Peanut Butter Chocolate Chip Cookies Recipe

Imagine biting into a warm, golden cookie that melts in your mouth with layers of nutty richness and melty chocolate pockets. That’s the pure joy of these Peanut Butter Chocolate Chip Cookies — beautifully soft, perfectly chewy, and the ultimate treat for anyone craving comfort and decadence in every bite. These cookies combine the best of peanut butter’s salty creaminess with the classic appeal of chocolate chips, making them downright irresistible for both kids and adults.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of these Peanut Butter Chocolate Chip Cookies is how effortlessly simple the ingredient list is. Every item plays an important role, blending into cookies with bold flavor, satisfying texture, and that unmistakable golden hue.

• Creamy Peanut Butter: Delivers unbeatable flavor and a super-soft, fudge-like crumb in every cookie.
• Light Brown Sugar (packed): Adds warmth, moisture, and a rich caramel note that’s essential for chewy cookies.
• Large Egg: Binds everything together, ensuring the cookies hold their shape yet stay tender.
• Vanilla Extract: Infuses each cookie with that classic, cozy aroma we all associate with homemade treats.
• Baking Soda: Guarantees just the right lift and a soft, pillowy center with slightly crisp edges.
• Semi-Sweet (or dark/bittersweet) Chocolate, chopped OR chocolate chips: Provides melted chocolate pockets in every bite for ultimate gooeyness—feel free to use chips for convenience or chopped bars for artisan style.

How to Make Peanut Butter Chocolate Chip Cookies

Step 1: Cream Together Wet Ingredients

In the bowl of your stand mixer fitted with the paddle attachment, combine your creamy peanut butter, light brown sugar, egg, and vanilla extract. Beat on medium-high speed, pausing to scrape down the sides as needed, until the mixture is totally smooth and there’s no trace of gritty sugar. This creaming step is important, building up a fluffy, cohesive dough that gives the cookies their dreamy texture.

Step 2: Add Baking Soda and Chocolate

Sprinkle the baking soda over your dough, then mix just until it’s fully absorbed. Gently beat in the chopped chocolate or chocolate chips—just enough to evenly distribute, but don’t overwork the dough or you’ll lose those gorgeous melty chunks. This is where those classic flecks and pools of chocolate start to take shape within your Peanut Butter Chocolate Chip Cookies!

Step 3: Portion the Dough

With a medium 2-inch cookie scoop (or two tablespoons), portion out generous mounds of dough. If any chocolate pieces fall out while scooping, just press them gently back in as you roll the dough balls between your palms. The dough will be loaded with tasty chocolate, making these cookies extra decadent.

Step 4: Chill That Dough

Transfer the dough mounds to a large plate, gently flattening each one just a bit. Cover the plate tightly with plastic wrap and refrigerate your cookie dough for at least 2 hours (or up to 5 days). Don’t skip this step—chilling prevents spreading, so the cookies stay thick, chewy, and deeply flavorful when baked.

Step 5: Prep and Preheat

When you’re ready to bake, preheat your oven to 350F. Line a baking sheet with parchment, a Silpat, or lightly coat with cooking spray to prevent sticking and make cleanup a breeze.

Step 6: Bake to Perfection

Place your chilled cookie dough balls onto the prepared sheet, spacing them at least 2 inches apart (aim for about 8 per tray). Bake for 8 to 10 minutes, rotating trays halfway through, until the edges are set and the centers look barely done. Watch closely after 7 minutes—the secret to chewy, melt-in-your-mouth Peanut Butter Chocolate Chip Cookies is not overbaking. The cookies will continue setting as they cool.

Step 7: Cool and Enjoy

Give your cookies a 5 to 10-minute rest on the baking sheet so they firm up without falling apart. Then transfer them to a wire rack to cool completely… if you can possibly resist devouring them straight from the oven!

How to Serve Peanut Butter Chocolate Chip Cookies

Garnishes

Want to give your cookies an extra special look? Sprinkle a tiny pinch of flaky sea salt over the warm cookies for an irresistible finish. The salt adds a gourmet touch and makes the chocolate pop, taking these Peanut Butter Chocolate Chip Cookies to bakery-level status.

Side Dishes

You honestly don’t need much to enjoy these beauties, but a tall glass of cold milk (dairy or plant-based!) is the ultimate classic partner. You could also serve them with good coffee or strong black tea for a more grown-up treat, or pair alongside fresh berries for a refreshing contrast.

Creative Ways to Present

If you want to get fancy, stack your cookies and tie them with rustic baker’s twine for adorable edible gifts. Or scoop a bit of ice cream between two cookies for an incredible homemade ice cream sandwich. Arrange on a platter with a pile of mini marshmallows and drizzle with warm chocolate sauce for a playful dessert board.

Make Ahead and Storage

Storing Leftovers

Place any leftover Peanut Butter Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay delightfully soft and chewy for up to 4 days (if they last that long!), making them perfect for lunchbox treats or after-dinner snacks.

Freezing

For ultimate make-ahead convenience, freeze the portioned, unbaked dough balls on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. You can also freeze baked cookies; just cool completely and layer in airtight containers, separating with parchment. Thaw at room temperature for the perfect anytime treat.

Reheating

If you crave that fresh-from-the-oven magic, pop cookies in a preheated 300F oven for 2 to 3 minutes, or microwave on a plate for about 10 seconds. The chocolate will turn irresistibly gooey again and revive that bakery-fresh aroma.

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter will add extra texture and tiny nutty surprises to your Peanut Butter Chocolate Chip Cookies. Just be aware that the cookie may hold together a bit differently, so keep an eye on the dough’s consistency and chill as directed.

What if I don’t have brown sugar?

You can substitute granulated white sugar, but your cookies may turn out a little less chewy and more crisp. To mimic brown sugar, try adding a teaspoon of molasses to the sugar before creaming with the other ingredients.

Do I really need to chill the dough?

Yes, chilling is key for thick, soft, bakery-style cookies. Skipping this step can lead to cookies that spread too much and become thin and brittle. Even a quick two-hour chill will make a noticeable difference in your Peanut Butter Chocolate Chip Cookies.

Can I make these gluten-free?

As written, this recipe is naturally gluten-free because it contains no flour! Always double-check your chocolate and other ingredients to be sure they’re gluten-free for anyone with sensitivities.

Why are my cookies dry or crumbly?

Dry cookies are usually a result of overbaking or using too much peanut butter. Keep a close eye on baking time, and make sure to measure ingredients accurately. Scooping dry cups can pack in extra peanut butter, so weigh ingredients for best results if possible.

Final Thoughts

If you’ve made it this far, I hope you’re just as excited as I am to try these irresistible Peanut Butter Chocolate Chip Cookies. They’re the ultimate feel-good, share-with-your-favorite-people kind of treat—so preheat that oven and enjoy every bite of gooey, peanutty, chocolatey bliss!

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