Peanut Butter Chocolate Chip Cookies

4.19 from 33 votes
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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).

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!!

Melted vs Softened Butter

This recipe calls for melted butter, but you can use softened if you need to.

Using softened butter means you will not need to worry about chilling the dough, so you can make these either way.

Regardless of which kind of butter you use, you’ll need to press these with the tines of a fork to get them to flatten.

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!

We also love my traditional peanut butter cookies!

Have you made this recipe?

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NOTE: This recipe has been edited from the original. There was a typo in the amount of flour. The new amount (1 1/4 cups) is the correct amount. I apologize for any inconvenience.

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies are the best of both worlds: peanut butter cookies mixed with chocolate chip cookies!
4.19 from 33 votes
Prep Time 15 minutes
Cook Time 10 minutes
Chill time 30 minutes
Total Time 25 minutes
Yield 24 cookies
Serving Size 1 cookie

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 1/4 cups all-purpose flour
  • 1 1/2 cups chocolate chips

Instructions

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

Recipe Notes

**This recipe has been edited from the original which had a typo, it now calls for 1 1/4 cups flour instead of 1 3/4.**
Note: if you make this with softened butter and not melted, you do not need to chill the dough.

Nutrition Information

Serving: 1cookie | Calories: 189kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 108mg | Potassium: 55mg | Sugar: 15g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.7mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword cookie

**Did you make this recipe? Don’t forget to give it a star rating below!**

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66 CommentsLeave a comment or review

  1. FaaaaaaanTAStic! I brought some over to my sister a few weeks ago and she’s still talking about them, so I’m making more tomorrow to bring to my son’s family. Not difficult to make at all. I did use chunky peanut butter and also added a little extra sense a few reviewers stated they would have liked a stronger peanut butter taste. All in all, this definitely is a keeper.

  2. Delicious! Delicate, soft, and a bit crumbly. Though the chocolate chips I used overpowered the peanut butter, so I didn’t taste much peanut butter. I modified the recipe slightly as I lacked a couple ingredients. I used salted butter, so omitted adding the salt, and I used chunky natural style peanut butter (the type you have to stir). Yummy 😋.

  3. I love, love this recipe, The cookies came out perfect! The only thing I changed was adding 3/4 cup creamy peanut butter instead of a 1/2 cup.
    My husband loved them and I definitely will be making these yummy cookies again.

  4. Not a fan to me they did not taste like peanut butter enough They almost tasted burnt and I undercooked them if anything I didn’t overcook them . They did have a nice consistency to them and they looked pretty when they were finished

  5. Not sure why, but ours had no flavor! I followed everything exactly as written. It tastes like way too much flour. 🙁

    1. Did you pack the flour by chance? I made these a second time recently to double check everything and the recipe is correct.

  6. These cookies are amazing! My family absolutely loves them, and every batch is perfect! I made a few changes to this recipe, and it turned out amazing. I put only a cup of chocolate chips, and a little less sugar, because I don’t like cookies that are too sweet. They were very good. I highly recommend these cookies to anyone

    1. This recipe was simple and delicious. Super soft cookies. I used softened butter and didnt chill them. Used a melon baller for even scoops and baked in 10 minutes. Hubby and I consumed them by the next day. Ended up making a second batch 2 days later hoping to share with family. Might eat them all before hand though. So tempting and not overwhelmingly peanutbuttery.

  7. These cookies are super easy and fun to make! They taste incredible, my family and I love this recipe, every batch comes out perfect! I do recommend that you bake these cookies for at least 11:00 minutes because they do remain a bit soft of the inside, but the cookies are also chewy.