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.
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.
How to Make Peanut Butter Chocolate Chip Cookies
- Start by creaming the butter, both sugars and peanut butter together. It will get nice and creamy.
- Add in the eggs and vanilla and mix it until everything is combined.
- Next you stir in the flour, baking soda and salt. You want to mix until the flour is just mixed into the dough.
- Finally add in the chocolate chips. Here I like to use milk chocolate, but you really can use whatever variety you like.
- Scoop the balls of dough onto a baking sheet and then they are ready for the oven.
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.
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.
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!
Craving more Chocolate & Peanut Butter
- Peanut Butter Cookie Dough Brownies – a layer of edible peanut butter cookie dough with fudgy brownies!
- No Bake Peanut Butter Cheesecake – so creamy and delicious
- Peanut Butter Rice Krispie Treats – peanut butter cups, peanut butter and krispie treats together
- No Bake Peanut Butter Cup Pie – a pie that tastes like a giant peanut butter cup
- Peanut Butter Cup Dump Cake – dump cakes are so easy and then you add peanut butter cups!
Even more Dessert Recipes will love
Peanut Butter Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies are soft, chewy and full of chocolate and peanut butter!
Ingredients
- 3/4 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 1 cup peanut butter
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups flour
- 12 oz bag milk chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Cream together butter, sugar, brown sugar, and peanut butter.
- Once well combined add eggs and vanilla.
- Slowly add in flour, salt, and baking soda. Fold in chocolate chips.
- Scoop round balls onto cookie sheet. Slightly flatten the cookie.
- Bake for 10 minutes.
- Remove and allow to cool on the baking sheet for 5 minutes.
- Move cookies to a wire rack to cool completely.
Nutrition Information
Yield
36Serving Size
1Amount 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 dinnersdishesanddesserts.com should only be used as a general guideline.
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Robin says
Love love love this recipe! Made them into bars and kept them in the fridge. They were AWESOME!!! Thanks for the recipe!!
Annie says
These were a huge hit!
Sara Welch says
Love a simple and delicious cookie! Looking forward to baking these with my kids this afternoon!
Rich says
My son and I had a midnight snack craving so I got on Pinterest and found the recipe for these cookies. We love these cookies! Simple, quick and great tasting! Thanks
Beth says
Loved how simple these were to make and really LOVE the peanut butter in them!
Lora says
Favorite combo in a super easy cookie recipe…kids love them!
Catalina says
All the flavors I love! I sure that my whole family will love these cookies!
Lauren says
These are super yummy. I had a few salted macadamia nuts I chopped and added, which added a nice crunch.
Kelly says
When you freeze the cookie dough, do you cook from frozen? If so, how long does it take to bake?
Erin S says
You can cook from completely frozen or slightly thawed. I usually take them out a few minutes before I preheat the oven and then are mostly thawed by the time they are ready to go in. It may take 1 minute longer if they are completely frozen.
Carol says
This is a wonderful recipe, yummy, yummy, yummy.
Ate so many before they could cook.
Marilyn Holt says
I just baked these cookies and they are so good!!! I wanted to surprise my husband when he gets home from work today and I believe these will do it lol. Peanut Butter & Chocolate, what could be better? Thanks for an awesome recipe I will be using again and again.
Tina says
Something went wrong. They smell great but my batter is crumbly and doesnt hold together. I rechecked and followed recipe to the T.
Erin S says
Was your butter soft when you started? And did you spoon measure your flour (spoon the flour into the measuring cup and level off). Sounds like maybe too much flour in your dough, or your butter wasn’t soft and didn’t cream enough with the sugars.
Debbie Moore says
Can you sub any almond flour for the all purpose flour?
Erin S says
I believe it would work, but would be denser and flatter because it doesn’t contain gluten. I do not bake much with almond flour though, so I can’t tell you exactly how it will turn out. Let me know how it works!
Kylie says
These cookies were soft and definitely fluffy! I was wondering if I could do a chocolate chip cookie with just not adding the peanut butter? I loved the hint of peanut butter but my husband would rather have plain chocolate chip cookies! Thanks
Erin S says
You would have to play with these to get it right without the peanut butter. It adds fat and structure that make them soft and fluffy. So you would need to at least add some more butter, but I am not sure exactly what you would need to do. I know the texture would change without the peanut butter. But you could try with 1 cup of butter, no peanut butter and see how they turn out. They would bake into cookies for sure, but if they would be what you are looking for I am not sure.
Katy says
My 5 year old Liam and I made these today, they turned out perfect!
Sheri says
Could you use butter flavored Crisco instead of butter?
Erin S says
I haven’t tried it that way, but I think it would work. They may spread more, let me know how it goes
Leanne Zeron says
Our new favourite! Followed the recipe and cooking time exactly and they were perfect! Got almost 4 dozen. Thank you!
Adrienne says
The whole family loooved this recipe. thank you!
Laurie says
These were amazing!! I loved that they actually tasted like peanut butter. I will be making these again, the entire family loved them.
tracy says
quite possibly the best cookie i’ve ever made! dangerously delicious!
Sam Hernke says
I would recommend cooking these for 15-20 minutes insteqd of the recommended time.
Cheryl says
I was looking at comments specifically for this, I’d prefer a crisper cookie
Gayla says
These are the BEST peanut butter chocolate chips EVER. Super moist. Super delicious. They didn’t last long.
Gezette says
Is it salted or unsalted butter?
Gezette says
Can I use either?
Erin S says
You can use either. I usually have salted in my fridge, but I have made it with both no problems
Gezette says
Thank you, I used unsalted and they came out amazing! They’re delicious cookies, I love this recipe!
Sutton says
What brand of peanut butter do you use for this recipe? I’m wondering if I should by natural or already sweetened peanut butter?
Erin S says
I use Skippy or Jif peanut butter
Misssi says
Could I make the cookie dough in advance and cook later?
Erin S says
Yes you can. If you are baking in 24-36 hours later I would store covered in the fridge. Otherwise I would shape into balls and freeze. Then you can just take them out and bake however many you need.
Misssi says
Thanks!!!
Gloria says
Awesome
I’m not a peanut butter cookie person but these are great
They melt in your mouth like a shortbread cookie
Followed the recipe exactly but I always add 2 teaspoons of cornstarch to my cookie dough and I chilled the dough for about 90 minutes