THE BEST PEANUT BUTTER CHOCOLATE CHIP COOKIES

These peanut butter chocolate chip cookies are a family favorite and will not disappoint you – they will probably become your new favorite kind as well!

I know, I know.  Everyone says that their cookie recipe is the best and that doesn’t always mean anything, but I promise that this is the BEST peanut butter cookie recipe you have ever tried.  I can say this because I have tried dozens and dozens of peanut butter cookie recipes and was never very excited about any of them.  Until I tried this one.  This recipe is not only my favorite recipe for Peanut Butter Cookies, but my favorite cookie recipe.  Period.  It is really that good.  Just try it!  I always add chocolate chips to mine, but they are good without also…totally up to you!

THE BEST PEANUT BUTTER CHOCOLATE CHIP COOKIES

1 cup peanut butter*
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
3 Tbsp milk
1 tsp vanilla extract
1 1/2 cups flour
3/4 tsp baking powder
1/4 tsp salt
1 1/2 cups semi-sweet chocolate chips (optional)

With a hand mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended.  Beat in the egg, milk, and vanilla.  Combine the flour, baking powder and salt in a separate bowl.  Add flour mixture to the peanut butter mixture and mix together.  Scoop tablespoonfuls of dough and roll into balls.  Place cookies 2 inches apart on ungreased cookie sheets (I used parchment paper since my cookies tend to burn on my darker pans).  Press each ball once with a fork.

Bake for 8-10 minutes at 375.  Don’t overcook!  These cookies are much better soft and just barely cooked all the way through!  Enjoy!

*Every time I have made these cookies I have used a regular creamy peanut butter (like Jif or a store-brand alternative). Several readers have commented that the cookies do not turn out as well when using a natural peanut butter.  
THE BEST PEANUT BUTTER CHOCOLATE CHIP COOKIES
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 cup peanut butter
  • ½ cup butter, softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 3 Tbsp milk
  • 1 tsp vanilla extract
  • 1½ cups flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 1½ cups semi-sweet chocolate chips (optional)
Instructions
  1. With a hand mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended.
  2. Beat in the egg, milk, and vanilla.
  3. Combine the flour, baking powder and salt in a separate bowl.
  4. Add flour mixture to the peanut butter mixture and mix together.
  5. Scoop tablespoonfuls of dough and roll into balls.
  6. Place cookies 2 inches apart on ungreased cookie sheets (I used parchment paper since my cookies tend to burn on my darker pans). Press each ball once with a fork.
  7. Bake for 8-10 minutes at 375. Don’t overcook! These cookies are much better soft and just barely cooked all the way through! Enjoy!

 

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61 COMMENTS

    • I just wasn’t impressed for some reason. They weren’t very sweet and I couldn’t taste a big PB taste either. Not my favorite cookie recipe.

  1. I just made these and they are very crumbly. If anything, I underbaked them because I like gooey cookies, but these are far from that. In your first picture, it looks like there is a cup of butter in the mixing bowl and recipe calls for 1/2 cup. Could this be the difference?

    • There is actually only 1/2 cup butter in the recipe. In the picture above, I actually had doubled the recipe since I needed a lot of cookies that day for a party. I'm not sure why your cookies turned out crumbly…I often end up adding a little bit of extra flour because often my dough is a little bit too gooey! I have made this recipe dozens of times and never had them be crumbly, and I&#

    • My batch made 42, I do make them smaller though. That way in my head I eat alot but really they r just small portions, always trying to trick myself.

  2. I love these cookies! I followed the recipe and they were perfect. I even froze individual cookies and store them in a gallon freezer bag. The frozen cookies bake perfectly at 325 for 15 minutes. I’ve gotten a ton of compliments on them and they are so easy to make. Thanks for a wonderful recipe 🙂

  3. I used 1C flour + a couple of tablespoons, which I might reduce further. I might have overbaked them because they weren’t chewy as prescribed. But I will definitely make them again! My friends said they taste like a popular Filipino candy called chocnut (it’s literally a choco-nutty crumbly bar) and they loved it. I love that they produce a huge batch or huge cookies.

    I’m trying to raise funds for my family and these cookies are the perfect thing. Would you mind very much if I sold them to my friends, but didn’t claim the cookies or the recipe as my own? I would direct anyone who asked for the recipe to this exact page.

  4. Wow! I made these today and they were just amazing!! Delicate but chewy, and just the right balance of peanut butter + chocolate chips. This will be a staple recipe for me from now on, thank you!

  5. My husband said these were the best PBCC cookies I ever made and I am a baker so I have made a few. I did add about 2T of extra flour as I thought they were a bit wet but the flavor was perfect. Thank you 🙂

  6. I made these today and they are very good. I used some peanut butter chips as I ran out of the semi sweet. I’m going to have to double the recipe next time though. These are going to go very fast with my husband and son around!

  7. I’ve made these cookies at least 10 times in the last 2 months. It’s safe to say I’m addicted. It’s true that it isn’t an intense peanut butter flavor, but the overall flavor and texture is wonderful. I didn’t realize the recipe calls for baking powder instead of baking soda until I’d made them about three times. Since they turned out great with the baking soda I’ve just kept using it! I also increase the vanilla to a tablespoon cause I like it so much. Thanks for the great recipe!

  8. Hi Jessica, I was wondering if your recipe for The Best Peanut Butter Chocolate Chip Cookies can be doubled and if you can use margarine instead of butter as that’s all I have? My second question is can I use this recipe for my daughter’s youth group bake sales and my church is trying to raise money to build a church and buy land?I won’t take the credit for the recipe i’d direct anyone asking straight to your site.

    • I have never actually doubled it, but I’m guessing it will work just fine! I also have never tried margarine, but usually it substitutes well for butter so you shouldn’t have a problem with that either. And yes, you can definitely use the recipe to make cookies for a bake sale – good luck raising money for your church!

      • Thank you for such a quick reply and I will defently use this recipe for my bake sale’s. Again thank you very much.

  9. These are seriously the BEST peanut butter chocolate chip cookies. They were perfect. I cooked them on the short side (my oven bakes hot) and they were perfectly chewy and soft. My husband even said they were the best cookies ever and they don’t even need to be warmed up. Delicious. This will be our go-to cookie recipe.

  10. these turned out a bit crumbly I usually double butter and less baking powder for chewy chocolate chip cookies, will try that next time the flavor is good just needed to be softer, will update how they turn out when I do. thanks for posting recipe 🙂

  11. Well….. unfortunately these were quite possibly the worst cookie I have ever made. And I followed the recipe to a T. They fell apart, were crumbly, and did not bake well. Even my toddler shook his head at them. The only thing I can think of is that some of us are attempting this using all natural organic peanut butter. I noticed a few other people had the same result. If so that should be noticed in recipe because it was a major bummer to have to throw out the batter after wasting a precious cup of my not-cheap pb. May attempt again using the cheap stuff bc they look and sound delicious.

    • I’m so sorry these didn’t turn out for you! I am guessing that you are right about the problem being the use of natural peanut butter since I have never tried that in this recipe. I usually use Jif or something similar and they have turned out well every time. I will have to make a note of that in the recipe – thanks for your comments!

  12. i just made these cookies and they are ah-mazing! like seriously…may be my new favorite cookies. the hubby loved them too so that’s a plus! just the dough is my favorite part 😛oops! thank you for sharing this recipe!

  13. Just made a batch of these awesome cookies. They turned out PERFECT. I added orange zest to the recipe and they are so good. Thanks for sharing!

  14. the recipe turned out incredible! I even used margarine and not butter 🙂 looking forward to making it again! I’m a bigger fan of milk chocolate than semi sweet but still loved them thank you!

    • The recipe does have 3 Tbsp of milk and it looks like that is showing up in the post and on the printable recipe. Can you tell me where you are seeing the recipe without the milk?

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