Chocolate Chip Peanut Butter Cookies are the best two-bite baked dessert recipe. Each bite of this chocolate filled soft chewy peanut butter cookie will make you feel like a kid!
Why this recipe works so well:
- Tried and true recipe. I started off with my classic peanut butter cookie recipe that I've been making for years and added just the right amount of chocolate.
- Perfect texture. Right out of the oven, they are super soft. After they've cooled, they have a crisp outside with a soft center.
- They hold their shape. Many cookie recipes flatten as they cook. Not these chocolate chip peanut butter cookies! You can expect them to hold their shape as they cook.
- Double the recipe! Since you can freeze the dough as well as the cookies, you might as well make a bunch to enjoy at a later date.
These are a great homemade cookie because chances are that you already have all of these ingredients in your pantry! All you need is:
- butter - I always bake with unsalted butter and you want it to be soft
- peanut butter - I love crunchy but creamy works too
- granulated sugar and brown sugar - using both makes them extra soft
- eggs - room temperature is best for baking
- pure vanilla extract - totally worth it
- all-purpose flour
- baking soda, baking powder, and salt
- chocolate chips - I like semi-sweet or dark chocolate
How to make chocolate chip peanut butter cookies:
Full ingredient list and detailed step by step instructions are listed in the recipe card below, but here is a summary.
- Cream together the butter, peanut butter, and sugars. Be sure to scrape the bowl!
- Mix in the eggs and vanilla.
- Combine the dry ingredients in a separate bowl and slowly mix them into the wet ingredients.
- Stir in the chocolate chips. Remember to save a few to press into the tops of the cookies.
- Bake the cookies in a pre-heated oven.
Much like classic oatmeal cookies, Oatmeal Chocolate Chip Cookies, or chewy molasses cookies, homemade peanut butter cookies with chocolate chips are a lifetime favorite. All you need is one tall glass of cold milk. YUM!
Recipe tips for best results:
- Chill the dough prior to baking. This will prevent the cookie from spreading too much, thus becoming thin and crispy.
- Set dough on a cool baking sheet. Make sure the baking sheet isn't hot when you add the cookie dough. Either wait for your baking sheet to cool or use several of them.
- Soften the butter and peanut butter. It is easiest to cream the butter and peanut butter if they are very soft. I use my KitchenAid stand mixer with the paddle attachment. You cannot over mix the butter and peanut butter, so be sure to whip them until they are completely smooth and fluffy.
- Mixing tips: Do not over mix your cookies once the flour is added. Mix just enough to thoroughly combine.
- Baking tips: Be sure to take the cookies out of the oven as soon as they're set but still very soft. They'll continue to cook on the sheet as they cool. This is one of the tricks to enjoying a super soft cookie.
- If your first batch of cookies is flat and crispy, you can add a bit more flour to the remaining batter before baking them. The addition of more flour will help prevent the cookies from going flat.
- Storage: Store leftover cookies in an air tight container in the refrigerator or room temperature. If not eaten within 3-5 days, freeze.
Other great peanut butter recipes:
Chocolate Chip Peanut Butter Cookies
- 1 cup unsalted butter (softened)
- 1 ½ cups peanut butter (crunchy recommended)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs (slightly beaten)
- 1 Tbsp vanilla extract
- 2 ¾ cups all purpose flour
- 1 ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 2 Tbsp sugar (for rolling)
- 1 cup chocolate chips
- Cream butter, peanut butter, and sugars together in large mixing bowl until light and fluffy. I use my stand mixer with the paddle attachment and beat on medium high speed, scraping the sides of the bowl several times.
- Mix in eggs and vanilla, scraping sides at least once to fully incorporate.
- In separate bowl, mix together flour, baking soda, baking powder, and salt. Slowly stir into peanut mixture, scraping down sides as needed to fully mix.
- Stir in chocolate chips. If desired, reserve some of the chocolate chips to press into the tops of the cookies just before cooking, otherwise you can mix them all in.
- Cover bowl and refrigerate at least one hour.
- To bake cookies, preheat oven to 350 degrees F. Form 1-inch sized balls and roll in between hands to make smooth and dip tops in the remaining sugar. Set on parchment lined baking sheet with the sugar side up. Use a fork to gently flatten cookie, turning the fork 90 degrees to make a criss cross pattern. Once flattened, cookies will continue to spread a bit during the cooking process, so allow a couple inches in between each cookie.
- Bake in preheated oven for about 8-10 minutes. When you remove them from the oven, they should still be pretty soft. As soon as you can lift them off the cookie sheet without them falling apart, transfer cookies to a cooling rack. Allow to fully cool before storing in an airtight container.
This recipe was originally published in June 2019 and has been updated with helpful information and recipe tips. Don't worry - the recipe hasn't changed!