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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:
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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 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:
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Nutrition Facts:
Barb B. says
I made this recipe with peppermint-flavored peanut butter and it was very good. I did bake them for a bit longer, about 12 and 1/2 minutes, because I wanted them a bit crispy.
Carmen King says
I liked a lot about this recipe however I agree with many of the other posts and that was too sweet. I would cut the sugar down to one cup or one and a quarter at most. I didn’t have brown sugar so I made my own by adding some maple syrup to white sugar. The flavour was amazing and I also had to bake them much longer than 12 minutes as the recipe says. I actually think the temperature of the oven should’ve been closer to 375 or 400 in order for them to bake that quickly. I also added white chocolate chips, which made them super yummy.
Angela Nicola says
Amazing!!! Thank you! This is the best recipe for peanut butter cookies I’ve come across in a good while! My new go to!