Peanut Butter Chocolate Chip Cookies are the perfect combo of 2 classic cookies combined! They are sure to be a hit with the adults and kids!
If you love all things chocolate and peanut butter, this is a Cookie for you! It combines the chewy nuttiness of Peanut Butter Cookies with sweet, buttery Chocolate Chip Cookies in one perfect bite!
Sabrina’s Peanut Butter Chocolate Chip 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 my go to for peanut butter ice cream sandwiches. I promise you’ve never had a better ice cream sandwich in your life.
Recipe Card
Ingredients
- 1 cup unsalted butter , softened to room temperature
- 1 cup peanut butter
- 1 cup sugar
- 1 cup brown sugar , packed
- 2 large eggs , at room temperature
- 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
Instructions
- 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.
Nutrition
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Note from Sabrina
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.
Table of Contents
About this Recipe
Can’t decide between a peanut butter or a chocolate chip dessert? These cookies are the answer you need! Adding peanut butter to the classic chocolate chip cookie dough makes them extra chewy and soft, plus it keeps the cookies from being overly sweet.
Can this be made ahead of time?
Yes, you can make the dough ahead and refrigerate or freeze it. You can also make the cookies a few days before you want to serve them. Just store them following my instructions for the best outcome.
Recipe Tips & Tricks
- Make sure your ingredients are at room temperature before starting. This helps everything blend together without leaving lumps.
- As with my 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.
How to Store
- Serve: Let these cookies cool for just a few minutes and then enjoy them with a glass of milk.
- Store: Cookies can be stored in an airtight container on the counter up to 2-3 weeks.
- Freeze: This cookie 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. The already-baked cookies can either be defrosted and served, or reheated in the oven at 300 degrees for a total time of 5-8 minutes to mimic freshly baked cookies before serving.
Ideas to Serve
This peanut butter cookie recipe is my go-to for ice cream sandwiches. To take it to another level, when I have time, I make my Homemade Chocolate Ice Cream recipe, but I add a peanut butter swirl before it sets. You will thank me later, I promise.
Frequent Questions
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 alternatively roll the cookie dough in sugar and flatten it with the bottom of a drinking glass on your cookie sheet.
1. Using too much flour will cause any cookie recipe to be too dry, which makes them crumbly.
2. 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.
3. 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.
Variations
- Sugar: 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.
- Flavors: 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.
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Hi Sabrina I want to add chopped peanuts to your recipe, what wet ingredient should i increase to accomodate and how much weight peanuts? do you have metric measurements as US cup measurements are not the same in Australia? can’t wait to make for my grandsons. thankyou kind regards kerry
This was the first time I made these and they came out absolutely perfect! What a great recipe, thank you! I substituted the (light) brown sugar for dark brown sugar, used chunky peanut butter, and halved the ingredient amounts to make a smaller batch. I lost the recipe I was going to use for some Christmas gifts so I stumbled upon this one instead, and I’m so glad I found it. Will definitely be using this next time I feel like making cookies!
Had to buy 2 packs of printing paper. All of your recipes are so tasted looking. Just did not know where
to start first. Guess I am going to have to buy ink also
These were delicious! My boys and I had a boys night in and made these and came it so good! Thank you for sharing. ?
Seeing all the recipes you made I kind of wish I got an invite to dinner too! lol.
I always miss the chocolate when people make peanut butter cookies! This is the best of both worlds!!
Totally!
This was just the recipe I was looking for to satisfy my sweet tooth! Perfectly fluffy and delicious!
So glad you enjoyed it, Sara!
These cookies were AMAZING!! Such a good flavor! Thanks for sharing!
You’re welcome, Chelsea!
These are perfect for when I have my peanut butter craving (which is quite often!) My kids request these cookies all the time!
So glad it’s a family favorite!
These cookies are a dream! Chocolate and peanut butter are my favorite combo ever!
Yay!!