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Peanut Butter Chocolate Chip Cookies

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Easy Peanut Butter Chocolate Chip Cookies are the best of both worlds: peanut butter cookies mixed with chocolate chip cookies! They’re soft and chewy and everyone loves them.

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peanut butter chocolate chip cookies in a stack

Note: these cookies are ADDICTING. You’ve been warned.

These aren’t simply peanut butter cookies with chocolate chips; no, they’re chocolate chip cookies with peanut butter.

Boom – drop the mic.

After I made my favorite peanut butter cookie recipe and the best ever chocolate chip cookie recipe, I started realizing y’all love BOTH of those cookies. Why not make them into one fabulous rich and delicious blended cookie?

These easy Peanut Butter Chocolate Chip Cookies are chewy and soft, gooey and amazing. This is the ULTIMATE peanut butter chocolate chip cookie recipe!

peanut butter chocolate chip cookies in a stack

Now, it’s not just as simple as taking my chocolate chip cookie recipe and adding peanut butter. There were some other structural changes that had to be made as well to make sure to account for the extra fat and volume the peanut butter adds to the cookies.

How do you make the perfect peanut butter chocolate chip cookies?

Let’s break down the recipe:

  • Butter – as with my chocolate chip cookie recipe, I start with melted butter. I find that melted butter makes a chocolate chip cookie have so much more depth of flavor, plus it’s easier to mix up because you can do it by hand.
  • Granulated sugar and brown sugar – this recipe has both, as all good cookie recipes do. But I increased the amount of brown sugar in this cookie to add more chew and softness. Brown sugar also gives so much more flavor to a cookie than granulated.
  • Peanut Butter – to turn a chocolate chip cookie into a peanut butter cookie you have to add peanut butter. I didn’t use as much as my normal peanut butter cookie recipe because I wanted the texture to be more like a chocolate chip cookie than a soft peanut butter cookie. I used 1/2 cup creamy peanut butter – be sure not to use one you have to stir. I use Skippy or Jif Naturals usually (it’s a more natural version of regular peanut butter but is no-stir).
  • Flour – because of the extra peanut butter and sugar, we have to add a bit more flour to this recipe. I used 1 3/4 cups all-purpose flour and it gave the perfect texture.

Do you have to chill cookies before baking?

Not always, but these you do. Normally, peanut butter cookies don’t need chilling. However, because these start with melted butter it’s always a good idea to give them a quick chill so they don’t spread too much.

I like a gooey, puffy, soft and chewy cookie recipe, so chilling ensures that these cookies will end up with that texture. If you like thinner cookies, you can bake these without chilling.

Before baking you need to press these down with the tines of a fork, like you would peanut butter cookies, especially if you’ve chilled them. They won’t spread much at all if they’re cold.

Note about chocolate chips: I love using Trader Joe’s chocolate chips. They stay melty!!

peanut butter chocolate chip cookies

Peanut butter chocolate chip cookies are the perfect basic and easy cookie recipe. It’s such a timeless classic cookie everyone loves!

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peanut butter chocolate chip cookies
3.65 from 14 votes
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Servings: 24 cookies

Peanut Butter Chocolate Chip Cookies

Prep Time:
15 mins
Cook Time:
10 mins
Chill time:
30 mins
Total Time:
25 mins
Peanut Butter Chocolate Chip Cookies are the best of both worlds: peanut butter cookies mixed with chocolate chip cookies!

Ingredients

  • 1/2 cup unsalted butter — melted
  • 1/2 cup creamy peanut butter
  • 1/4 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups chocolate chips

Instructions

  1. Mix or stir butter with peanut butter until smooth. Add brown sugar and granulated sugar and mix until creamy.
  2. Beat in vanilla, egg, baking soda, and salt. Mix in flour slowly until cookie dough forms. Stir in chocolate chips.
  3. Scoop 2 tablespoon sized cookie dough balls onto cookie sheets covered with parchment paper or silicone baking mats. Chill 30 minutes.
  4. Preheat oven to 350°F.
  5. Press cookie dough balls flat with the tines of a fork.
  6. Bake cookies for 8-12 minutes, or until slightly brown on the bottom and the top just loses the wet cookie dough look.
  7. Store in an airtight container for up to 3 days or freeze for up to one month.
Course: Dessert
Cuisine: American
Keyword: cookie

Nutrition Information

Amount per serving (1 cookie) — Calories: 189, Fat: 9g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 108mg, Potassium: 55mg, Carbohydrates: 23g, Sugar: 15g, Protein: 3g, Vitamin A: 155%, Vitamin C: 0.1%, Calcium: 24%, Iron: 0.7%

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20 comments

  1. Followed all the instructions, but substituted brown sugar with coconut sugar. The batter was so dry and crumbly and shaping the balls was so so oily. Baking didn’t help. The bottoms burnt and they are dry and some fell apart. (The chocolate chips don’t melt either, so the whole thing is dry and hard.)

  2. Not bad, but not totally awesome. The dough was very dry and broke apart as I pressed them down after chilling.  I liked that they were not super sweet. 
    I enjoy trying your recipes!  Thanks for sharing them. 

  3. We love this recipe! I have used it frequently. I have used it without chocolate chips as well only because we had none and topped with powdered sugar and they still were delicious. I did not think the batter was dry and its hard not to eat before you bake it! I use great value creamy peanut butter if that makes a difference? Lol

    • I followed the recipe, and the crust was hard to work with chilled. Pressing resulted in crumbling, so I left mine in a ball.

  4. These cookies were fantastic! I used crunchy peanut butter instead of creamy because that was what I had at the time and they turned out great. Due to some allergies, I substituted the all-purpose flour for gluten-free flour and made some of them without chocolate chips. Everyone still loved them greatly, and I will definitely make these again sometime soon.

  5. Absolutely amazing! I used one part Reese’s pieces, one part semisweet chocolate chips, and one part peanut butter chips. I only got five of them when making for three people LOL

  6. My family have a new favorite peanut butter, chocolate chip cookie!!

  7. The dough was pretty crumbly for me as well! I just added a second egg at the very end & it made it 10x better! 

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