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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:
Debby says
Delicious, perfect texture‍
Barbara Wuertz says
I wonder if they would be ok using keto products, thanks.
Belinda says
Just made these. I made a double recipe. After reading the other comments I added a little more peanut butter, cut the sugar by a quarter cup per recipe, and also finished up my peanut butter chips, mini chips and regular chocolate chips. They turned out fantastic! Will definitely keep this recipe close by. Thank you for the recipe!
Leigh Anne says
So glad you enjoyed them!!
Sunshine baker says
These are good, but a bit too sweet. I would cut the sugar down next time. They took 13-15 min to bake at 350 F.
Mk says
Can you refrigerate the dough overnight?
Leigh Anne says
Sure, it should refrigerate just fine.