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Bakery-Style Peanut Butter Chocolate Chip Cookies

5 from 5 votes
My big Bakery-Style Peanut Butter Chocolate Chip Cookies recipe is packed full of nutty flavor, has the perfect chew, and pools of melted chocolate!
A tray of Chocolate Peanut Butter Cookies.

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Hi Bold Bakers!

WHAT YOU GET FROM THIS RECIPE: Big, thick, chewy peanut butter cookies with chunky bittersweet chocolate that’s sweet, hearty, and full of flavor.

There’s something so comforting about the flavors of peanut butter and chocolate together. If you have a peanut butter lover in your life, this is a must-try recipe. I guarantee they won’t be able to say no to second helpings of these peanut buttery chocolate chunk cookies! 

This recipe isn’t for those looking for a bit of crunch — you can find a crispier peanut butter cookie recipe here — these cookies are super soft and chewy, exactly what I want from an American-style cookie. Beyond texture, the flavors of this cookie just sing together. You have the perfect balance of sweet from the sugar, rounded out by the chocolate, and a little salt from the peanut butter. Serve these alongside a cold glass of milk for the ultimate experience. 

What Type Of Peanut Butter Should I Use For Baking?

These cookies are best when you make them with conventional peanut butter, so feel free to debate amongst your family whether to use Jif or Skippy. These peanut butters have emulsified oil and sugar, unlike natural peanut butter which tends to be a bit runny.

You can use smooth peanut butter or opt for chunky for a little more texture. 

A look at the melted chocolate in my Chocolate Peanut Butter Cookies.

What Type Of Chocolate To Use

You can make this recipe with milk, semi-sweet, bittersweet, or white chocolate. I prefer to make mine with chopped bittersweet chocolate, around 70% cacao because I like a more pronounced chocolate flavor and find that it helps balance the cookie’s sweetness. 

If you’re curious about chocolate, check out my Guide To The Types Of Chocolate!

Age Your Dough

This dough should chill for at least an hour; otherwise, it will spread while baking and you won’t get that chewy texture. Beyond holding its shape, letting your dough age will give you a better-tasting cookie. As your dough chills in the refrigerator, it dries out slightly and the flavors become more concentrated. 

You can store the dough in the refrigerator for up to 3 days.

Be Sure To Use The Creaming Method When Making Cookies

In this recipe, you cream the peanut butter with the butter and then cream the butters with the sugar. My friend Ben goes over the importance of why you have to cream the butter and sugar here

Tools You Need To Make Peanut Butter Chocolate Chip Cookies

A stack of Chocolate Peanut Butter Cookies.

Gemma’s Pro Chef Tips For Making Peanut Butter Chocolate Chip Cookies

  • Be sure to use conventional peanut butter, like Jif or Skippy, that contains emulsified oil and sugar. The natural peanut butter will not give you the same results.
  • For a delicious variation, try making these with chunky peanut butter. You can also use milk, semi-sweet, or white chocolate instead of bittersweet chocolate if you prefer. 
  • You have to let the dough chill for at least an hour in the refrigerator to get a big, chewy cookie. The unchilled dough will spread while baking and you will get a thinner, less chewy cookie.
  • This dough can be made, shaped, and frozen in an airtight container for up to 2 months.
  • Bake these cookies until the edges are just starting to brown. If they are overbaked, they won’t be soft when cooled.
  • Try serving these crumbled over a scoop of my No-Churn Salted Caramel or Triple Chocolate Gelato!

Don’t Miss More Cookie Recipes:

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Bakery-Style Peanut Butter Chocolate Chip Cookies Recipe

5 from 5 votes
My big Bakery-Style Peanut Butter Chocolate Chip Cookies recipe is packed with nutty flavor, the perfect chew, and pools of melted chocolate!
Author: Gemma Stafford
Servings: 20 cookies
Prep Time 20 mins
Cook Time 15 mins
Chill for 1 hr
My big Bakery-Style Peanut Butter Chocolate Chip Cookies recipe is packed with nutty flavor, the perfect chew, and pools of melted chocolate!
Author: Gemma Stafford
Servings: 20 cookies

Ingredients

  • 2 ½ cups (12 ½oz/355g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (8oz/227g) creamy peanut butter
  • ½ cup (4oz/115g) butter (melted)
  • 1 ¼ cups (7 ½oz/213g) dark brown sugar
  • ½ cup (4oz/115g) granulated sugar
  • 2 large eggs (at room temperature)
  • 1 large egg yolk (at room temperature)
  • 1 tablespoon vanilla extract
  • 2 cups (12oz/340g) bittersweet chocolate (chopped)

Instructions

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In the bowl of a stand mixer fitted with a paddle attachment or with a handheld mixer, beat the peanut butter and butter together until smooth, then add the dark and granulated sugars. Beat for 3 minutes, until fluffy.
  • Add the eggs and yolk, one at a time, followed by the vanilla extract. Beat until combined.
  • Gradually fold the flour mixture, followed by chopped chocolate, into the peanut butter mixture.
  • On a parchment-lined tray, scoop ¼ cup (2oz/57g) sized portions of dough, then roll into a ball and place on the tray. Cover and transfer to the refrigerator for at least 1 hour (or up to 2 days) to chill thoroughly.
  • When ready to bake, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  • Place about 6 balls of dough 3 inches (7 ½cm) apart on the baking sheet and flatten slightly with your hand.
  • Bake for about 15 minutes, until the edges are just starting to brown and the cookies are baked through.
  • Transfer to a wire rack and let cool while you bake the remaining cookies.
  • Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
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offmotorway
2 months ago

These look SO good! And a great tip about chilling the dough – I’m often too impatient!

Akshara
Akshara
2 months ago

Hi Gemma, how can I make this vegan?

Alanna Cooper
Alanna Cooper
2 months ago

Made these today! Anyone looking for a large, decadent, bakery style cookie should make these! Mine were done in 14 minutes, everyone’s ovens are a little different so keep an eye on them! Thanks for another great recipe, Gemma!

Last edited 2 months ago by Coopsta
Abeer
Abeer
2 months ago

Another fantastic cookie recipe!! Loved how these feel so bakery made. I usually make my cookies smaller but I kept them the same size as you mention. They did need a bit more time in the oven the colder they get. They were bold for sure! I also used salted dark chocolate and excluded the salt from the recipe and it was perfect!! 🍪

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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