Chewy Peanut Butter Chocolate Chip Cookies Recipe

Ingredients

Below are the ingredients needed for these Peanut Butter Chocolate Chip Cookies. Quantities are provided in the recipe card further down.

• Unsalted butter — for a rich, tender texture. If using salted butter, reduce added salt in the recipe.
• Granulated sugar and dark brown sugar — the brown sugar gives moisture and chewiness; the granulated sugar helps with structure and browning.
• Large eggs — at room temperature to bind and add richness.
• Creamy peanut butter — smooth peanut butter produces the creamiest dough and a consistent texture.
• Milk — a small amount prevents the dough from being too crumbly.
• Vanilla extract — brings warmth and balance to the peanut butter and chocolate.
• All‑purpose flour — the base for structure. For gluten‑free variations, use a 1:1 gluten‑free measure‑for‑measure flour blend.
• Baking powder and baking soda — work together to give a light rise and slightly tender crumb.
• Salt — enhances flavor and balances sweetness (omit if using salted butter).
• Semi‑sweet chocolate chips or chunks — fold in to taste; a mix of chips and chunks gives texture and pockets of melted chocolate.

See the recipe card for exact amounts and servings.

Instructions

For best results, bring eggs and any refrigerated ingredients to room temperature before starting. Follow these steps for a straightforward method that yields tender, chewy cookies.

1. Preheat the oven only when you are ready to bake. Prepare baking sheets by lining them with parchment paper for even browning and easy cleanup.
2. In a medium bowl whisk together the all‑purpose flour, baking soda, baking powder, and salt. Set aside.
3. In a microwave‑safe bowl or on the stovetop, melt the butter. Transfer the melted butter to a mixing bowl and stir in the creamy peanut butter until fully blended.
4. Add the dark brown sugar and granulated sugar to the peanut butter mixture. Using an electric mixer or strong whisk, beat until the mixture becomes light and fluffy.
5. Mix in the eggs one at a time, then stir in the vanilla extract and milk until incorporated.
6. Gradually add the dry ingredients to the wet mixture, mixing just until a soft cookie dough forms. Avoid overmixing to keep the cookies tender.
7. Fold in the semi‑sweet chocolate chips or chunks until evenly distributed through the dough.
8. Portion the dough into 1.5‑tablespoon balls (a #40 cookie scoop is convenient) and arrange them in a single layer in an airtight container. Chill the dough for at least 12 hours; chilling helps the cookies hold their shape and deepens the flavor.
9. When ready to bake, remove the chilled dough from the refrigerator while the oven reaches 350°F (175°C). Place dough balls about 2 inches apart on the prepared cookie sheets. Flatten the tops slightly to encourage even spreading. Press extra chocolate chips into the tops if desired.
10. Bake one sheet at a time for 9–11 minutes or until the edges are just golden brown. Do not overbake — the centers should still look slightly soft. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.

Substitutions

• Gluten‑free: Substitute a 1:1 measure‑for‑measure gluten‑free flour blend and use certified gluten‑free chocolate chips.
• Sugar swap: Light brown sugar can replace dark brown sugar; cookies will be slightly less molasses‑forward and marginally less chewy.
• Peanut butter texture: Use crunchy peanut butter or add chopped peanuts if you prefer a more textured cookie.

Variations

• Add extra crunch by stirring in ½ cup chopped peanuts or using crunchy peanut butter.
• Use chocolate chunks instead of or alongside chips for pockets of melted chocolate.
• For a stronger peanut butter profile, add ½–1 cup peanut butter chips in addition to the chocolate chips.

Equipment

The following items make preparation easier but aren’t strictly required:

• Measuring cups and spoons for accurate ingredient quantities.
• Mixing bowls and a sturdy spatula or wooden spoon; a hand mixer or stand mixer speeds up creaming.
• Cookie scoop (#40) for uniform dough portions.
• Baking sheets and parchment paper for even baking and easy cleanup.
• Cooling rack to let cookies finish setting without becoming soggy on the bottom.

Storage

Store baked cookies in an airtight container at room temperature for 3–4 days. For longer storage, freeze baked cookies in a freezer‑safe container for up to 3 months, separating layers with parchment paper.

To freeze dough: scoop dough balls and freeze in a single layer on a tray before transferring to a freezer bag with parchment between layers. Thaw frozen dough balls on a parchment‑lined baking sheet while preheating the oven and bake as directed.

Top Tip

Avoid overbaking. Remove the cookies when the edges are lightly golden and the centers still look slightly soft — they will finish setting on the baking sheet and remain chewy when cooled.

Peanut Butter Chocolate Chip Cookies

Yield: about 40 cookies

Prep Time: 10 minutes | Chill Time: 12 hours | Cook Time: 10 minutes | Total Time: 12 hours 20 minutes

Ingredients

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs, room temperature
• 1½ cups creamy peanut butter
• 1 tablespoon milk
• 2 teaspoons vanilla extract
• 2¼ cups all‑purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semi‑sweet chocolate chips

Instructions (condensed)

1. Whisk flour, baking powder, baking soda, and salt in a bowl; set aside.
2. Melt butter and mix with peanut butter until smooth. Beat in both sugars until fluffy.
3. Add eggs one at a time, then vanilla and milk. Gradually mix in dry ingredients to form a soft dough.
4. Fold in chocolate chips. Scoop into 1.5 tablespoon portions and chill 12 hours.
5. Preheat oven to 350°F. Line baking sheets with parchment. Place dough 2 inches apart, flatten slightly, and bake 9–11 minutes until edges are golden. Cool 5 minutes on the sheet, then transfer to a rack.

Notes

• Portioning dough before chilling makes baking fast and consistent.
• Swap chips for chunks or add peanut butter chips for extra flavor.
• Nutritional values vary depending on brands and portion sizes; the recipe is an estimate per cookie.