Chocolate and peanut butter are a match made in heaven, and these peanut butter chocolate chip cookies prove it! Unlike other recipes, my ingredient ratios and technique are carefully tested to give you chewy, bakery-style cookies, not the dry, disappointing ones often found with other methods.

With a soft, homemade dough infused with creamy peanut butter and packed with gooey chocolate chips, they're simple enough for your everyday cookie jar but indulgent enough to earn a spot on any dessert table. Unlike other recipes out there, my recipe

Peanut Butter Chocolate chip Cookies on a tray.

Best Peanut Butter Chocolate Chip Cookies

These irresistible and chewy peanut butter chocolate chip cookies elevate my classic chocolate chip cookies to another level with the addition of smooth, creamy peanut butter, resulting in a chocolatey, nutty dessert that will have you reaching for the cookie jar again and again!

Cookies that incorporate peanut butter are usually a bit challenging since they can dry out the dough quite a bit. However, these cookies use just the correct ratio of ingredients and a tried-and-true technique that keeps them soft, moist, and super flavorful without the need to chill the dough. That's right, you can bake them straight away without worrying about dull, flat cookies!

You'll find that this recipe is so easy to follow that even beginners will end up with cookies that look like they were baked in a bakery. Once you've mastered the base recipe, you can experiment with various flavor variations to make it your own.

Why Is This Recipe Different? Katalin's Key Take How To Add Peanut Butter to Cookie Dough

While the peanut butter adds amazing flavor and softness, it can also make the dough super dry and crumbly if you're not careful. To maintain that gooey texture, there are a few essential factors to consider, including the type of peanut butter used and the ingredient ratios.

Using a smooth, creamy peanut butter, such as Jif or Skippy, is essential for achieving the best results. Unlike crunchy peanut butter, they have a consistent texture and moisture level that blends well into dough. Although natural peanut butter has the most intense peanut butter flavor, it can be tricky in this recipe since it tends to separate. If you choose to use it, ensure it's well-stirred with no oil separation or clumps.

Even with the right peanut butter, you'll want to resist the urge to tweak the recipe, as the tiniest changes to the ratio of flour or brown sugar can throw off the balance and dry out the dough even more.

This simple peanut butter cookie recipe intentionally uses less flour than usual to keep the cookies soft. However, if your dough still seems a little too dry, even after following the recipe (weigh the flour!) as written, letting it rest for a few minutes before scooping can allow the peanut butter to absorb fully and the flour to absorb more moisture.

With just a little attention to detail and the right ingredients, you'll have perfect peanut butter cookies every time!

Peanut Butter Chocolate chip Cookies on a cutting board. — Photo credit: spatuladesserts.com

The Cookie Dough Comes Together In 10 Minutes

Unlike regular chocolate chip cookie recipes, there's no need to chill the dough before baking!

Start by preheating your oven to 350°F (175°C). Don't use the fan setting.

Before getting started on the cookie dough, ensure that your eggs and butter (unsalted butter only) are at room temperature, allowing them to be easily incorporated into a smooth batter. Stick your eggs in a bowl of warm water for 5-10 minutes to quickly bring them to room temperature. See my guide on softening butter quickly for tips on how to do so without using a microwave.

Using an electric hand mixer, cream the softened butter together with the granulated sugar and brown sugar for a few minutes until the mixture is light and fluffy.

Next, mix in the room-temperature egg, followed by the peanut butter (preferably unsalted and unsweetened). Make sure it is well incorporated so that the oil does not separate. Then, mix in the vanilla extract.

Sift and combine the flour, salt, and baking soda in a separate bowl, then gently fold the dry ingredients into the wet mixture using a rubber spatula. (Don't skip the salt, as it is necessary to balance the flavors.)

Last but not least, fold in the semi-sweet chocolate chips, saving a small handful to press on top of the cookies partway through baking.

No Need to Chill, Just Bake!

Line two baking sheets with parchment paper.

Divide the dough into 10–12 evenly sized balls (I recommend using an ice cream or cookie scoop) and place them on the lined baking sheets, leaving enough room for spreading. I suggest only baking about 5–6 cookies per tray.

Bake the cookie dough balls for approximately 16–18 minutes in total. After about 12 minutes, remove them from the oven, press the remaining chocolate chips on top, then continue baking until the edges are golden and the centers are set. Try not to overbake them.

Top tip: Place small dollops of peanut butter on top of the cookies at this point for extra decoration and deliciousness!

Once baked, let the cookies rest on the pan for a few minutes. Then, carefully transfer them to a cooling rack to finish cooling. They'll continue to firm up as they cool.

Store & Freeze Like a Pro

These cookies will stay fresh at room temperature in an airtight container for up to two days or in the refrigerator for up to five days.

You can also freeze your cookies for longer storage. First, wait until they cool completely to room temperature, then transfer them to a freezer-safe Ziplock bag or container for up to a month. Thaw at room temperature.

See my guide on freezing cookie dough if you'd rather save the baking for later!

Try Some Flavor Variations

Once you've mastered the base peanut butter chocolate chip cookie recipe, you can try one of the following variations to customize them to your preference:

You don't only have to make your cookies peanut butter-flavored! Instead, try infusing my homemade walnut, cashew, hazelnut, pistachio, or pecan butter.

Use white chocolate chips or chunks to make white chocolate peanut butter cookies. You can also mix in some peanut butter chips to make chocolate chip and peanut butter chip cookies.

Throw in add-ins like walnuts, pecans, pistachios, or M&M candies for a crunchy twist. Or, incorporate graham crackers and marshmallows into the batter for a peanut butter version of my s'mores cookies.

Sprinkle on some sea salt for a sweet and salty finishing touch!

Food Allergy? This Is How You Can Substitute The Ingredients

If you have allergies or dietary restrictions, the good news is that there are plenty of ways to adapt this recipe to suit your needs.

For a gluten-free option, you can swap the all-purpose flour for a gluten-free alternative, as suggested in my flour guide. My gluten-free almond flour peanut butter cookies are a must-try! For vegan cookies, use plant-based butter and try one of several egg alternatives that work well in cookies.

Keep in mind that substitutions may alter the final texture or flavor. Check out my substitute guides for more tips on making ingredient swaps while maintaining as much of the balance as possible.

Expert Tips For Making Peanut Butter Chocolate Chip Cookies

Be careful not to overmix the batter, as this can prevent your cookies from turning out moist and tender. Only fold the ingredients together just until everything is combined. If necessary, refer to my guide on how to fix dry and crumbly cookie dough.
For even softer, gooey cookies, reduce the baking time by a few minutes. Don't worry if they're fragile when you remove them; they'll firm up as they cool.
For perfectly round cookies, use a cookie cutter or the back of a spoon to circle the edges while the cookies are still warm (preferably right out of the oven).
Use a light-colored baking sheet to help cookies bake more evenly. Dark pans can cause the cookies to brown too quickly or burn on the bottom.
If you accidentally overbaked them, there's no need to throw them out! See my guide on fixing burnt cookies for tips on saving and making the most of them.

What Equipment To Use

Use a digital scale to ensure the most precise measurements and consistent results. A digital oven thermometer is also helpful since oven temperatures vary slightly from model to model.

An electric hand mixer makes it easy to blend your wet ingredients thoroughly, while a rubber spatula is best for gently folding the wet and dry ingredients together without overmixing. Don't forget a cooling rack to help your cookies cool evenly and thoroughly.

If you loved these easy peanut butter chocolate chip cookies, I'm sure you'll also love these other cookie recipes:

And for even more creative and delicious cookies that all ages will love, check out my roundup of 60+ Different Types of Cookies.

Have You Tried This Recipe?

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Peanut Butter Chocolate Chip Cookies