Peanut Butter Chocolate Chip Cookies – Soft, Chewy, and Packed With Flavor

Peanut butter chocolate chip cookies are the kind of treat that feels both nostalgic and exciting. They’re soft, chewy, and loaded with rich peanut butter flavor and melty chocolate in every bite. No need for special equipment or fancy steps—just simple ingredients and a few smart techniques.

Whether you’re baking for a weekday snack or a casual gathering, these cookies deliver. They come together fast, bake beautifully, and taste like pure comfort.

What Makes This Recipe So Good

These cookies hit that perfect balance of sweet and salty. The peanut butter adds depth and richness, while chocolate chips keep things classic and familiar.

The texture is the star: soft in the middle, lightly crisp at the edges, and never dry. A quick chill keeps them thick and prevents spreading. Plus, the dough is easy to work with and forgiving, so even beginner bakers can get great results.

Shopping List

• Creamy peanut butter (not natural, stirred varieties)
• Unsalted butter, softened
• Brown sugar (light or dark)
• Granulated sugar
• Large eggs
• Vanilla extract
• All-purpose flour
• Baking soda
• Fine sea salt or table salt
• Chocolate chips (semi-sweet or milk)
• Optional: flaky sea salt for finishing

Step-by-Step Instructions

1. Preheat and prep: Set your oven to 350°F (175°C).

   Line two baking sheets with parchment paper for easy cleanup and even baking.

2. Cream the fats and sugars: In a large bowl, beat 1/2 cup softened unsalted butter with 1 cup creamy peanut butter until smooth and fluffy. Add 3/4 cup brown sugar and 1/2 cup granulated sugar. Beat until well combined and slightly lighter in color, about 2 minutes.
3. Add eggs and vanilla: Mix in 2 large eggs, one at a time, scraping the bowl as needed.

   Stir in 2 teaspoons vanilla extract. The mixture should look silky and cohesive.

4. Whisk dry ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt. This prevents clumps and ensures even rise.
5. Combine wet and dry: Add the dry ingredients to the wet mixture in two additions.

   Mix on low or stir gently until just combined. Avoid overmixing to keep the cookies tender.

6. Fold in chocolate: Stir in 1 1/2 cups chocolate chips. If you like bigger pools of chocolate, swap in some chopped bar chocolate for part of the chips.
7. Chill briefly: Cover the bowl and chill for 20–30 minutes.

   This helps the dough firm up and keeps the cookies thick and chewy.

8. Portion the dough: Scoop 2-tablespoon portions onto the prepared sheets, spacing them about 2 inches apart. For picture-perfect cookies, press a few extra chips on top of each mound.
9. Bake: Bake 9–11 minutes, until the edges are set and lightly golden but the centers still look soft. They will continue to set as they cool.
10. Finish and cool: If using, sprinkle a pinch of flaky sea salt on top while warm.

    Let cookies cool on the sheet for 5 minutes, then move to a rack to finish cooling.

How to Store

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, slip in a slice of sandwich bread or a piece of apple (replace every day to avoid moisture issues). For longer storage, freeze baked cookies in a sealed bag for up to 2 months.

You can also freeze scooped, unbaked dough balls—bake from frozen, adding 1–2 minutes to the time.

Why This is Good for You

These cookies are a treat, but they’re not empty. Peanut butter provides protein and healthy fats, which help with satisfaction and steady energy. Dark or semi-sweet chocolate offers antioxidants and rich flavor, so a little goes a long way. Enjoying dessert mindfully can support a balanced approach to eating, making room for joy without overdoing it. Pair a cookie with a glass of milk or a piece of fruit for a more rounded snack.

Pitfalls to Watch Out For

• Using natural peanut butter: Stirred, oily peanut butter can cause spreading and greasy texture.

  Use a no-stir, shelf-stable creamy peanut butter.

• Skipping the chill: Warm dough spreads too fast in the oven and bakes up thin. A short chill keeps them thick and chewy.
• Overbaking: These cookies should look slightly underdone in the center when you pull them out. They firm up as they cool, staying soft.
• Overmixing the dough: Mixing too long after adding flour can make the cookies tough.

  Stop as soon as there are no dry streaks.

• Oven hot spots: Rotate trays halfway if your oven runs unevenly. This helps you avoid burnt edges and pale centers.

Alternatives

• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend with xanthan gum. Chill time becomes even more helpful here.
• Chunky peanut butter: For extra texture, swap in chunky peanut butter or add 1/2 cup chopped roasted peanuts.
• Peanut-free: Use almond butter or sunflower seed butter.

  Note that sunflower seed butter can react with baking soda and turn cookies green—harmless but surprising.

• Less sweet: Reduce granulated sugar to 1/3 cup and use dark chocolate chips for a more balanced flavor.
• Dairy-free: Use plant-based butter sticks and dairy-free chocolate chips. Check labels to ensure they melt and bake well.
• Big bakery-style: Scoop 1/4-cup mounds and bake 12–14 minutes. Tap the pan gently on the counter after baking to help them settle into that crinkly, chewy texture.

FAQ

Can I use natural peanut butter?

You can, but expect more spread and a slightly oily texture.

If you must use natural peanut butter, stir it thoroughly and add an extra 2–3 tablespoons of flour. Chill the dough longer, around 45–60 minutes.

Why are my cookies crumbly?

Crumbly cookies usually mean too much flour or overbaking. Spoon and level your flour instead of scooping directly, and pull the cookies when the centers still look soft.

Do I need a stand mixer?

No.

A hand mixer is great, and you can even use a sturdy spatula and some elbow grease. Just make sure the butter is softened to speed up creaming.

How do I make them extra soft?

Use more brown sugar than white sugar, don’t overbake, and let them cool on the sheet for a few minutes before moving to a rack. Storing them in an airtight container with a slice of bread also helps.

Can I add oats or other mix-ins?

Yes.

Add up to 3/4 cup rolled oats, chopped nuts, or shredded coconut. If adding a lot of mix-ins, reduce chocolate chips slightly so the dough holds together.

What if I don’t have brown sugar?

Use all granulated sugar and add 1 teaspoon of molasses if you have it. Without molasses, the cookies will be a bit lighter in flavor and slightly less chewy, but still tasty.

How do I get that crinkly top?

Make sure the butter and peanut butter are well creamed with the sugars, and slightly underbake.

Press a few chocolate chips on top before baking for a bakery-style look.

In Conclusion

Peanut butter chocolate chip cookies are simple, familiar, and always welcome. With a short chill, a watchful eye on bake time, and the right peanut butter, you’ll get cookies that are soft, thick, and full of flavor. Keep this recipe on standby for easy weeknight baking, last-minute parties, or whenever you want a cozy, homemade treat.

One batch, and you’ll see why this classic never goes out of style.