These classic peanut butter cookies are packed with rich chocolate chips, creating a perfect blend of nutty and sweet flavors. I love how soft and chewy they turn out, with golden edges and that irresistible peanut butter aroma filling the kitchen.
Why You’ll Love This Recipe
I find these cookies to be the ultimate comfort treat. The peanut butter gives them a creamy, rich texture, while the chocolate chips melt into sweet pockets throughout. They’re easy to make, require simple ingredients, and bake up beautifully every time. Whether I’m making them for guests or just to satisfy a craving, they always disappear quickly.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large mixing bowl, I cream together the butter, peanut butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry ingredients to the wet mixture until just combined.
I fold in the chocolate chips evenly throughout the dough.
If the dough feels too soft, I chill it for about 30 minutes to help the cookies hold their shape.
Using a cookie scoop, I drop 2-tablespoon portions of dough onto the prepared baking sheet, spacing them a few inches apart.
I lightly press each dough ball down before baking for 10–12 minutes, until the edges are set but the centers still look slightly soft.
I let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack.
Servings And Timing
This recipe makes about 24 cookies. The prep time is around 15 minutes, and the baking time is about 10–12 minutes per batch. If I chill the dough, I allow an extra 30 minutes for that step.
Variations
I sometimes use crunchy peanut butter for extra texture.
A mix of dark and milk chocolate chips gives a richer flavor.
Adding a sprinkle of flaky sea salt on top right after baking makes them even more delicious.
I like to stir in a handful of chopped peanuts or pecans for a nutty crunch.
For a twist, I swap peanut butter for almond or cashew butter — it changes the flavor but still tastes amazing.
Storage/Reheating
I store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them in a sealed bag for up to 3 months. When I want one, I just let it thaw at room temperature or warm it in the microwave for about 10–15 seconds to bring back the softness.
FAQs
How Do I Keep My Cookies Soft In The Middle?
I make sure not to overbake them. Pulling them out when the centers are slightly underdone keeps them chewy as they cool.
Do I Need To Chill The Dough?
Chilling isn’t always necessary, but I like to do it when the dough feels very soft — it helps control spreading and makes thicker cookies.
What Kind Of Peanut Butter Works Best?
I use creamy, no-stir peanut butter. Natural peanut butter with oil separation tends to make the cookies spread too much.
Can I Change The Chocolate Type?
Yes, I often use a mix of chocolate chips or even chopped chocolate chunks. Dark, milk, or white chocolate all work beautifully.
Does Cookie Size Affect Baking Time?
Yes, larger cookies take a few minutes longer to bake, while smaller ones need less time. I always watch for golden edges and slightly soft centers as the sign they’re ready.
Conclusion
I love making these Peanut Butter Chocolate Chip Cookies because they combine my favorite flavors in one perfect bite. They’re soft, chewy, and bursting with melty chocolate in every mouthful. Whether for a weekend bake or a quick sweet treat, these cookies never disappoint — and they always taste like home.
Soft, chewy peanut butter chocolate chip cookies with golden edges and melty chocolate throughout — the perfect comforting treat that blends rich nutty flavor with sweet indulgence.
Ingredients
1 cup unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Fold in the chocolate chips evenly.
If the dough is very soft, chill it for about 30 minutes.
Scoop out 2-tablespoon portions of dough onto the baking sheet, spacing them a few inches apart.
Lightly press down on each dough ball and bake for 10–12 minutes until edges are set and centers look slightly soft.
Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Use crunchy peanut butter for added texture.
Combine dark and milk chocolate chips for a more complex flavor.
Sprinkle flaky sea salt on top right after baking for a salty-sweet balance.
Add chopped peanuts or pecans for a nutty crunch.
Substitute with almond or cashew butter for a different nutty flavor.
Store at room temperature for 3 days or freeze for up to 3 months.
