Peanut butter chocolate chip cookies are one of those classic treats that hit the sweet spot—literally. They bring together the rich, creamy taste of peanut butter with gooey, melty chocolate chips in a soft, chewy cookie. It’s the kind of dessert that feels like a warm hug from childhood. Whether you grew up sneaking spoonfuls of peanut butter from the jar or grabbing chocolate chips straight from the bag, this cookie recipe speaks to every sweet tooth out there. It’s simple, comforting, and utterly satisfying. Perfect for after-school snacks, late-night cravings, or just because.
Quick Facts
Here’s a quick look at what you’re about to bake:
| Course | Cuisine | Difficulty | Servings | Prep Time | Cooking Time | Calories (Per Cookie) |
|---|---|---|---|---|---|---|
| Dessert | American | Easy | 24 cookies | 10 minutes | 10 minutes | 160 |
Equipment Needed
You don’t need fancy kitchen gear for this recipe, but a few trusty tools will make your baking smoother and more enjoyable:
- Mixing Bowls (Large & Medium) – One for dry ingredients and one for wet.
- Electric Hand Mixer or Stand Mixer – To cream the peanut butter, butter, and sugars easily.
- Measuring Cups & Spoons – Accurate measuring ensures perfect texture.
- Rubber Spatula – Great for scraping down sides and folding in chocolate chips.
- Cookie Scoop (optional) – Helps create uniform cookies.
- Baking Sheet – A flat, non-stick or parchment-lined surface to bake cookies.
- Parchment Paper or Silicone Baking Mat – Prevents sticking and ensures even browning.
- Cooling Rack – Keeps cookies from getting soggy as they cool.
Ingredients
Here’s what you’ll need for these soft, chewy, and rich cookies:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
Follow these simple steps to bake the perfect batch:
- Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper.
- In a large bowl, cream the peanut butter, butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs and vanilla extract until combined.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the wet mix, blending until a dough forms.
- Fold in the chocolate chips using a spatula.
- Scoop tablespoon-sized balls onto your baking sheet.
- Bake for 10–12 minutes, or until edges are golden.
- Let cookies cool for 5 minutes on the tray, then transfer to a rack.
Essential Note:
Don’t overbake the cookies. They may look a bit underdone when you pull them out—this is perfect. They continue cooking on the sheet. Overbaking will lead to dry cookies instead of that dreamy soft center you’re aiming for.
