Peanut Butter Chocolate Chip Cookies
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Peanut Butter Chocolate Chip Cookies
Craving that perfect balance of nutty richness and melty chocolate goodness? These Peanut Butter Chocolate Chip Cookies are a game-changer for your dessert repertoire. Thick, chewy, and irresistibly soft, they’re everything you love about classic chocolate chip cookies—with a peanut buttery twist that takes them to the next level.
In this post, we’ll guide you through every step of the process, from selecting the right peanut butter to achieving bakery-style texture without a stand mixer. Whether you're baking for your family, prepping for a cookie swap, or just satisfying a sweet craving, this easy-to-follow recipe is sure to become a favourite in your kitchen. Bonus: We’ve got expert tips for dough chilling, chocolate chip styling, and storage hacks so your cookies stay fresh and fabulous.
Get ready to bake cookies so good, they’ll never make it to the cookie jar!
Peanut Butter Chocolate Chip Cookies
Rated 5.0 stars by 1 users
Category
Snack
Cuisine
Snack
Author:
Andrew Harrington
Servings
24 large cookies
Prep Time
15 minutes
Cook Time
17 minutes
Searching for that dreamy combo of rich peanut flavour and gooey chocolate chips? These Peanut Butter Chocolate Chip Cookies will completely elevate your baking game. Soft in the center, chewy on the edges, and bursting with sweet, nutty goodness, they’re a bold upgrade to the traditional chocolate chip cookie.
In this post, we’ll walk you through the entire baking journey—from choosing the ideal peanut butter to nailing that bakery-style texture, all without the need for fancy equipment. Whether you’re baking for a cozy family night, a festive cookie exchange, or a little indulgent treat for yourself, this recipe is simple, reliable, and bound to impress. Plus, you’ll pick up pro tips on dough chilling, cookie styling, and smart storage to keep every bite picture-perfect.
Fair warning: these cookies are so delicious, they might vanish before they cool!
Ingredients
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2 1/2 cups (318 grams) bleached all-purpose flour, measured correctly*
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1 x teaspoon baking soda
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1 x teaspoon baking powder
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1 x teaspoon fine sea salt
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1 x (113 grams) unsalted butter
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3/4 cup (202 grams) Crunchy peanut butter
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1/2 x cup (100 grams) granulated sugar
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1 x cup (200 grams) packed dark brown sugar
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2 x large eggs plus 1 egg yolk, at room temperature
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2 x teaspoons vanilla
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2 x cups (340 grams) semi-sweet chocolate chips
Directions
Preheat oven to 350ºF. Line baking trays with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
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.
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 if you used unbleached flour. Add 2 tablespoons milk if that's the case.
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.
Divide the dough into 3-tablespoon sized balls using a large spring loaded cookie scoop and drop onto prepared baking sheets.
Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.
Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 3 days.
Recipe Note
Why I Measure by Weight, Not Volume
Measuring by weight is my go-to method in the kitchen because it’s more accurate and consistent than using volume. Volume measurements can vary depending on how ingredients are packed, the surrounding air pressure, or even the temperature—whereas weight stays the same every time.
Many people don’t realize that dry and liquid measuring cups aren’t the same, and that simple fact can completely change your results.
Weight also makes scaling recipes easier. If a recipe calls for two cups of flour, that’s manageable—but quadrupling it means measuring eight times. Instead, knowing a cup of flour is about 128 grams, you can just weigh out 1024 grams on a kitchen scale. Quick, clean, and precise.
Tons of websites offer easy volume-to-weight conversions. Spend a little time converting your favourite recipes—you’ll save time, reduce waste, and improve every dish you make.