These soft and chewy Peanut Butter Chocolate Chip Cookies combine the best flavors in a soft, warm cookie. Bursting with peanut butter flavor and chocolate chunks, each bite is the perfect combination!
When baking cookie recipes, this recipe is one of my favorite cookies with chocolate chips! It’s so easy to whip up, and in just 8-10 minutes baking time, you have a chewy texture peanut butter cookie with a soft center, that also satisfies your chocolate cravings. Peanut butter cups are the only next best thing, beside these chocolate peanut butter cookies, that can do both!
When making these decadent peanut butter chocolate cookies, using creamy peanut butter makes them so soft and smooth. Adding chocolate chips makes these amazing peanut butter cookies a perfect combination of peanut butter and chocolate.
This is one of those popular cookie recipes that has a yummy combination of chocolate mixed in with an amazing peanut butter flavor. These chewy peanut butter cookies that have very little prep time, that are full of flavor, will be a family favorite. If you love homemade peanut butter cookies, you will love this 3 Ingredient Peanut Butter Cookie Recipe too.
Ingredients:
- unsalted butter-room temperature butter works best
- white granulated sugar
- dark brown sugar
- eggs
- peanut butter– like Skippy or Jif. You can also use chunky, or natural peanut butter
- baking soda
- baking powder
- all-purpose flour
- chopped chocolate– or chocolate chips
HOW TO MAKE COOKIES
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, and on medium speed, use an electric mixer to cream butter, granulated sugar, and brown sugar using paddle attachment.
- Once the butter and sugars are creamed together, whisk in the eggs until they are fully incorporated into the dough.
- Stir in the peanut butter mixture until it is smooth and runny.
- Gently add in your dry ingredients of baking soda, baking powder, and flour, mixing on medium speed, until all ingredients are fully incorporated into the dough.
- Gently fold in the chocolate chunks or chips until they are evenly distributed throughout the cookie dough.
- Scoop peanut butter cookie dough and then roll dough into small balls of dough. Place dough balls onto lightly sprayed cookie sheet, or line cookie sheets with parchment paper or silicone baking mats.
- Bake at 350 degrees F for 8- 10 minutes baking time, until golden brown and light in color.
- Allow the cookies to cool until center sets, for a few extra minutes, before removing them from the baking sheet. Transfer to wire rack to allow them to finish cooling.
FAQ’s
You can add extra chocolate chips, or use dark chocolate chips, peanut butter chips, mini chocolate chips, milk chocolate chips, or semi-sweet chocolate chips in this recipe. You can also add chopped peanut butter cups to these perfect cookies. Using chocolate chunks helps the chocolate disperse more than chocolate chips do during the baking process.
I like to use both creamy peanut butter and chunky peanut butter. Chunky peanut butter causes the cookies to become a little more crunchy, but smooth peanut butter helps keep the cookies chewy. It’s really your preference when making your batch of cookies.
Leftover cookies can be stored in an airtight container, in a zip lock bag, or wrapped in plastic wrap for up to 5 days. You can also store them in the freezer, for 2 months.
When baking nut cookies, like this classic peanut butter cookie recipe, I don’t like to add even a teaspoon salt because peanut butter already has a little bit of salt in it. For an extra bit of salt, you can use salted butter, or add a 1/2 teaspoon salt to the recipe. You can also add the criss-cross pattern to the cookie before baking.
MORE EASY DESSERT RECIPES
- Peanut Butter Cookies without Brown Sugar
- Chocolate Chip Cookie Cake
- No Bake Chocolate Pie
- Air Fryer Cheesecake
- Better Than Sex Cake
- Air Fryer Monster Cookies
- Air Fryer Sugar Cookie
Peanut Butter Chocolate Chip Cookies
Equipment
- 1 Baking Sheet
- 1 Mixer
- 1 Medium Bowl
- 1 Portion Scoop or large spoon
Ingredients
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar light or dark
- 2 large eggs
- 1/2 cup peanut butter creamy or chunky
- 1 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 2 cups chopped chocolate or chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, and on medium speed, use an electric mixer to cream butter, granulated sugar, and brown sugar using paddle attachment.
- Once the butter and sugars are creamed together, whisk in the eggs until they are fully incorporated into the dough.
- Stir in the peanut butter mixture until it is smooth and runny.
- Gently add in your dry ingredients of baking soda, baking powder, and flour, mixing on medium speed, until all ingredients are fully incorporated into the dough.
- Gently fold in the chocolate chunks until they are evenly distributed throughout the cookie dough.
- Scoop peanut butter cookie dough and then roll dough into small balls of dough. Place dough balls onto lightly sprayed cookie sheet, or line cookie sheets with parchment paper or silicone baking mats.
- Bake at 350 degrees F for 8- 10 minutes baking time, until golden brown and light in color.
- Allow the cookies to cool until center sets, for a few extra minutes, before removing them from the baking sheet. Transfer to wire rack to allow them to finish cooling.
Notes
- For evenly baked cookies, try to make equal sized cookie dough balls. I try to use a 1 1/2 -2 inch cookie scoop, or about 1 1/2 – 2 tablespoon of dough.
- This recipe makes about two dozen cookies
Nutrition
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.
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