Chocolate Chip Peanut Butter Cookies are the best two-bite baked dessert recipe. Each bite of this soft chewy cookie will make you feel like a kid!
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!
HOMEMADE CHOCOLATE CHIP PEANUT BUTTER COOKIE RECIPE
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Chocolate Chip Peanut Butter Cookies are simply my basic peanut butter cookies, but with chocolate chips. Nothing earth shattering here. No crazy tricks.
That being said, you really can’t deny that one of the best flavor combinations EVER is peanut butter and chocolate. Right?
Ingredients needed to make these delicious cookies:
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
Why are my peanut butter cookies flat?
It’s pretty frustrating to bake homemade cookies that look amazing when they go into the oven and come out completely flat. They will also be more crisp than chewy if they flatten out during the cooking process.
There are a few ways to make soft and chewy cookies that don’t go flat when you bake them:
- You can chill the dough prior to baking. This will prevent the cookie from spreading too much, thus becoming thin and crispy.
- Make sure the baking sheet isn’t hot when you add the cookie dough. It’s easy to take a sheet out of the oven and put the next batch of cookies on right away, but that will cause the cookie to start spreading before you even get it in the oven. Your best bet is to either wait for your baking sheet to cool or use several of them.
- 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.
Chocolate chip to cookie dough ratio
This is totally a matter of preference. I used a full cup of chocolate chips in this recipe that yields about 4 dozen cookies. If you want more chocolate than I used, go right ahead!
Cooking tip: use extra chocolate chips to press into the top of the cookie right before you put them in the oven. All of the chocolate chips that have been mixed into the dough won’t be seen very well. Adding them to the top will make your cookies look extra chocolate-y.
How to make chocolate chip peanut butter cookies:
- First step is to cream the butter, peanut butter, and sugars together. This is easiest if the butter and peanut butter are very soft. I use my KitchenAid stand mixer with the paddle attachment. You can’t over mix things at this point. Be sure to scrape the bowl!
- Next you’ll mix in the eggs and vanilla.
- Combine the dry ingredients in a separate bowl and slowly mix them into the wet ingredients. Do not over mix your cookies!
- 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. Be sure to take them out 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.
Chocolate Chip Peanut Butter Cookies
- 1 cup unsalted butter (softened)
- 1 1/2 cups peanut butter (crunchy recommended)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs (slightly beaten)
- 1 Tbsp vanilla extract
- 2 3/4 cups all purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 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.
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