Peanut Butter Chocolate Chip Cookies

by Sabrina Snyder

Published on Last updated

15 Comments

5 from 7 votes
24 servings
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 2 hours
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Peanut Butter Chocolate Chip Cookies are the perfect combo of a classic, chewy peanut butter cookie and a bakery style chocolate chip cookie!

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!

Holding a baked cookie close up over other baked cookies

Sabrina’s Peanut Butter Chocolate Chip Cookies

Can’t decide between a peanut butter or 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. If you are a chocolate peanut butter lover, this is definitely a recipe you are going to want to add to your favorites list!

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Dinner, then Dessert

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies are the perfect combo of a classic, chewy peanut butter cookie and a bakery style chocolate chip cookie!
Yield 24 servings
Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Holding cookie close up over more baked cookies
PrintRate

Ingredients
 

  • 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

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

Calories: 296kcal | Carbohydrates: 34g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 191mg | Potassium: 138mg | Fiber: 1g | Sugar: 21g | Vitamin A: 263IU | Calcium: 34mg | Iron: 1mg

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Table of contents

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Tips for the Perfect Cookies

  • You can substitute the brown sugar for more white sugar in this recipe. Keep in mind that if you do use only granulated sugar, your cookies won’t turn out as chewy and they’ll lose the light molasses flavor that the brown sugar brings.
  • 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 extra flavor.
  • As with my classic soft peanut butter cookie recipe, I recommend using regular creamy peanut butter, like Jif, Peter Pan, etc. The oils in natural peanut butter separate too easily causing the cookies to spread a lot.
  • 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.
  • 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 they don’t stick together.

Ice Cream Sandwiches

This peanut butter cookie recipe is my go-to for ice cream sandwiches. To take it to another level and when I have time, I make my Homemade Chocolate Ice Cream recipe but I add a peanut butter swirl before it sets. I promise you’ve never had a better ice cream sandwich in your life!

How to Store

  • Room Temperature: Cookies can be stored in an airtight container on the counter up to 2-3 weeks.
  • Freezer: 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.
    • Cookie Dough: 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 for a total time of 5-8 minutes to mimic freshly baked cookies before serving.
Close up of baked cookies

Frequent Questions

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.

Why are my cookies crumbly?

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.

Stack of baked cookies
Collage of baked cookies, one held up and cookies in stack.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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

    Reply

  2. 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!

    Reply

  3. 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

    Reply

  4. These were delicious! My boys and I had a boys night in and made these and came it so good! Thank you for sharing. ?

    Reply

  6. This was just the recipe I was looking for to satisfy my sweet tooth! Perfectly fluffy and delicious!

    Reply

  8. These are perfect for when I have my peanut butter craving (which is quite often!) My kids request these cookies all the time!

    Reply