These irresistible Peanut Butter Chocolate Chip Cookies are chewy, tender, and simple to make.
I have a soft spot for peanut butter and chocolate — a classic pairing that never disappoints. I’ve featured this duo in many recipes over the years, from no-bake pies and bars to cookies and pretzel bites. For this version, I added chocolate chips to my favorite thick-and-chewy peanut butter cookie base to deliver both peanut butter flavor and pockets of melty chocolate.
Adding chocolate chips changes the texture slightly — the cookies lose a bit of puff — but they remain tender and chewy, with the familiar peanut butter richness and bursts of chocolate. If you like your cookies to look polished, reserve a few chips to press on top of each dough ball before baking.
I brought a batch to my neighbors as soon as they were cool enough to handle — I simply can’t be trusted alone with these. I sampled the dough, then a cookie or three fresh from the oven. They’re dangerously good.
If you want soft, flavorful peanut butter cookies studded with chocolate, this recipe delivers. Enjoy!
Peanut Butter Chocolate Chip Cookies
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Ingredients
- 1 cup (226 g) unsalted butter, (2 sticks) softened
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar, gently packed
- 1 cup (264 g) creamy peanut butter
- 2 large eggs
- 2 tsp vanilla
- 3 cups (360 g) all-purpose flour, (stir, then spoon into cup, then level)
- 2 tsp baking soda
- 1 tsp salt
- 12 oz (340 g) semi-sweet chocolate chips
Instructions
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Preheat oven to 350°F (175°C).
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In a stand mixer fitted with the paddle attachment, cream the softened butter with the granulated and brown sugars until light and fluffy.
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Add the creamy peanut butter, eggs, and vanilla. Mix until combined, scraping the bowl as needed.
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Whisk together the flour, baking soda, and salt. Add the dry ingredients and the chocolate chips to the wet ingredients all at once and mix until just incorporated. Optional: reserve 1/2 cup of chocolate chips to press on top of the dough balls for a polished look.
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Scoop dough onto baking sheets lined with parchment or silicone, spacing cookies about 2 inches apart. If desired, press a few reserved chocolate chips on top of each dough ball. Bake at 350°F for about 10 minutes, or until the cookies are just set. Let them cool slightly on the baking sheet before transferring to a wire rack. Store cooled cookies in an airtight container.
Notes
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