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Peanut Butter Chocolate Chip Cookies

Peanut butter chocolate chip cookies are a very traditional cookie with a rich and flavorful taste combination of chocolate and peanut butter.

The cookies are a favorite recipe around here, and I know you will fall in love with the rich peanut butter flavor.

Peanut butter chocolate chip cookies on parchment paper.

The cookies are basic chocolate chip cookies, are super easy to make, perfect for on-the-go, and always the best thing to eat right out of the oven.

I like them because you can adjust the amount of peanut butter that is in them for whatever your taste is craving.

The delicious cookies are great for the kids to take to school in their lunchbox, eat as an afternoon snack, or share with neighbors.

I always love it when people bring cookies over to share with us. And it’s fun to take treats to others and see their smiling faces.

Peanut butter chocolate chip cookies on parchment paper.

Ingredients For Easy Peanut Butter Chocolate Chip Cookies

  • Softened butter
  • Creamy peanut butter
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Baking powder
  • Salt
  • Chocolate chips

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

  1. Add the butter and peanut butter to a large bowl and cream.
  2. Next, add the eggs and vanilla extract to the bowl and mix.
  3. Add the flour, baking soda, baking powder, and salt and mix well.
  4. Finally, pour the chocolate chips into the bowl and combine.
  5. Refrigerate for thirty minutes.
  6. Scoop the cookies onto a cookie sheet and bake for 10-12 minutes or until the edges are light brown.

How To Make Peanut Butter Chocolate Chip Cookies

Softened butter and peanut butter in a glass bowl.

Start by adding the softened butter and peanut butter to a large mixing bowl and mix.

You can always add more peanut butter if you’d like. The amount I used in the recipe added a delicate peanut butter taste.

If you would like to have more of a peanut butter flavor, then add about 1/2 cup more to the bowl.

For this recipe, I used a bowl and an electric mixer. But you can also use a stand mixer with a paddle attachment.

Peanut butter, brown and white sugar in a glass bowl.

Next, add the brown and white sugar and mix well.

Eggs and vanilla extract in a bowl with cookie dough.

Pour the vanilla extract and eggs into the bowl and mix.

Flour, baking soda and powder in a glass bowl with cookie dough.

Now, add the flour mixture to the bowl and mix well.

Chocolate chips in a glass bowl with cookie dough.

Finally, add the chocolate chips to the cookie dough and mix well.

Refrigerate the cookie dough for at least thirty minutes to help firm it up a little before baking.

Refrigerating the dough is optional, but I like to do it because I think it keeps the cookies from spreading out too much while baking.

Peanut butter chocolate chip cookie dough on a cookie sheet.

Scoop the cookies onto the large baking sheet and bake for 10-12 minutes or until the edges are golden brown.

The middle of the baked cookies might still be a tad jiggly when you take them out of the oven, and they will cook a little bit more as you let them sit there and cool off.

But if they are a tad jiggly, they will be nice and soft in the center.

For this recipe, I used an ungreased cookie sheet. They will not stick, so you don’t need to grease it.

Peanut butter chocolate chip cookies on parchment paper.

How To Store The Cookies

You can store the chewy peanut butter chocolate chip cookies in an airtight container or cover them with plastic wrap.

Can I Freeze The Peanut Butter Chocolate Chip Cookies?

Yes, you can freeze the cookies. Just make sure they have cooled completely before placing them in the freezer.

I would place them in a freezer-safe container and place some parchment paper between each layer of cookies. You can freeze them for up to a month.

When you are ready to eat the cookies, take them out of the freezer and let them thaw. It will probably take at least an hour.

You can also freeze the cookie dough balls before baking them. You will want to scoop the cookie dough onto parchment paper and place it in the freezer until the dough is hard, then place it into a freezer bag.

Once you are ready to bake the cookies, take the dough out of the freezer and let it thaw and then bake as directed.

Optional Ingredients

On occasion, I like to switch out some of the ingredients, like the chocolate chips, for something a little different. Or, I like to add something crunchy to the chewy texture. Here are a few ideas.

  • Milk chocolate chips
  • Dark chocolate chips
  • Peanut butter chips
  • Pecans
  • Walnuts
  • Chunky peanut butter for a crunchy peanut butter cookie.
Chocolate chip cookies with peanut butter sitting on parchment paper.

The Best Peanut Butter Chocolate Chip Cookies

Be sure to get a copy of the recipe card below for the perfect cookies. It might become your new favorite cookie.

Peanut butter chocolate chip cookies on parchment paper.

Peanut Butter Chocolate Chip Cookies

Yield: 36
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 55 minutes

Peanut butter chocolate chip cookies are a very traditional cookie with a rich and flavorful taste combination of peanut butter and chocolate.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 12 ounces semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 375 degrees.
  2. Add the butter and the peanut butter to a large bowl and cream.
  3. Pour the white and brown sugar into the bowl and mix.
  4. Next, add the eggs and vanilla extract and mix.
  5. Add the flour, baking soda, baking powder, and salt to the bowl and mix.
  6. Pour the chocolate chips into the bowl and mix.
  7. Refrigerate for 30 minutes.
  8. Scoop the cookies onto the baking sheet and bake for 10-12 minutes or until the edges are light golden brown.

Notes

I usually leave the cookies on the cookie sheet for a few minutes after baking.

After a few minutes, you can transfer them to a wire rack to cool off.

Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 173Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 112mgCarbohydrates: 21gFiber: 1gSugar: 14gProtein: 3g

Nutrition is approximate.

Did you make this recipe?

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Find more recipes at Julia’s Simply SouthernSouth Your Mouth, and Southern Home Express

Rhonda Haskins

Monday 18th of December 2023

What temperature do I preheat my oven?

Julie Pollitt

Tuesday 19th of December 2023

Sorry about that! It's 375 degrees. I will go in and fix it. Thank you!

Kb

Monday 6th of December 2021

I think the first step should include the sugars, no? Don’t see mixing the sugar anywhere in the recipe

Julie Pollitt

Monday 6th of December 2021

Ack! You are very correct. I somehow missed that. It would not taste good without the sugar. I just corrected it. Thank you, Kb!

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