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Classic peanut butter chocolate chip cookies that are crispy on the edges and chewy in the middle and full of chocolate goodness.
Why You’ll Love This Recipe!
Perfect flavor combo: Peanut butter and chocolate are basically a match made in heaven. The perfect flavor combination. And the texture of these cookies is amazing. I love a cookie that is chewy on the inside and slightly crispy on the edges and these cookies have it all!
Ingredients Needed
- Peanut Butter, creamy. Jif or Skippy are my favorite brands.
- Butter. I use salted butter and make sure it’s room temperature.
- All Purpose Flour. I prefer unbleached all purpose flour.
- Sugar, granulated sugar and light-brown sugar
- Egg
- Baking Soda and Baking Powder
- Milk. I use 2 percent but use what you have on hand
- Pure Vanilla Extract
- Salt
- Chocolate Chips. Use semi-sweet chocolate chips or milk chocolate chips or dark chocolate chips.
How to Make Peanut Butter Chocolate Chip Cookies
- Cream together butter and peanut butter in the bowl of a stand mixer with the paddle attachment. You can also use a hand mixer.
- Add in sugars and blend to combine.
- Mix in egg, milk and vanilla
- Combine flour, baking soda, baking powder and salt in a bowl.
- Add dry ingredients to dough and mix.
- Stir in chocolate chips.
- Form dough into balls using a cookie scoop.. The dough will be a soft.
- If I don’t put chocolate chips in the cookies I will roll the dough ball in granulated sugar.
- Place cookie dough balls on a parchment paper lined baking sheet and use hand to slightly flatten the balls of dough
- Bake at 350 degrees F oven for 10-12 minutes or until barely brown. Do not over bake.
- Place on a cooling rack to cool completely.
Tips from leigh Anne
- Don’t over mix your cookie dough after adding dry ingredients. Mix just until dry ingredients are incorporated. Over mixing gives you a touch cookie.
- Bake cookies just until lightly golden brown around the edges. Remove from oven and let them sit on baking sheet for 5 minutes and then move them to wire racks to cool completely.
- Use a cookie scoop to get uniform size cookies.
Frequently Asked Questions
Can I freeze cookie dough?
The cookie dough freezes great. Follow the directions in the post.
How do you store leftover peanut butter cookies?
Keep any leftover cookies in an airtight container at room temperature. You can also freeze leftover baked cookies using the directions in this post.
Can I use natural peanut butter or crunchy peanut butter?
Natural-style peanut butter isn’t the best choice for these cookies. It will make the cookie crumbly and may make it too. oily in texture. Crunchy peanut butter will give you a more crumbly cookie. I prefer to use creamy Skippy or JIF peanut butter.
Check out more of my favorite peanut butter and chocolate recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Peanut Butter Chocolate Chip Cookies
Ingredients
- 1/2 cup butter salted, softened
- 3/4 cup peanut butter creamy
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 egg
- 1 Tbsp milk
- 1 1/2 tsp pure vanilla extract
- 1 1/4 cups flour I use unbleached all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup chocolate chips use semi-sweet, milk chocolate or dark chocolate
Instructions
- Cream together butter and peanut butter in the bowl of a stand mixer with the paddle attachment. You can also use a hand mixer.
- .Add in sugars and blend to combine. Mix in egg, milk and vanilla
- Combine flour, baking soda, baking powder and salt in a bowl. Add dry ingredients to dough and mix.
- Stir in chocolate chips.
- Form dough into balls. It will be a soft dough. If I don't put chocolate chips in the cookies I will roll the dough ball in granulated sugar.
- Place cookie dough ball on cookie sheet and use hand to slightly flatten the balls of dough
- Bake at 350 degrees F for 10-12 minutes or until barely brown. Do not over bake. They should look like they need to bake for another minute or two.
Tips & Notes:
- Don’t over mix your cookie dough after adding dry ingredients. Mix just until dry ingredients are incorporated. Over mixing gives you a touch cookie.
- Bake cookies just until lightly golden brown around the edges. Remove from oven and let them sit on baking sheet for 5 minutes and then move them to wire racks to cool completely.
- Use a cookie scoop to get uniform size cookies.
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Nutrition Facts:
Lori Lentz says
Hi Leigh Anne!! It’s me again! Just wanted to post to say how wonderful those cookies were again!! I posted it to my page on facebook Beautiful Things, Heart and Home and my regular facebook page!! Some are going to make them tonight!! I loved them! they tasted just like the cookies at the Cookie Factory at the mall!!! Delicious! thanks again!! Lori Gentzler Lentz
Leigh Anne says
I love that you loved the cookies do much. I am totally craving them now!! Thanks for letting me know.
Kerry says
I made these with a tablespoon scoop and got exactly 4 dozen. I’m at high altitude so I added 1/4 cup of flour and reduced the sugar by a few tablespoons as well and they turned out great!
Leigh Anne says
thanks for the tip on the high altitude! I made my cookies a bit bigger for 3 dozen.
Erin says
I was wondering how many does this make?
Leigh Anne says
About 3 dozen, depending on how big you make them.
Francine says
This is the first time I comment on a recipe. So you can imagine how SCRUMPTIOUS these cookies were. One word: YUM!!!!! And I added chocolate bar chunks, chocolate chips, AND rolled cookies in sugar. Triple yum! Also, for anyone interested in a dairy-free version, I used margarine and soy milk and the cookies turned out GREAT. Thank you so much!
Leigh Anne says
I am so glad you liked them! Thanks for the info on your dairy free version. Thanks for leaving a comment.
Heidi says
Made these for choir practice today. A double batch. They all vanished in about 5 minutes. I love ’em with super chunk peanut butter rather than creamy.