Peanut Butter Chocolate Chip Cookies are soft, chewy, and they turn out perfect every time! Start with an amazing peanut butter cookie recipe and add chocolate chips to take these cookies to the next level!
Peanut Butter Chocolate Chip Cookies have become a staple around my house since I discovered this recipe. I know, I know. Everyone says that their cookie recipe is the best and that doesn’t always mean much, but I promise that this is the BEST peanut butter cookie recipe you have ever tried.
It is my absolute favorite peanut butter cookie recipe. 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. It seems like a lot of the peanut butter cookie recipes turn out really crumbly and dry. Not this one!
This recipe is not only my favorite Peanut Butter Cookie recipe, 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! And call me strange, but I usually prefer mini chocolate chips to the regular sized ones. I think it’s because I actually prefer cookie dough to baked cookies, and I like just a hint of chocolate mixed with the cookie – I don’t like my cookie dough to be overshadowed by too much chocolate!
How do you make homemade peanut butter cookies?
Making homemade peanut butter cookies is easy! Here are a few tips to getting perfect cookies every time!
- Make sure you use softened butter – DON’T melt it! One of the most common errors in cookie making is using butter that is either really cold and hard, or using butter that is too warm and melted. If you have time, just leave butter out on the counter for about 1-2 hours before making your cookies. If you are like me and don’t plan your cookie cravings that far in advance, just place the butter in your microwave and soften in 5 second intervals, being very careful to pull it out before it melts. I actually like to use the defrost setting on my microwave to soften butter- I don’t know the technical reasons behind it, but it seems to soften the butter more evenly and takes a little bit longer so I’m less likely to start melting it!
- Most cookie recipes require that you mix the dry ingredients separately before adding the wet ingredients. This is an important step! And be sure not to over mix the dry and wet ingredients together. Just mix until combined and then stop! To mix cookies, I usually use an electric mixer or a stand mixer with the paddle attachment.
- Make sure to slightly press peanut butter cookies on the top with a fork before baking.
Why do peanut butter cookies always have fork marks on the top?
Peanut butter makes cookies more dense, so they need to be slightly flattened before baking so that they can cook more evenly. There is nothing worse than a cookie with burnt edges and a doughy middle! My kids like to help make the criss-cross pattern on the tops of the cookies, but if you don’t like the pattern, you can just use the back of a wooden spoon to slightly flatten the tops before placing the peanut butter cookies in the oven.
Ingredients in Chocolate Chip Peanut Butter Cookies
Peanut butter: For best results, use a regular peanut butter. 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 style peanut butter.
Butter: I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened to room temperature, but not melted before adding to the recipe.
Sugar: Can’t leave this one out – kind of an important ingredient in cookies!
Brown sugar: Also an important cookie ingredient. Make sure your brown sugar isn’t dried out or stale.
Egg: We only need 1 large egg, but it helps to bind the dough together so that the cookies cook properly and don’t crumble.
Milk: Just a little bit of milk, but it is needed to add a bit of moisture to the cookie dough. Any type of milk will work just fine!
Vanilla: I suggest using a good quality vanilla extract or a Vanilla Bean Paste.
Flour: I usually use all purpose flour, but you can use bread flour, or even pastry flour in this recipe.
Baking powder: Leavening agent in the cookies. Make sure your baking powder isn’t old or expired for best results.
Salt: Just a little bit, but don’t leave it out!
Chocolate chips: I usually use semi-sweet chocolate chips, but milk chocolate chips are fantastic as well. Or dark chocolate. Or throw in some peanut butter chips. A combination of chocolate works too! I like to swap out the regular sized chips for mini chips sometimes too! Or you can leave them out completely – peanut butter cookies are great on their own too!
How to make Chocolate Chip Peanut Butter Cookies?
With a hand mixer on medium speed, 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.
Stir in chocolate chips at this point if desired. Scoop tablespoonfuls of dough and roll into balls.
Place the balls of dough 2 inches apart on ungreased cookie sheets or cookie sheets lined with parchment paper or a silicone baking mat. Press each cookie 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!
THE BEST PEANUT BUTTER CHOCOLATE CHIP COOKIES
- 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
- 1 ½ cups flour
- ¾ tsp baking powder
- ¼ tsp salt
- 1 ½ 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. Stir in chocolate chips at this point if desired.
- 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!
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Can you freeze peanut butter cookies?
Peanut butter cookies are easily frozen, either before or after baking them. I prefer to form the cookie dough balls and freeze those so that I can pull them and bake them whenever I need them. This way the cookies will be warm and fresh every time!
FREEZING COOKIE DOUGH
To freeze the cookie dough, place the balls on wax paper on a cookie sheet and freeze for about 30-45 minutes. Then you can place all of the frozen cookie dough balls in an airtight container or Ziplock freezer bag. When you are ready to bake them, just pull them out and place on a cookie sheet, let them thaw for about 10-15 minutes and then bake as usual.
FREEZING BAKED COOKIES
You can also freeze the cookies once they have been baked. Just make sure they have cooled all they way to room temperature and then place them in an airtight container in the freezer. I like to wrap them in plastic wrap and then place them in a freezer bag or airtight container to make sure to prevent freezer burn. If stored properly, peanut butter cookies will stay good in the freezer for 2-3 months.
How do you keep peanut butter cookies soft and fresh?
If you don’t eat all the peanut butter cookies within the first day or two, you can keep them soft and fresh by placing half a slice of white bread with the cookies in an airtight container or Ziplock bag. Make sure the bag or container is sealed well. The cookies will absorb moisture from the bread and stay softer for a longer amount of time this way!
More favorite chocolate chip cookie recipes:
- Raspberry Chocolate Chip Cookies
- Mint Chocolate Chip Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Chocolate Chip Peanut Butter Cookies
- Mini Chocolate Chip Cookies
- Caramel Pretzel Chocolate Chip Cookies
- Mrs. Fields White Chocolate Chip Cookies
- Zucchini Chocolate Chip Cookies
- Caramel Stuffed Chocolate Chip Cookies
- Butter Pecan Chocolate Chip Cookies
- Cherry Chocolate Chip Cookies
- Best Chocolate Chip Cookies
- Peanut Butter Fudge Brownies
Peanut Butter Chocolate Chip Cookies are soft and chewy, and they turn out perfect every time! Add chocolate chips to this classic peanut butter cookie recipe to take these cookies to the next level!
More favorite recipes to try:
- Smoked Chicken Drumsticks
- Recipes with Jello Mix
- Smoked Meatloaf Recipe
- Garlic Butter Pasta
- Chocolate Donut Glaze
- Raspberry Jello Salad
These came out great! I only had about 1 cup of chips, as thats all I had left in freezer and I used natural pb. No issue with spreading here and not too sweet. Also, used unsalted butter and they didn’t lack in flavor! Would love to add some chopped peanuts as thats always a fun crunch factor with chewy cookies!
So glad to hear you had success with natural PB! Chopped peanuts sound like a great idea!
Sonia Jaffe Robbins says
I was not crazy about these. The dough was so sticky that I couldn’t press them flatter with a fork — dough just stuck to the fork. And cookies didn’t have much of a peanut butter flavor.
Sounds like maybe you need to add a little bit more flour – they definitely shouldn’t be that sticky!
The calories apply to only one cookie or for the 36?😳 i think I might’ve eaten a lil to much 🤭 loved them
The calories are meant for one cookie, but calories don’t count on days ending in y. We’re happy that you loved this recipe!
Unfortunately these came out really dry and had little peanut butter taste. I double checked the recipe and amounts 4 times to make sure I hadn’t missed anything. Sadly, not a recipe I will try again.
Aw so sorry to disappoint 🙁
Miriam S Candelaria says
I am going to make these, but all I have is the crunchy peanut butter. Should I wait until I get the smooth peanut butter?
Crunchy peanut butter works great if you like crunch! It’s just the more natural peanut butters that don’t work very well in this recipe because of the extra oil content.
These turned out great. Loved the PB/chocolate combo. I had a little bit of difficulty shaping the cookies, but that may be due to using 2 cups of semi sweet chips instead of the 1 1/2 cups indicated. I also think using mini size chips might help in shaping the cookies. You also need to completely cool these cookies before judging them. The PB flavor seems to intensify when completely cool. I would definitely make again.
I have never enjoyed Peanut Butter cookies. But my gosh, these are scrumptious! They turned out perfectly! Not too sweet and not too peanut-buttery. I made a batch to give to my friend for Christmas – she’s a huge fan of peanut butter and chocolate combo cookies. I kept a few for myself and my family and they asked for more so I am making another batch now for us. Thanks for the recipe!
Love this! Thanks so much Jeanne!
Can these be made as pan cookies?
Not sure what you mean? Like one big cookie in a skillet? Or making the cookies normal sized in a pan on the stove? I actually haven’t tried either, but let us know if you experiment!
i tried this recipe today and turned out soooooooo good
i replaced 1/2 cup flour with 3/4 cup rolled Oats
everyone in my house loved it, it is just perfect
thanks for sharing the recipe
So glad to hear you loved it!!
I don’t leave comments, usually I search for recipes to try I bake them and that’s it but, when I made these and tasted them WOW…. I just had to say this is absolutely the best peanut butter cookie recipe I’ve ever tasted. I’ve made a lot of these cookies and tried so many recipes and until now I’ve never been impressed!
These cookies are loaded with flavour and the only thing I tweaked was I added 1tsp cornstarch which made the texture amazing !!!
These were just the perfect peanut butter cookie 🍪
Thank you so so much for this recipe I will ditching all the rest! 😀❤️
So glad you enjoyed the cookies Jo! I did the same thing…tried countless peanut butter cookie recipes until I found this one and I’ve never looked back! It’s almost too good though…and easy enough that I make these way more often than I should!
Nellie if you like lemon you need to try squirting a little lemon juice on the tops before you bake them…omg it really is amazing…you get the sweet with a tad sour so so nice.. just a. Idea 😉 all around just the BEST recipe even without the lemon juice on top …
The “best” in the title isn’t an exaggeration. I discovered this recipe a little over a week and a half ago and i’ve made it twice. my boyfriend requested these cookies for his birthday and valentine’s day. I agree though, they need to cool all the way before judging the taste. this is my favorite cookie recipe ive ever tried. they somehow get more moist and delicious each day as well.
We’re so glad you liked the cookies Lauren!
Alright but one question how many does it make.
This recipe makes about 36 cookies
Do you pack the brown sugar?
No this brown sugar doesnt need to be packed.
No. You ALWAYS pack brown sugar. This is standard in baking.
These cookies are simple and turned out great. I used 2/3 cup white and brown sugar instead because I like my cookies less sweet. I agree with the comments about letting them cool before judging, they almost taste even better the next day!
That sounds great! 🙂
Note to self: ALWAYS read the reviews! I saw the photos of the cookies, and they looked so good! I jumped right to the recipe…used a natural type peanut butter, and melted the butter…(which she clearly says not to do)-and all organic ingredients and farm fresh eggs—what a waste of ingredients. At first the dough was so crumbly-but yet, it was so oily. Really weird. I bake a lot and should have known that a recipe with 1 1/2 cups of fat will need more than 1 1/2 cups of flour. I added twice the amount of milk, double the flour, one more egg and it still was so greasy. I went ahead and baked them all-so far I have 48 cookies and I made them bigger than one tablespoon of dough. I just ate one and had to wash my hands and face afterward—they are so oily—and dry at the same time/the chips are falling out all over. So this might be my fault for not reading the lead in information-but, folks- I wouldn’t mess around with this recipe.
Sorry to hear that you didnt have great results with this recipe, but you did admit to changing a few things and doing things that we said not to do, so if you try the recipe again make sure to read all of the helpful tips and suggestions that we place in the post around the recipe card as they can help you to get better results. Also, natural peanut butters are almost never recommended for peanut butter cookies or baked goods simply because they have a different sugar/fat ratio and will give flawed results. These peanut butter cookies do best with the regular peanut butters like Jiff, Skippy, or Great Value brand. Save the expensive and fancy peanut butters for something else and get the cheaper stuff for cookies and baked goods.
The happy one says
Not fair to rate a recipe that isn’t the actual recipe because you changed it. If you use natural peanut butter surely you have noticed that it has a lot more oil. The melted butter also affects the recipe the same way as this recipe didn’t call for that. Don’t post a rating if you aren’t actually rating the recipe as given.
I’m not sure what I did wrong but I followed the recipe to a T. When I moved the cookies to a cookie sheet they literally crumbled and made a huge mess. I used all fresh ingredients and there was a strange aftertaste.
I’m sorry to hear that 🙁 Im not sure what went wrong but that doesn’t sound right at all :/
Caroline rose says
These cookies were the best,,My friends all love them
I misread this and thought you said the cookies were your best friends haha, but I’m glad you all enjoyed them!
Jorika Mhende says
Made it. It is delicious. And nice and easy.
Thank you! Glad you liked them!
Mary Beth Einerson says
Yummy! I made them a tad bigger (goal to eat just one)! Just took a couple of extra minutes and they were still nice and moist. I used chunky because that’s what I keep in the pantry. Will definitely be making again.
Glad you liked them Mary Beth!
didn’t have brown sugar so I used all white sugar… they still turned out amazing. thank u!
Good to know, thanks Maggie!!
Ellen Fourroux says
Hi! I have a question—-not about these cookies but about keeping brown sugar from drying out to the point of being a block of cement! I’ve tried everything but no luck. Putting a piece of fresh bread in the box did work some , but not for very long, maybe two weeks. I tried the clay disk (Terrcotta, bisque fired) and that didn’t do a thing so then i bought one and no luck with that either. I don’t bake very often so I know brown sugar will turn hard if it’s not used but it seems like such a waste…………really, at times it turns hard after a week. Anyone have any suggestions they can toss my way? Thanks so much!