These Chewy Peanut Butter Chocolate Chip 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. Be sure to make enough of them because they disappear as quickly as my peanut butter oatmeal cookies.
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Video Tutorial
Chewy Peanut Butter Chocolate Chip Cookies are my cookies of choice when I bake something for family gatherings or potlucks. 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.
Why You’ll Fall in Love With These Cookies
- They’re indulgent. There’s something deliciously irresistible in the perfect balance of textures and flavors in these cookies. Just imagine biting into a cookie, starting with its crisp edges and then moving on to its soft and chewy center.
- They have a perfect balance of flavors. These cookies will taste like heaven to those who are tired of traditional chocolate cookies and enjoy the taste of peanut butter一like me!
- They’re always a hit. As I have mentioned above, my Chewy Peanut Butter Chocolate Chip Cookies are my go-to desserts to bring to any family gathering and potluck parties. They have never failed me. Ever.
Ingredients
- 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 - This will keep the cookies soft for days and is highly recommended. However, if you don't have cornstarch available, leave it out.
- Baking soda - This is the key ingredient to my Chewy Peanut Butter Chocolate Chip Cookies. If you like cakey cookies, swap for baking powder 1:1. If you prefer cookies without chemical leavening agents, you can also skip the baking soda and use sourdough discard. Follow my sourdough discard cookies recipe for this substitution.
- 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.
Please refer to the recipe card below for a full list of ingredients and measurements.
How to Make Chewy Peanut Butter Chocolate Chip Cookies
Learn how to bake Chewy Peanut Butter Chocolate Chip Cookies with these simple instructions!
1. Combine dry ingredients.
In a medium mixing bowl, combine the flour, cornstarch, baking soda, and salt, and set aside. 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.
2. Whisk other ingredients together.
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.
3. Stir in the peanut butter and chocolate chips and chill.
Stir in the peanut butter chips and chocolate chips, if used, and mix just until well distributed. Cover and chill for 1 hour.
4. Bake your cookies.
Line two baking sheets with parchment paper and preheat the oven to 350°F (or 175°C). Scoop 18 equal-sized balls (about 2 tablespoons or 45g) of cookie dough, roll them into even balls, and place them, 4 inches (or 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.
5. Let your cookies cool and serve.
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.
Make Ahead and Freezing Instructions
If you like, 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 it 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.
Looking to make some substitutions for your cookie recipe? We got you covered. Here are articles on butter substitute for cookies, substitute for shortening in baking, brown sugar substitute for cookies and egg substitute for cookies.
Expert Tips for Success
- Use the right peanut butter. Use creamy peanut butter for the best possible texture. Crunchy, homemade, or all-natural peanut butter causes them to become dry and brittle.
- Don’t overmix your ingredients. Once the flour is added, mix your ingredients just until combined. Overmixing will lead to the gluten developing too much ending with your cookies turning out dense and tough.
- Don’t overbake your cookies. 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.
Chewy Peanut Butter Chocolate Chip Cookies FAQs
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 to make sure that your cookies bake evenly.
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.
Regular peanut butter cookies are a lot denser and don't spread much in the oven. So, you need to flatten them before baking so 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.
More Cookies Recipes
Find here some of my favorite recipes which are loved by family, friends, and readers around the world. By the way, have you seen my handy list of cookie recipes with chocolate chips?
- Air Fryer Cookies
- Oatmeal Raisin Cookies
- Brownie Cookies
- Pistachio Cookies
- White Chocolate Macadamia Cookies
- Chocolate Cookies
Recipe
Soft and Chewy Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 ¼ cups all-purpose flour, spooned and leveled
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup granulated white sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 ½ teaspoon vanilla extract
- ½ cup creamy peanut butter
- ½ cup peanut butter chips
- ½ cup semi-sweet chocolate chips or chunks
Instructions
- 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.
You can find the video in the post above. If you don't see a video, please check your browser settings.
Nutrition
This recipe was originally published on September 4th, 2018 but has been reworked and improved based on readers' feedback.
John
perfect cookies. i didn't find it necessary to chill my dough for the hour. the cookies just spread a bit more. literally perfect white and brown sugar ratio. I also used honey roasted creamy peanut butter. I hope I never lose the recipe because it is definitely a fan favorite and new staple in my cookie rotation.
Bonnie
we used this recipe for our second time tonight and while I swore the first time was the best cookies ever, tonight was even better. we added one mashed banana into the mix and it came out fabulously! Our brown sugar had dried out cause we are new to desert life and thought we could use the extra moisture and had a singular ripe banana. Worth it! So good. Love your recipe, thank you!
Ec
thank you so much for this recipe!!!
your cookies are super delicious.
just wondering can I make the dough balls bigger (i.e. 4 tablespoons instead of 2 tablespoons? would I get the same results?
in order to produce what was shown in the picture, when do you use the spoon to push the semi sweet chocolate so that they melt at the top? do you do that when they are just out of the oven and still cooking on the baking sheet?
Shanin
The absolute best recipe 4 chocolate chip peanut butter cookies there is. They come out chewy.& soft.as long as they aren't overcooked.. Following instructions & using exact measurements R crucial in how the texture comes out! Perfect every time! Thx 4 sharing this recipe!
MARIA DEL MAR BARRERA
Question can yiu use cookie cutter molds to make shapes out of them?
Sabine
Unfortunately, they wouldn't hold their shape as they spread during baking.
Alyxx
What kind of chocolate do you use? The main picture looks like the chocolate melted all on the top and am trying to figure out how to do that. Can't find answers anywhere!
Sabine
This works with semi-sweet chocolate from the candy aisle. I often push then the back of a spoon onto the chocolate pieces to remove the dry skin they have formed. Underneath this skin, the chocolate is still liquid but it firms up again as the cookies cool. I hope that helps!
Jamieanne
These cookies look absolutely out-of-this-world, so perfect, and my most favorite ever flavour combination!!