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Peanut butter and chocolate are a classic combination for a reason, and these cookies deliver that perfect balance of sweet, salty, soft, and melty. They’re richly flavored, generously studded with chocolate chips, and have the kind of tender texture that makes them disappear quickly.
This recipe makes a big batch—great for bake sales, holiday tins, or freezing for later. Use smooth peanut butter for a softer cookie or choose chunky for extra crunch.
What You’ll Like About These Cookies
Always a favorite. Peanut butter and chocolate please every crowd.
Big batch. Perfect for sharing, gifting, or stocking the freezer.
Easy preparation. One bowl for wet and one for dry—nothing complicated.
Flexible add-ins. Use semisweet, milk chocolate, or add peanuts for crunch.
Ingredient Notes
- Flour – All-purpose flour gives the cookies structure.
- Baking powder & baking soda – For proper lift and spread.
- Salt – Balances sweetness and enhances peanut flavor.
- Butter – Softened butter creates a light, fluffy texture.
- Peanut butter – Smooth or chunky; both work well.
- Brown & granulated sugar – The mix gives moisture plus caramel-rich sweetness.
- Eggs – Bind the dough and add tenderness.
- Chocolate chips – Use semisweet, milk, or a mix.
- Peanuts (optional) – Add great crunch if using chunky peanut butter.
Steps to Make Peanut Butter Chocolate Chip Cookies
- Preheat the oven and line baking sheets with parchment.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- Beat the butter, peanut butter, and sugars until light and fluffy.
- Add the eggs and beat until blended.
- Add the dry ingredients to the wet mixture and mix until combined.
- Fold in the chocolate chips and peanuts, if using.
- Drop spoonfuls of dough onto the baking sheet.
- Bake until the bottoms are lightly browned.
Tips
- Use room-temperature butter for a smoother, fluffier batter.
- Chill the dough briefly if your kitchen is warm to prevent extra spreading.
- Use a cookie scoop for even sizing and consistent baking.
- Rotate baking sheets halfway through for even browning, especially with multiple racks.
Recipe Variations
- Use milk chocolate chips. Sweeter and softer for a classic bakery-style cookie.
- Add chopped peanuts. Extra crunch and enhanced peanut flavor.
- Try mini chips. More chocolate in every bite.
- Stir in Reese’s Pieces. Perfect for holidays or color-themed events.
Serving Suggestions
- Serve with cold milk or hot cocoa for classic comfort.
- Pair with coffee for an afternoon treat.
- Add to cookie platters for holidays or potlucks.
- Gift in cellophane bags or tins—they keep well and travel beautifully.
How to Store
Room temperature: Keep in an airtight container for up to 1 week. The high fat and sugar content helps them stay soft.
Freeze: Freeze baked cookies or unbaked dough balls for up to 2–3 months. Peanut butter-based dough freezes exceptionally well and thaws without texture loss.
You might also like these chewy chocolate chip cookies or these brown butter chocolate chip cookies.
Peanut Butter Chocolate Chip Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 ⅓ cups light brown sugar, firmly packed
- ⅔ cup granulated sugar
- 2 large eggs
- ½ tsp vanilla extract
- 2 cups chocolate chips, semisweet or milk chocolate
- 1 cup chopped roasted peanuts (optional)
Recommended Equipment
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to blend thoroughly and set aside.2 1/2 cups all-purpose flour | 1 tsp baking powder | 1 tsp baking soda | 1/2 tsp salt
- In a mixing bowl with an electric mixer, beat the butter with the peanut butter, brown sugar, and granulated sugar until light and fluffy.1 cup unsalted butter (softened) | 1 cup creamy peanut butter | 1 1/3 cups light brown sugar (firmly packed) | 2/3 cup granulated sugar
- Add the eggs and vanilla to the butter and sugar mixture and beat until blended.2 large eggs | 1/2 tsp vanilla extract
- Stir the dry mixture into the wet mixture just until combined.
- Fold in the chocolate chips and chopped peanuts, if using.2 cups chocolate chips (semisweet or milk chocolate) | 1 cup chopped roasted peanuts (optional)
- Drop the dough by tablespoonfuls onto the prepared baking sheet.
- Bake the cookies for 10 to 12 minutes, or until the bottoms are lightly browned.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
