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Easy Peanut Butter Chocolate Chip Cookies are the best of both worlds: peanut butter cookies mixed with chocolate chip cookies: soft and chewy cookies with crisp edges and so much flavor. This is my most popular cookie recipe for good reason – you’ll love them.
The BEST Cookies: Peanut Butter Chocolate Chip
These aren’t simply peanut butter cookies with chocolate chips; no, they’re chocolate chip cookies with peanut butter. After I made my favorite peanut butter cookie recipe and the best ever chocolate chip cookie recipe I decided to marry the two together and the result is the #1 cookie recipe on my site!
It’s not just as simple as taking my chocolate chip cookie recipe and adding peanut butter. There were some other structural changes with flour, sugar, butter, and other ingredients 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
- Start with melted unsalted 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).
- Note about chocolate chips: I love using Trader Joe’s chocolate chips. They stay melty!!
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Dorothy’s Expert Cookie Tips
- 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.
Do you have to chill cookies before baking?
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.
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, but melted butter is the best because not only does it make mixing easier, it also adds a toffee-like caramelized flavor to the cookies (from when the melted butter meets the brown sugar).
Easy Peanut Butter Chocolate Chip Cookies Recipe
Video
Ingredients
- ½ cup (113 g) unsalted butter, melted
- ½ cup (133g) creamy peanut butter
- ¼ cup (50g) granulated sugar
- ⅔ 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. Press cookie dough balls flat with the tines of a fork. Chill 30 minutes.
- Preheat oven to 350°F.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Peanut Butter Chocolate Chip Cookies
- When the peanut butter, melted butter, and sugars are mixed it will be very liquidy.
- When the full cookie dough is mixed it should be a soft dough, not hard or crumbly. Do not chill until the cookies are on the cookie sheet for best results.
- Don’t forget to press them with the tines of a fork before chilling.
These are the best cookies EVER!!! Fast and easy. Family loved them.
Thank you for sharing your recipe! Just took my first batch out of the oven…couldn’t wait for them to cool…omg…the best ever peanut butter cookies I ever baked and ate! The peanut butter I used is an organic- creamy-no-stir variety…which pops with peanut butter flavor…the chocolate chips are Ghirardelli premium baking semi-sweet grand chocolate chips (these are double the size of their semi-sweet chips)…just the right amount of everything. 🙂
Delicious recipe. My family and I enjoyed the cookies. I’m making a second batch tonight.
These are the best cookies – they stayed soft for over a week in a zip loc bag. I’m surprised they lasted that long but my guys were really busy!😁 This is a keeper!
I followed this recipe exactly, using melted butter, but I wasn’t very impressed with the results. For one thing, they taste like a basic chocolate chip cookie to me. There was almost no taste of peanut butter whatsoever. So that was a disappointment. Also, I think these cookies would be better with a bit less chocolate chips, because the ratio of dough to chocolate chips is such that you end up with cookies almost completely full of chocolate chips but with very little dough. So I was only able to get about 16 cookies from this recipe, because I ended up with no dough left but a huge amount of chocolate chips left in the bowl because there simply wasn’t enough dough for the chocolate chips to mix into. Also, after cooling the shaped dough in the fridge for 30 minutes, I tried pressing the cookies down with a fork to flatten them a bit, as the recipe says to do, but they just completely crumbled when I pressed them down a bit with a fork (and I pressed gently). So I had to re-shape each crumbled cookie with my hands, to put them back together again, before putting them into the oven. I also baked them for 12 minutes and then let them cool but they were still partially uncooked inside. So I ended up having to re-start my oven and baking them for about 4 more minutes. I don’t think I would try this recipe again, because for one thing, I was really hoping for the taste of peanut butter here, but there was none. I have an amazing chocolate chip cookie recipe already that I would have used if I had simply wanted the taste of regular chocolate chip cookies. 🙂
Taste is subjective but for the crumbling part – how did you measure your flour? Spoon and level? Scale? Or did you scoop it? (Scooping often leads to too much flour).
I made these cookies to take to a family reunion next week, but first, I had two “cookie testers” who had to give their stamp of approval! These cookies are a definite A++ and will be made in the future! I used room temperature butter (not melting), used a few less chips (1/2 c less) and used 1/2 milk chocolate chips and 1/2 peanut butter chips. I used a 1 TBL scoop so I could get more to go around. We like a little less chocolate, so this was a hit! I baked for about 10 minutes and they came out perfect!
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