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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.
- 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:
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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. Add in sugars
- Mix in egg, milk and vanilla
- Next add in flour, baking soda, baking powder and salt.
- Form dough into balls. It will be a soft dough.
- Roll in sugar or add 1 C chocolate chips
- Place on cookie sheet and use hand to slightly flatten the balls of dough
- Bake at 350 degrees 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:
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Nutrition Facts:
Joy says
Thank you so much for this recipe! I’ve made it so many times I lost count, the cookies always come out great!!! I have a large quantity of butter in my fridge that I need to use, I wondered if I could make the cookie dough and freeze it for later baking… Or if it would be better to just bake the cookies and freeze them after?! Any suggestion?!
Leigh Anne says
Joy, I would make up the cookie dough, form it onto the size balls you want and then freeze those and bake later. So glad you love the cookies too.
matt says
These cookies are tha bomb! Made them a couple years ago and had to search to find them again…worth it.
Leigh Anne says
Glad you found the recipe again! They are the best!
Cathy Salo says
Thanks for sharing this recipe…. the hospital I work at has a delicious peanut butter and chunk chocolate cookie and I wanted to make my own…..gonna make some right now as a matter of fact….can’t wait to sink my teeth into them 🙂 LOL
Leigh Anne says
Cathy, Hope you enjoy these as much as the ones at the hospital!
Yvonne says
Another one of your delicious cookie recipes. I made them with mini chocolate chips for my 4 1/2 year old daughter. She doesn’t like peanut butter but, with these cookies she didn’t say a peep & enjoyed them happily! Putting one in her school lunch tomorrow, per her request.
Fen Eatough says
Just used your recipe, but with a few substitutions to avoid allergies… I used Sunbutter in place of the peanut butter due to a peanut allergy and because of a milk allergy, I used Spectrum butter-flavored shortening in place of the butter, hemp milk for the milk and some dairy-free, nut-free semi-sweet chocolate chips. They turned out wonderfully!! Will definitely be making these again!!
Leigh Anne says
So glad you were able to adapt the recipe to your dietary needs. It is a yummy cookie!