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Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

These Peanut Butter Chocolate Chip Cookies are soft, chewy, and loaded with creamy peanut butter and rich chocolate chips. With crisp golden edges and gooey chocolate in every bite, they're the perfect homemade cookie for holidays, bake sales, afternoon snacks, or everyday baking.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling time 20 minutes
Total Time 47 minutes
Servings: 24 Cookies
Course: Dessert, Main Course
Cuisine: American
Calories: 235
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients:
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Wet Ingredients:
  • ½ cup unsalted butter softened
  • 1 cup creamy peanut butter
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • Mix-Ins:
  • 1 to 1¼ cups semi-sweet chocolate chips
  • ¼ cup chopped peanuts optional

Method
 

  1. Prepare the Oven:
  2. Preheat the oven to 350°F (175°C).
  3. Line two baking sheets with parchment paper or silicone baking mats.
  4. Mix the Dry Ingredients:
  5. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  6. Set aside.
  7. Cream the Butter and Sugars:
  8. In a large mixing bowl, beat the softened butter and peanut butter until smooth.
  9. Add the granulated sugar and brown sugar.
  10. Beat until light and fluffy.
  11. Add the Egg and Vanilla:
  12. Mix in the egg.
  13. Add the vanilla extract.
  14. Beat until fully combined.
  15. Combine the Dough:
  16. Gradually add the dry ingredients to the wet mixture.
  17. Mix on low speed just until no dry flour remains.
  18. Do not overmix.
  19. Fold in the Chocolate Chips:
  20. Gently fold the chocolate chips into the dough.
  21. Stir in the chopped peanuts if using.
  22. Scoop the Dough:
  23. Scoop about 2 tablespoons of dough for each cookie.
  24. Place the dough balls 2 inches apart on the prepared baking sheets.
  25. Bake:
  26. Bake for 10–12 minutes.
  27. The edges should be lightly golden while the centers remain soft.
  28. Cool:
  29. Allow the cookies to cool on the baking sheet for 5 minutes.
  30. Transfer to a wire rack to cool completely.

Notes

Use creamy peanut butter for the best texture.
Do not overbake—the cookies will continue to set as they cool.
Chill the dough for 20–30 minutes if the cookies spread too much.
Room-temperature ingredients mix more evenly.
Sprinkle a few extra chocolate chips on top before baking for a bakery-style appearance.