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Peanut Butter Chocolate Chip Cookies

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.

Course Dessert
Cuisine American
Keyword easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yields: 24 large cookies
Recipe by Tessa Arias

Ingredients

  • 2 1/2 cups (318 grams) all-purpose flour, measured 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 (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. Dough may be a little loose and slightly crumbly. If it's unbearably crumbly, that's likely due to the brand of peanut butter. Add 2 tablespoons milk if that's the case.

  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

Recipe Notes

*Be sure to measure your flour correctly or you may end up with super crumbly dough. Only use conventional peanut butter for this recipe with an added oil. Completely 'natural' peanut butter will result in a dry cookie.*