If there’s one cookie that truly has it all, it’s the Peanut Butter Chocolate Chip Cookie. Imagine the nutty richness of creamy peanut butter combined with gooey, melted chocolate chips — soft in the middle, slightly crisp at the edges, and packed with pure comfort in every bite.
These cookies are a delicious marriage between classic peanut butter cookies and chocolate chip cookies, making them the ultimate crowd-pleaser. Whether you’re baking for a cookie exchange, a cozy night in, or just because (no reason needed!), these cookies never disappoint.
Why You’ll Love This Recipe
Double the flavor: Chocolate + peanut butter = perfect match.
Soft and chewy: Perfect texture every time — no dry cookies here.
One bowl & easy: No fancy equipment, no chilling required.
Nutty and rich: Made with real peanut butter for flavor depth.
Great for gifting: Perfect for cookie boxes, holidays, or everyday treats.
Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (125 g) creamy peanut butter
- 1/2 cup (100 g) brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (130 g) chocolate chips (semi-sweet or milk)
The Best Peanut Butter Chocolate Chip Cookies!
Equipment
- baking sheets lined with parchment paper
- mixing bowls
- hand mixer or stand mixer for creaming ingredients
- whisk for dry ingredients
- cookie scoop for portioning dough
- wire rack for cooling cookies
Ingredients
- 113 g unsalted butter, softened
- 125 g creamy peanut butter
- 115 g granulated sugar
- 100 g light brown sugar
- 1 large egg (50 g)
- 4 g vanilla extract (1 teaspoon)
- 180 g gluten-free all-purpose flour
- 4 g baking soda (¾ teaspoon)
- 3.5 g salt (½ teaspoon)
- 150 g chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- In a separate bowl, whisk together gluten-free flour, baking soda, and salt. Gradually add to the wet mixture and stir until just combined.
- Stir in the chocolate chips.
- Scoop about 30 g (2 tablespoons) of dough per cookie using a medium cookie scoop. Roll into balls and place on the prepared baking sheets.
- Bake for 10–12 minutes, until set and lightly golden around the edges.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Cream Butter and Sugars
In a large bowl, beat together butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
Step 3: Add Wet Ingredients
Mix in the egg and vanilla extract until well combined.
Step 4: Add Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture.
Step 5: Add Chocolate Chips
Stir in the chocolate chips until evenly distributed.
Step 6: Scoop and Bake
Scoop tablespoon-sized balls of dough onto your baking sheet, leaving space between them. Bake for 9–11 minutes, until the edges are golden and the centers look slightly soft.
Step 7: Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm for ultimate gooey goodness!
Tips for Perfect Cookies
Don’t overbake: They’ll look slightly underdone when you pull them out — that’s perfect!
Use creamy peanut butter: Natural peanut butter can make them too crumbly.
Chill for thicker cookies: Chill the dough for 30 minutes if you prefer thicker, bakery-style cookies.
Add-ins: Try chopped peanuts, white chocolate, or Reese’s pieces!
Storage
- At room temperature: Store in an airtight container for up to 5 days.
- Freeze dough: Scoop dough balls and freeze for up to 3 months. Bake straight from frozen — just add a minute or two.
Nutrition (per cookie, approx.)
- Calories: 210
- Protein: 4 g
- Fat: 12 g
- Carbs: 22 g
FAQs
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend — results are just as delicious.
Can I double the recipe?
Absolutely. These freeze beautifully, so make extra for later!
What type of chocolate works best?
Semi-sweet chocolate chips give the perfect balance, but dark or milk chocolate work too.
Final Thoughts
If you love both peanut butter and chocolate (and who doesn’t?), these Peanut Butter Chocolate Chip Cookies are pure joy. Soft, chewy, and full of flavor — they taste like a warm hug and disappear faster than you can bake the next batch.
Perfect for bake sales, holidays, or late-night cravings, these cookies are a must-bake.