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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.
I use this recipe all the time and it’s a frequent hit. The only real substitutions I do is that I use chopped chocolate instead of chocolate chips (I’ve seen it in other cookie recipes and highly recommend) and I use King Arthurs 1:1 gluten free flour (my partner can’t have gluten). It’s a pretty simple recipe
Thanks for sharing, Saint! Glad you like this recipe. Thank you for taking the time to rate and comment!
I followed the recipe exactly and they turned out bad. Very crumbly and fell apart. really sux after I used all those ingredients . stuff is not cheap
I used almond butter so maybe that had something to do with it but it was creamy, not dry
Almond butter is traditionally a need-to-stir nut butter (the oil separates). This recipe was written for shelf-stable peanut butter, which is why you had issues.
I noted that the almond butter was creamy….. just like creamy peanut butter
I am picky about cookie recipes, these are amazing!! So good! Will definitely make them again.
Glad you like them! Thank you for taking the time to rate and comment 🙂
I just found your website through Pinterest. I have subscribed and looking forward to making your delicious cookie recipes
9/30/24
Thank you for subscribing, Sue! Enjoy the recipes!
Excellent cookie very easy to mix up and just make. Kids love them and enjoy making them with me. Will definitely make this again.
Hi Jane, that’s great to hear. Glad you and the kids love the recipe!
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