This post may contain affiliate links. For more information, read my disclosure policy.
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!!
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
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.
© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.
Did you try this recipe? Click here to rate the recipe below.
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.
All you have to do is look at this ingredient list to know this recipe is an instant classic! I used dark chocolate chunks, chilled for a few hours & it came out perfectly. Absolutely delicious & easy, too! The only thing difficult is making the fork marks because there are so many chips – you have to kind of work around them where possible. Thanks for this delicious recipe!
Hi Liz, glad you like the recipe! Thanks for taking the time to rate and comment 🙂
I had a small amount of M&Ms, dark chocolate morsels, and semi-sweet chocolate chips and was in the mood for a peanut butter and chocolate chip cookie. Although I’m an avid baker, I’ve (surprisingly) never made this combination before. This recipe had a lot of positive reviews, so I decided to give it a whirl. OMG.🤤 I did a 1.5 batch, used an ice cream scoop, mounded the dough a bit, baked for 10 minutes, and sprinkled a bit of flakey salt on top. Soft, melty, chocolate and peanut butter perfection! The recipe has already been added to my bookmarks, and I will definitely be making these cookies again.
Hi Becky, that’s great to hear. So glad you like the recipe!
My husband wanted peanut butter chocolate chip cookies, and I was looking for a fast, soft, yummy turn around I could easily make with my kids. Its like a one pot recipe, it made the perfect amount to satisfy a crazy sweet tooth and it was super easy with minimal ingredients. Nothing crazy but they did turn out super soft. Would have loved to chill overnight but even with the 30 min they held shape and did not burn. 10/10 would make again. I don’t think they will last even two days.
So glad you like them, Hope! Thank you for taking the time to rate and comment on the recipe 🙂
cookies are so amazing !!
so soft and chewy , best while still warm
i had 100% peanuts peanut butter that was crunchy , baking it softened the peanuts some making them blend into the dark chocolate chips ..
used organic flour all purpose and organic vanilla , hersheys dark chips , finer ground sea salt , Amish butter , dark brown and white cane sugar and alot of love 🙂
these cookies are like a slice of heaven 🙂
thank you hun !!!
Thanks for sharing! Glad you like the recipe, thank you Wayne!
I’ve made these multiple times and they always come out moist and chewy and soft. They are my favorite cookie
Hi Gail, so glad you like them! Thank you!
Featured In
Rate This Recipe
Recipe Ratings without Comment