Quick Summary
Peanut Butter Chocolate Chip Cookies- Soft and chewy peanut butter cookies dotted with chocolate chips, rolled in sugar, and finished with flaky sea salt. This is the BEST peanut butter chocolate cookie recipe. You are going to LOVE them!
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.
I LOVE my classic peanut butter cookie recipe, but chocolate makes everything better. These Peanut Butter Chocolate Chip Cookies are the BEST!
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 chocolate chips that compliment the peanut butter so nicely.
These easy-to-make cookies are comforting, delicious, and always a favorite! If you are a peanut butter lover, you will be baking these cookies often.
Table of Contents
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– when you measure, fluff, spoon, and level! Don’t pack the flour or your cookies will be dry and puffy.
- 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– at cool room temperature
- Sugar– granulated sugar and brown sugar!
- Peanut butter – I use creamy peanut butter (Skippy or Jiff are my favorites!) Don‘t use natural peanut butter for this recipe!
- Eggs– use large eggs!
- Vanilla extract– always use pure vanilla extract for baking, not imitation vanilla.
- Chocolate chips or chunks – I prefer semisweet chocolate in cookies, but you can use milk chocolate chips. Guittard milk chocolate chips are my favorite.
- 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!
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 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. Don’t over bake!
- 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.
Prevent 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 10 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 3 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.
How to Freeze
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:)
More Peanut Butter Cookie Recipes
- Peanut Butter Oatmeal Cookies
- Monster Cookies
- Ultimate Peanut Butter Cookies
- Peanut Butter Cookies
- No Bake Cookies
- Peanut Butter Blossoms
- 3 Ingredient Peanut Butter Cookies
- Salted Pretzel Peanut Butter Cup Cookies
Peanut Butter Chocolate Chip Cookies
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 chocolate chips
- 1/3 cup granulated sugar, for rolling cookies
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition
Have you tried this recipe?
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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 :)!
So happy you loved the cookies! I like the hint of cinnamon too!
Made these cookies this evening. My son said they were sooooo good! Only question I have for you….my cookies turned out puffy and not flat? This is the second recipe of yours that I followed and had the same problem.
Don’t pack your flour. Fluff your flour, spoon it into the cup and level. It might be a climate/elevation difference, oven difference, if your butter isn’t the right temperature. You can decrease the flour by 1/4 cup and that should help.
Use pounds and ounces please not cups please thank you
My previous comment was meant to be a reply to you, James. Hope the website helps
Some websites have a measurement converter or the poster will put alternative measurements beside theirs for those who use other methods. This is not the case. However, this website is helpful for if you need to convert the posters measurements to your own:
https://www.thecalculatorsite.com/cooking/pounds-cups.php
Hope this helps
I don’t cook using pounds and ounces. Neither does anyone else I know. Learn to convert.
Really?
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.
Glad you liked the peanut butter cookies. The cinnamon just adds a little something special:)
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.
I am thrilled you love the peanut butter chocolate chip cookies! My favorite!
New favorite cookie !!
They are the best! Glad you love them too!
These are so yummy. It drew my 19 year old son out of his room to see what smelled so good!!
Ha! Love this! So glad the cookies were a hit!
My cookies are puffy. What happened?
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.
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!
Ha! Love this! And they are perfect for ice cream sandwiches! YUM!
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!
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!
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.
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!!
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!!
So good! I was out of chocolate chips and used butterscotch. They were amazing. Thank you, I love your recipes.
These cookies are amazing!! They have such a warm, buttery flavor and the hint of cinnamon is so good! The chocolate chips add just the right amount of sweetness. The sea salt sprinkled on top was a game changer. Everybody loved them!! Will definitely keep this recipe as a favorite and will make again!
My favorite too!
Made these cookies last night and they are wonderfully delicious. My husband went back to seconds and thirds. This is a big deal because he isn’t a sweets eater. Thank you for this yummy recipe.
This may be the most perfect cookie recipe I have ever baked! They were simple to make, and delicious!
Delicious!
I prefer the cookies that are not rolled in sugar—tooooo sweet! But a very nice pbcc cookie. I also used 1/2 shortening and 1/2 butter—love the finishing touch of the sea salt. and the kitchen smells divine.
Hi wondering for your nutritionNutrition
Calories: 384kcal, Carbohydrates: 48g, Protein: 6g, Fat: 19g, Saturated Fat: 9g, Cholesterol: 43mg, Sodium: 279mg, Potassium: 128mg, Fiber: 2g, Sugar: 34g, Vitamin A: 338IU, Vitamin C: 1mg, Calcium: 40mg, Iron: 1mgal facts,how many cookies is it for?
on the peanut butter chocolate chip cookies
Just finished making these with my 4 year old grandson. He asked for peanut butter cookies with chocolate chips for our baking project today. This recipe is wonderful! I told him that it’s always worth trying a new recipe. We’ll be adding this to our list of favorite cookies. Thanks!
I’ve never left a recipe comment before, but this recipe blew me and my husband out of the water so here I am. It is the perfect peanut butter cookie. It melted in my mouth, and was not dry and crumbly at all. The cinnamon was a revelation. Thank you for sharing the recipe!
I am thrilled you loved the cookies!
Possibly the best cookies I’ve ever made. I made smaller so I had more than 20 cookies. The flaky salt on the top is a must!
Oh, my gosh! These cookies are obscenely delicious! Delicious & so pretty as well. Definitely not your typical peanut butter cookie! Yummy, yummy! Thanks!
Hi Maria
I plan to roll the dough into balls and give them a 24 hour chill in the refrigerator, my question is should I roll them in the sugar before I put them into the refrigerator or after the 24 hour chill time.
Why do you discourage use of “natural” peanut butter for this cookie? I have gravitated to less-processed foods, and the Jif-style peanut butters contain oils and sugar.
So yummy! I only had natural peanut butter so I went ahead and made these with that. Happy to say that they still worked and are the best PB cookie recipe I’ve ever tried! Thanks!
Amazing cookies! I used dark brown sugar in the recipe and didn’t roll them in sugar before baking. Sprinkled kosher salt on top after baking. Perfect texture and taste!!
Glad you loved the cookies!
Sorry, 3 stars with my review was wrong. These are 5 star worthy. FYI they freeze well. It’s the only way to control the urge to raid the cookie jar, lol.
My favorite!
If you should choose to freeze the baked cookies, should you leave the salt off the cookies? If frozen and when defrosted will the salts consistency change
You can salt the cookies and freeze them.
Ok.. TOP 3 cookie…. They are outstanding!!!
YAHOO!
How would these cookies work with almond butter? Have some peanut allergy issues in the people I bake for. Thanks!
Almond butter should be fine, just make sure you stir it well so it is creamy and not dry.
I noticed you said not to use natural peanut butter. What problems would I have if I used something natural, such as Adam’s brand (well stirred so oils are evenly incorporated)?
If you stir it really really well, it should be ok! You just don’t want a dry natural peanut butter, a drippy one should be ok!
Do I pack the brown sugar or scoop it?
Love this recipe for peanut butter chocolate chip cookies! Easy to mix up & I don’t have to chill the batter before baking. Thanks for sharing! It’s a favorite in our house.
My favorite too!
My husband loves pecans. Can a add a small amount? Or will that mess up the balance. I can’t wait to try them out.
Yes! I would add 1/2 cup to 1 cup.
Making these cookies right now at the moment, they just came out of the oven for baking for about 12 mins and my cookies are still soft not cooked througly though, why is that?
Made these for a friend who loves Reese’s Pieces. The recipe calls for 1.5 cups of chocolate chips, so I split this and used 3/4 cup of choc. chips and 3/4 cup of Reese’s Pieces. Texture of the cookie was perfect. As always, this was another winner by Maria. Thank you so much!!
Yum! My favorite!
i NEVER write review but i think it deserves one. i dont even really like oeanut butter but these cookies were to DIE for! i halved the recipe but still ended up having a lot of extra dough left. i hate making two batches, so the instead i made a mutant cookie i burnt it! (my fault) i had to cook these for a little longer i do this so i have a crisp inside yet chewy inside! definitely gonna make these again!!
Thank you for taking the time to leave a review. I am so glad you loved the cookies.
We love these cookies. They are like eating a soft and chewy peanut butter cup.
Excellent recipe! I used Mexican vanilla to enhance the chocolate flavor of the chips. The hint of cinnamon added an unexpected depth to the cookies. Definitely will be making these cookies again.
Omg these didn’t last long! SO good!
They are the best!
My go to PB cookie recipe! So good!