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4.79 from 61 votes
A tray of my Peanut Butter Chocolate Chip Cookies next to two jars of milk.
Print Recipe
Chocolate Chip Peanut Butter Cookies
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

My Chocolate Chip Peanut Butter Cookies are soft, thick, bakery-style bursting with rich flavors—prepped in under 30 minutes with no mixer.

Course: Dessert
Cuisine: American
Servings: 28 cookies
Author: Gemma Stafford
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

  1. Preheat the oven to 350°F (180°C) and line 2 (18x13 inch) cookie sheets with parchment paper.

  2. Using a hand whisk, cream the butter and peanut butter together until soft.

  3. Mix in sugars and beat until light and fluffy.

  4. Add in egg, milk, and vanilla and mix well.

  5. In a separate bowl mix together the flour, baking powder, baking soda, and salt and stir it into the butter mixture.

  6. Lastly, stir in the chocolate chips and peanuts.

  7. 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.

  8. Bake them for roughly 20-22 minutes, or until lightly golden brown.

  9. Remove from the oven and transfer to a wire rack to cool down completely.

  10. 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.