• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Also The Crumbs Please

  • Recipes
  • Cookbook
  • About
menu icon
go to homepage
  • Recipes
  • About
  • Cookbook
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • Subscribe
×

Home » Cookies

Chewy Peanut Butter Cookies

Last updated on December 1, 2021Originally published April 6, 20215 CommentsSabine

Jump to Recipe

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. Be sure to make enough of them because they disappear as quickly as my peanut butter oatmeal cookies.

Half dozen cookies arranged above and next to each other

Peanut butter choc 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.

Jump to:
  • Ingredients notes and substitutions
  • Step-by-step photo instructions
  • Expert tips
  • FAQ's
  • Make ahead and freezing instructions
  • More cookie recipes
  • Recipe

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. 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.

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.

Creamed butter and sugars in a mixing bowl

Add the egg and vanilla and mix until well combined and creamy.

Butter, sugars, egg, and vanilla mixed together in a bowl

Mix in the peanut butter until combined.

Peanut butter mixed into the butter mixture

Then add the flour mixture and mix on low speed just until incorporated.

Mixed cookie dough in mixing bowl

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.

Rolled cookie dough balls on baking sheet

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.

Baking cookies in the oven

Remove from the oven and let cool. Enjoy!

Expert tips

  • 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.
A cookie broken in half surrounded by other cookies

FAQ's

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.

Holding a half eaten cookie in the hand

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. 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

Half dozen cookies arranged above and next to each other

Chewy Peanut Butter Chocolate Chip Cookies

5 from 12 votes
Author Sabine Venier
Calories: 223kcal
Servings: 18 cookies
Prep 20 minutes
Cook 10 minutes
Chill 1 hour
Total 1 hour 30 minutes
Print Pin Rate
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.

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.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 223kcalCarbohydrates: 25gProtein: 4gFat: 12gSaturated Fat: 6gTrans Fat: 1gCholesterol: 25mgSodium: 112mgPotassium: 98mgFiber: 1gSugar: 16gVitamin A: 175IUCalcium: 16mgIron: 1mg
Course Dessert
Cuisine American
Keyword chewy peanut butter cookies, peanut butter chocolate chip cookies, peanut butter chocolate cookies
Did you make this recipe?Leave a feedback and rate this recipe!

This recipe was originally published on September 4th, 2018 but has been reworked and improved based on readers' feedback.

« Peanut Butter Oatmeal Cookies
Crinkly Fudge Brownie Cookies »

About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Comments

  1. MARIA DEL MAR BARRERA

    February 18, 2022 at 1:00 pm

    Question can yiu use cookie cutter molds to make shapes out of them?

    Reply
    • Sabine

      February 21, 2022 at 6:27 am

      Unfortunately, they wouldn't hold their shape as they spread during baking.

      Reply
  2. Alyxx

    September 03, 2021 at 7:01 pm

    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!

    Reply
    • Sabine

      September 07, 2021 at 5:38 am

      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!

      Reply
  3. Jamieanne

    September 05, 2018 at 5:27 am

    5 stars
    These cookies look absolutely out-of-this-world, so perfect, and my most favorite ever flavour combination!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Portrait photo of Sabine Venier

Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

More about me →


Currently trending

  • Cooked patty on a burger bun with lettuce
    How to Cook Air Fryer Hamburgers (Fresh and Frozen)
  • tiramisu cake decorated with whipped cream and cocoa powder on a cake plate
    Tiramisu Cake Recipe
  • A slice of Black Forest cake on a dessert plate
    Black Forest Cake (Traditional German Recipe)
  • Baked muffins in paper liners on a white serving plate
    How to Make Air Fryer Muffins
  • Stack of oatmeal cookies next to glass of milk
    Oatmeal Raisin Chocolate Chip Cookies
  • a dozen filled Linzer cookies in a wooden basket with powdered sugar on top
    Linzer Cookies (Original Austrian Family Recipe)
  • Stack of chocolate cookies on bright background
    Chocolate Cookies made with Cocoa
  • A slice of sacher torte with whipped cream on a dessert plate
    Sacher Torte Recipe

Favorites

  • Raw pizza dough on a pizza peel
    Cold fermented Pizza Dough
  • Fettuccine pasta covered in Alfredo sauce in a large pan
    Homemade Alfredo Sauce Recipe
  • A prepared cheeseburger on a serving board
    The Best Cheeseburger Recipe
  • Cut raspberry cake slices on a serving plate
    Easy Raspberry Cake Made From Scratch
  • Slices of blueberry bread on a white napkin
    Easy Blueberry Bread (fresh or frozen blueberries)
  • Burger sauce in a small bowl
    The Best Burger Sauce: 6 Ingredient Recipe

Footer


As seen on

collage of logos from brands which featured also the crumbs please

  • Privacy Policy
  • Accessibility Statement

Copyright © 2023 Also The Crumbs Please

 

Loading Comments...