If you’re looking for the ultimate chocolate chip peanut butter cookies recipe, you’ve come to the right place. These cookies combine the rich, nutty flavor of peanut butter with melty chocolate chips to create a soft, chewy cookie that’s impossible to resist!
If you’re obsessed with a chocolate-peanut butter combo like I am, you are going to fall in love with these cookies! They are loaded with peanut butter flavor, and have the perfect amount of chocolate.
I wanted soft and chewy cookies, and I had several attempts that were good, but not perfect. Then I tried melting the butter, and that was the trick!
The dough is nice and soft, which makes for softer cookies with chewy centers. They are the perfect cookies for peanut butter lovers!
Why You’ll Love These Chocolate Chip Peanut Butter Cookies
- Melted butter helps keep the cookies soft and moist.
- They are ready to bake in about 20 minutes – no chilling required.
- Every bite is filled with gooey chocolate chips.
- Easy to make – you don’t even need a hand mixer, just a whisk and a wooden spoon.
- They freeze well, so you can have a tasty treat whenever you get a craving!
Whether you’re a lifelong peanut butter fan or simply love classic homemade cookies, this recipe is sure to become a family favorite.
How to Make Chocolate Chip Peanut Butter Cookies
- PREP – Preheat your oven to 350°F (175°C). Line baking sheets with silicone liners or parchment paper.
- WET INGREDIENTS – Melt the butter in a large bowl that is microwave safe. Add the sugars and whisk for a minute or two. Then whisk in the peanut butter, eggs, and vanilla.
- DRY INGREDIENTS – Add the flour, baking soda, baking powder, and salt. Stir just until there are no streaks of the flour mixture. Fold in the chocolate chips until evenly distributed throughout the dough.
- FORM – Portion the dough into 36 balls that are two tablespoons each. Place them 2-3 inches apart on prepared cookie sheets. Flatten the cookies slightly. If desired, press a few chocolate chips on top of each one.
- BAKE – Bake at 350° for about 10 minutes, or until the middle is barely set. (I like to add a few more chocolate chips on top.)
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Tips for the Best Peanut Butter Chocolate Chip Cookies
- Use regular creamy peanut butter for the best texture. Natural peanut butter can make the cookies crumbly.
- For softer, chewier cookies, underbake them slightly. If you like a crisp cookie, you can add a few minutes to the cooking time.
- For cookies that are the same size and bake evenly, use a medium cookie scoop before rolling them into balls.
Variations:
- Instead of milk chocolate chips, use semi-sweet chocolate chips, dark chocolate chips, peanut butter chips, or a combination of any or all of them.
- If you use unsalted butter, you may want to add an additional 1/4 teaspoon of salt.
- Replace half of the chocolate chips with M&M’s.
Frequently Asked Questions
Can I use crunchy peanut butter?
Yes, but it doesn’t work quite as well as creamy. You will need to add an additional 1/2-3/4 cup of peanut butter or your dough will be dry, and your cookies will be crumbly.
What type of chocolate chips work best?
We like milk chocolate best with peanut butter cookies, but you can use any flavor of chocolate chips that you like!
More cookie recipes
- Crumbl Peanut Butter Cookie Recipe
- Chocolate Dipped Macaroon Cookies
- Copycat Starbucks Chocolate Chip Cookies
- Peanut Butter and Jelly Cookies
- Pudding Chocolate Chip Cookies
- Banana Bread Cookie Recipe
- Icebox Cookie Recipe
- No Bake Cookies with Chocolate Chips
Chocolate Chip Peanut Butter Cookies
Ingredients
- 1 cup salted butter, melted
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 1 ½ cup creamy peanut butter
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¼ cups all purpose flour (11.25 ounces)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cups milk chocolate chips
Instructions
- Line cookie sheets with silicone liners or parchment paper, or spray with cooking spray. Preheat your oven to 350 degrees.
- In a large glass bowl, melt the butter. Add the sugars and whisk for at least a minute, or until smooth.
- Add the peanut butter, eggs, and vanilla. Whisk again until thoroughly combined, scraping the sides of the bowl occasionally with a silicone spatula.
- Add the flour, baking soda, baking powder, and salt to the peanut butter mixture. Stir together, then fold in the chocolate chips. (For bakery style cookies, set aside about 1/2 cup of chocolate chips to press on top of the cookies.)
- Scoop two tablespoons of dough (1.5 ounces) and roll it into a ball. Repeat with the remaining dough. Place cookie dough balls on prepared cookie sheets at least 2 inches apart.
- Flatten the dough balls slightly and press a few chocolate chips on top of each one. Bake cookies at 350° for about 10 minutes, or until golden brown on the bottom and barely set in the middle.
- Let the cookies sit on the pan for about 5 minutes, then transfer to a wire rack.
Notes
- Creamy peanut butter works best for these cookies. If you use crunchy peanut butter, increase the amount of peanut butter by 1/2 to 3/4 cup to prevent your cookies from being dry and crumbly.
- Cookies can be stored in an airtight container at room temperature for up to a week. They can also be frozen for up to six months.
- You can also freeze the cookie dough balls. Let them thaw at room temperature. If the dough is still cold, the cookies won’t spread as much, so flatten them before baking.
Nutrition
These soft and chewy chocolate chip peanut butter cookies deliver the perfect balance of sweet chocolate and creamy peanut butter in every bite.
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