Peanut Butter Chocolate Chip Cookies

These Peanut Butter Chocolate Chip Cookies combine the rich, nutty flavor of peanut butter with the sweet, chocolatey goodness of chocolate chips. The result is a homemade chocolate chip cookie that’s both salty and sweet.

Easy Peanut Butter Chocolate Chip Cookies

Peanut butter and chocolate chip cookies collide in these homemade cookies. These cookies combine the flavor of peanut butter with chocolate for the classic flavor duo we all love. These peanut butter cookies are a delicious treat perfect for any occasion and pair wonderfully with a glass of milk, hot tea or a cup of coffee. How to make simple Peanut Butter Chocolate Chip Cookies: (Scroll down for full printable recipe.)

• Prepare Pans – Preheat the oven to 350°F. Line two large sheet pans with parchment paper. Set aside.
• Dry Ingredients – In a medium bowl use a whisk to sift together flour, baking powder, baking soda and salt. Set aside.
• Creamed Ingredients – Use a mixer on medium speed to cream together butter, brown sugar and granulated sugar until fully combined and creamy.
• Peanut Butter – To the bowl add the peanut butter and vanilla beating on medium high speed to combine.
• Eggs – Beat the eggs into the creamed ingredients.
• Combine – Lower the speed of the mixer and gradually add the sifted flour mixture to the creamed mixture beating just until fully moistened. Stop and scrap the sides of the bowl occasionally. Fold in the chocolate chips by hand.
• Divide the Dough – Scoop the cookie dough to form into balls dropping onto the prepared pans leaving at least 2 inches between the mounds. Press the centers down to flatten slightly.
• Oven – Bake for 16-18 minutes or just until lightly golden around the edges. Remove from the oven and cool on the pan for a few minutes minutes then remove to a cooling rack to cool completely.

How to Make the BEST Peanut Butter Chocolate Chip Cookies

• Ingredients you’ll need to make homemade Peanut Butter Chocolate Chip Cookies: All purpose flour, baking powder, baking soda, salt, unsalted butter, light or dark brown sugar, granulated sugar, creamy peanut butter, pure vanilla extract, large eggs and semi sweet chocolate chips.
• Kitchen tools you’ll need: Stand mixer or hand mixer, large mixing bowl, medium mixing bowl, measuring cups and spoons, cookie or ice cream scoop and sheet pans.
• Ensure that the butter-peanut butter mixture is creamy and well-mixed to avoid a dry or crumbly cookie dough.
• When measuring flour, never scoop into the flour. Always use a spoon to fill and level the measuring cup. When scooping into the flour it can become compacted and increase the flour volume resulting in a dry cookie.
• You can make this cookie dough in advance and chill it in an airtight container in the refrigerator. When doing so, you’ll need to allow some time on the counter to soften and make the dough easier to scoop for baking.
• You can also freeze this cookie dough for up to 2 months. Thaw frozen dough in the fridge.
• For chewier cookies, slightly underbake them and let them cool on the baking sheets.
• Variations: Substitute some of the chocolate chips with Reese’s Pieces for extra peanut butter flavor. Add-ins: Mix in toffee bits, peanut butter chips, or dried fruit for a twist. You could also add 1/2 cup of chopped salted peanuts to the dough.
• Serving Ideas: Serve these cookies for picnics, class parties, holiday gatherings, Christmas cookie swaps, kids lunches and potlucks.
• Storage and Leftovers: Store baked Peanut Butter Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.

More Cookie Recipes to Make

• Make ahead Cookie Ice Cream Sandwiches.
• Sweet and salty Candy Bar Pretzel Cookies.
• Loaded Butterscotch Toffee Pecan Cookies are rich and buttery.
• White Chocolate Cherry Pudding Cookies are delicately delicious.
• These Turtle Cookies are made in a muffin pan to hold all of the gooey toppings.
• Reese’s Peanut Butter Chocolate Chip Cookies are terrific for tailgating and game day snacking.
• Vanilla Shortbread Cookies are terrific with a cup of hot tea or coffee.
• Yummy Glazed Lemon Cookies.
• Cookie Pops from Land O Lakes.

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Print

Peanut Butter Chocolate Chip Cookies

Course Cookies, Dessert

Cuisine American, Southern

Keyword chocolate-chip-peanut-butter-cookies, reese’s-peanut-butter-chocolate-chip-cookies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour

Servings 32 servings

Calories 244kcal

Ingredients

• 2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup unsalted butter softened
• 1 cup packed light or dark brown sugar
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 2 tsp pure vanilla extract
• 2 large eggs
• 2 1/2 cups semi sweet chocolate chips

Instructions

• Preheat the oven to 350°F. Line two large sheet pans with parchment paper. Set aside.
• In a medium bowl use a whisk to sift together flour, baking powder, baking soda and salt. Set aside.
• In a separate large bowl use a mixer on medium speed to cream together butter, brown sugar and granulated sugar until fully combined and creamy.
• To the bowl add the peanut butter and vanilla beating on medium high speed for 2 minutes. Stop to scrape the sides of the bowl.
• To the bowl add the eggs. Beat the eggs into the creamed ingredients until combined.
• Lower the speed of the mixer and gradually add the sifted dry ingredients to the creamed mixture beating just until fully moistened. Stop and scrap the sides of the bowl occasionally. Fold in the chocolate chips by hand.
• Use a 2 Tbsp scoop to form into balls dropping onto the prepared pans leaving at least 2 inches between the mounds. Press the centers down to flatten slightly.
• Bake for 16-18 minutes or just until lightly golden around the edges. Remove from the oven and cool on the pan for 3-5 minutes then remove to a cooling rack to cool completely.
• Store in an airtight container at room temperature or chilled for up to 5 days.

Notes

• • Ensure that the butter-peanut butter mixture is creamy and well-mixed to avoid a dry or crumbly cookie dough.

• • When measuring flour, never scoop into the flour. Always use a spoon to fill and level the measuring cup. When scooping into the flour it can become compacted and increase the flour volume resulting in a dry cookie.

• • You can make this cookie dough in advance and chill in the refrigerator. When doing so, you’ll need to allow some time on the counter to soften and make the dough easier to scoop for baking.

• • You can also freeze this cookie dough for up to 2 months. Thaw in the fridge.

• • For chewier cookies, slightly underbake them and let them cool on the baking sheets.

• • Variations: Substitute some of the chocolate chips with Reese’s Pieces for extra peanut butter flavor. Add-ins: Mix in toffee bits, peanut butter chips, or dried fruit for a twist. You could also add 1/2 cup of chopped salted peanuts to the dough.

• • Storage and Leftovers: Store baked Peanut Butter Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Serving: 1serving | Calories: 244kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 96mg | Potassium: 162mg | Fiber: 2g | Sugar: 19g | Vitamin A: 201IU | Calcium: 29mg | Iron: 2mg

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