Soft peanut butter cookies studded with chocolate chips are ready to make with ingredeints you probably already have in your cupboards. A perfect nutty and chocolate-filled dessert.
If you can’t decide whether you’re in a peanut butter or chocolate chip cookie mood, just combine them and call it a day.
I can’t believe when I go to the store I can’t find a peanut butter chocolate chip cookie. Chocolate and peanut butter is the greatest combination in all the land! If you find yourself in the same predicament, fear not. This recipe is super easy and made in one bowl. Most of my cookies are. Once the butter, sugar, etc is all combined I just add all the dry on top and fluff it around a bit then turn the stand mixer on. This process has never steered me wrong and cuts down on clean up. Win! 
I made these cookies on my birthday when I was fogged in and working at home. I found myself home alone with the dogs for most of the day while the kids were at school so I whipped these up as a pre swim lesson snack. There is nothing quite like coming home from a long day at school to homemade baking!
Check out more of my favorite cookie recipes here.
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Chocolate Chip Peanut Butter Cookies
- Total Time: 22
- Yield: 24 cookies 1x
Description
Soft, one-bowl peanut butter cookies loaded with chocolate chips, made from pantry staples.
Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 1 cup (255 g) creamy or chunky peanut butter (standard, not natural)
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (255 g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and peanut butter on medium speed until light and creamy, about 2 minutes.
- Add eggs and vanilla extract and mix until fully combined.
- Add flour, baking soda, and salt on top of the wet mixture and fluff the dry ingredients around a bit, then turn the mixer on low and mix until just combined — do not overmix.
- Fold in chocolate chips with a spatula until evenly distributed.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set and the centers look just barely underdone — they will firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use a standard peanut butter (like Jif or Skippy) rather than natural — the separated oil in natural peanut butter can affect the cookie’s texture and spread.
- Don’t overbake: the cookies should look slightly underset in the center when you pull them from the oven. They firm up as they cool.
- Dough can be made ahead and refrigerated for up to 48 hours; chilled dough produces thicker cookies.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
Frequently Asked Questions
What type of peanut butter should I use for the cookies?
You can use either creamy or chunky peanut butter, depending on your texture preference. Just ensure it’s a standard variety and not a natural one, as the consistency may affect the cookie’s texture.
How do I properly mix the dry ingredients into the wet ingredients?
After combining the butter and sugar, simply add the dry ingredients on top and fluff them around a bit before turning on the stand mixer to ensure an even blend without overmixing.
Can I add extra chocolate chips to the recipe?
Yes, feel free to increase the amount of chocolate chips beyond the original measurement for a more chocolatey cookie. Just make sure it doesn’t disrupt the cookie dough’s consistency.
