completely.
Notes
Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Cookies will freeze well for up to 3 months, thaw to room temperature before serving.
Cookie dough will also freeze well for 2 to 3 months. Thaw overnight in the fridge and bake as directed.
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
More Peanut Butter Cookies to Make!
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This recipe is terrific! It’s so good, I’m tossing out my previous PB cookie recipe! Your recipe makes cookies that are soft and pack a delicious peanut butter punch. The only thing I changed was instead of using only 1 cup of chocolate chips, I did a cup of roughly chopped Trader Joe’s dark chocolate peanut butter cups and almost another cup of dark chocolate morsels. (Clearly, I like a lot of chocolate in my PB cookies!) I also think the creamy centers of the mini PB cups adds a decadent touch to these already outstanding cookies. Anyway, thanks for another terrific recipe, Danielle! We sure appreciate you!
Thank you, Allison! So glad you loved them!
Can I make these with the sugar free sugars(brown and granulated keto sugars) and what about Keto Wheat flour?
I haven’t tried it, so I’m not sure. You could probably use the sugar substitutes, just keep in mind that it will change the taste and texture of the cookies.