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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. This is one of my MOST POPULAR cookie recipes!

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peanut butter chocolate chip cookies in a stack

The BEST Cookies: Peanut Butter Chocolate Chip

“You Can’t Eat Just One” Peanut Butter Chocolate Chip Cookies

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.

Peanut Butter Chocolate Chip Cookies Ingredients

Let’s break down the ingredients:

  • 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).

How Do You Make the Perfect Peanut Butter Chocolate Chip Cookies?

  1. Mix butter and peanut butter until smooth, then add both sugars and cream until fluffy.
  2. Add the vanilla, egg, baking soda and salt and mix until combined, then stir in flour. Add chocolate chips and stir.
  3. Scoop 2 tablespoon sized cookie balls on to cookie sheets and chill 30 minutes.
  4. Press cookies down with the tines of a fork (in a criss cross pattern).
  5. Bake at 350°F for 8-12 minutes.

FAQs for Chocolate Chip Peanut Butter Cookies

What are the best chocolate chips to use?

You can use any flavor of chocolate chips, and I recommend Trader Joe’s chocolate chips if you can find them. My other favorites are Guittard and Ghiradelli or Hershey’s.

What is the best peanut butter to use?

Use your favorite peanut butter that is no-stir (not natural peanut butter).

Can I make this recipe ahead of time?

Yes, you can chill the dough for up to 24 hours (just cover it with plastic wrap).

How To Freeze the Dough?

Scoop the balls of cookie dough and place on a cookie sheet lined with parchment paper. Cover with plastic and freeze until frozen solid, then place the frozen balls in a resealable bag or airtight container and freeze for up to 3 months.

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 when making Cookies

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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peanut butter chocolate chip cookies

Easy Peanut Butter Chocolate Chip Cookies

4.91 from 339 votes
Peanut Butter Chocolate Chip Cookies are the best of both worlds: peanut butter cookies mixed with chocolate chip cookies!
Prep Time 15 minutes
Cook Time 10 minutes
Chill time 30 minutes
Total Time 25 minutes
Yield 24 cookies
Serving Size 1 cookie

Ingredients
 

  • ½ cup (113 g) unsalted butter melted
  • ½ cup (133g) creamy peanut butter
  • ¼ cup (50g) granulated sugar
  • cup (134g) packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups (155g) all-purpose flour
  • 1 ¼ cups (213g) 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 Video

Recipe Notes

Note: if you make this with softened butter and not melted, you do not need to chill the dough.

Recipe Nutrition

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

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Last Updated on May 20, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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190 Comments

  1. Turned out wonderful! Soft, but chewy and so flavourful! I love trying new recipes and sometimes they taste alike but I really liked the texture of these ones.

  2. I wasn’t paying attention and messed up by adding baking POWDER, then decided to also add the same as called for baking SODA. They still turned out amazingly! I had to cook for a bit longer, ~15-18 minutes, and I would recommend making your scoops smaller because these were huge. A beautiful mistake nonetheless!

  3. I’ve made this about 10 times now and they are so delicious definitely best cookie recipe I’ve found ! Thanks 🙂

  4. This recipe was awesome. For once everyone in the house loved them. They ate them quicker than I could make them.

  5. These taste good but my cookies were pancake flat! Idk what I did wrong. I doubled the recipe but doubled checked all the ingredient measurements

  6. I doubled the recipe & used 2 1/2 tbsp cookie scoop. Baked 16 minutes. Good cookie. Nice flavor & texture. Will make again.

  7. I really hoped these would look and taste as good as the picture. I don’t know what went wrong, but they don’t have much flavor and feel greasy. I’ve never made cookies before that called for melted butter and I don’t know if that was the issue. I did refrigerate them for 30 min before baking and did use regular peanut butter.