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These chewy peanut butter chocolate chip cookies are full of peanut butter flavor with milk chocolate chips in every bite. Instead of being crumbly and dry like classic peanut butter cookies, these cookies have the texture of a chocolate chip cookie. They’re soft and a bit gooey when warm and set into chewy cookies once cooled.
They’re truly the best peanut butter cookies you’ll ever have. Simple ingredients, exceptional flavour, and easy process, what more could you want?
Why you’ll love these cookies
- Perfect soft and chewy texture. We all know a chewy cookie is a good cookie 😉
- Full of peanut butter flavour and loaded with chocolate chips.
- Bakery-style big, because you won’t want to stop after two bites. It’s that good.
- Takes 30 minutes from start to finish.
- No stand mixer or hand mixer required.
Ingredients
- All-purpose flour: Some peanut butter cookies are made flourless, but these cookies have flour so they can achieve a classic chewy and soft texture without being overly sweet. Don’t worry, these don’t have too much flour, so they won’t be sad and dry 🥲
- Baking soda: Baking soda leavens the cookies. Do not use baking powder, it does not work the same way.
- Table salt: Salt enhances the flavours. If using kosher salt or sea salt, double the amount of salt.
- Milk chocolate: I used chopped milk chocolate, but chocolate chips work too. I used a bit less chocolate than I usually would so the peanut butter flavour stands out more than the chocolate, but if you’re a chocoholic, feel free to add some extra.
- Unsalted butter: Butter makes these cookies rich and tender. If using salted butter, omit the salt.
- Brown sugar: Brown sugar keeps these cookies moist. Both dark brown sugar and light brown sugar work for this recipe.
- Granulated sugar: Granulated sugar helps these cookies get a crisp edge.
- Vanilla extract: Vanilla extract enhances the peanut flavour.
- Egg: The egg binds the ingredients and adds richness.
- Peanut butter: Make sure not to use natural peanut butter. It’s varying amounts of oil that can affect the texture of the cookies. If absolutely necessary to use natural peanut butter, stir extremely well until the mixture is homogenous. Other than that, any peanut butter works! I use a creamy peanut butter, but a crunchy peanut butter will be delicious too.
Instructions
This is an overview of the recipe. To see the ingredient amounts and other details, see the recipe card at the bottom of the page.
Whisk together melted butter and sugars.
Add peanut butter.
Add dry ingredients to wet ingredients.
Scoop your cookies and flatten. The image above shows the cookie dough scoops before flattening.
Add egg and vanilla extract.
Whisk until smooth.
Fold in chocolate.
Bake the cookies. When they come out of the oven, they should look like the image above. The edges should be dry to the touch and the centers will be dry, but soft and less cooked than the edges.
Variations
Feel free to add different mix-ins to these cookies.
- Double peanut cookies: Toast around 1 cup of peanuts on a parchment lined baking sheet as the oven preheats and mix them in after adding the flour mixture to the butter mixture. You could also use add peanut butter chips if desired for triple peanut cookies!
- Marshmallow peanut butter cookies: Wrap the cookie dough around a marshmallow before baking.
Equipment
Baking pan material can affect the cookies. If you use a dark coloured baking pan, the cookies will bake and brown faster than if using a lighter pan, so keep a close eye on the cookies. Don’t overbake these cookies or else they’ll become dry.
Also, make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons or cups, you can use an online recipe converter to change the units to whatever you’re using.
Storage
These chewy peanut butter chocolate chip cookies should be stored in an airtight container at room temperature for 3-4 days. If storing for longer, you can freeze the cookies in an airtight container.
FAQ
No, these cookies taste great if you bake them right away, so I haven’t included chilling in the recipe. However, in multiple tests, I’ve found that chilling for 24 hours brings out the toffee undertones of the cookie and mellows out the sweetness, so if you want the absolute best results, chill them in the fridge for 24-48 hours before baking. You can also bake one cookie right away for instant gratification, then chill the rest for the next day!
Scoop the dough and flatten as usual on a parchment lined baking sheet. Freeze until the cookies are firm. Then transfer the cookies to an airtight container like a freezer bag, and freeze. To bake from frozen, bake at 350F for 10-12 minutes.
If you gently lift the cookies with a metal spatula, they will be lightly golden on the bottom, but not the edges. The center of the cookie should look dry, not wet or shiny, but it will still be very soft. The cookies will firm up significantly once they cool. Be very careful not to overbake them, or else they’ll become dry.
These cookies don’t spread much, so if you bake them as is, they’ll be more spherical than cookie shaped. Use your hand to flatten each cookie dough ball, or use the tines of a fork to press down the cookie (this creates the classic criss-cross pattern).
Yes, you’ll just need to reduce the bake time a bit. Keep an eye on your cookies and as soon as the center isn’t very wet anymore, take the cookies out of the oven.
Let’s bake!
These are the best chewy peanut butter cookies I’ve ever had, so it’s one of my favourite recipes I’ve developed. They’re so tasty with their chewy centers and crispy edges! Just don’t tell the other cookies…
When you make them, tag me on Instagram @bakewhenitrains so I can be jealous you have my favourite cookies. Just kidding. I’ll be very happy you get to enjoy this essential life experience!
Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback.
With love,
Your baking friend Sherene ❤️
Peanut Butter Chocolate Chip Cookies
Ingredients
- 55 grams unsalted butter melted
- 50 grams brown sugar
- 25 grams granulated sugar
- 1 large egg
- 1/2 tbsp vanilla extract
- 140 grams peanut butter not natural
- 120 grams all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 120 grams milk chocolate chips or chopped chocolate
Instructions
- Preheat oven to 375°F and line a cookie sheet with parchment paper.
- In a large bowl, whisk together melted butter and sugars.
- Whisk in egg and vanilla extract.
- Whisk in peanut butter.
- Fold in the flour, baking soda and salt until just combined.
- Add the chocolate chips and fold until just combined.
- Scoop 1/4 cup cookies, flattening each one to around 1 inch (2.5 cm) thick with your hands or a fork. Transfer the cookies to the prepared baking sheet, leaving 2 inches (5cm) between each cookie.
- Bake cookies for 8-10 minutes, until the cookies are barely golden brown and don't look wet on top. Cool on the baking sheet or on a wire rack.
A very flavorful soft, yet chewy cookie. The peanut butter I used included some chunks of peanuts, which added a really nice crunch texture to it. I tried adding marshmallows in a couple too—as suggested in the recipe—and it added an interesting mellowness and moistness to the cookie!
Thanks for trying the recipe Angelica! You totally made my day and I’m so glad you liked the cookies 🥹