Peanut Butter Chocolate Chip Cookies

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These Peanut Butter Chocolate Chip Cookies are a peanut butter and chocolate lovers dream. Perfectly soft and chewy, you can’t eat just one. 

Peanut butter chocolate chip cookies on a cooling rack with a half eaten cookie beside them.

In my house peanut butter and chocolate is a favorite combination. All of us love peanut butter cups and sometimes I give my kids a spoonful of peanut butter with a pile of chocolate chips for dessert. We love peanut butter cookies and chocolate chip cookies and we don’t have to decide between them with this fun twist. 

Peanut Butter Chocolate Chip Cookies

This recipe is a simple twist on my classic peanut butter cookie recipe, just with added chocolate chips. I like to make a double batch and freeze some for later because the store well and are perfect when you need a quick snack. Does anyone else like frozen cookies? 

Peanut butter chocolate chip cookie recipe on a cooling rack

Ingredients for peanut butter chocolate chip cookies

This recipe requires standard pantry ingredients. You probably won’t need to run to the store for anything, unless your kids ate all your peanut butter, like mine do. Here’s what you’ll need:

  • Peanut Butter
  • Butter
  • Brown Sugar
  • Milk
  • Vanilla
  • Egg
  • All purpose flour
  • Salt & Baking Soda
  • ¾ teaspoon Baking Soda
  • Chocolate chips

Ingredients to make peanut butter chocolate chip cookies

I recommend smooth, creamy peanut butter for a better texture, but you can opt for crunchy if you prefer the extra texture in your cookies.

You also need butter and brown sugar. It’s best when you use unsalted butter because you skip on the additional salt. Adding brown sugar to this recipe provides that subtle chocolate chip cookies flavor you can’t get with regular white sugar. 

You also need a little bit of milk, any milk works depending on your preference. Vanilla extract, eggs, all-purpose flour, a little salt, and baking soda will also be added to this mixture. Finally, as the icing on the cake, you’ll need chocolate chips. I prefer using semi-sweet over milk chocolate chips. Milk chocolate chips can be too sweet in my opinion.

To make these cookies gluten-free, you can use gluten-free flour.

Peanut butter chocolate chip cookies served with milk

How to make peanut butter chocolate chip cookies

The process of making these peanut butter chocolate chip cookies is simple, with an easy to follow recipe. Here’s what you need to do.

First, grab a large mixing bowl and combine the peanut butter, butter, and brown sugar until they’re smooth. Make sure you soften your butter before adding it to the mixing bowl. The best way is to let it come to room temperature on the counter. Softening it in advance makes it easier to combine with the other ingredients. Then, add milk, eggs, and vanilla to the same container.Peanut butter, brown sugar and butter in a bowl to make a peanut butter chocolate chip cookie recipe.

In a separate bowl, mix together all remaining dry ingredients – flour, salt, and baking soda. Now you have to add your dry ingredients to your wet ingredients. Be sure to do this gradually and mix them thoroughly each time you add more. Next, you need to add your chocolate chips to the mix.

Place your cookie dough in a bowl and cover it with plastic wrap, then let it chill in the refrigerator for at least 2 hours. It can remain in the fridge longer, even overnight if you prefer. Chilling the dough keeps the cookies from spreading as much. 

Chocolate chips added to finish the batter of a peanut butter cookie recipe

When you’re ready to make your cookies, preheat the oven to 350 degrees Fahrenheit and roll the dough into balls. Bake your cookies for about 8-10 minutes or until they’re golden brown. Once they’re baked to your liking, place them on a cooling rack until they’re ready to eat.

How do I make my cookies last?

If you have cookies left after the first day, don’t let them go stale. Instead, you want to store them properly to extend their life.

If you plan to eat them within a few days, place them in an airtight container in the refrigerator. However, if you don’t think you’ll eat them all within a couple of days, you want to wrap each cookie in plastic wrap and put them in an airtight container. Then place the container in the freezer until you’re ready to finish enjoying your cookies. Sometimes I don’t bother to wrap them individually. 

A peanut butter chocolate chip cookie with a bite taken from it.

If you’re looking for some other fun twist on chocolate chip cookies, try these Brownie Stuffed Chocolate Chip Cookies or These Peanut Butter Banana Chocolate Chip Cookies. If you want a quick peanut butter treat try my peanut butter no bake cookies. 

If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating in the recipe card. Happy Baking!

Peanut butter chocolate chip cookies on a cooling rack with a half eaten cookie beside them.

Peanut Butter Chocolate Chip Cookies

Prep Time: 15 mins
Cook Time: 10 mins
Additional Time: 2 hrs
Total Time: 2 hrs 25 mins
Course: Cookies
Servings: 36 cookies

Ingredients 

  • ● ¾ cup Peanut Butter creamy
  • ½ cup Butter unsalted, melted
  • 1 ¼ cup Brown Sugar
  • 3 tablespoons Milk
  • 1 Tablespoon Vanilla
  • 1 Egg
  • 1 ¾ cup Flour all-purpose
  • ¾ teaspoon Salt
  • ¾ teaspoon Baking Soda
  • 1 ½ cups chocolate chips milk or semi-sweet

Instructions

  • In large mixing bowl, cream Peanut Butter, Butter and Brown Sugar until smooth. Add Milk and Vanilla, mix in completely
  • Add egg, beating until well combined.
  • Whisk together the flour, salt and baking soda. Gradually add dry ingredients to wet ingredients, beating well after each addition
  • Stir in Chocolate Chips
  • Place cookie dough in small bowl and cover with plastic.
  • Chill for at least 2 hours - overnight is fine
  • Preheat oven to 350 degrees F
  • Roll the dough into 1 inch balls and place on a cookie sheet.
    Bake at 350 degrees F for 8-10 minutes or until lightly browned on the edges.
  • Remove from the oven and let cool on the sheet for two minute before transferring to a cooling rack.
  • Store in airtight container


















Notes

If you make this recipe, leave me a rating and let me know how it went in the comments below.

Nutrition

Serving: 1cookies · Calories: 142kcal · Carbohydrates: 17g · Protein: 3g · Fat: 8g · Saturated Fat: 4g · Polyunsaturated Fat: 4g · Cholesterol: 13mg · Sodium: 105mg · Fiber: 1g · Sugar: 11g
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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  1. Beth Pierce says

    Nothing better than the combination of peanut butter and chocolate! Looking forward to making these this afternoon; the perfect solution to cure my craving for sweets! Delish!

  2. Diane says

    I love peanut butter and chocolate together so I am excited to see your recipe and to try them,,I will be in touch again. Thank you

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