These cookies are incredibly easy to make and require just a handful of pantry staples. They’re soft and chewy on the inside, with just the right amount of crisp around the edges. The combination of creamy peanut butter and chocolate chips gives every bite a deep, comforting flavor. Perfect for bake sales, lunchboxes, or late-night cravings, this recipe offers a homemade classic that everyone will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Unsalted butter (softened)
Creamy peanut butter
Granulated sugar
Brown sugar
Large egg
Vanilla extract
Semi-sweet or milk chocolate chips
Directions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, beat together softened butter, peanut butter, granulated sugar, and brown sugar until creamy.
Add the egg and vanilla extract; beat until fully combined.
Gradually mix in the dry ingredients until just combined.
Fold in the chocolate chips evenly throughout the dough.
Scoop dough onto the prepared baking sheets, spacing about 2 inches apart.
Gently press each dough ball with a fork or the palm of your hand to flatten slightly.
Bake for 9–11 minutes, or until the edges are lightly golden and the centers are set.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 24 cookies. Prep time: 10 minutes Bake time: 10 minutes Total time: 20 minutes
Variations
Chunky peanut butter: Use chunky peanut butter for added texture and nutty crunch.
Double chocolate: Mix in white chocolate chips or dark chocolate chunks for variety.
Gluten-free: Use a gluten-free 1:1 flour blend.
Stuffed cookies: Add a mini peanut butter cup in the center of each dough ball for a surprise inside.
Salted finish: Sprinkle a pinch of sea salt on top before baking for a sweet-salty twist.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. For longer storage, freeze the baked cookies or raw dough balls for up to 3 months. To reheat, microwave a cookie for 10–15 seconds to make it warm and gooey again.
FAQs
Can I use natural peanut butter?
Yes, but the consistency of the dough may be slightly more crumbly. Stir the peanut butter well before using.
Should I chill the dough?
It’s not required, but chilling for 30 minutes can enhance the flavor and help prevent spreading.
Can I use crunchy peanut butter?
Yes, crunchy peanut butter works well if you prefer a bit of extra texture.
Can I freeze the dough?
Absolutely. Scoop into balls and freeze on a baking sheet, then transfer to a bag for longer storage.
Why are my cookies dry?
Overbaking or using too much flour can cause dryness. Measure carefully and bake just until set.
What type of chocolate chips work best?
Semi-sweet is classic, but milk chocolate or dark chocolate chips also work beautifully.
Can I make this recipe dairy-free?
Yes, use plant-based butter and dairy-free chocolate chips.
How do I make them extra chewy?
Using more brown sugar than white sugar and slightly underbaking will yield a chewier texture.
Can I add oats?
Yes, you can add up to 1/2 cup of quick oats for a heartier cookie.
Can kids help with this recipe?
Definitely. This is a simple and fun recipe that kids can help mix, scoop, and flatten.
Conclusion
Peanut Butter Chocolate Chip Cookies are a timeless favorite that offer everything you want in a cookie—chewy centers, crisp edges, rich peanut butter, and melty chocolate in every bite. Simple to make and impossible to resist, they’re a go-to recipe you’ll reach for time and time again, whether you’re baking for a crowd or just treating yourself.
Peanut Butter Chocolate Chip Cookies are soft, chewy, and packed with the rich flavors of peanut butter and melty chocolate chips. With crisp edges and tender centers, these classic cookies are an easy and irresistible treat for any occasion.
Author:Catherine
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1 cup semi-sweet or milk chocolate chips
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat together softened butter, peanut butter, granulated sugar, and brown sugar until creamy and smooth.
Add the egg and vanilla extract; beat until well combined.
Gradually mix in the dry ingredients until just combined—do not overmix.
Fold in the chocolate chips evenly throughout the dough.
Scoop tablespoon-sized dough balls onto the prepared baking sheets, spacing about 2 inches apart.
Gently press each dough ball with a fork or the palm of your hand to flatten slightly.
Bake for 9–11 minutes, or until edges are lightly golden and centers are just set.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the dough for 30 minutes for thicker cookies and better flavor.For extra chewy cookies, use more brown sugar than white sugar.Sprinkle with flaky sea salt before baking for a sweet-salty finish.Add oats, chopped nuts, or peanut butter cups for variations.Store in an airtight container with a slice of bread to keep cookies soft.
