Peanut Butter Chocolate Chip Cookies

Yield: 24 large cookies

Prep Time: 10 minutes

Cook: 12 minutes

Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. They are outrageously good! No stand mixer required. Download my FREE Cookie Customization Guide here.

Tessa's Recipe Rundown...

Taste: Chocolate and peanut butter has been my favorite sweet combination since before I can remember! I am obsessed!
Texture: Thick, chewy, soft, melty, and wonderful.
Ease: Very simple.
Pros: Perfect PB chocolate chip cookies.
Cons: None!
Would I make this again? Oh yeah. I’ve got a batch of these portioned into dough balls sitting in my freezer ready to be baked off whenever the craving strikes.

If you read Handle the Heat regularly, you likely know I adore the combination of chocolate and peanut butter.

Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. They are outrageously good! No stand mixer required.

Recently someone asked me why I loved the combination so much and I was taken aback slightly. My first thought was “well why wouldn’t I love this magic duo?” Then I realized that I’ve loved the flavors together since before I could remember. Since childhood two of my favorite foods have been chocolate and peanut butter, so it only makes sense that I absolutely adore them combined!

I’m actually surprised I’m not utterly sick of either of these flavors, let alone enjoying them together. I literally eat peanut butter everyday. I eat chocolate ALMOST everyday (like probably 360 days out of 365). And yet I’m still obsessed with the two, which is good for you because it leads me to share recipes like these Peanut Butter Chocolate Chip Cookies.

Easy chewy Peanut Butter Chocolate Chip Cookie recipe

These cookies are ridiculously big, thick, and chewy yet soft and have just amazing flavor. They are 1000% perfect with a glass of cold milk. Best part? You don’t even need a stand mixer to make these, they’re so easy. Check out the notes below because I’ve tried to answer all your questions and give you a perfect understanding of how the recipe works.

Gooey and soft peanut butter chocolate chip cookies - no electric mixer needed!

Peanut Butter Chocolate Chip Cookie Recipe Tips

How to Make CHEWY Cookies

The recipe is adapted from my Ultimate Chocolate Chip Cookies, a recipe I worked very hard to perfect. The high ratio of brown sugar and the extra egg yolk help contribute a rich, chewy, and thick texture with lots of flavor.

Be sure to measure your flour correctly (by weighing or with the spoon and level method) to avoid creating cakey, dense, or tough cookies that don’t spread.

Please follow the recipe as written, I craft my recipes carefully so you can have the best results possible!

The Best Peanut Butter for Baking

For best results, use a standard commercial brand of creamy peanut butter. I used Skippy for this recipe. Avoid any “natural” peanut butters where the oil separates.

Size and Shape

These are large cookies, just the way I like ’em! I used my beloved OXO large cookie scoop to make these babies which is a 3-tablespoon sized scoop. You can make smaller 2 tablespoon-sized balls of dough and shave off about 2 minutes from the baking time, if you’d like.

The peanut butter in cookie recipes does prevent normal spreading. After you shape the dough into balls, flatten the balls well with the palm of your hand. This will encourage them to spread more while they bake. Don’t forget this!

Baking Perfect Cookies

I ALWAYS use a heavy duty unlined aluminum half sheet pan for baking cookies. Never use dark colored pans to bake cookies, they tend to overly brown or even burn the bottoms of the cookies. Additionally, I always use parchment paper for baking cookies. I find silicone baking mats produce less of a crunchy exterior crust and are just one extra thing to clean.

Chilling the Dough and Making Ahead

For best results, chill the dough overnight in the fridge. Why on earth would I recommend you delay your cookie satisfaction?

Well chilling chocolate chip cookie dough is very similar to marinating meat – things just get so much better. The texture becomes chewier and thicker and the flavor intensifies. If you don’t have time, no worries. You can bake the dough off after it’s made.

To freeze: I like to scoop my dough balls out, freeze them until solid, then remove them to a ziptop bag to store in the freezer. You can defrost the dough overnight in the fridge, or for an hour or so at room temperature before baking. You can bake from frozen, but note that with this recipe the cookies won’t spread as much.

Get all of my tips for freezing cookie dough here.

Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. They are outrageously good! No stand mixer required.

More Chocolate Chip Cookie Recipes

See ALL of my chocolate chip cookie recipes & cookie baking tips here!

How to make
Peanut Butter Chocolate Chip Cookies

Yield: 24 large cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Inactive Time 1 day
Total Time: 1 day 20 minutes
Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. They are outrageously good! No stand mixer required. Download my FREE Cookie Customization Guide here.

Ingredients

  • 2 1/2 cups (318 grams) all-purpose flour
  • 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 (I used Skippy)
  • 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

Directions

  1. Preheat oven to 350ºF. Line baking sheets with parchment paper.

  2. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.

  3. In a large heat safe bowl, microwave the butter until melted. Vigorously stir in 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. Stir in the chocolate chips.

  4. 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. 

  5. Divide the dough into 3-tablespoon sized balls using a spring-loaded 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.

  6. 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 Video

Course: Dessert
Cuisine: American

This recipe was originally published in 2014 and recently updated with recipe improvements and new photos. Photos by Ashley McLaughlin.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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28 Responses to “Peanut Butter Chocolate Chip Cookies”

  1. #
    Tim Roberts — October 13, 2014 at 8:14 am

    Tessa,
    Will it hurt to drop dough, then refrigerate?

    • #
      Tessa — October 13, 2014 at 9:39 am

      I prefer to refrigerate the whole mass of dough but I think as long as the balls of dough are well sealed it should be okay.

  2. #
    Melissa — October 13, 2014 at 8:32 am

    I have a general comment, not specific to this recipe. When I try and “pin” your recipes to Pinterest, my only option is to use one picture, the picture at the very bottom of the blog post which is for another recipe. How can we fix that?

    • #
      Tessa — October 13, 2014 at 12:23 pm

      Thanks so much for bringing this to my attention. I’m looking into fixing this (haven’t found a solution yet). I usually use my Pinterest bookmarklet in my internet browser to pin and that works fine!

  3. #
    Cynthia DeFer — October 13, 2014 at 8:42 am

    What kind of peanut butter? Natural or Jiff or Skippy type that has added fat and sugar.

  4. #
    Lori — October 13, 2014 at 10:58 am

    Tessa,

    I need to make about 10 dozen cookies & would love to use the recipe for peanut butter chocolate chip, I would make them a little smaller. If I mix up 5 times all the amounts, will it make a difference it the cookies ? Need to make the in the morning.

    • #
      Tessa — October 13, 2014 at 12:21 pm

      No – that should work fine!

  5. #
    Gaby — October 13, 2014 at 11:08 am

    These cookies sound like the best ever! Wish I had a couple right now!

  6. #
    connie Gregory — October 13, 2014 at 12:12 pm

    Did you use natural pnb with the oil that’s separated and have to mix in??? Thanks!

  7. #
    Lori — October 13, 2014 at 12:45 pm

    Thank you Tessa !!!!

    Will get them mixed up this evening !!

  8. #
    Chineka @ Savor The Baking — October 13, 2014 at 8:16 pm

    I love the mix of peanut butter and chocolate chip for this cookie. I also love the size of them.

  9. #
    Nicole ~ Cooking for Keeps — October 13, 2014 at 9:02 pm

    Peanut butter + chocolate chip. A classic combination that could never be wrong! My husband has been begging me to make cookies, baking is not my forte, so I’m definitely giving these a go!

  10. #
    Annalise @ Completely Delicious — October 14, 2014 at 6:52 am

    These cookies look perfect!

  11. #
    Jana — October 18, 2014 at 9:02 am

    Heaven in a cookie! I can’t keep myself away from these and I made the mistake of doubling the recipe. I could give some away and gain some devoted admirers but I’ll just keep them and gain some pounds. Totally worth it!

  12. #
    Allison - Celebrating Sweets — October 21, 2014 at 2:32 pm

    These look sooooo good! The slightly jagged edges just scream to be eaten. Yum!

  13. #
    Patty — January 23, 2015 at 12:25 am

    Do you think you could use a cookie cutter with this recipe? I have made these several times and everyone loves them! Having a Pirate Themed party for my son and wanted to make sword and crossbones cookies.

  14. #
    Batz — February 9, 2015 at 11:08 am

    So excited to make these but I don’t have dark brown sugar or molasses available where I live. Is there any other substitute you’d recommend for the dark brown sugar? (i’ve read you can use dark corn syrup but not sure which will effect the flavor the least) Thank you!

  15. #
    Jessica — January 10, 2016 at 12:41 pm

    These. Are. Amazing. Just made a batch. Instagram photo & my own rendition of the recipe (with a shoutout/link to your page) are coming soon {check out http://www.maxandrosies.com to see!} !! Love this site so much.

  16. #
    IJ Wittenberg — February 25, 2017 at 6:00 am

    Hi Tessa! This is the second cookie recipe I’ve made from you, the first being the brown butter chocolate chunk cookies. Both were delicious. When making these, I used only 1 cup of brown sugar and 1/4 cup of white sugar because I didn’t want such a sweet dough. Would this have affected the texture?
    I’m asking because both times I’ve made these cookies, they turned out a little cakey. Of course, that could just be because I only used AP flour. Thanks!

  17. #
    Nujoum — June 30, 2017 at 9:22 am

    Hello! These look delicious and I am allergic to dairy but would love to try and make them. Would you recommend substituting the butter for margarine or shortening?

  18. #
    Eve Brock — December 31, 2017 at 6:37 am

    Made these last night and baked 4 right away. Cabot believe how perfectly they come out of three oven… perfect color top and bottom.

    The addition of the sea salt on top makes them amazing.

    The only thing I wish they had more of a rich peanut butter flavor. To me the peanut butter flavor was faint. I used Jif chunky peanut butter.

    My husband loved his two. He krept into the kitchen and asked if there were anymore, lol.

  19. #
    Maria — January 29, 2018 at 6:48 am

    These cookies look delicious; how can I make them dairy free? Can I substitute the butter with coconut or avocado oil? and what ratio would you use?

  20. #
    Maria — May 1, 2018 at 3:41 am

    Tessa, I LOVE cookies and desserts – do you have any keto-friendly cookies/desserts you can post? Thanks much

  21. #
    Alexia — June 17, 2018 at 7:14 pm

    I made these yesterday for Father’s Day! They are amazing! Thank you so much. I keep going back to your recopies over and over again. These also freeze amazing after they were baked! I did not have time to let them sit in the fridge, so what I did was made the dough, then set it in the fridge while I preheated the oven. Then popped them right in after the oven was preheated! They turned out AMAZING, THANK YOU!!!!!!!

  22. #
    caren — February 5, 2019 at 4:54 pm

    Oh man, these look so good! I am not a baker and this had so many great tips. PS: I wish I was there to taste test.

  23. #
    Josh Bingham — February 28, 2019 at 7:31 pm

    I made these day…well started yesterday and let the dough marinate overnight and then baked them today. They are VERY delicious!

  24. #
    Jane — March 1, 2019 at 7:07 am

    Could you please consider making these with natural peanut butter (such as Smuckers), where the oil does separate? I ask because I do not eat the standard kind for health reasons. If not, do you have any peanut buttter cookie recipes that work well with natural pb?

  25. #
    Breanna — March 5, 2019 at 4:00 pm

    I just made these for national peanut butter day and my husband said that these are his all time favorite cookie!!! These are decadent and just delicious ! Love ur recipes:)

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