These amazing 25-minute Chocolate Chip Peanut Butter Cookies are soft, chewy, and loaded with semisweet chocolate chips.
If you love peanut butter, chocolate, and cookies, you will love these Peanut Butter Chocolate Chip Cookies! Believe me, these might just become your new favourite cookie recipe. You have to try my triple chocolate scones next if you love chocolate! Maybe even with a smear of peanut butter on top.
A classic soft peanut butter cookie recipe is always great to have on hand but I think the chocolate chips make these cookies double tasty. My Reese's peanut butter cookies are a fun variation of this recipe with peanut butter candies added.
⭐️ Why You Need to Make These Cookies
- Soft & Buttery - Bye-bye, crumbly & dry peanut butter cookies; hello chewy, gooey, soft peanut butter cookies!
- Flavour combo - A delightful fusion of rich, creamy peanut butter and decadent chocolate chips all in one cookie.
- Easy & Fast - This cookie dough does not require any chilling time so you can have fresh cookies ready in under 30 minutes!
Here are the ingredients you will need to make these peanut butter chocolate chip cookies.
- Sugar - Both brown sugar and white sugar are needed for proper flavour and texture in these cookies.
- Egg - We will use 1 whole egg plus 1 egg yolk for a softer, chewier cookie.
- Vanilla Extract - Here is a tutorial on making homemade vanilla extract.
- Peanut Butter - You may use creamy or crunchy peanut butter in this recipe, whichever you like best. Do not use natural peanut butter as it is much more runny and oily than regular peanut butter.
- Baking Soda & Cream of Tartar - Alkaline baking soda and acidic cream of tartar are leavening agents. They collaborate to create a balanced chemical reaction that brings rise and flavor to the cookies.
- Salt - Enhances flavor, helps balance sweetness, and improves the texture of the cookie.
See the recipe card for the full ingredient list with measurements.
Explore these recommended alternatives and creative variations to enhance this recipe.
- Salted Butter - Unsalted butter works too! Just add an additional ½ teaspoon of salt to the recipe.
- Peanut Butter - Say what? How can you make peanut butter cookies without peanut butter? I have successfully made this recipe with a nut-free peanut butter replacement called Wowbutter. It tastes and behaves slightly differently than real peanut butter but it definitely still works for PB cookies!
- Chocolate Chips - I use semisweet chocolate chips for these cookies but you could also use milk chocolate chips if you prefer that!
Step 1: Cream together the softened butter, white sugar, and brown sugar on high speed. Add the egg, egg yolk, vanilla, and peanut butter.
Step 2: Mix on high speed until creamy and fluffy.
Step 3: Add the flour, baking soda, cream of tartar, and salt and mix on low speed just until combined.
Step 4: Fold in the chocolate chips.
Step 5: Roll the dough into balls and place on a parchment paper lined baking sheet, leaving 1-2 inches of spreading room between each cookie.
Step 6: Bake for 7-10 minutes or until spread out and to your desired doneness.
💡 Top tip
Every oven bakes differently and everyone likes their cookies done differently. I suggest you start with a timer for 6 minutes for the first pan of cookies before checking the cookies. They will likely need more time but at least you will catch them if your oven runs hotter. Add 1-2 more minute increments until you find what works for your oven and your taste. Then, after the first pan, you have your personalized baking time benchmark. Repeat this baking time with the remaining cookies.
❓ Recipe FAQs
Yes! Most cookies can be frozen in an airtight container for up to about 2 months for the best freshness and quality. Take out only the cookies you will serve at once to thaw for a few hours, leaving the rest in the freezer. Do not re-freeze cookies.
While traditional peanut butter cookies are flattened.
Rolling cookie dough into balls enables you to have uniform cookies as they will melt down into the oven and spread into perfectly round cookies.
Some peanut butter cookie recipes call for chilling the dough before baking. This recipe does not require chilling, however, you may refrigerate the dough to bake later (up to 2 days). The cookies may require 1-2 minutes longer to bake from chilled dough.
Most cookie recipes call for a temperature of 350℉ or 375℉. These cookies are baked at 350℉ for around 7-10 minutes.
🍪 More Cookie Recipes
Looking for other recipes like this? Try these:
If you tried these Peanut Butter Chocolate Chip Cookies or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
Chocolate Chip Peanut Butter Cookies
- baking sheet(s)
- parchment paper
- large mixing bowl
- electric handheld mixer
- measuring cups & spoons
- rubber spatula
- ¾ cup salted butter * softened
- 1 cup brown sugar packed
- ½ cup granulated white sugar
- 1 whole egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ cup peanut butter *
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips *
- Preheat the oven to 350℉. Line baking sheet(s) with parchment paper.
- In a large bowl, using an electric handheld mixer on medium speed, mix the softened butter, brown sugar, and white sugar until combined. Add the egg, egg yolk, vanilla, and peanut butter and beat on high speed until fluffy.
- Add the flour, baking soda, cream of tartar, and salt and mix on low speed just until combined. Fold in the chocolate chips.
- Roll into balls of 1-2 tablespoons of dough and place the prepared baking sheet, placing each cookie 2 inches apart. Bake in the preheated oven for 6-10 minutes or until puffy and no longer wet-looking on top. Let cool on the baking sheets for 10 minutes before transferring to a wire rack to finish cooling. Finish baking the remaining cookies. Enjoy!
- Or use unsalted butter with ½ teaspoon of extra salt added to the recipe.
- You may use creamy or crunchy peanut butter in this recipe, whichever you like best. Do not use natural peanut butter as it is much more runny and oily than regular peanut butter.
- You could also use milk chocolate chips if you prefer.