Go Back
+ servings
Half dozen cookies arranged above and next to each other
Print Recipe
5 from 8 votes

Chewy Peanut Butter Chocolate Chip Cookies

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.
Prep Time20 mins
Cook Time10 mins
Chill1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: chewy peanut butter cookies, peanut butter chocolate chip cookies, peanut butter chocolate cookies
Servings: 18 cookies
Calories: 223kcal


  • 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


  • 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.



Calories: 223kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 112mg | Potassium: 98mg | Fiber: 1g | Sugar: 16g | Vitamin A: 175IU | Calcium: 16mg | Iron: 1mg