Peanut Butter Chocolate Chip Cookies

4.31 from 39 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?

Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust

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!
4.31 from 39 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

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72 CommentsLeave a comment or review

  1. Great recipe! I made a few modifications after reading some of the comments. I increased the peanut butter to 1 cup, did 1/2 cup chocolate chips & 1/2 cup peanut butter chips.

    The cookies were quite soft at the 10 minute check so I put them back in the oven for another 4 or so minutes.

    They turned out delicious and have a great texture – not crumbly at all for me.

    Thank you!

  2. Tried both chilling the dough and not. Cookies tasted fine but were a crumbly mess. Followed the recipe without any changes.

    1. Did you use a natural or a no-stir peanut butter? That’s the only thing I can think of that would make them do that.

      1. I kept experimenting – I required a 14 minute cook time. Also, didnt even attempt to transfer them to a cooling rack.

  3. I have the second pan of these in the oven right now. I used maple syrup in place of brown sugar as well as milk chocolate chips, and they are amazing little cookies. I did not flatten them, but I like the shape and the texture it creates in them. I think these are by far my favorite peanut butter cookies I have made.

  4. at first i thought these cookies were not going to turn out well because they looked very oily, but they turned out great and taste amazing!!!

  5. I forgot to mention that I used Bob’s Red Mill’s latest Gluten free flour to which I substituted 1/4 off a cup with garbanzo flour to up the protein a bit. I was wondering if anyone had tried this recipe with less butter since the pb has oil in it, thus allowing for fewer calories.

  6. I look these cookies, though I made some alterations. The recipe says to add the flour to the point that the dough is a cookie dough. I went onto add the full amount. That was a mistake. Next time I will not. Though the cookies were still very good. I wanted a cookie that could be an on the go protein fix as well as gluten free and without the sugar spike I get from most cookies so I made the following substitutions: I used a Monk fruit sweetener with erythritol for one to one sugar replacement to which I added a bit of organic molasses for the brown sugar (I’m not sure if the molasses is gluten free, but it didn’t add much); I also used a natural organic peanut butter to which I added a bit of molasses—that created a non-stir peanut butter. Next time I will try to find a molasses that is lighter than blackstrap. It caused a slight bitterness. None-the-less, the cookies are tasty, though a bit crumbly.