Go Back
Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

The ultimate cookie craving has never been easier to satisfy! These chewy Peanut Butter Chocolate Chip Cookies are a rich, nutty delight packed with chocolate goodness. Perfect for sharing or indulging on your own, they're a must-make treat!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 40 cookies
Course: Desserts
Cuisine: American
Calories: 197
Ingredients Equipment Method Notes

Ingredients
  

  • 16 tablespoons Unsalted Butter melted, this is 1 cup or 2 sticks
  • 1 cup Brown Sugar light or dark, lightly packed; see note 1
  • 1 cup Granulated Sugar
  • 1 cup Creamy Peanut Butter see note 2
  • 1 teaspoon Vanilla Extract
  • 2 large Eggs
  • 1 teaspoon Baking Soda see note 3
  • 1/2 teaspoon Salt
  • 2-1/3 cups All-Purpose Flour see note 4
  • 2 cups Chocolate Chips milk or semi-sweet—whichever you prefer

Equipment

  • Large sheet pan (15" x 21")
  • Silicone baking mat or parchment paper
  • Cooling rack

Method
 

  1. Line a large sheet pan with a silicone liner or parchment paper and set aside.
  2. In a microwave-safe bowl, heat the butter until it’s melted. Set aside to cool back to room temperature.
  3. In a large bowl, combine cooled butter, brown sugar, and granulated sugar. Mix with a large whisk until smooth and creamy, about 1 minute.
  4. Add peanut butter and vanilla extract. Mix until combined. Add in 1 egg and mix until incorporated, then add the second egg and mix again.
  5. Add baking soda and salt and mix until just incorporated.
  6. Fold in flour until just incorporated, then fold in the chocolate chips.
  7. Cover dough and chill for 30 minutes to 1 hour. Preheat oven to 325°F.
  8. Scoop dough and roll into balls (2 tablespoons each). Place on the lined sheet pan, leaving space between each.
  9. Bake for 8 to 14 minutes. Let cool on the sheet pan for 5 minutes before transferring to a cooling rack.

Notes

  • Tip 1: Make sure the brown sugar is fresh and very soft! Hard brown sugar won’t mix/bake up properly.
  • Tip 2: I love and highly recommend Skippy® Creamy Peanut Butter in these cookies. I don’t recommend a natural peanut butter that needs stirring.
  • Tip 3: If baking soda is at all clumpy, press through a fine-mesh sieve first.
  • Tip 4: If you have a food scale, use that instead of measuring cups for flour. 310 grams is perfect for this recipe!
  • Tip 5: These cookies stay fresh for 3 to 4 days at room temperature. To freeze, drop dough balls on a sheet pan and freeze. Once solid, transfer to an airtight container or bag for up to 3 months.