3.75 from 4 votes
chocolate peanut butter cookie on cooling rack
Peanut Butter Chocolate Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

With this Peanut Butter Chocolate Cookies is peanut butter indulgence guaranteed. Thick and chewy cookies with crispy edges. Loaded with peanut butter and chocolate. Just 10 minutes of active prep time.

Course: Dessert
Cuisine: American
Keyword: best peanut butter chocolate cookies recipe, how to make peanut butter chocolate cookies, peanut butter chocolate cookies
Servings: 24 cookies
Calories: 321 kcal
Author: Sabine Venier
Ingredients
  • 1 cup unsalted butter, melted (226g)
  • 3/4 cup granulated white sugar (150g)
  • 1/2 cup light brown sugar, packed (100g)
  • 2 large eggs
  • 2 vanilla beans* (or 2 tsp vanilla extract)
  • 1 cup creamy peanut butter (250g)
  • 3 cups all-purpose flour, spooned and leveled** (360g)
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups milk chocolate or semi-sweet chocolate, chopped or chips (350g)
Instructions
  1. Preheat oven to 350°F (175°C). (Please use an oven thermometer for accurate heat. Watch side-by-side comparison what happens to your cookies if baked with too cold temperature in the blog post above.) Line 2-3 baking sheets with parchment paper. Set aside.

  2. In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, stir butter and sugars on medium speed just until combined about 1 minute.

  3. Add eggs, vanilla, and peanut butter and stir just to combine about 1 minute. 

  4. Stir in flour**, baking powder, and salt just until combined about 1 minute. Fold in chocolate. Don't overmix at any step. 

  5. Scoop 24 balls of cookie dough and arrange 6-8 cookies on one baking sheet with about 2-3 inches space in-between. Lightly flatten the cookies with your fingers that the cookies are about 1-inch high. Bake one sheet after another for about 11-13 minutes. Remove from oven when they look puffy and dry on top and are very lightly browned on the edges.

  6. Let cool for about 5 minutes until they get firm enough to move them. Then transfer the cookies to a cooling rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature up to 4 days.

Recipe Video

 
Notes

Substitutions

This is one of my go-to peanut butter and chocolate recipes, but there are still a few substitutions you can make if you want. Consider trying out any of the following:

 

Recommendations

 

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

 

**If you measure the flour with cups please be aware that cups are not equal and never as accurate as oz or grams. Stop adding flour when the cookie dough is soft and very slightly sticky to touch. 

Nutrition Facts
Peanut Butter Chocolate Cookies
Amount Per Serving
Calories 321 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g45%
Cholesterol 38mg13%
Sodium 223mg9%
Potassium 205mg6%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 17g19%
Protein 5g10%
Vitamin A 270IU5%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.