Peanut Butter Chocolate Chip Cookies

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Easy Peanut Butter Chocolate Chip Cookies combine two of your favorite cookies in one delicious recipe. These soft and chewy peanut butter cookies are loaded with chocolate chips and ready in just 20 minutes!

stack of peanut butter chocolate chip cookies

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When it comes to combining two iconic cookie recipes like chocolate chip cookies and peanut butter cookies there are really two approached: throw some chocolate chips into your favorite peanut butter cookie batter OR add peanut butter to adapt a solid chocolate chip cookie recipe.

Which way is best? I opted for option 2 and I think you’ll agree the results are amazing!

These peanut butter chocolate chip cookies have the same buttery sweetness of your favorite chocolate chip cookies but add a hefty dose of peanut butter goodness. They are soft, chewy, and will have you devouring the whole plate in one sitting if you’re not careful!

Like peanut butter? Check out our peanut butter and jelly cookies as well!

Ingredients

  • butter
  • peanut butter
  • brown sugar and granulated sugar
  • egg
  • vanilla extract
  • all-purpose flour
  • baking powder and baking soda
  • cinnamon
  • mini chocolate chips
peanut butter chocolate chip cookie ingredients on marble countertop

Step by step

  1. Preheat the oven and line a baking sheet with parchment paper.
  2. Combine flour, baking soda and baking powder in a bowl and set aside.
  3. Cream together butter, peanut butter, and sugars in a large bowl or stand mixer (affiliate link).
  4. Add egg and vanilla and mix.
  5. Slowly add the dry ingredients as you mix until incorporated.
  1. Fold in chocolate chips.
  2. Scoop into even balls with a cookie scoop or spoon. Place 2 inches apart on the prepared cookie sheet. Press with the bottom of a glass or measuring cup to 1/2 inch thick.
  3. Bake 11 minutes or until edges are slightly brown and center is still soft.
  4. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool.

Variations

Make this recipe your own by switching out the type of chocolate chip or morsel you use. You can also use a different nut butter such as almond butter if you like.

stack of peanut butter chocolate chip cookies with top two broken in half

Storage

Keep cookies in an airtight container at room temperature up to 7 days.

FAQs

Can I freeze these cookies?

These cookies freeze well before or after cooking.
To freeze before baking lay cookie batter scoops on a baking sheet and press to 1/2 inch thick. Freeze on the baking sheet then transfer to a freezer bag. Bake from frozen by extending the baking time 2-3 minutes. This is a great way to cook as many or few as you like!
To freeze after baking simply store in a freezer bag and thaw at room temperature.

What if I don’t have parchment paper?

If you do not have parchment paper, lightly spray the cookie sheet with nonstick spray before adding the cookies.

If you try this recipe please comment and rate it below, I love hearing from you!

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stack of peanut butter chocolate chip cookies

Peanut Butter Chocolate Chip Cookies


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5 from 1 review

  • Author: Melissa Riker
  • Total Time: 16 minutes
  • Yield: 16 cookies 1x

Description

Easy Peanut Butter Chocolate Chip cookies combine two of your favorite cookies in one delicious recipe. These soft and chewy peanut butter cookies are loaded with chocolate chips and ready in just 20 minutes!


Ingredients

Units Scale
  • 4 tablespoons butter, softened
  • 1/2 cup peanut butter
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup mini chocolate chips

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Combine flour, baking soda and baking powder in a bowl and set aside.
  3. Cream together butter, peanut butter, and sugars in a large bowl or stand mixer (affiliate link).
  4. Add egg and vanilla and mix.
  5. Slowly add the dry ingredients as you mix until incorporated.
  6. Fold in chocolate chips.
  7. Scoop into even balls with a cookie scoop or spoon. Place 2 inches apart on the prepared cookie sheet. Press with the bottom of a glass or measuring cup to 1/2 inch thick.
  8. Bake 11 minutes or until edges are slightly brown and center is still soft.
  9. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool.

Equipment

  • Prep Time: 5 minutes
  • Cook Time: 11 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 228
  • Sugar: 18.1 g
  • Sodium: 61.3 mg
  • Fat: 11.4 g
  • Carbohydrates: 29.4 g
  • Fiber: 1.8 g
  • Protein: 4.4 g
  • Cholesterol: 19.3 mg

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