Peanut Butter Chocolate Chip Cookies

Yield: about 24 large cookies

Prep Time: 10 minutes

Cook: 30 minutes, plus more if chilling overnight

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.

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: Super easy. You don’t even need a stand mixer. If you want to guarantee exceptionally awesome cookies, you’ll need a little patience to make the dough 24 hours ahead of time. I promise the cookies just get better with a good 24 hour chill in the fridge.
Appearance: I love the little sparkling of sea salt sprinkled on top. Makes my mouth water.
Pros: Fun and awesome and tasty and just a plain good cookie recipe.
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.

Peanut Butter Chocolate Chip Cookies - SO GOOD with a glass of cold milk! Mmm mmm.

If you read Handle the Heat regularly, you likely know I love me some chocolate and peanut butter. 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?” but 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. 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 so you don’t run into any confusion or problems (because that’s the worst when baking).

Peanut Butter Chocolate Chip Cookies - these won't last long!! (no stand mixer required)

Recipe Notes

Special Ingredients!

The recipe is adapted from my Ultimate Chocolate Chip Cookies, a recipe I worked very hard to perfect. The high ratio of brown sugar, the bread flour, and the extra egg yolk all help contribute a rich, chewy, and thick texture with lots of flavor. Please follow the recipe as written, I craft my recipes carefully so you can have the best results possible! You may use only all-purpose flour, but you’ll loose some chewiness. Also, I love to sprinkle these cookies with some lovely Fleur de Sel sea salt just out of the oven, it enhances the sweet nutty flavor. You can use any sea salt you like, or just omit this step entirely.

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. 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!

Chilling and Making Ahead

For best results, chill the dough overnight in the fridge. All I’ll say is that it is very similar to marinating meat for a long time – things just get that much better. 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 the cookies won’t spread as much.

If you make these Peanut Butter Chocolate Chip Cookies, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!

Peanut Butter Chocolate Chip Cookies

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5.0 rating
1 reviews

Peanut Butter Chocolate Chip Cookies

Yields about 24 large cookies
Prep Time 10 minutes Cook Time 30 minutes, plus more if chilling overnight Total Time 10 mins


  • 1 1/2 cups (6.6 ounces) all-purpose flour
  • 1 1/4 cups (5.6 ounces) bread flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 stick unsalted butter, melted
  • 3/4 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1 1/4 cups packed dark brown sugar
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 tablespoons milk (any kind)
  • 2 teaspoons vanilla
  • 2 cups semi sweet chocolate chips
  • Sea salt, for sprinkling if desired


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

    In a medium bowl combine the flours, baking soda, baking powder, and salt.

    In a large bowl, vigorously stir together the hot melted butter and peanut 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 milk and the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. You can bake off now but for best results, 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 and drop onto prepared baking sheets. Flatten the balls well with that palm of your hand.

    Bake for 10 to 12 minutes, or until golden brown but be careful not to overbake. Sprinkle with sea salt and let cool for 2 minutes before removing to wire racks to cool completely.


If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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27 Responses to “Peanut Butter Chocolate Chip Cookies”

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

    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.

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

      You can use whatever you like! If using natural be sure to stir it well first to reincorporate the oil.

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


    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!

    • #
      Tessa — October 13, 2014 at 12:24 pm

      I did use natural but it wasn’t too badly separated. If using natural just be sure to stir it well first to reincorporate the oil.

  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. #
    Nichole — February 6, 2015 at 10:25 pm

    I have read your ultimate cookie recipe and noticed the bread flour and now this recipe so I went to the store to buy it but what kind did you use? I found a white bread flour and a whole wheat bread flour. Thanks so much and I can’t wait to make your cookies.

  15. #
    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!

  16. #
    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 to see!} !! Love this site so much.

  17. #
    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!

  18. #
    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?

  19. #
    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.

  20. #
    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?

  21. #
    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

  22. #
    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!!!!!!!

    5.0 rating

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