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Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies are soft, fluffy, and full of chocolate and peanut butter! These are the thickest and softest cookies ever!

Peanut butter and chocolate together just might be my favorite flavor combination.  It is just so good!  These Peanut Butter Stuffed Brownies are high up on the list of favorites as well.  

I love baking cookies and this Perfect Chocolate Chip Cookie recipe is usually my go to.  When it comes to cookies I want them to be thick, soft and chewy.  And those come out perfect every time. 

Peanut Butter Chocolate Chip Cookies

Well, these peanut butter chocolate chip cookies just might be the thickest and softest cookies I have ever tried!  They are so decadent and delicious! These aren’t your average peanut butter cookies that just have chocolate chips in them. They are more like a chocolate chip cookie that has peanut butter in it.

What You’ll Need

  • Unsalted Butter
  • Granulated Sugar
  • Brown Sugar
  • Creamy Peanut Butter
  • Eggs
  • Vanilla Extract
  • Baking Soda
  • Salt
  • All-Purpose Flour
  • Milk Chocolate Chips
Peanut Butter Chocolate Chip Cookies {Dinners, Dishes, and Desserts}

How to Make Peanut Butter Chocolate Chip Cookies

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  1. Start by creaming the butter, both sugars and peanut butter together. It will get nice and creamy.
  2. Add in the eggs and vanilla and mix it until everything is combined.
  3. Next you stir in the flour, baking soda and salt. You want to mix until the flour is just mixed into the dough.
  4. Finally add in the chocolate chips. Here I like to use milk chocolate, but you really can use whatever variety you like.
  5. Scoop the balls of dough onto a baking sheet and then they are ready for the oven.

Recipe Tips

  • You will want to gently press down the balls of dough before you bake.  These cookies do not spread very much at all, so unless you want them super thick, gently press down before putting the tray in the oven.  
  • No need to chill the dough for these. If you want to you can, but they bake up absolutely perfect without any chilling!
  • Want the prettiest cookies? Once you scoop balls of dough onto a baking sheet, press in a few chocolate chips into the top. They will bake up and look professional and absolutely perfect!
  • You can use crunchy peanut butter if you want more texture to your cookies.
  • I like milk chocolate chip for this recipe because of the classic chocolate and peanut butter combination. But you can definitely use semi-sweet or even dark chocolate if you prefer.
Peanut Butter Chocolate Chip Cookies are thick and chewy with the perfect peanut butter and chocolate combination

These are going to be some of the softest cookies ever. And they are down right addicting!  These cookies are perfectly thick, chewy, fluffy, and definitely worthy of a tall glass of milk! If you are a fan of peanut butter and chocolate together, you are going to want to add these to your baking list. 

Do You Need To Chill The Dough Before Baking

Nope, with these cookies you definitely can skip that step. That being said, if you want to make them dough ahead of time, it will be fine sitting in the fridge for up to 24 hours before baking.

Can you Freeze Peanut Butter Chocolate Chip Cookies

Yes, most definitely!  Once the cookies are fully cooled you can place them in an air tight container and store in the freezer for a couple months. 

Or you can freezer the dough, so you can bake them fresh.  Scoop balls of dough and place on a baking tray.  Let them sit in the freezer for 1-2 hours until they balls of dough are solid, then put in a food storage bag and put in the freezer.  Then you can just bake a couple cookies at a time when cravings strike or a whole tray if guests show up.  Then you have warm and gooey cookies at any time. 

Peanut Butter Chocolate Chip Cookies are soft, fluffy, and full of chocolate and peanut butter!

What Kind Of Peanut Butter Do I Use

You really want to use the normal commercial peanut butter for the best results. Something like Skippy or Jif brand will give you the best cookies. Will it work with a natural peanut butter? Yes, but they won’t hold together quite as well, be as thick or as soft.

This peanut butter cookie recipe is based on these Reese’s Peanut Butter Cookies that have proven to be very popular around here.  I love my cookies to be soft and chewy, and these peanut butter cookies are exactly that.  

If you are looking for a different dessert to make, then these cookies are a must make.  I have been asked for the recipe every time I share them with people.  Just beware, it is hard to eat just one! 

soft peanut butter chocolate chip cookies for pinterest

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Yield: 36

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies are soft, fluffy, and full of chocolate and peanut butter!

Peanut Butter Chocolate Chip Cookies are soft, chewy and full of chocolate and peanut butter!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 cup creamy peanut butter
  • 2 whole large eggs
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 12 oz bag milk chocolate chips


  1. Preheat oven to 350º F.
  2. Cream together butter, sugar, brown sugar, and peanut butter until it is light and fluffy.
  3. Once well combined add eggs and vanilla and beat until the eggs are fully incorporated.
  4. Slowly add in flour, salt, and baking soda, until the flour is just mixed in.
  5. Fold in chocolate chips until evenly combined.
  6. Scoop round balls onto cookie sheet. Slightly flatten the cookie.
  7. Bake for 10 minutes until the edges are set, and the tops of the cookies appear dry.
  8. Remove and allow to cool on the baking sheet for 5 minutes.
  9. Move cookies to a wire rack to cool completely.

Nutrition Information



Serving Size


Amount Per Serving Calories 204Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 23mgSodium 145mgCarbohydrates 25gFiber 1gSugar 16gProtein 4g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

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Anne Knights

Saturday 30th of March 2024

My adult kids said these were the best cookies I’ve ever made. There is a long road of cookie making behind me, but I screwed these up royally. I used 3 sticks of butter, instead of the 3/4. They came out very crumbly, so left them in cookie sheet until cool. Took me awhile to figure out what I had done. They were yummy, but I think I need to follow directions, and will try again


Friday 26th of January 2024

These cookies are so delicious. This is the second time I've made them. A family favorite. I didn't add the 12 oz bag of chocolate chips. Instead, I eyeballed the amount of chips like I do when making plain chocolate chip cookies. I did find that the peanut butter chocolate chip cookies are better if you do not eat them the day you make them, but let them set up for a day.


Friday 19th of January 2024

I made these and they are awesome! I like instant pudding in my cookies, but I only had chocolate, so I used that. I cut the flour down to 1 3/4 c and they turned out perfect! I’ll be making these again.


Thursday 21st of December 2023

Loved them when I baked day 1, what's the process for goring extra dough and baking day 2 or 3? Extra cook time? Letting come to room temp??

Definitely slightly too many chocolate chips, the dough wouldn't even stick together because of all the chips. Found myself picking them out to form the cookies.

Erin S

Friday 22nd of December 2023

I think you are asking about freezing extra dough, correct? I scoop balls of dough, place on baking sheet and freeze. To bake just let them sit on the counter while the oven preheats.


Wednesday 20th of December 2023

What's size should the cookies be when scooped onto the cookie sheet? They look amazing!

Erin S

Thursday 21st of December 2023

Whatever size you want. If you want giant bakery style cookies you would use 1/4 cup of dough. If you want smaller, more traditional size, I use a medium cookie scoop. If you want even smaller, you could use 1 Tablespoon.

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