Peanut Butter Chocolate Chip Cookies

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Peanut Butter Chocolate Chip Cookies- Soft and chewy peanut butter cookies dotted with chocolate chips, rolled in sugar, and finished with flaky sea salt. These are the BEST peanut butter chocolate cookies! You are going to LOVE them!

peanut butter chocolate chip cookies

Peanut butter and chocolate, two of the very best flavor combinations of ALL time! I am a HUGE peanut butter chocolate fan, especially if cookies are involved. These Peanut Butter Chocolate Chip Cookies are the BEST! Better than any peanut butter cookie I have had at a bakery. They will WOW you!

The peanut butter chocolate chip cookies are big, so they get the perfect golden brown around the outside while staying soft and fluffy in the middle. The cookies are soft, chewy, and have the ultimate peanut butter flavor. And let’s not forget about the chocolate, the cookies are dotted with milk chocolate chips that compliment the peanut butter so nicely.

These easy-to-make cookies are comforting, delicious, and always a favorite!

peanut butter chocolate chip cookie recipe

Cookie Ingredients

These are super classic peanut butter cookies, so you probably have everything on hand to make these today! Let’s get out the ingredients so we can start baking!

  • All-purpose flour
  • Baking soda– Make sure your baking soda is fresh!
  • Salt
  • Cinnamon– I love adding a touch of cinnamon. Trust me on this one!
  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Peanut butter – I use creamy peanut butter (Skippy or Jiff are my favorites!) Don’t use natural peanut butter for this recipe!
  • Eggs
  • Vanilla extract 
  • Milk chocolate chips or chunks – I usually prefer semisweet chocolate in cookies, but not with peanut butter cookies. Milk chocolate chips are my favorite when peanut butter is involved. The milk chocolate and peanut butter combination is perfection. I like Guittard milk chocolate chips!
  • Extra granulated sugar– For rolling the cookies before they go in the oven.
  • Flaky sea salt– For sprinkling on cookies after they come out of the oven. I love the salty kick!
easy peanut butter chocolate chip cookies

How to Make Peanut Butter Chocolate Chip Cookies

This peanut butter cookie recipe is simple. I guarantee you will want to make these cookies on a regular basis. They are SO good!

  • First, do a little bit of prep! Preheat the oven to 350 and whisk the dry ingredients together: flour, baking soda, salt, and cinnamon. Set it aside for later!
  • I use a stand mixer with a paddle attachment to beat the butter and sugars together for about a minute, until it’s smooth and fluffy. Scrape the sides as needed, add the peanut butter, and mix for another minute. You want the mixture to be nice and fluffy!
  • Add the eggs and vanilla and mix until combined!
  • Add the dry ingredients and mix on low until just combined. Don’t over mix–just incorporate the ingredients! Now stir in the milk chocolate chips or chunks.
  • I like to make BIG peanut butter chocolate chip cookies! I use about 3 tablespoons of dough per cookie. Roll the cookies in sugar before baking so they’re well coated. This gives them a sweet and pretty finish!
  • Place the cookies on a baking sheet that you’ve lined with a Silpat or parchment paper. Leave about 2 inches between each cookie! Bake them for 11 to 14 minutes, until they’re golden brown on the edges but soft in the middle. Make sure you don’t over bake if you want SOFT peanut butter cookies. If you prefer a crispier peanut butter cookie, you can bake a little longer, but watch them closely. Every oven is different. The cookies will set up on the baking sheet as they cool.
  • Sprinkle the cookies with flaky sea salt right out of the oven. Let them cool and set up on the baking sheet for 10 minutes. After this, transfer them to a rack to cool completely.
peanut butter chocolate chip cookies stack

Keep Cookies from Spreading

To keep cookies from spreading, make sure your butter is at cool room temperature. You don’t want super soft butter or melted butter.

I also recommend using a silicone baking mat or parchment paper. This gives a much stronger foundation than nonstick spray or butter, which is too slick and will cause the cookies to spread.

You can also chill the dough, but you don’t HAVE to for this recipe. I bake right away and they turn out great. BUT If your cookies are spreading, chill the dough for at least 30 minutes and try again. Your butter was probably too soft.

Soft and Chewy Cookies

If you want a soft and chewy peanut butter chocolate chip cookie, make sure you don’t over bake the cookies. The secret is in the baking time! They might look a little underdone when you pull them out of the oven, but you’ll leave them on the baking sheet for 10 minutes so they can set up.

Every oven is different so I recommend checking them at 11 minutes the first time you bake them. I make bigger cookies, 3 tablespoons of dough per cookie, and my cookies usually take 13 or 14 minutes, but check early to be safe! It is important to become best friends with your oven so you know how it bakes:) If you make smaller cookies, reduce the baking time.

And if you happen to like crispy cookies, you can bake them a little longer, but I personally prefer soft and chewy cookies.

How to Store

Store the cooled peanut butter chocolate chip cookies in a sealed container on the countertop for up to 5 days. You can place a slice of bread in the container to keep the cookies extra soft. I promise it will work. The bread will get hard and the cookies will stay soft.

You can also freeze the cookie dough and cookies! To freeze the cookie dough, form the cookie dough into balls and place on a baking sheet or tray. Place in the freeze for 30 minutes or until the balls are solid. Transfer the cookie dough balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, pull the dough balls out of the freezer and add a few extra minutes to the baking time. You don’t have to defrost the cookie dough before baking.

To freeze baked cookies, let the cookies cool completely and place in a freezer container or freezer bag. Freeze for up to 2 months. Defrost or eat the cookies frozen. I love a good frozen cookie:)

soft peanut butter chocolate chip cookies

More Cookie Recipes

Peanut Butter Chocolate Chip Cookies

Soft and chewy peanut butter cookies dotted with chocolate chips, rolled in sugar, and finished with flaky sea salt. These are the BEST peanut butter chocolate cookies! You are going to LOVE them!

5 from 12 votes
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Cuisine
American
Servings
20

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 cup unsalted butter, at room temperature
  • 1 1/4 cups brown sugar
  • 3/4 cup granulated sugar
  • 1 cup creamy peanut butter
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups milk chocolate chips
  • 1/3 cup granulated sugar, for rolling cookies

Instructions

  1. Preheat oven to 350 degrees F.

  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

  3. In the bowl of a stand mixer, use the paddle attachment to beat the butter and sugars together until smooth, about one minute. Scrape down the side of the bowl with a spatula. Add the peanut butter and mix until smooth, about another minute. Scrape down the sides of the bowl again and add the eggs and vanilla extract. Mix until combined.

  4. With the mixer off, add in all of the dry ingredients. Turn the mixer on low and mix until just combined. Stir in the chocolate chips.
  5. Portion dough with a cookie scoop or spoon, about 3 tablespoons of dough per cookie. Roll the cookie dough balls into the granulated sugar so they are well coated. Place onto a baking sheet that has been lined with parchment paper or a Silpat baking mat, about 2 inches apart.

  6. Bake the cookies for 11 to 14 minutes or until golden brown around the edges, but still soft in the middle. Remove from the oven and sprinkle the cookies with flaky sea salt. Let the cookies cool on the baking sheet for 10 minutes. Transfer to a cooling rack and cool completely.

     

Nutrition Facts
Peanut Butter Chocolate Chip Cookies
Amount Per Serving
Calories 384 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g45%
Cholesterol 43mg14%
Sodium 279mg12%
Potassium 128mg4%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 34g38%
Protein 6g12%
Vitamin A 338IU7%
Vitamin C 1mg1%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Photos by Molly

Thanks for Sharing!

If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 5 stars
    This recipe is amazing! The cookies turned out exactly as pictured and described. The cinnamon adds a subtle, yet unique flavor to the cookies. Not your average PB cookie :)!

    1. I don’t cook using pounds and ounces. Neither does anyone else I know. Learn to convert.

  2. 5 stars
    Easy to make and family loved them. Wasn’t sure about the cinnamon, but, it sure was a good change in the flavor of a PB cookie.

    1. Glad you liked the peanut butter cookies. The cinnamon just adds a little something special:)

  3. 5 stars
    These came out beautifully. I made some larger and some a bit smaller and I was so thrilled that they did not spread out too much. They really are lovely and I have several to share. Thank you for a lovely recipe and beautiful cookies to share.

    1. Sounds like too much flour. Don’t pack the flour when you are measuring. I fluff the flour, then spoon it into my measuring cup, and then level off.

  4. 5 stars
    Made these this weekend – so good!! They were a hit for sure.
    Never thought I’d see grown men rationing cookies
    Managed to claim the last 2 and turned them into an ice cream sandwich – AMAZING!

  5. 5 stars
    I have made at least 15 of Maria’s cookie recipes and these were a favorite! They look beautiful like they came from a bakery. They are soft and chewy. I only had natural peanut butter which was cold from the refrigerator. I chilled my dough for 30 minutes prior to baking and they turned out perfectly! I will be making these again for sure!

  6. 5 stars
    These are stellar cookies! Usually when I make homemade peanut butter cookies they turn out hard as bricks & I can never seem to emulate the chewy, soft-centered cookies like you find at bakeries. This recipe changed that! These were perfectly moist and have stayed soft and chewy for days after baking (stored in Tupperware in the fridge). I weighed each ball of dough out to 2.3 oz and they turned out the most perfect size after baking. I did have to bake them for slightly longer than 14 minutes to get the brown edges, but the center remained a little under baked looking. Don’t worry about them being under baked— I think that’s imperative to make sure you get a moist cookie! Will definitely be adding these to my list of go-to cookies!

  7. 5 stars
    Just baking these cookies now. I snuck a piece of the dough and it is divine. Took the first batch out and waiting for them to cool. They look and smell delicious. Can’t wait to try them.

  8. 5 stars
    I am always trying out new cookie recipes I finally found my go-to recipe!! These are delicious and look like I purchased them at a bakery. I’m bringing some to a friend’s house tonight. Thank you for sharing!!

  9. 5 stars
    I am always trying out new cookie recipes I finally found my go-to recipe!! These are absolutely delicious and look like I purchased them at a bakery. I’m bringing some to a friend’s house tonight. Thank you for sharing!!

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