The best part about this recipe is that the flavors work so well together. The sweetness from the buttery, sugary dough combined with the melty chocolate and the salty and slightly savory flavor of the peanut butter just go together like nothing else. Bringing chocolate and peanut butter together into a cookie make perfect sense.

soft chewy peanut butter chocolate chip cookies on a cookie sheet

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I'm not a big sweets lover, but I do love the peanut butter and chocolate combination, and this recipe for peanut butter chocolate chip cookies does it just right. They go together super quick, and this recipe makes plenty to share.

Why this recipe works

Peanut Butter Chocolate Chip Cookies ingredients

Creamy peanut butter
Unsalted butter softened
White and light brown sugars
Eggs
Vanilla extract
Flour
Baking soda
Salt
Semi-sweet or milk chocolate chips

How to make Peanut Butter Chocolate Chip Cookies

In a nutshell, all we're doing here is making cookie dough for peanut butter cookies and folding in chocolate chips at the end, then baking them just the right amount of time so they're soft and chewy.

Preheat the oven to 350°F.
Mix the peanut butter, butter, and sugars. Using a stand mixer is really helpful, especially when you start adding the flour.
Add the egg and vanilla.
In a separate bowl, whisk the dry ingredients together.
Add the dry ingredients to the butter-sugar mixture, a little at a time, and combine completely.
Fold in the chocolate chips until evenly distributed.
Spoon about 2 tablespoons at a time onto a baking sheet lined with parchment paper (or greased). Flatten them each lightly.
Pop them into the oven, and be sure not to overbake or they'll get crispy. Let them rest on the baking sheet for a few minutes, then transfer to a wire cooling rack.

Storing PBCC Cookies

After they've cooled, transfer them to an airtight container to keep them as fresh and soft as possible. They can store unrefrigerated for several days, if they last that long (which they probably won't!).

Can you freeze Peanut Butter Chocolate Chip Cookies?

Yes, they freeze beautifully. Place them in a Ziploc-type freezer bag, remove as much of the air as possible, and freeze them up to three months.

More sweet treat recipes to try...

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📖 Recipe

Soft, Chewy Peanut Butter Chocolate Chip Cookies

These cookies go together super quick, and this recipe makes plenty to share.

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5 from 1 vote

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Course: Dessert, Snack

Cuisine: American

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: cookies

Calories: 165kcal

Ingredients

2 cups creamy peanut butter
1 cup unsalted butter softened
1 cup sugar
1 cup light brown sugar
2 large eggs
1 tablespoon vanilla extract
3 cups all purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chips

Instructions

Preheat the oven to 350°F
In a large bowl, mix the peanut butter, butter, and sugars until soft and creamy. Using a stand mixer is really helpful, especially when you start adding the flour.
Add the egg and vanilla and combine well.
In a separate bowl, add the dry ingredients and whisk until well-combined.
Add the dry ingredients to the butter-sugar mixture, a little at a time, and combine completely.
Fold in the chocolate chips until evenly distributed.
Spoon about 2 tablespoons at a time onto a baking sheet lined with parchment paper (or greased). Flatten them each lightly.
Bake 8-10 minutes. Don't overbake or they'll get crispy. Let them rest on the baking sheet for a few minutes, then transfer to a wire cooling rack.

Nutrition