These decadent peanut butter cookies have the most delicious chewy and soft centers and crispy edges. They are loaded with semi-sweet chocolate chunks and peanut butter chips. They are easy, and you need just very little prep time to make these indulgent treats. Peanut butter choc chip cookies are my cookies of choice when I bake something for family gatherings or potlucks. Be sure to make enough of them because they disappear within minutes.
I will show you detailed directions on how to replicate this recipe successfully. If you want to learn more about making perfect cookies every time, check out my chocolate chip cookies post, where I answer frequently asked questions and share my best tricks and tips.
This recipe was originally published on September 4th, 2018 but has been reworked and improved based on readers' feedback.
Ingredients notes and substitutions
- Unsalted butter and egg - to make vegan peanut butter cookies, follow my vegan cookies recipe to substitute butter and egg. Stick to the rest of the ingredients and directions as directed in this post.
- Peanut butter - the best peanut butter for these cookies is either from Skippy or Reese's. If you don't have one of these peanut butter brands available, go for a similar creamy peanut butter brand. Crunchy peanut butter, all-natural, or even homemade peanut butter doesn't work well since the cookies would turn out crumbly and dry and don't spread enough.
- Sugars - to achieve the perfect texture, stick to using half brown and half white sugar. I prefer light brown sugar but dark brown sugar works as well. Keep in mind that dark brown sugar alters the taste and the texture (spread less).
- Cornstarch - keeps the cookies soft for days and is highly recommended. However, if you don't have cornstarch available, leave it out.
- Baking soda - the key ingredient to chewy peanut butter cookies. If you like cakey cookies, swap for baking powder 1:1.
- Mix-ins - I love to add half chocolate chunks and half peanut butter chips, but you can add any mix-ins you love or skip them altogether.
Step-by-step photo instructions
In a medium mixing bowl, combine the flour, cornstarch, baking soda, and salt, and set aside. In a large mixing bowl, cream the butter, sugar, and brown sugar for 2-3 minutes.
Add the egg and vanilla and mix until well combined and creamy.
Mix in the peanut butter until combined.
Then add the flour mixture and mix on low speed just until incorporated.
Stir in the peanut butter chips and chocolate chips, if used, and mix just until well distributed. Cover and chill for 1 hour.
Scoop 18 equal-sized balls of cookie dough, roll into even balls, and place them on lined baking sheets.
Bake one sheet at a time until the edges are set and lightly browned, and the centers look undone, pale, puffy, and dry, and the surface has small cracks as shown below.
Remove from the oven and let cool. Enjoy!
- Use creamy peanut butter for the best possible texture. Crunchy, homemade, or all-natural peanut butter causes them to become dry and brittle.
- Once the flour is added, mix just until combined, or the gluten develops too much and the cookies turn out dense and tough.
- Remove them from the oven when they look undone, pale, and have little cracks on the surface. The edges should be set and lightly browned. When overbaked, the cookies will be hard.
Where do you bake cookies in the oven?
I have found the best way to bake these peanut butter chocolate chip cookies is to place them in the center of the oven. I also bake just one baking sheet at a time that the cookies bake evenly.
Do I need an oven thermometer to bake cookies?
You don't need it as long as you know your oven very well and be sure that you can rely on it. In any other case, an oven thermometer is a smart investment, and I highly recommend using it. If your oven is either too hot or too cold, the cookies won't spread properly.
Why don't they have fork marks?
Regular peanut butter cookies are a lot denser and don't spread much in the oven. So, you need to flatten them before baking that they bake evenly. The texture of these chewy peanut butter cookies is more like your favorite chocolate chip cookie, just with a great peanut butter taste. They spread in the oven without flattening. Hence there are no fork marks.
Did you know?
I wrote a thorough guide on how to make cookies where questions like why cookies turn out flat, don't spread, turn out hard, or how chilling affects the taste and texture are answered. I also share mistakes to avoid and tips for success. So whatever your question, check out my how to make cookies post and find the answer. If your question is still not answered, simply leave a comment below.
Make ahead and freezing instructions
- If you liked, you could prepare the dough in advance and chill covered for up to 2 days. Let it stand at room temperature for 20-30 minutes before baking until it's a smooth and spoonable dough.
- It's also possible to prepare the dough, chill it for 1 hour, roll it into balls and freeze them in freezer bags or containers for up to 3 months. Thaw them at room temperature for 1-2 hours before baking. I don't recommend baking frozen cookie dough balls since they don't spread enough and turn out thicker and drier as desired.
- Also, baked cookies freeze very well. Wrap each cookie in plastic wrap separately and store them in freezer bags for up to 3 months. Before serving, let them thaw at room temperature for 1-2 hours.
More cookie recipes
Find here some of my favorite recipes which are loved by family, friends, and readers around the world:
- Air Fryer Cookies
- Peanut Butter Oatmeal Cookies
- Oatmeal Raisin Cookies
- Brownie Cookies
- Pistachio Cookies
- White Chocolate Macadamia Cookies
- Chocolate Cookies
Recipe and Video
Chewy Peanut Butter Chocolate Chip Cookies
- 1 ¼ cups all-purpose flour, spooned and leveled
- 1 tsp cornstarch
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, at room temperature
- ½ cup granulated white sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 ½ tsp vanilla extract
- ½ cup creamy peanut butter
- ½ cup peanut butter chips
- ½ cup semi-sweet chocolate chips or chunks
- In a medium mixing bowl, combine the flour, cornstarch, baking soda, and salt, and set aside.
- In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, cream the butter, sugar, and brown sugar on medium-high speed for 2-3 minutes. Add the egg and vanilla and mix for about 1 minute, until well combined and creamy. Mix in the peanut butter for about 30-60 seconds until combined. Then add the flour mixture and mix on low speed just until incorporated, about 30-60 seconds. Stir in the peanut butter chips and chocolate chips, if used, and mix just until well distributed. Cover and chill for 1 hour.
- Line two baking sheets with parchment paper and preheat the oven to 350°F (175°C). Scoop 18 equal-sized balls (about 2 tablespoons [45g]) of cookie dough, roll into even balls, and place them, 4 inches (10 cm) apart, on the prepared baking sheets. Bake one sheet at a time for 10-12 minutes or until the edges are set and lightly browned and the centers look undone, pale, puffy, and dry.
- Remove from the oven and let cool on the baking sheet for about 5 minutes, or until firm enough to move. They will continue baking on the baking sheets. Then, transfer to a wire rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
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