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Soft peanut butter chocolate chip cookies truly knock the socks off of anyone who tries them. They are out of this world!!
Peanut butter chocolate chip cookies are a simple cookie recipe that is packed full of flavor. For more peanut butter must-haves try Peanut Butter Oatmeal Cookies, Peanut Butter Cup Cookies, and Peanut Butter Cupcakes.
Chocolate Chip Peanut Butter Cookies
Cookies are our WEAKNESS!! Growing up, it was so common to find warm cookies waiting for us in the kitchen after school (yes, my mom spoiled us), and I find myself wanting to do the same thing for my own kids.
Yes, I WANT to do it, but resist the urge as much as I can. Especially with delicious sweets like today’s Peanut Butter Chocolate Chip Cookies, it’s hard to resist the urge to bake up a batch.
We’ve always enjoyed standard Peanut Butter Cookies, but load them up with chocolate chips, and you’ve taken them to a whole new level. I mean, if you like Reese’s Peanut Butter Cups, you’ll love this cookie – so peanut butter-y and chocolate-y! (And if you want to try a mini version of a similar cookie, CLICK HERE).
How to Make Peanut Butter Chocolate Chip Cookies
Like most cookies, this recipe isn’t difficult at all. Other than needing softened butter, you should be good to go on getting these beauties in the oven in no time.
PREP. Preheat the oven to 350 degrees F.
WET INGREDIENTS. Cream your butter, peanut butter, brown sugar, white sugar, and vegetable oil until smooth. Add eggs one at a time and beat until fluffy. Stir in vanilla.
DRY INGREDIENTS. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Stir into your PB mixture. Fold in the chocolate and peanut butter chips.
BAKE. Placing them 3 inches apart, drop 1 ½ inch balls onto an un-greased baking sheet. Pat the tops down a bit before placing in the oven.
*Note. Before baking you can even add some chocolate chips on top to make them look even better. From there you bake them and TRY not to eat a dozen of them. 😉 This is definitely the kind of cookie you want to serve with a cold glass of milk. Pure heaven, my friends!
TIPS
I’ve adjusted my favorite cookie recipe to create this peanut butter chocolate version. Here are a few tips that will help you get the best most delicious result:
- Flatten the dough balls a little or a lot before baking- depends on your preference.
- Don’t use natural peanut butter.
- You can use chunky peanut butter if you want some peanuts in your cookies.
- Use any chocolate chip– semi, milk, dark, or even white or butterscotch chip. You could even use chopped peanut butter cups.
- Chill the dough for 30 minutes or more in order to make moist cookies. After chilling the dough you should let the dough come to room temperature for about 3 minutes before you try to scoop it.
- Don’t use dark-colored cookie sheets because it is easier for the bottom of the cookies to burn that way
- Don’t overbake. I’ll take the cookies out of the oven after 8 minutes right before they begin to brown. Then I will let them cool on the cookie sheet. This allows them to cook just a little more.
STORING INFO
Baked Cookies: Cool and then they can be stored in an airtight container. They’ll easily stay fresh for about 3 days, but can be eaten longer. Placing a piece of white bread with the cookies will keep the cookies moist longer. You can also freeze them for up to 3 months.
Cookie Dough: Cookie dough can be covered and kept in the fridge for 1-2 days before baking. To freeze the dough you’ll want to form the dough into balls and place them on a baking sheet in the freezer. Once solid transfer them to a freezer Ziploc. They can be frozen for up to 3 months.
We cannot wait to make another batch of these bad boys. They are the epitome of chocolate and peanut butter goodness.
For more peanut butter cookie recipes, check out:
- Peanut Butter Kiss Cookies
- Chewy Peanut Butter Cookies
- Mini Peanut Butter Cookies
- Peanut Butter Cup Cookies
- 3 Ingredient PB Cookies
- Peanut Butter Oatmeal Cookies
Peanut Butter Chocolate Chip Cookie Recipe
Ingredients
- 1 cup brown sugar
- 1 cup sugar
- 1/2 cup butter unsalted
- 1/2 cup creamy peanut butter creamy
- 1/4 cup vegetable oil
- 3 eggs
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour all-purpose
- 1 cup milk chocolate chips
- 1 cup peanut butter chips
Instructions
- Cream butter, oil and sugars in stand mixer (or with hand mixer in a bowl). Add eggs and beat until fluffy.
- Add baking soda, salt, baking powder, vanilla and flour and mix until incorporated.
- Fold in chocolate chips, and scoop onto lightly greased baking sheet. Add any chips on top, if needed, before baking.
- Bake at 350 for 8-10 minutes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from AllRecipes.com.
I love the finesse that is given to a classic cookie with this recipe and all it’s variations!
I am a die hard fan of your Best Chocolate Chip Cookies and I have now found its rival. These cookies were just as easy to make and absolutely delicious! I forgot to flatten one of the batches and they still spread out just fine. In fact, I may do that more often on purpose when i’m wanting a little thicker cookie.
Made these today using your recipe and It was a huge hit! I have tried many of your recipes and it always comes out great, thank you so much for sharing these awesome recipes with us.
Two of my favorite cookies combined. So yummy!
These are so delicious! Rich and delicious! I love the chocolate and peanut butter combo. So delicious and so perfect with a cup of cold milk! Yummmmm!!!!!
I can’t even tell you how yummy these are. We ended up eating the entire batch right as they came out of the oven, lol. Definitely going to be making again.
Oh yay!! I’m so glad the cookies were a hit. Thanks for giving the recipe a try!
I didn’t realize I needed to flatten the cookies to get them to look flat which is kind of obvious, so my first pan looks real thick. Regardless of appearance, this recipe delivers. My new favorite as these cookies are so delicious! My sweet tooth and pregnancy cravings have been satisfied.
Am curious if the dough will freeze well? I’ll come back with results if I don’t get a response.
Realized the flatten step was in the pre-recipe notes and as well as the answer to my question about freezing. Woops 😅
Oh glad you caught that!! Thanks for trying the recipe out!
Yay! I’m so glad you enjoyed the cookie recipe. And yes, the dough should freeze great and lasts for up to 3 months!
I’ve never been crazy about choc chip cookies….until now! This recipe is absolutely the bomb!
However, there is a misprint. It mentions corn syrup in the directions. But not in ingredients. I didnt use corn syrup & cookies came out perfect!
How much corn syrup to use?
The recipe no longer calls for corn syrup and water. We just went in an updated, so it doesn’t mention that anymore. So go ahead and just follow the instructions as listed now. 🙂
I love the combination of peanut butter & chocolate chips!! Reminds me of eating a reeses! They are soft & chewy!
I made your recipe for Peanut Butter Chocolate Chip Cookies. It definitely rates 5 stars.
Thanks for sharing this recipe. I noted that my Kitchen Aid mixer could only hold enough ingredients to double this recipe. I did not flatten the cookies before baking as they spread out anyway. Everybody loves these cookies.
Yay! Thank you for your kind review and I’m so glad to hear you love the cookies!! Thanks for sharing.
Why the corn syrup?
It keeps them moist & chewy 🙂
Hogwash much corn syrup?
How much corn syrup and water… I hate auto correct. I didn’t even type hogwash lol.
The recipe no longer calls for corn syrup and water. We just went in an updated, so it doesn’t mention that anymore. So go ahead and just follow the instructions as listed now. 🙂
Your recipes look divine.
You are so nice! Thank you & let me know what you think of ones you try!