Peanut Butter Chocolate Chip Cookies – Soft, Chewy & Easy
If you love gooey cookies with crisp edges and melty chocolate chips, you’re in for a treat. These Peanut Butter Chocolate Chip Cookies are everything you love about a classic chocolate chip cookie — but with a rich, nutty twist. Think chewy centers, just the right amount of salt, and pools of chocolate in every bite. Let’s be real — they’re better than a Reese’s.
Whether you’re baking for the holidays, meal-prepping freezer cookies, or just craving something sweet and salty, these peanut butter chocolate chip cookies deliver every time.
This recipe is actually adapted from my original chocolate chip cookie recipe, which has quickly become a reader favorite. And if you’re a fan of celebrity-inspired twists, don’t miss my Snoop Dogg Rolls Royce Peanut Butter Cookies, which put a luxury spin on this beloved flavor combo.
Why You’ll Love These Peanut Butter Chocolate Chip Cookies
- Perfect texture: Crisp edges and gooey, chewy centers
- Rich peanut butter flavor: Without being overpowering or dry
- Two types of chocolate: Melty chunks + creamy chips
- Simple ingredients: No fancy tools or chill time required (but chilling helps!)
- Freezer-friendly: Bake now or freeze dough for later
Ingredients You’ll Need
These cookies use simple pantry staples, but let’s break them down and why each one matters:
- Salted butter: Adds richness and balances sweetness. Make sure it’s softened, not melted.
- Creamy peanut butter: Adds nutty flavor and fat. Use commercial brands like Jif or Skippy for best texture. Avoid the natural peanut butters.
- Brown sugar & granulated sugar: Brown sugar adds moisture and chewiness; white sugar adds crispness.
- Egg + egg yolk: The yolk adds richness and softness. One egg alone is great, but the yolk levels it up. See below for a in-depth explanation.
- Vanilla extract: Enhances the peanut butter and chocolate flavors.
- All-purpose flour: Gives structure to the cookies.
- Cornstarch: Helps create that soft, chewy interior.
- Baking soda: Leavens the cookies and encourages spread.
- Salt: Balances the sweetness and enhances flavor.
- Chocolate chips + chunks: A mix gives you the best of both worlds — creamy pockets and melty puddles.
- Flaky sea salt (optional): Finishing touch for sweet-salty perfection.
For best results, make sure ingredients like eggs and butter are at room temperature. This helps the dough mix evenly and ensures everything is well incorporated. Learn more about why room temperature ingredients matter in baking in our guide.
How to Make Peanut Butter Chocolate Chip Cookies
- Cream the butter, peanut butter, and sugars. Use a hand mixer or stand mixer to beat until light and fluffy.
- Add the egg and vanilla. Mix until smooth and fully combined.
- Whisk dry ingredients separately. Combine flour, cornstarch, baking soda, and salt.
- Add dry to wet. Mix until just combined — don’t overmix.
- Fold in chocolate. Stir in the chips and chunks by hand.
- Scoop the dough. Use a 3-tablespoon scoop for large bakery-style cookies but you can make any cookie size desired.
- Optional: Chill the dough. For thicker cookies and deeper flavor, chill the dough balls for 60 minutes or up to 48 hours!
- Bake. Bake at 350°F (177°C) for 10–12 minutes. The edges should be golden and the centers just set.
- Finish with sea salt. Sprinkle on flaky salt while still warm. Enjoy the best peanut butter chocolate chip cookies!
Tips for the Best Peanut Butter Chocolate Chip Cookies
- Measure flour properly: Too much = dry, crumbly dough. Use a scale (240g) or spoon and level.
- Don’t overbake: Cookies continue baking on the tray. Take them out when the centers look slightly underdone.
- Use good chocolate: Splurge on high quality chocolate bars, it makes a difference. My personal favorite is Ghiradelli.
- Slightly flatten dough balls before baking: This helps them spread evenly.
Do I Need to Chill the Cookie Dough?
Chilling is optional, but highly recommended.
- Without chilling: Cookies will spread more.
- With chilling: You’ll get thicker, chewier cookies with more developed flavor.
To chill, simply scoop the dough into balls, cover with plastic wrap, and refrigerate for 30–60 minutes or up to 48 hours.
If I’m being honest, I don’t always chill my cookie dough — because who really has the patience? 😂 But honestly, the cookies still turn out amazing. That said, if you do have the time, a quick chill helps with thicker, chewier cookies and deeper flavor.
Why Add an Extra Egg Yolk in Cookies?
Adding an extra egg yolk is one of my favorite cookie tricks. It may seem small, but it makes a big difference in both flavor and texture. Egg yolks are packed with fat, which adds richness, chewiness, and moisture to the cookie dough. You’ll notice softer centers, a smoother mouthfeel, and an overall more indulgent cookie — especially helpful when baking with peanut butter, which can dry things out.
You don’t have to include it, but if you love gooey, bakery-style cookies, I highly recommend tossing in that extra yolk!
I do this same trick in my Brown Butter Chocolate Chip Cookies and my Double Chocolate Chip Cookies!
How to Store or Freeze Peanut Butter Cookies:
- Room temp: Store in an airtight container for up to 5 days.
- Fridge: Dough can be refrigerated (covered) for 48 hours.
- Freezer (unbaked): Freeze cookie dough balls on a tray, then transfer to a ziplock bag for up to 3 months.
- Freezer (baked): Freeze cooled cookies and thaw at room temp or warm in the oven for a few minutes.
Make It Your Own
- Add chopped peanuts for crunch.
- Use peanut butter chips for a double peanut punch.
- Swirl in extra PB just before scooping for a marbled look.
- Drizzle with chocolate after baking for a fancy touch.
If you really want to take things over the top, pair a warm peanut butter chocolate chip cookie with a scoop of homemade vanilla ice cream and a drizzle of hot fudge. Oh. My. God. It’s pure dessert heaven.
Reader FAQs on Peanut Butter Chocolate Chip Cookies
Can I use natural peanut butter?
I don’t recommend it. Natural PB separates and can cause greasy or crumbly dough. Stick to creamy, no-stir brands like Jif or Skippy.
Can I make smaller cookies?
Yes! Use a 2-tablespoon scoop and bake for 8–9 minutes. You’ll get around 24–26 cookies.
Can I freeze the dough?
Absolutely. Scoop into balls, freeze on a baking sheet, then store in a freezer bag. Bake from frozen — just add 1–2 minutes to the bake time.
Why didn’t my cookies spread?
You may have used too much flour or over-chilled the dough. Try pressing the dough balls down slightly before baking and tapping the sheet tray once the cookies have baked.
My Favorite Cookie Tools:
- Parchment Paper: Never worry about cookies sticking to your pan, and make cleanup a breeze! Perfect for even baking.
- KitchenAid Mixer: Skip the arm workout and save time with a stand mixer—ideal for making large batches of cookie dough effortlessly.
- Sheet Trays: Quality matters! Using high-quality sheet trays prevents cookies from browning too much or cooking unevenly. A must-have for perfect baking.
- Cookie Scoop: For consistent cookie sizes every time, I love using a cookie scoop. Having multiple sizes lets you choose between large or small cookies!
Related Recipes
- My Famous Chocolate Chip Cookies – The recipe that inspired this one!
- Snoop Dogg Rolls Royce Peanut Butter Cookies – A luxury twist on the peanut butter classic
- Slutty Brownies – If you love over-the-top desserts, don’t miss this one
Get to Baking!
These peanut butter chocolate chip cookies are a guaranteed crowd-pleaser — thick, chewy, melty, and loaded with that nostalgic peanut butter chocolate combo. Once you try them, they might just replace your usual go-to.
If you bake these cookies, leave a comment and let me know how they turned out — I love hearing from you! Don’t forget to tag me on Instagram @everythingjustbaked so I can see your creations. And if you’re craving more, check out my other easy cookie recipes for even more sweet inspiration.
Happy baking!
Ingredients
- ½ cup salted butter softened
- ½ cup creamy peanut butter not natural-style; use something like Jif or Skippy
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate bars, chopped
- 1/2 cup milk chocolate chips
- Sea salt flakes, for topping
Instructions
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Mix in the egg, egg yolk and vanilla until fully combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Add dry ingredients to the wet ingredients and mix until just combined. Don’t overmix.
- Fold in chopped chocolate bars and chocolate chips.
- Scoop dough into 2–3 tablespoon balls and gently press the tops to flatten slightly.
- Cover the portioned-out cookie dough with plastic wrap and place it in the fridge for at least an hour or up to 48 hours. This is optional. You can bake right away too and still have delicious results.
- Bake for 10–12 minutes, or until the edges are golden and the centers look just set (don’t overbake).
- Top with sea salt flakes immediately after baking. Let cool on the tray for 5 minutes before transferring to a wire rack. Enjoy!
Awesome 🤩 very tasty!
These cookies are a dreamy mashup of nutty richness and melty chocolate, crispy around the edges, irresistibly chewy in the center.
Love that you packed in both chopped chocolate and chips for that perfect balance of texture and gooeyness.
And the freezer-friendly tip has me already planning cookie-breakfasts on lazy mornings…. brilliant!
Decided to make these today finally. And I’ve only tasted the dough and it is amazing. Just baking and I can’t wait to see how they turn out. Thank you so much.
Love every recipe I’ve tried and I’ve tried so many! These were easy and turned out perfectly. I’m impressing everyone with all the goodies I’ve made from recipes on your page. Thanks for sharing your skills.
OMG! First let me say that I tried your recipe and these cookies were the bees knees! I added peanut butter chips to the batter, and I also coated the bottom with a thin layer of milk chocolate after they cooled. All I can say is Lord have mercy! Thank you for sharing this recipe💖
My friend doesn’t like chocolate could this recipe be made and still be great without chocolate. Plain Peanut Butter Cookies? BTW I love your videos. I feel so encouraged to bake and just have fun with it. Thank you for your enthusiasm it is contagious. God Bless. I Thank your Grandma for being your inspiration!
Yes totally!!!!
This is the BEST peanut butter cookie I have ever had. My husband and I hid them in our bedroom so the kids couldn’t gobble them all up!
Now to try the browned butter chocolate chip recipe… after I go for a long walk to burn off a few calories.