Peanut Butter Chocolate Chip Cookies are the perfect combination of a classic, chewy peanut butter cookie and a bakery style chocolate chip cookie in one easy recipe!
If you love this recipe you have to try our Classic Peanut Butter Cookies, Chocolate Chip Cookie Recipe and the super popular Peanut Butter Blossoms that also combine our love for all things chocolate and peanut butter together.
PEANUT BUTTER COOKIES
Peanut Butter Chocolate Chip Cookies are an easy dessert recipe that combines two of the most old-fashioned dessert flavors, chocolate and peanut butter.
This recipe is our go to for peanut butter ice cream sandwiches, we use a homemade chocolate ice cream recipe with a peanut butter swirl through the chocolate ice cream. I promise you’ve never had a better ice cream sandwich in your life.
How to Store Peanut Butter Chocolate Chip Cookies:
Room Temperature: Cookies can be stored in an airtight container on the counter up to 2-3 weeks.
This peanut butter cookies recipe can be frozen either as already baked cookies, or as cookie dough. If you’re freezing baked cookies, layer them in a container with parchment paper so they don’t stick together.
If you’re freezing the dough, scoop out the balls and place them on a baking sheet. Put the baking sheet in the freezer for 1-2 hours, until the cookie balls are frozen. Frozen cookie dough balls should be stored in an airtight container and can be kept for up to 3 months. The cookie balls can go straight from the freezer to the oven to bake, but they will require a few additional minutes of baking and they won’t spread as far as unfrozen cookie dough.
Already Baked Cookies:
The already baked cookies can either be defrosted and served, or reheated in the oven at 300 degrees F for a total time of 5-8 minutes to mimic freshly baked cookies before serving.
Why are there fork marks?
While they are mostly decorative, the fork marks were originally added to help flatten peanut butter cookies on your cookie sheet before baking. You can alternately roll the cookie dough in sugar and flatten with a bottom of a drinking glass on your cookie sheet.
MORE COOKIE RECIPES
- Snickerdoodles – As good as the Mrs. Fields recipe!
- Oatmeal Raisin Cookies – These are super chewy and full of cinnamon brown sugar goodness.
- Lemon Cookies – sweet and sour tangy and chewy!
- No-Bake Cookies – chocolate and oats, easy no bake cookies.
- Peanut Butter Cup Cookies – classic cookies made in mini muffin tin.
- Rolled Sugar Cookies – perfect for decorating!
Why are my cookies crumbly?
- Using too much flour will cause any cookie recipe to be too dry, which makes them crumbly.
- Oven temperature that is not set correctly or an oven that is running too hot or too cold will cause the cookies to cook improperly. If your cookies are having issues test your oven with an oven thermometer.
- If using a baking sheet that is too thin invest in a higher quality one or a silicone mat to prevent over-browning of the bottoms of your cookies.
Tips for the perfect cookies:
- You can substitute the brown sugar for white granulated sugar in this recipe. Keep in mind that if you do use granulated sugar, your cookies won’t turn out as chewy and they’ll lose some of the molasses flavor that the brown sugar brings to the table.
- Make sure your ingredients are at room temperature before starting. This helps everything blend together without leaving lumps.
- Add a teaspoon of cinnamon to the dough, or drizzle the cookies with a honey glaze after they’ve cooled to add some flavor variation.
- As with our classic soft peanut butter cookie recipe, I recommend using regular creamy peanut butter (I use Jif or Peter Pan successfully in this recipe) instead of natural peanut butter here, because the regular will hold up better.
- Make sure when adding the chocolate chips you are only folding the chocolate chips in at the end with a spatula. The less time the flour is being mixed into the dough, the chewier and more tender the cookies will be.
- I also recommend using an ice cream scoop to ensure evenly shaped and evenly baked cookies (especially if you’re going to be using my ice cream sandwich idea.
- Use parchment paper on your baking sheet to prevent the cookies from sticking. Peanut butter cookies are extra sticky due to the peanut butter!
- Cool your cookies completely on a wire rack before storing them for later so the chocolate chips don’t stick together.
Peanut Butter Chocolate Chip Cookies
- Yield: 24 servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 1 cup unsalted butter , softened
- 1 cup peanut butter
- 1 cup sugar
- 1 cup brown sugar , packed
- 2 large eggs
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Note: click on times in the instructions to start a kitchen timer while cooking.
To a stand mixer cream together the butter, peanut butter, sugar and brown sugar together on high speed for 1-2 minutes until light and fluffy.
- On medium speed add in the eggs one at a time until well combined.
- Sift the flour, baking powder, baking soda and salt in a separate bowl.
- Add the flour mixture to the stand mixer on low speed until just combined then fold in the chocolate chips.
- Cover the bowl with plastic wrap and chill the mixture for at least 2 hours.
Pre-heat the oven to 375 degrees and scoop the dough into 2 tablespoon sized balls, flatten in an x pattern with a fork and bake for 10-12 minutes.
Yield: 24 servings, Amount per serving: 294 calories, Calories: 294g, Carbohydrates: 33g, Protein: 5g, Fat: 16g, Saturated Fat: 8g, Cholesterol: 34mg, Sodium: 176mg, Potassium: 163mg, Fiber: 2g, Sugar: 21g, Vitamin A: 260g, Calcium: 30g, Iron: 1.4g
All images and text © for Dinner, then Dessert.