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These Peanut Butter Chocolate Chip Cookies are soft, chewy, and packed with flavor. This simple recipe has the perfect of sweet and salty, making it a go to treat for any occasion. These cookies are so easy to whip up, and in just 8-10 minutes baking time, you have a peanut butter cookie with a soft center, that also satisfies your chocolate cravings.
These cookies are so soft and chewy! Chocolate and Peanut Butter are always perfect together!
-Becky
When baking cookie recipes, this is one of my favorites. I can’t think of anyone who doesn’t love peanut butter and chocolate together. It’s always a good combination, like this amazing chocolate peanut butter cake, these easy Peanut Butter Balls, or this creamy Peanut Butter Fudge!
When I make these cookies, I like to use creamy peanut butter because it makes them so soft and smooth. They are always a hit at cookie exchanges, parties, or just when my grandkids want a quick treat.
Add these cookies to your backyard BBQ table with other delightful treats like Patriotic Pretzel Rods or this refreshing Berry Caprese Salad.
Table of Contents
Ingredients You Will Need
- unsalted butter-room temperature butter works best
- granulated sugar– adds sweetness to the cookie.
- dark brown sugar– (or light brown sugar)
- eggs– acts as a binding agent and helps keep the cookies moist.
- creamy peanut butter– you can also use chunky, or natural peanut butter
- baking soda– a leavening agent that helps give the cookies their soft texture.
- baking powder– works with the baking soda to help make the cookies light and fluffy.
- all purpose flour– gives the cookies their structure.
- chocolate chips– a perfect way to get a little bit of chocolate into each bite of cookie.
You’ll find the full list of ingredients and step-by-step instructions in the printable recipe card below.
How to Make Chocolate Chip Peanut Butter Cookies
- Preheat the oven to 350 degrees F. In a medium mixing bowl, and on medium speed, use an electric mixer to cream butter, granulated sugar, and brown sugar using paddle attachment.
- Once the butter and sugars are creamed together, whisk in the eggs until they are fully incorporated into the dough. Stir in the peanut butter mixture until it is smooth and runny.
- Gently add in your dry ingredients of baking soda, baking powder, and flour, mixing on medium speed, until all ingredients are fully incorporated into the dough. Then stir in the chocolate chips until they are evenly distributed throughout the cookie dough.
- Scoop cookie dough and then roll into small balls of dough. Place onto a lightly sprayed cookie sheet, or line cookie sheets with parchment paper or silicone baking mats.
- Bake at 350 degrees F for 8-10 minutes baking time, until golden brown and light in color. Allow the cookies to cool until the center sets, maybe a minute or two, before removing them from the baking sheet.
- Transfer to cooling rack to allow them to finish cooling.
Expert Tips
- For evenly baked cookies, try to make equal sized cookie dough balls. I try to use a 1 1/2 -2 inch cookie scoop, or about 1 1/2 to 2 tablespoons of dough.
- This recipe makes about two dozen cookies.
- If you’re planning a baking day, these cookies are a great place to start. But keep the fun going with sweet favorites like these chewy Red Velvet Bars or our crowd-pleasing Strawberry Pretzel Salad.
FAQ’S
You can add extra chocolate chips, or use dark chocolate chips, peanut butter chips, mini chocolate chips, milk chocolate chips, or semi-sweet chocolate chips in this recipe. You can also add chopped peanut butter cups to these perfect cookies.
I have used both creamy peanut butter and chunky peanut butter. Chunky peanut butter causes the cookies to become a little more crunchy, but smooth peanut butter helps keep the cookies chewy. It’s really your preference when making your batch of cookies.
Leftover cookies can be stored in an airtight container, in a zip lock bag, or wrapped in plastic wrap for up to 5 days. You can also store them in the freezer, for 2 months.
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If you have tried this recipe or any others from Celebrating Simply, I’d love it if you would leave a ⭐ star rating and share your thoughts in the ✍️ comments below. Your feedback means a lot!
Peanut Butter Chocolate Chip Cookies
Equipment
- Mixing Bowl
- Electric Mixer
- Cookie Sheet
- Spatula
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 cup white granulated sugar
- 1/2 cup dark brown sugar, or light brown sugar
- 2 large eggs
- 1/2 cup creamy peanut butter
- 1 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/2 cups all purpose flour
- 2 cups chocolate chips, or chocolate chunks
Instructions
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, and on medium speed, use an electric mixer to cream butter, granulated sugar, and brown sugar.
- Once the butter and sugars are creamed together, whisk in the eggs until they are fully incorporated into the dough.
- Stir in the peanut butter mixture until it is smooth and runny, then gently add in the baking soda, baking powder, and flour, mixing on medium speed, until all ingredients are fully incorporated into the dough.
- Stir in the chocolate chips until they are evenly distributed throughout the cookie dough.
- Scoop cookie dough and then into small balls of dough. Place them onto a lightly sprayed cookie sheet, or line cookie sheets with parchment paper or silicone baking mats.
- Bake at 350 degrees F for 8-10 minutes baking time, until golden brown and light in color. Allow the cookies to cool until center sets, for a few extra minutes, before removing them from the baking sheet. Transfer to cooking rack to allow them to finish cooling.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am not a big peanut butter fan when it comes to cookies, but when I tasted these, sorry but I ate them all (no, not in one sitting, but over the course of a couple days). Delicious !!!!