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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Our Chocolate Chip Peanut Butter Cookies Recipe brings a delightful twist to the classic cookie with a prep of under 30 minutes, showcasing the unbeatable fusion of creamy peanut butter and decadent chocolate chips for a flavor and texture combination that captures the best of both worlds in every bite.
- Irresistible Flavor: The perfect salty and sweet blend of creamy peanut butter and bittersweet chocolate chips creates an unforgettable taste sensation.
- Ideal Texture: These cookies are wonderfully chewy with a slightly crisp exterior, making every bite satisfying.
- Simple and Quick: Easy to make with pantry staples, these cookies are a go-to recipe for any occasion.
This recipe is a favorite in my house—I’ve made it at least 15 times! My secret to always having freshly baked cookies on hand is to make, scoop, and freeze the dough. That way, you’re ready for any party or gathering. Simply defrost overnight in the fridge or at room temperature for about an hour, then bake as directed for fresh, homemade cookies anytime.
We didn’t think it was possible to improve the perfect combo of peanut butter and chocolate, but somehow these cookies make the pairing even better! These are based on our classic Best-Ever Peanut Butter Cookies — so if you’re looking for something without the chocolate, try those!
IMPORTANT NOTE: This recipe was improved and updated on 7/2/2024, to include a NEW STEP-BY-STEP tutorial video, explanations and substitutes of key ingredients, answers to the most frequently asked questions, and more Pro Chet tips.
Bold Bakers Loved This!
“The perfect peanut butter cookie. Light and crispy, with a nice chew and crunch from the peanuts. The family and I approve!” — Charlotte
“For my birthday this year I asked my sister for a batch of these cookies. They were amazing!! The best of both worlds: peanut butter and chocolate chip cookies in one glorious bite!!!” — Isabel
“They are super delicious! I used half milk and half white chocolate chips and added 1tbs of cocao powder and it tastes really good! ” — Louisevdk
Table of Contents
- What Are Chocolate Chip Peanut Butter Cookies?
- Tools You Need
- Key Ingredients
- How to Make Chocolate Chip Peanut Butter Cookies?
- Gemma’s Pro Chef Tips
- Make Ahead & Storage Instructions
- FAQs
- More Cookies Recipes
What Are Chocolate Chip Peanut Butter Cookies?
Chocolate chip peanut butter cookies are delicious desserts crafted from a blend of creamy peanut butter sweet chocolate chips, and salted roasted peanuts.
- These cookies are characterized by their chewy texture, complemented by a crisp outer layer.
- They offer a perfect balance of sweet and salty flavors, making them a decadent treat for any occasion.
Tools you Need
- Mixing bowl
- Measuring cups
- Measuring spoons
- Glass measuring jug
- Whisk
- Spatula
- 13*18 inch baking sheets
- Parchment paper or silicone mats
- Whisk
Key Ingredients
-
Butter
- Softened butter adds moisture and richness, and helps achieve a tender, chewy texture.
- Softened butter creams easily with sugars, trapping air for a lighter dough.
- You know your butter is at the right temperature when you push the butter and it makes an indent, but your finger doesn’t easily squish right through.
-
Smooth peanut butter
- Provides a distinct peanut flavor and contributes to the overall moistness and chewiness of the cookies.
- For this recipe, a standard store-bought jar of peanut butter will work better than all-natural peanut butter without oil or emulsifiers.
-
Granulated sugar
- Sugar adds sweetness and helps achieve a slightly crispy exterior.
- Note that sugar-free sugar substitutes are not able to caramelize so won’t work the same way.
-
Dark brown sugar
- It adds more sweetness, moisture, and a deeper caramel-like flavor than light brown sugar, contributing to the chewiness of the cookies.
- Make Brown Sugar at home in no time!
-
Egg
- Eggs act as a binding agent, providing structure and moisture to the cookies.
- Flaxseeds, chia seeds, applesauce, and mashed bananas from our Egg Substitute Chart will work well in place of eggs.
-
Milk
- Milk adds moisture to the dough, helping to achieve the desired texture.
- Use full-fat milk for the best flavor and texture. Alternatively, full-fat dairy-free milk such as coconut milk, almond milk, oat milk, or cashew milk will also work well.
-
Vanilla extract
- Vanilla extract enhances the overall flavor, adding a subtle sweetness and depth.
-
All-purpose flour
- All-purpose flour, aka plain flour, provides structure to the cookies, forming the base of the dough.
-
Baking powder
- Baking powder is a leavening agent that reacts with wet ingredients to help the cookies rise and become fluffy.
-
Baking soda
- Baking soda is another leavening agent that makes the cookies spread and achieve a chewier texture.
- It also contributes to the crinkles top.
-
Salt
- Salt enhances the flavors and balances the sweetness, adding depth to the overall taste.
-
Milk chocolate chips
- Milk chocolate chips add bursts of sweet, creamy chocolate flavor throughout the cookies.
- If you want to make the Chocolate ChipPeanut Butter Cookies less sweet, you can use semi-sweet chocolate chips.
-
Peanuts
- Roasted, salted, and chopped peanuts add a crunchy texture and a salty contrast to the sweetness of the cookies, enhancing the overall flavor.
How to Make Chocolate Chip Peanut Butter Cookies
- Preheat: Preheat the oven to 350°F (180°C) and line 2 (18×13 inch) cookie sheets with parchment paper.
- Cream the butter: Using a hand whisk, cream the butter and peanut butter together until soft.
- Mix sugars: Mix in sugars and beat until light and fluffy.
- Add wet ingredients: Add in egg, milk, and vanilla and mix well.
- Combine dry ingredients: In a separate bowl, mix together the flour, baking powder, baking soda, and salt, then stir it into the butter mixture.
- Add mix-ins: Lastly, stir in the chocolate chips and peanuts.
- Shape cookies: Using a tablespoon measure, scoop out heaped tablespoons of dough and roll into balls. Press the cookie down into a 2-inch disc. Leave some space between the cookies as they spread during baking.
- Bake: Bake them for roughly 20-22 minutes, or until lightly golden brown.
- Cool: Remove from the oven and transfer to a wire rack to cool down completely.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Use salted peanuts: Use salted peanuts in the recipe. The salt gives the cookie extra flavor.
- Don’t skimp on vanilla: Be sure not to skimp on the vanilla! Your cookie won’t be the same without it.
- Choose milk chocolate: I think milk chocolate pairs best with peanut butter. I would use something around 60% cocoa solids.
- Soften butter: Let your butter come to room temperature and become soft before making the batter. It whips up much easier if it isn’t cold.
- Freeze dough: Make the dough, scoop, and freeze for future desserts! Defrost the frozen dough at room temperature for 30 minutes and bake as instructed.
Make Ahead and Storage Instructions
These cookies are best when you eat them right out of the oven.
- But any leftover chocolate chip and peanut butter cookies can be stored in an airtight container at room temperature for up to 3 days.
- The cookie dough can also be kept in the freezer for 6 weeks; check out Pro Chef Tips above!
FAQs
Do I need to chill the dough before baking?
- Chilling the dough is not necessary for this recipe, but you can chill it for about 30 minutes if you prefer thicker cookies.
Can I make these cookies gluten-free?
Yes, substitute gluten-free all-purpose flour or our almond flour baking mix for all-purpose flour.
Don’t Miss More Cookie Recipes:
- 3-Ingredient Peanut Butter Cookies
- Bakery-Style Peanut ButterChocolate Chip Cookies
- Best-Ever Chocolate Chip Cookies
- Crazy Cookie Dough: One Base Dough, Endless Flavor Possibilities
- 3-Ingredient Shortbread Cookies
IMPORTANT NOTE: This recipe was improved and updated on 7/2/2024, to include a NEW STEP-BY-STEP tutorial video, explanations and substitutes of key ingredients, answers to the most frequently asked questions, and more Pro Chet tips.
Try These Recipes!
Watch The Recipe Video!
Chocolate Chip Peanut Butter Cookies
Ingredients
- ½ cup (4 oz/115 g) butter, softened
- 1 cup (8 oz/225 g) smooth peanut butter
- ¾ cup (6 oz/170g) granulated sugar
- ½ cup (3 oz/85 g) dark brown sugar
- 1 large egg, at room temperature
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1 ¼ cups (6¼ oz/177 g) all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 ⅓ cups (8 oz/225 g) milk chocolate chips
- ⅔ cup (3 ¾ oz/106 g) roasted and salted peanuts, chopped
Instructions
- Preheat the oven to 350°F (180°C) and line 2 (18x13 inch) cookie sheets with parchment paper.
- Using a hand whisk, cream the butter and peanut butter together until soft.
- Mix in sugars and beat until light and fluffy.
- Add in egg, milk, and vanilla and mix well.
- In a separate bowl mix together the flour, baking powder, baking soda, and salt and stir it into the butter mixture.
- Lastly, stir in the chocolate chips and peanuts.
- Using a tablespoon measure, scoop out heaped tablespoons of dough and roll into balls. Press the cookie down into a 2 inch disc. Leave some space between the cookies as they spread during baking.
- Bake them for roughly 20-22 minutes, or until lightly golden brown.
- Remove from the oven and transfer to a wire rack to cool down completely.
- These cookies are best enjoyed straight out of the oven, but if you have leftovers store them at room temperature in an airtight container for up to 3 days.
Can you use a hand mixer for this recipe instead of a whisk?
The perfect peanut butter cookie. Light and crispy, with a nice chew and crunch from the peanuts. The family and I approve ????
Lovely will make them today can I ask only 177grm flour I see usually 300grms or more
Forgot to attach the pic.
Please help Gemma!! I substituted half cup icing sugar for the granulated sugar and 1 cup marshmallows for the crushed peanuts and used GF flour instead and it turned out to be quite a soft dough. I put the 1st batch of 6 cookies in the freezer and they still spread and merged into one square cookie in the oven :(. I plan to let the rest of the mixture come to room temperature and add additional flour. What do you think can salvage the rest of the dough?
These are perfect!! Thanks!
My favorite peanut butter cookie recipe!! Excellent!!
This recipe is perfect! Works well at high altitude.
Hi gemma the cookies look absolutely yummy
I cannot wait to try them b/w chef can you please recommend some good brands for cookie/baking trays, I tried some but they were not as good and I can’t find any that fits in a 60l otg ?
On the email I got it says “uneatable” instead of unbeatable. it definitely had me look at what you would make that would ever be uneatable!