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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Tina says
Can you use crunchy peanut butter instead of creamy?
Erin S says
Yes you can. They wouldn’t be quite as soft, and will have some crunch. But it will definitely work.
Katherine Pedersen says
This has become a favorite at my house! Here’s our slight deviation from your original: 6 year old Liam likes no chocolate chips, so the first 6 cookies get baked plain. Then a whole bag of peanut butter/chocolate chips mix goes in the mixer and 1/2 cup chopped walnuts. Thanks for this excellent recipe! Katy
Kayla says
Do you use light or dark brown sugar?
Erin S says
I normally use light brown sugar. But have tried with dark and it works just as well. The cookies just turn out a little dark and have a richer taste.
Valerie Bourdain says
These are one of the best cookie recipes I’ve ever randomly tried. It will now be in my permanent portfolio of delicious! Thank you for posting.
Pam Alaiasa says
These are delicious and my new recipe FOR LIFE! Thank you for sharing my family and I love these!
Lindsey DeLeon says
Hi! I’m wanting to make these into jumbo cookies? Is that possible? Would I just use bigger scoops of dough? Do you think I would need to increase cooking time or temp? Thank you!
Erin S says
If you want to make bigger cookies, you need to use a bigger scoop of dough and cook them longer. The temperature of the oven will stay the same. You will have to check them every couple of minutes to know when they are done, it will depend on how big you make your cookies.
Valerie says
These cookies are amazing!!! Soft and chewy…I used a smidge more flour and 8 oz. mini semi-sweet chocolate chips. Definately a keeper
becky stingley says
I see it says 8/4 butter? Exactly how much is that? Thanks…
Erin S says
The recipe calls for 3/4 cup of butter or 1 1/2 sticks if you are in the US
Jaymie S says
Can you make this recipe without the peanut butter if you just want regular chocolate chip cookies?
Erin S says
I haven’t tried it that way – this is my favorite chocolate chip recipe, so I just use that when I make regular cookies -https://dinnersdishesanddesserts.com/perfect-chocolate-chip-cookies/