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These Easy Peanut Butter Chocolate Chip Cookies are soft, thick, chewy, and bursting with delicious peanut butter and mini chocolate chips for the best cookies ever!
If there’s one thing I consider myself to be somewhat of an expert on in the baking world, it’s cookies.
Over the years, I’ve shared several of my best cookie recipes on the blog, including some of my favorites like
- Mom’s Famous Chocolate Chip Cookies
- Soft and Chewy Peanut Butter Cookies
- Salted Brown Butter Chocolate Chip Cookies
- The Best Iced Oatmeal Cookies
I’m pretty proud of the fact that my cookies consistently receive rave reviews for being the best, and I never share a cookie recipe with you unless it’s something I absolutely LOVE.
Because let’s be honest – cookies aren’t meant to be just “okay” or run of the mill, they’re meant to be absolutely delicious, full of flavor, and make you say “OMG, that’s the best cookie I’ve ever tasted!”
Which brings me to today’s cookie recipe for my Easy Peanut Butter Chocolate Chip Cookies.
These peanut butter chocolate chip cookies are a love child of my Easy Chocolate Chip Cookies and Soft Peanut Butter Cookies and they are epic, delicious, and mildly addictive.
These Easy Peanut Butter Chocolate Chip Cookies are soft, thick, and chewy, and bursting with peanut butter and chocolate chips for the perfect flavor combo.
From the first bite, you’ll know exactly why I say that these are the best ever peanut butter chocolate chip cookies, and trust me when I say you won’t be able to just eat one.
From the slightly crispy outer edge to the soft, ooey gooey, peanut butter and chocolate chip center, these cookies are SO good.
But here’s the secret to making the best cookies – it’s all about getting the ingredient ratios just right.
And since I’m pretty much a cookie connoisseur, these peanut butter chocolate chip cookies are simply perfect.
Let’s dive into how to make the dough. Cookie dough that is.
Tips for Making the Best Peanut Butter Chocolate Chip Cookies:
Use Softened Butter
Make sure you use softened, room temperature butter.
It should be slightly soft to the touch but still in tact, if you press your finger into it.
I typically recommend setting out your butter at room temperature for 30 minutes – 1 hour before making your cookie dough.
If you have a digital food thermometer, I’d recommend your butter be between 65-68 degrees.
Use Salted Butter
Normally I always use unsalted butter for my cookies, but for this recipe I prefer salted.
The sweet and salty combo is amazing and is perfect if you like that classic salty peanut butter flavor.
That said, if you prefer a more sweet cookie dough, simply use unsalted instead.
Use An Electric Hand Mixer + Don’t Overmix
To prevent overmixing your cookie dough, I’d recommend using an electric hand mixer.
This will allow you to mix the dough until just combined, and will help prevent your cookies from becoming dry from overmixing.
Chill Your Cookie Dough
If you want your cookies to be perfectly soft and thick when you bake them, then you’re gonna want to chill the dough.
DO NOT SKIP THIS STEP.
Yes, I know it’s hard to wait and you want those cookies really bad, but with the addition of peanut butter, this cookie dough is a softer dough and it needs to be properly chilled in the refrigerator before baking.
I recommend covering with plastic wrap and chilling the cookie dough for a minimum of 2 hours or preferably overnight if you have the time.
This not only ensures your cookies maintain their shape when you bake them, but it further intensifies the delicious peanut butter and chocolate chip flavor.
Looking for more self rising flour desserts? Check out all my best self rising flour recipes here!
Once chilled, use a small cookie scoop like this one and place cookie dough balls spaced evenly apart on a large cookie sheet lined with parchment paper.
If desired, add on a few chocolate chips to the tops of each cookie dough ball.
Bake in a preheated 375 degree oven for 10-15 minutes until the sides and tops are lightly golden.
Times may vary and require less or more time depending on your oven.
Once fully baked, remove from the oven and let cool on the pan for 3 minutes, before transferring to a wire cooling rack to cool for 7 minutes.
Serve cookies warm and enjoy, and store any leftovers in an airtight container.
BEST TOOLS For Peanut Butter CHOCOLATE CHIP COOKIES:
- Large Mixing Bowls
- Rubber Spatulas
- Electric Hand MixerorStand Mixer
- Measuring Cups & Spoons
- Cookie Scoop Set
- Cookie Sheets
- Pre-Cut Parchment Paper
- Cooling Rack
- Cookie Airtight Storage Containers
Best Ever Easy Peanut Butter Chocolate Chip Cookies
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These Easy Peanut Butter Chocolate Chip Cookies are soft, thick, chewy, and bursting with delicious peanut butter and mini chocolate chips for the best cookies ever!
- Author: Kindly Unspoken
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 46 cookies 1x
- Category: Dessert
- Method: Baking (Oven)
- Cuisine: American
Ingredients
Scale
- 2 sticks salted butter, softened at room temperature
- 2 eggs, room temperature
- 2 tsp vanilla
- 1 1/2 cups creamy peanut butter
- 1/3 cup sugar
- 1/2 cup light brown sugar
- 2 1/4 cups self-rising flour
- 2 cups mini semi-sweet chocolate chips (reserve some for the tops of the cookies)
Instructions
- Start by placing your softened butter in a large mixing bowl and cream together with the creamy peanut butter until smooth. I like using electric hand mixer for this part, but you can also do it by hand.
- Add in brown sugar and sugar and mix together until creamy. Add room temperature eggs and vanilla and mix until just combined.
- Next, begin adding in your flour 1/2 cup at a time until fully incorporated and your cookie dough has formed.
- Stir in your chocolate chips, reserving some of the chocolate chips to add to the tops of the cookies before baking, if desired.
- Cover cookie dough with plastic wrap and place in the refrigerator for a minimum of 2 hours or overnight to chill.
- Remove chilled cookie dough from refrigerator and preheat oven to 375.
- Using a small cookie scoop like this one place cookie dough balls evenly spaced apart on a large cookie sheet lined with parchment paper. If desired, add on a few chocolate chips to the tops of each cookie dough ball.
- Bake in a preheated 375 degree oven for 10-15 minutes until the sides and tops are lightly golden. Times may vary and require less or more time depending on your oven.
- Once fully baked, remove from the oven and let cool on the pan for 3 minutes, before transferring to a wire cooling rack to cool for 7 minutes.
- Serve cookies warm and store any leftovers in an airtight container.
Notes
- You can use salted or unsalted butter in this recipe, I just prefer salted for this one.
- This recipe makes A LOT of cookies, so you can easily make a half batch which makes about 23 cookies. Just cut down to 1 stick butter, 1 egg, 1 tsp vanilla, 3/4 cup creamy peanut butter, 1 tbsp + 2 1/4 tsp sugar, 1/4 cup light brown sugar, 1 cup of chocolate chips, and 1 cup, 1 tbsp + 1 tsp flour.
More Delicious Cookie Recipes:
- Peanut Butter Cookies
- Best Double Chocolate Chip Cookies
- Salted Brown Butter Chocolate Chip Cookies
- Best Hershey Kiss S’mores Cookies
- Blueberry Cheesecake Cookies
More Peanut Butter Desserts You’ll Love:
- Best Ever Peanut Butter Swirl Brownies
- Triple Peanut Butter Oatmeal Bars
- Easy Peanut Butter Chocolate Chip Bars
Alright, who’s ready to make these Best Ever Easy Peanut Butter Chocolate Chip Cookies? Let me know what you think of this recipe in the comments below and don’t forget to pin this post for later.
Thanks for stopping by! – Cara
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