Chocolate Chip Peanut Butter Cookies are the cookies I make when I want rich peanut flavor and plenty of chocolate, but I still want a cookie that feels simple and familiar. They come out with crisp edges and a soft and chewy center that stays tender.
My take on these is all about that classic peanut butter cookie taste, just with semisweet chocolate chips folded in so you get little pockets of chocolate in every cookie. They’re sweet, a little salty, and the texture is especially good when you pull them while the centers still look a bit underdone.
I like these on a cookie tray, for weekend baking, and honestly any time I need a reliable cookie that doesn’t need frosting or extras to be good. If you’re into a slightly more grown-up cookie, a pinch of flaky sea salt on top is worth it.
Why You’ll Love This Recipe
Soft and chewy: The centers stay tender while the edges set up nicely, so you get that classic chewy cookie texture.
Big peanut butter flavor: These actually taste like peanut butter cookies, not just “cookies with a hint of peanut butter.”
Fast to pull together: It’s a straightforward dough and it bakes quickly, which is great when you want cookies the same day.
Chocolate in every bite: Semisweet chips give you the right amount of chocolate without taking over the peanut butter.
Freezer-friendly dough: You can portion the dough and freeze it, then bake a few at a time when you feel like fresh cookies.
Ingredients You’ll Need
Dry
- All-purpose flour: I use regular flour here. Measure it lightly so the cookies don’t get dry or dense.
- Baking soda: Don’t skip it. It helps the cookies spread and gives you those crisp edges.
- Baking powder: This gives a little lift so the centers stay soft instead of flattening too much.
- Fine salt: Even with salty peanut butter, you still need salt in the dough so the flavor doesn’t fall flat.
Wet
- Unsalted butter: Softened butter creams better with the sugars. If it’s too warm and greasy, the dough will be looser.
- Creamy peanut butter: Creamy is my go-to for a smooth dough and that classic peanut butter cookie taste. You can swap in crunchy if you want more texture.
- Granulated sugar: This helps the edges crisp up and keeps the cookies tasting like a classic chocolate chip cookie too.
- Light brown sugar: Brown sugar is where a lot of the chewiness comes from. Dark brown sugar works too if that’s what you have.
- Egg: One egg is enough to bind everything and keep the dough easy to scoop.
- Vanilla extract: Simple, but it rounds out the peanut butter and chocolate so the cookies taste more finished.
Mix ins
- Semisweet chocolate chips: Semisweet is my favorite here. Dark chocolate chunks are great too if you want bigger chocolate pockets.
- Flaky sea salt: Optional, but I like a little sprinkle on top. It makes the chocolate taste more chocolatey and cuts the sweetness a bit.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and line baking sheets with parchment paper.
- Mix the dry ingredients: Whisk the flour, baking soda, baking powder, and fine salt together until it looks uniform.
- Cream the butter and sugars: Beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and creamy.
- Add the egg: Beat in the egg and vanilla extract until fully combined and smooth.
- Add the dry ingredients: Mix in the dry ingredients just until you no longer see dry flour. Don’t keep mixing once it comes together.
- Fold in the chocolate chips: Stir or fold in the chocolate chips. If the dough feels very soft, chill it for 20 to 30 minutes.
- Scoop the dough: Scoop 1 1/2 tablespoon portions onto the baking sheets, leaving space between each cookie. Gently press the tops just slightly.
- Bake: Bake for 9 to 11 minutes, until the edges are set and the centers still look slightly underdone.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a rack to cool completely. Sprinkle with flaky salt if you’re using it.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Chill the dough if it feels soft. If your butter was extra soft or your kitchen is warm, the dough can get sticky. A quick 20 to 30 minutes in the fridge makes it much easier to scoop and helps keep the cookies thicker.
Don’t overmix once the flour goes in. Mix just until you don’t see dry flour anymore. Overmixing can make the cookies tougher and a little dry.
Pull them while the centers look a bit underdone. The edges should look set, but the middle should still look soft. They finish baking as they cool on the pan.
For thicker cookies, give them more chill time. If you want them thicker and less spread, chill the dough longer, or add 1 to 2 tablespoons of flour if it’s consistently too loose.
Use flaky salt if you like sweet-salty cookies. You don’t need much. A small pinch on each cookie is enough, especially with semisweet or dark chocolate.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Milk: A cold glass of milk is classic with these, especially if you add flaky salt on top. It keeps things simple and homey.
- Coffee or espresso: These are really good with coffee, especially something not too sweet like black coffee or an Americano.
- Ice cream: Serve a cookie with vanilla ice cream on the side for an easy dessert plate. Chocolate or salted caramel ice cream works well too.
- Cookie tray: Add these to a holiday platter with snickerdoodles or oatmeal cookies. The peanut butter + chocolate combo stands out in a good way.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store baked cookies covered at room temperature for 2 to 3 days. They stay softest if you keep them tightly covered. If you like them warm, a quick few seconds in the microwave brings back that just-baked feel.
If you want to make the dough ahead, you can keep it covered in the fridge for a day or two and scoop and bake when you’re ready. If the dough is very firm straight from the fridge, let it sit out for a few minutes so it’s easier to scoop.
Freeze dough balls up to 3 months. I like freezing them portioned so you can bake a small batch whenever. Bake from frozen and add about 1 to 2 minutes to the bake time.
You can also freeze baked cookies in a freezer-safe container. Let them thaw at room temperature, or warm one briefly if you want it softer.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use crunchy peanut butter instead of creamy?
Yes. Crunchy peanut butter works fine here and adds a little extra texture. The dough may feel slightly thicker, but the bake time stays about the same.
How do I know when these cookies are done?
Look for edges that are set and lightly golden, with centers that still look a little soft and underdone. If you wait until the centers look fully baked in the oven, they’ll usually cool down firmer and lose some of that chew.
Why did my cookies spread too much?
The most common reason is dough that’s too warm (very soft butter, warm kitchen, or a warm baking sheet). Chill the dough 20 to 30 minutes, and make sure you’re baking on a cool sheet pan lined with parchment.
Can I use chocolate chunks instead of chips?
Absolutely. Dark chocolate chunks are especially good with peanut butter. Just keep the total amount about the same so the dough still holds together well.
Can I make these smaller or larger?
You can. Smaller cookies will bake faster, so start checking them around 7 to 8 minutes. Larger cookies need a little longer, and I’d recommend chilling the dough so they don’t spread too much.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Chocolate Chip Peanut Butter Cookies
INGREDIENTS
Dry
- 1 1 2 cups all purpose flour
- 1 tsp baking soda
- 1 2 tsp baking powder
- 1 2 tsp fine salt.
Wet
- 1 2 cup unsalted butter softened
- 1 2 cup creamy peanut butter
- 1 2 cup granulated sugar
- 1 2 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract.
Mix ins
- 1 cup semisweet chocolate chips
- flaky sea salt for topping optional.
INSTRUCTIONS
Mix dough
- Preheat oven to 350 F and line baking sheets with parchment
- whisk flour baking soda baking powder and salt until uniform
- beat butter peanut butter granulated sugar and brown sugar until light and creamy
- beat in egg and vanilla until fully combined
- mix in dry ingredients just until no dry flour remains
- fold in chocolate chips and chill dough 20 to 30 minutes if soft.
Bake and cool
- Scoop 1 1 2 tbsp portions onto baking sheets spaced apart and gently press tops slightly
- bake until edges are set and centers look slightly underdone 9 to 11 minutes
- cool on sheet 5 minutes then transfer to a rack to cool completely and sprinkle with flaky salt if using.
