I’ll be honest with you—this recipe came to life on one of those days when I was craving something sweet but not just “sweet.”
I wanted comfort. I wanted a cookie that felt like a hug. That’s when I thought—why not combine peanut butter and chocolate chips? Two flavors everyone loves, all in one cookie.
The first bite? Soft, chewy, with that nutty peanut butter taste and little bursts of melted chocolate. Trust me, you’re going to love this as much as I do.
And the best part—it’s super simple. Even if you’re new to baking, you can make these.
Ingredients You’ll Need
Here’s what you’ll need for about 20–24 cookies (depending on how big you make them):
- 1/2 cup unsalted butter (softened)
- 1/2 cup creamy peanut butter
- 1/2 cup white sugar
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips (milk or semi-sweet)
That’s it. Nothing fancy. Most of this you probably already have in your kitchen.
Step-by-Step Instructions
Step 1: Mix Wet Ingredients
Take a large bowl. Beat the butter, peanut butter, white sugar, and brown sugar together until creamy and smooth. Then add the egg and vanilla extract.
This step makes sure your cookies stay soft and flavorful.
Step 2: Add Dry Ingredients
In another bowl, mix flour, baking soda, and salt. Slowly add this to the wet mixture. Don’t overmix—just blend until everything comes together.
Step 3: Fold in Chocolate Chips
Now comes the fun part—add the chocolate chips and gently fold them into the dough.
Step 4: Scoop and Shape
Scoop about 1 tablespoon of dough and place them on a baking sheet lined with parchment paper. Keep some space between each cookie because they’ll spread a little.
Step 5: Bake
Bake in a preheated oven at 350°F (175°C) for about 9–11 minutes. Don’t overbake—the edges should be golden, but the center will look slightly soft.
That’s how you get chewy cookies.
Step 6: Cool and Enjoy
Let them cool for 5 minutes on the tray, then move them to a wire rack. Or, if you’re like me, you’ll probably eat one (or two) while they’re still warm.
Tips to Make Them Even Better
- Use creamy peanut butter (not natural or oily) for the perfect texture.
- Chill the dough for 20 minutes if you want thicker cookies.
- Try different chips—dark chocolate, white chocolate, or even peanut butter chips.
- Add a sprinkle of sea salt on top before baking for that sweet-salty magic.
Why These Cookies Work Every Time
The mix of brown sugar and white sugar keeps the cookies soft yet chewy. The peanut butter adds richness, while the chocolate chips bring in sweetness and little bursts of happiness. It’s a recipe that works, and that’s why it has become my go-to.
FAQs About Peanut Butter Chocolate Chip Cookies
Q: Can I use crunchy peanut butter?
A: Yes, you can. It’ll give your cookies a little crunch. But creamy peanut butter gives a smoother texture.
Q: How do I store these cookies?
A: Keep them in an airtight container at room temperature for up to 5 days. They’ll stay soft.
Q: Can I freeze the dough?
A: Absolutely! Roll the dough into balls, freeze them, and bake whenever you want fresh cookies.
Q: Do I need to chill the dough?
A: Not required, but if you want thicker cookies, chilling for 20–30 minutes helps.
Q: Can I double this recipe?
A: Yes, just double everything and bake in batches.