It seems like in the summer you always have a reason to bake cookies (pool days, movie nights, backyard barbecues or just a houseful of kids hanging around) and these Peanut Butter Chocolate Chip Cookies just fit the bill perfectly.
If you’re a fan of peanut butter and chocolate (and who isn’t?), these Peanut Butter Chocolate Chip Cookies are about to become your new favorite treat. They’re everything a cookie should be—soft, chewy, perfectly sweet, and loaded with gooey chocolate chips in every bite.
There’s something nostalgic about the classic combo of peanut butter and chocolate. It reminds me of after-school snacks, bake sale tables, and cozy evenings with a glass of milk. These cookies strike just the right balance between rich peanut butter and melty chocolate. They’re simple to make but deliver big on flavor and comfort.
Why You’ll Love These Cookies
- Quick and easy – No chilling required!
- Soft and chewy texture with slightly crisp edges.
- Packed with chocolate chips for extra indulgence.
- Perfect for gifting, lunchboxes, or freezing for later cookie cravings.
There’s just something magical about a warm cookie fresh from the oven, and these cookies do not disappoint. Whether you’re baking for a crowd or enjoying one for yourself for an afternoon treat, they hit the spot every time.
Enjoy!!
Other Favorite Cookie Recipes:
- The BEST classic Chocolate Chip Cookies
- Gourmet S’mores Chocolate Chip Cookies
- Swig Sugar Cookies
- Sugar Cookie Bars
Peanut Butter Chocolate Chip Cookies
Description
Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and loaded with peanut butter and chocolate flavor.
Ingredients
- 2 1/2 cups (318 grams) all-purpose flour (be sure to measure correctly)*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 stick (113 grams) unsalted butter
- 3/4 cup (202 grams) creamy peanut butter**
- 1/2 cup (100 grams) granulated sugar
- 1 cup (200 grams) packed dark brown sugar
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla
- 2 cups (340 grams) semi sweet chocolate chips
Instructions
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Preheat oven to 350ºF. Line baking sheets with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
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In a large heat-safe bowl, microwave the butter until melted. Vigorously stir the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture until just combined. Stir in the chocolate chips.
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Dough may be loose and slightly crumbly. It will not appear like normal chocolate chip cookie dough. If it’s unbearably crumbly, that’s likely due to discrepancies among brands of peanut butter and flour. Add 2 tablespoons milk if that’s the case.
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OPTIONAL: If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop.
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Divide the dough into about golf ball sized balls and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips, if you want.
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Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.
Recipe Source: Slightly adapted from Handle the Heat
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