If I had a plate of every cookie in the world and I could only choose one, this might be my favorite. It’s a peanut butter chocolate chip cookie that is buttery and brown sugary sweet, thick enough to satisfy, with just the right amount of chewiness.
Do you love a chewy peanut butter chocolate chip cookie? I really do. But especially this recipe. I used natural peanut butter this time around (we like Adam’s chunky) and they turned out just as good (if not better!) as always. The chunky peanut butter leaves a little extra crunch and texture in the cookie – I like STUFF in my cookies, so these were perfect. Serving size is about 5 cookies. And I recommend two servings per day. Good luck resisting.
🍪 Ingredients:
- ½ cup butter, salted
- ½ cup peanut butter, all natural is best
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
📋 Instructions:
Step 1: Cream together butter, peanut butter, and sugar.
Step 2: Beat in egg and vanilla extract.
Step 3: Sift together flour, baking soda, baking powder, and salt.
Step 4: Add flour mixture into butter mixture until combined.
Step 5: Fold in chocolate chips.
Step 6: Scoop dough into small balls and place on cookie sheet. Bake at 350 degrees for about 8-10 minutes. Remove from oven as soon as edges have a hint of brown.
These cookies are so soft and chewy, but they’re not quite the same after a day or two. So make them the same day you plan to eat/serve them! They’re still good if kept in an airtight container for a couple days or even if you freeze them, BUT they’re never as good as that first day fresh out of the oven!
Yes, these cookies have about twice as much sugar (both granulated and brown) as most peanut butter chocolate chip cookie recipes. This is not an error. This is what makes them magical – chewy and sweet – just as we like them.
More Cookie Recipes for You
Peanut Butter Chocolate Chip Cookies
Ingredients
- ½ cup salted butter softened
- ½ cup peanut butter Adam's All-Natural crunchy peanut butter used here
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 ¼ cup all-purpose flour
- ¾ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 1 cup semi-sweet chocolate chips
Instructions
- Cream together the softened butter and peanut butter until fluffy and light.
- Add sugars, egg, and vanilla. Beat well.
- In a separate bowl, sift together flour, baking soda, baking powder, and salt.
- Add dry ingredients to the butter/sugar mixture one spoonful at a time, mixing well.
- Fold chocolate chips into dough.
- Spoon dough onto ungreased baking sheet.
- Bake at 350 degrees for 8-9 minutes - just until the edges begin to brown slightly.
- Cool; serve immediately.
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Comments & Reviews
Julie says
After reading the other comments I cut the sugar in half and they were delicious! I would give the recipe 5 stars, but can tell from the sugar that they would have been too sweet for our tastes if I had followed the recipe as written.
Jill says
Hi can I use macadamia nut butter in place of peanut butter
Stefanie says
I haven’t tried it, Jill, but I’ve used natural peanut butter and it comes out great. I think it’s worth a try. Let me know how they turn out!
Judy says
Made just like the recipe said. I used a cookie mold instead the kids loved them ❤️❤️❤️
Laurel says
These were amazing! I was craving chocolate and peanut butter and I found your recipe. I tried it just now. They turned out perfectly! I only did 3/4 C brown sugar and 1/4 C white sugar. They were delicious without adding all the sugar in. Thank you so much for your recipe. I will definantley be making these again.
Gina M. says
How many cookies does this recipe make please? This information would be very helpful. Thank you!
girlinspired says
Hi Gina! It makes 24 cookies. There is a little box with a number in it in the recipe card that shows servings, but it’s easy to miss, I definitely need to update that part of the recipe card. Thanks for the reminder!
Danee' aka GrandMa's Kitchen of LOVE says
Yes! My Grands and I will make this double combination of goodness recipe. I have a peanut allergy so I will substitute the peanut butter with cashew butter and maybe white chocolate or half or butterscotch. We will see. We will give our honest taste review…
1 more recipe for Monday. The children have off. Excited😊
girlinspired says
Oh, this is a good one! I haven’t tried it with other nut butters, but I think it would be absolutely delicious. There is so much sugar in the recipe that it’s hard for it not to be delicious. lol. Your grandbabies are lucky to have you with them in the kitchen!
Sarah H. says
Fabulous!!!! The only thing I did different was I used a mix of peanut butter chips and chocolate chips.
girlinspired says
Sounds so good, Sarah!
Kelly says
These are my favorite cookies! I’ve been making them VERY regularly for years. My favorite way to eat them is straight from the freezer. It makes them extra chewy.
Kayla says
Hi, thanks for the recipe! The cookies were quick to make and definitely came out soft and chewy. Only problem I had was they were very sweet! I have a sweet tooth but found these a tad to much for my liking. I might cut down the sugar to 3/4 cup each and see if it improves the taste.
Emily says
These didn’t bake at all. I followed the recipe exactly.
Meredith says
These are amazing cookies!! I used mini chocolate chips because that’s all i had and hey we’re still amazing!
Linda Treadwell says
I just made these today! 💓😍💓 Yummy in my tummy!
Kim says
Just made these…amazing!! The kids loved them.
Suzie says
These were wonderful cookies! I added some mini chips along with peanut butter and milk chocolate chips. YUM!
Taylor says
These are the best cookies I have EVER made or had!!! They have just enough peanut butter in them not to much not to little. My cookies took about 11 minutes in my oven every oven is different so you never know. Mine are still super soft which is the best no hard cookies in my house. They firm up just a tad after taking them off the pans for a couple minutes. Thank you for the recipe by the way they made quite a bit for me 2 dozen bigger sized cookies.