Peanut Butter Chocolate Chip Cookies

These Peanut Butter Cookies with Chocolate Chips are a dream come true for any peanut butter and chocolate lover. Perfectly soft and chewy, you can’t eat just one.

In my house, peanut butter and chocolate are a favorite combination and a sure win for dessert or snacking 100% of the time.

Our whole family loves peanut butter cups and I have been known to hand my kids a spoonful of peanut butter with a pile of chocolate chips for dessert.

Peanut Butter Cookies with Chocolate Chips

This recipe is a simple twist on my classic peanut butter cookie recipe, with a simple addition of plenty of chocolate chips.

We love peanut butter cookies and chocolate chip cookies both, so with this cookie recipe, we don’t have to choose a favorite.

I like to make a double batch and freeze some for later because they store well and they’re perfect when you need a quick snack.

Does anyone else like frozen cookies? This is the perfect frozen cookie, as long as you are using creamy peanut butter and not adding any nuts. Trust me, just try it and you’ll be a fan for life.

Ingredients for Peanut Butter Chocolate Chip Cookies

You won’t need any fancy ingredients for these cookies. You probably won’t need to run to the store for anything, unless your kids ate all your peanut butter, the way mine often do.

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

Baking Tips

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, you’ll need chocolate chips. I prefer using semi-sweet over milk chocolate chips. Milk chocolate chips can be too sweet in my opinion.

Peanut Butter Chocolate Chip Cookies

The process of making these peanut butter chocolate chip cookies is simple, with an easy-to-follow recipe.

First, grab a large mixing bowl and beat the peanut butter, butter, and brown sugar until the mixture is smooth. Then, add milk, eggs, and vanilla to the same bowl.

Now add the dry ingredients to the wet ingredients. Be sure to do this gradually and mix them thoroughly each time you add more. Next, you’ll stir in the chocolate chips.

Cover and chill the cookie dough 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. 

When you’re ready to make your cookies, preheat the oven to 350°F and roll the dough into balls. Bake the cookies for 8-10 minutes, until golden brown.

How To Store Cookies

If you are lucky enough to have cookies still in the house after the first day, don’t let them go stale. If you plan to eat them within a few days, simply place them in an airtight container on the counter.

If you don’t think you’ll eat them all within a couple of days, you can tuck that airtight container or freezer ziploc bag into the freezer until the next time the cookie craving hits.

If you’re looking for fun new twists on chocolate chip cookies, try these Brownie Stuffed Chocolate Chip Cookies or These Peanut Butter Banana Chocolate Chip Cookies.

I love quick and easy no-bake peanut butter treats for summer. You’ll want to try these No-Bake Cookies, Peanut Butter Oreo Cookie Balls, Peanut Butter Pretzel Buckeyes, or classic Peanut Butter Balls with Rice Krispies too.

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!

{originally published 6/17/19 – recipe notes and photos updated 4/28/22}