These are the best peanut butter chocolate chip cookies—crispy around the edges, chewy in the center, and filled with rich peanut butter and plenty of chocolate. I tested multiple versions to avoid the common issue of peanut butter drying cookies out; this recipe keeps the texture we expect from an excellent chocolate chip cookie while letting the peanut butter boost the flavor.
What Makes these Peanut Butter Chocolate Chip Cookies the BEST?
- Simple method. No electric mixer required—just a bowl, a whisk, and a spatula. The recipe is straightforward and approachable for bakers of all levels.
- Perfect texture. Peanut butter can sometimes make cookies dry or chalky, but an extra egg yolk in this dough ensures a tender, gooey center with crisp edges.
- Layered chocolate flavor. Using a mix of semi-sweet and dark chocolate, plus a combination of regular and mini chips, gives depth and spreads chocolate more evenly through each cookie.
Ingredients
- Peanut butter. Use a classic creamy peanut butter that stays blended (brands like JIF or similar). Natural peanut butters where the oil separates are not recommended.
- Salted butter. Salted butter balances sweetness and enhances flavor in this cookie recipe.
- Eggs. One large egg plus an extra yolk add structure, richness, and moisture.
- Chocolate. High-quality chocolate improves the final result. Use a mix of dark and semi-sweet chips and include some mini chips to distribute chocolate throughout the dough.
How to Make Peanut Butter Chocolate Chip Cookies
Melt the butter and creamy peanut butter together in 30-second intervals in the microwave until smooth, then whisk to combine. In a separate large bowl, combine the melted mixture with light brown sugar and granulated sugar and whisk until combined.
Add the large egg, extra egg yolk, and vanilla, then mix for 2–3 minutes to incorporate air—the mixture should look glossy. Fold in the flour, baking soda, and salt with a spatula until just combined, then fold in the chocolate chips.
Portion the dough with a 3 TBSP scoop for large cookies (about 15 per batch) or a 1 TBSP scoop for smaller cookies. Place scoops on a parchment-lined sheet and chill the dough for at least one hour or up to overnight—this helps develop flavor and controls spread.
Preheat the oven to 350°F. Arrange chilled dough on a parchment-lined sheet, leaving space for spreading. Bake large cookies 11–12 minutes, small cookies 9–10 minutes. When you remove the pan, gently bang it on the counter a couple of times to encourage the cookies to flatten and form crinkled edges. Use a rubber spatula to nudge any thin edges back toward the center if needed.
Top with extra chocolate chips and flaky sea salt if desired. Let cookies rest on the hot sheet for 4–5 minutes before transferring to a cooling rack so they set up without becoming hard.
Peanut Butter Chocolate Chip Cookie FAQs
- Can I make these gluten free? I haven’t tested this recipe with gluten-free flour, but a 1-to-1 gluten-free flour blend should work in most cases. Results may vary depending on the brand.
- Can I freeze the dough or baked cookies? Yes. Portion dough into balls, top with extra chocolate, freeze on a sheet tray for 20–30 minutes, then transfer to a freezer bag so they don’t stick together. You can also freeze fully baked cookies in an airtight container.
- Why not use natural peanut butter? Natural peanut butter where the oil separates can cause excessive spreading during baking and change the dough’s texture, so use a stable creamy peanut butter instead.
Peanut Butter Chocolate Chip Cookies
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- Author: Elizabeth Buuck
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 15 Large Cookies
Description
Delicious peanut butter chocolate chip cookies with crisp edges, gooey centers, balanced salt, and chocolate in every bite.
Ingredients
- ½ C (113 g) Salted Butter
- ½ C (125 g) Creamy Peanut Butter (not natural/does not separate)
- ½ C (100 g) Light Brown Sugar
- ½ C (100 g) Granulated Sugar
- 1 Large Egg + 1 Egg Yolk, at room temperature
- 2 tsp Pure Vanilla Extract
- 1 C + 2 TBSP (145 g) All-Purpose Flour
- ½ tsp Baking Soda
- ¼ tsp Sea Salt
- ½ C (100 g) Dark Chocolate Chips (70–72%) + more for topping
- ½ C (75 g) Mini Semi-Sweet Chocolate Chips + more for topping
- Flaky Sea Salt, optional
Instructions
- Melt the butter and peanut butter together in 30-second microwave intervals until smooth, then whisk to combine.
- In a large mixing bowl, whisk the melted butter/peanut butter with light brown sugar and granulated sugar until combined.
- Add the egg, egg yolk, and vanilla. Mix 2–3 minutes until glossy and slightly aerated.
- Fold in the flour, baking soda, and salt with a spatula until just combined.
- Fold in both types of chocolate chips.
- Portion dough with a 3 TBSP scoop for large cookies (15) or 1 TBSP for smaller cookies. Chill at least 1 hour or up to overnight.
- Preheat oven to 350°F. Arrange chilled dough on a parchment-lined sheet, leaving space for spreading.
- Bake large cookies 11–12 minutes or small cookies 9–10 minutes.
- Remove the pan and gently bang it on the counter a couple times to encourage flattening and crinkled edges. Use a spatula to correct any thin edges.
- Top with extra chips and flaky sea salt if desired. Let cookies cool on the hot sheet 4–5 minutes before transferring to a rack.
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