Peanut butter and chocolate are a match made in heaven, and these cookies prove it. They’re soft, chewy, and packed with that creamy peanut butter goodness everyone craves. With this recipe, you’ll whip up a batch that’s perfect for sharing—or keeping all to yourself. Let’s get baking!
Why People Love This Peanut Butter Chocolate Chip Cookie Recipe
The combination of rich peanut butter and sweet chocolate chips is hard to resist. These cookies have a tender texture with just the right amount of chewiness. They’re a comforting treat that feels like a warm hug in every bite.
It’s also a breeze to make with pantry staples. You don’t need to be a baking pro to nail this recipe. That’s why it’s a go-to for so many home bakers.
The Magic of Peanut Butter in Cookies
Peanut butter brings a creamy, nutty flavor that pairs perfectly with chocolate. It also keeps the cookies moist and soft, unlike some drier recipes. Whether you use smooth or crunchy, it adds a little something special.
In this recipe, it’s the star alongside the chocolate chips. The balance of sweet and salty makes every bite irresistible. It’s a classic combo for a reason.
Ingredients You’ll Need
You won’t need anything fancy for these cookies. Here’s what to gather for about 24 cookies. Double-check your pantry before you start.
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup creamy peanut butter (smooth works best)
- ½ cup granulated sugar
- ½ cup packed brown sugar (light or dark)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
Use unsalted butter to control the salt level. Fresh peanut butter (not the separated kind) gives the best texture.
Kitchen Tools to Grab
No special gadgets required here—just the basics. These tools will make the process smooth. Here’s what you’ll need:
- Large mixing bowl
- Electric mixer or whisk (optional, but helpful)
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Cookie scoop or spoon
Parchment paper is a lifesaver for easy cleanup. A cookie scoop keeps the sizes uniform.
How to Make Peanut Butter Chocolate Chip Cookies
This recipe is straightforward and fun to make. Follow these steps, and you’ll have warm cookies in no time. Let’s dive in.
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone mat. This gets everything ready while you mix.
Step 2: Cream the Butter and Peanut Butter
In a large bowl, beat ½ cup softened butter and ¾ cup peanut butter until smooth. Use an electric mixer or a whisk and some elbow grease. It should look creamy and well-blended.
Step 3: Add the Sugars
Mix in ½ cup granulated sugar and ½ cup brown sugar. Beat until the mixture is light and fluffy. This takes about 2 minutes with a mixer or a bit longer by hand.
Step 4: Incorporate the Egg and Vanilla
Add 1 egg and 1 teaspoon vanilla extract to the bowl. Mix until everything is fully combined. The batter will start to look smooth and glossy.
Step 5: Mix the Dry Ingredients
In a separate bowl, whisk together 1 ¼ cups flour, ½ teaspoon baking soda, and ¼ teaspoon salt. This ensures even distribution. Gradually add it to the wet mixture.
Step 6: Combine Wet and Dry
Stir the dry ingredients into the peanut butter mixture with a spatula. Mix until just combined—don’t overdo it. The dough will be thick and sticky.
Step 7: Fold in the Chocolate Chips
Add 1 ½ cups chocolate chips and gently fold them in. Make sure they’re evenly spread throughout the dough. It’s starting to look like cookie dough now!
Step 8: Scoop the Dough
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the baking sheets. Space them about 2 inches apart. You’ll get around 24 cookies.
Step 9: Bake the Cookies
Bake for 10-12 minutes, until the edges are lightly golden. The centers will look soft—that’s perfect. They’ll firm up as they cool.
Step 10: Cool and Enjoy
Let the cookies sit on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. Sneak one warm if you can’t wait!
Tips for the Best Cookies
Want these to turn out amazing every time? Here are some pointers:
- Use room-temperature butter for easier mixing.
- Don’t overmix the dough after adding flour—it keeps them tender.
- Pull them out when the centers look underdone for that chewy texture.
- Store leftover dough in the fridge for up to 3 days.
These small steps make a big difference. You’ll get cookies that look and taste fantastic.
Nutritional Information
Here’s a quick look at what’s in each cookie, based on 24 servings. This is an estimate and can vary slightly. Enjoy them as a treat!
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 180 kcal |
| Total Fat | 10g |
| Saturated Fat | 4.5g |
| Cholesterol | 20mg |
| Sodium | 95mg |
| Total Carbohydrates | 20g |
| Sugars | 13g |
| Protein | 3g |
They’re rich and satisfying, so one or two go a long way. Perfect for a sweet pick-me-up.
Serving Suggestions
These cookies are great on their own, but you can elevate them. Try these ideas:
- Pair with a glass of cold milk for a classic combo.
- Sandwich two with a scoop of vanilla ice cream for a fun dessert.
- Crumble them over a bowl of yogurt for extra flavor.
- Serve warm alongside coffee for a cozy afternoon treat.
They’re versatile and loved by kids and adults alike. You can’t go wrong however you enjoy them.
Storing and Freezing Tips
Keep these cookies fresh in an airtight container at room temperature for up to 5 days. They’ll stay soft and tasty. If they don’t get eaten first, that is.
For longer storage, freeze baked cookies in a zip-top bag for up to 3 months. You can also freeze dough balls—just bake from frozen and add a minute or two to the time.
Why This Recipe Wins
The peanut butter chocolate chip combo is a timeless winner. These cookies are soft, flavorful, and easy to make with ingredients you likely have on hand. They strike the perfect balance of sweet and nutty.
Anyone can master this recipe, from beginners to seasoned bakers. It’s reliable, delicious, and sure to impress. That’s why it’s a must-try for cookie lovers everywhere.
FAQ
Can I use crunchy peanut butter?
Yes, it’ll add a nice texture with little peanut bits. Just keep it to ¾ cup like the smooth kind.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread. It keeps them moist for days.
Can I use a different type of chocolate?
Sure, milk or dark chocolate chips work great too. Pick your favorite or mix them up.
Why are my cookies flat?
The butter might’ve been too soft, or the dough wasn’t chilled. Try refrigerating it for 20 minutes before baking.
Can I double the recipe?
Absolutely, just double all the ingredients. Use two baking sheets or bake in batches.
This peanut butter chocolate chip cookie recipe is all about simple joy. Whip up a batch, and watch them disappear fast. Happy baking!
Peanut Butter Chocolate Chip Cookie Recipe
Equipment
- Large mixing bowl
- Electric mixer or whisk (optional)
- Rubber Spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Cookie scoop or spoon
Ingredients
- ½ cup 1 stick unsalted butter, softened
- ¾ cup creamy peanut butter smooth works best
- ½ cup granulated sugar
- ½ cup packed brown sugar light or dark
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
Instructions
Step 1: Preheat the Oven
- Set your oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone mat. This gets everything ready while you mix.
Step 2: Cream the Butter and Peanut Butter
- In a large bowl, beat ½ cup softened butter and ¾ cup peanut butter until smooth. Use an electric mixer or a whisk and some elbow grease. It should look creamy and well-blended.
Step 3: Add the Sugars
- Mix in ½ cup granulated sugar and ½ cup brown sugar. Beat until the mixture is light and fluffy. This takes about 2 minutes with a mixer or a bit longer by hand.
Step 4: Incorporate the Egg and Vanilla
- Add 1 egg and 1 teaspoon vanilla extract to the bowl. Mix until everything is fully combined. The batter will start to look smooth and glossy.
Step 5: Mix the Dry Ingredients
- In a separate bowl, whisk together 1 ¼ cups flour, ½ teaspoon baking soda, and ¼ teaspoon salt. This ensures even distribution. Gradually add it to the wet mixture.
Step 6: Combine Wet and Dry
- Stir the dry ingredients into the peanut butter mixture with a spatula. Mix until just combined—don’t overdo it. The dough will be thick and sticky.
Step 7: Fold in the Chocolate Chips
- Add 1 ½ cups chocolate chips and gently fold them in. Make sure they’re evenly spread throughout the dough. It’s starting to look like cookie dough now!
Step 8: Scoop the Dough
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the baking sheets. Space them about 2 inches apart. You’ll get around 24 cookies.
Step 9: Bake the Cookies
- Bake for 10-12 minutes, until the edges are lightly golden. The centers will look soft—that’s perfect. They’ll firm up as they cool.
Step 10: Cool and Enjoy
- Let the cookies sit on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. Sneak one warm if you can’t wait!
