Peanut Butter Chocolate Chip

Soft, chewy cookies loaded with creamy peanut butter and pockets of melty chocolate chips—perfect for everyday snacking or sharing.

This recipe has been my go-to for satisfying cookie cravings and impressing friends at gatherings.

Ingredients

• 1 cup (240 g) creamy peanut butter: wet ingredient
• 1/2 cup (115 g) unsalted butter, softened: wet ingredient
• 1 cup (200 g) brown sugar, packed: wet ingredient
• 1/2 cup (100 g) granulated sugar: wet ingredient
• 2 large eggs: wet ingredient
• 1 1/2 tsp vanilla extract: wet ingredient
• 2 cups (250 g) all-purpose flour: dry ingredient
• 1 tsp baking soda: dry ingredient
• 1/2 tsp baking powder: dry ingredient
• 1/4 tsp salt: dry ingredient
• 1 1/2 cups (260 g) semisweet chocolate chips: add-in

Instructions

Quickly cook hard boiled, poached, or scrambled eggs and omelets for easy breakfasts and meal prep.

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Step 1:

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2:

In a large bowl, cream together the peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy.

Step 3:

Beat in the eggs one at a time, then stir in the vanilla extract.

Step 4:

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

Step 5:

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Step 6:

Fold in the chocolate chips.

Step 7:

Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 8:

Bake for 11 12 minutes, or until the edges are lightly golden but centers are still soft.

Step 9:

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Quickly cook hard boiled, poached, or scrambled eggs and omelets for easy breakfasts and meal prep.

Check price on Amazon

Quickly cook hard boiled, poached, or scrambled eggs and omelets for easy breakfasts and meal prep.

Check price on Amazon

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This recipe always reminds me of baking with my family during the holidays and sharing warm cookies fresh from the oven.

Notes

Swap semisweet for dark or milk chocolate chips if preferred.

Required Tools

Large mixing bowl, hand or stand mixer, measuring cups and spoons, baking sheets, parchment paper, wire rack.

Allergen Information

Contains peanuts, eggs, milk, and wheat (gluten). Always check chocolate chips and other ingredients for potential allergens.

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Perfect for baking small heart-shaped cakes, brownies, and quiches for intimate celebrations and sweet homemade desserts.

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Enjoy the perfect balance of peanut butter and chocolate in every bite.

Recipe FAQs

→ How can I make the cookies chewier?

To increase chewiness, slightly underbake the cookies, ensuring centers remain soft, or add an extra egg yolk to the batter.

→ What substitutes can I use for semisweet chips?

Dark or milk chocolate chips work well as alternatives, bringing different sweetness levels to complement the peanut butter.

→ Can I add nuts for extra crunch?

Yes, folding in chopped roasted peanuts adds delightful crunch and enhances the nutty flavor profile.

→ How should I store these to keep them fresh?

Store cooled cookies in an airtight container at room temperature for up to a week or freeze for longer preservation.

→ What causes cookies to spread too much during baking?

Using softened but not melted butter and chilling the dough briefly can help prevent excessive spreading while baking.