Peanut Butter Chocolate Chip Cookies Recipe

Introduction

These Peanut Butter Chocolate Chip Cookies combine the rich, creamy flavor of peanut butter with melty chocolate chips for a truly irresistible treat. Soft, thick, and packed with texture, they are perfect for any occasion or sweet craving.

Ingredients

• 1 cup cold butter, cut into cubes
• 1 cup sugar
• 1 cup brown sugar
• 1 cup creamy peanut butter (like Jif or Skippy’s)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon cornstarch
• 1/8 teaspoon salt (optional)
• 2 cups semi-sweet chocolate chips or chunks (or dark chocolate)

Instructions

1. Step 1: In a large bowl, cream the cold butter, peanut butter, sugar, and brown sugar using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
2. Step 2: Add the eggs and vanilla extract, then beat until fully combined.
3. Step 3: Fold in the dry ingredients—flour, baking soda, cornstarch, and salt—until just combined. Then fold in the chocolate chips or chunks.
4. Step 4: (Optional) Chill the dough for at least 30 minutes to prevent spreading and create thicker cookies.
5. Step 5: Preheat the oven to 390 degrees Fahrenheit and line two large light-colored baking sheets with parchment paper or silicone baking mats.
6. Step 6: Portion the dough into large 5 to 6 ounce balls (about the size of a small baseball). Place them on the baking sheets, leaving about 2 inches of space between each ball.
7. Step 7: Bake the cookies for 9-13 minutes, until the edges are set and golden but the centers remain slightly soft. The cookies will firm up as they cool. Avoid overbaking.
8. Step 8: Remove from the oven and gently press a few extra chocolate chips onto the tops of the warm cookies. Let them cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Chilling the dough helps prevent spreading and results in thicker cookies.
• Use natural peanut butter for a different flavor, but expect a slightly different texture.
• Substitute dark chocolate chips to reduce sweetness and add richness.
• For chewier cookies, try replacing cornstarch with an equal amount of tapioca starch.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To enjoy, thaw at room temperature or warm briefly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use creamy almond butter instead of peanut butter?

Yes, creamy almond butter works well as a substitute, though it will slightly change the flavor. Make sure it has a similar consistency to peanut butter for best results.

Why are my cookies spreading too much?

Cookies spread if the dough is too warm or if there isn’t enough chilling time. Use cold butter, chill the dough for at least 30 minutes, and make sure your baking sheets are lined with parchment or silicone mats to prevent excess spreading.

Peanut Butter Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

Delight in these thick and chewy Peanut Butter Chocolate Chip Cookies, combining creamy peanut butter with sweet chocolate chips for a classic, irresistible treat. Perfectly balanced with a soft center and golden edges, these cookies are ideal for any occasion.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 12 large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup Cold Butter (cut into cubes)
• 1 cup Sugar
• 1 cup Brown Sugar
• 1 cup Creamy Peanut Butter (like Jif or Skippy’s)
• 2 large Eggs
• 1 teaspoon Vanilla Extract

Dry Ingredients

• 2 3/4 cups Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Cornstarch
• 1/8 teaspoon Salt (optional)

Add-ins

• 2 cups Semi-Sweet Chocolate Chips or Chunks (or dark chocolate)

Instructions

1. Cream the Butter, Peanut Butter, and Sugars: In a large bowl, beat the cold butter, creamy peanut butter, sugar, and brown sugar on medium speed using a hand or stand mixer until the mixture is light and fluffy, about 3 to 4 minutes.
2. Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture and beat until everything is fully combined and smooth.
3. Fold in Dry Ingredients: Gently fold in the flour, baking soda, cornstarch, and salt until just combined to avoid overmixing. Then, fold in the semi-sweet or dark chocolate chips or chunks evenly.
4. Chill the Dough (Optional): For thicker cookies that spread less during baking, chill the dough in the refrigerator for at least 30 minutes. This step can be skipped if you’re short on time.
5. Preheat Oven and Prepare Baking Sheets: Set your oven to 390°F (199°C). Line two large, light-colored baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
6. Portion the Dough: Using your hands or a scoop, form large dough balls weighing about 5-6 ounces each (roughly the size of a small baseball). Place these dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake the Cookies: Bake in the preheated oven for 9 to 13 minutes until the edges are set and golden brown but the centers remain slightly soft. Avoid overbaking, as the cookies firm as they cool.
8. Final Touch and Cooling: Once out of the oven, gently press a few chocolate chips onto the tops of the cookies for an attractive finish. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

• For thicker cookies, chilling the dough before baking is highly recommended but optional.
• Using light-colored baking sheets helps prevent over-browning on the bottoms of the cookies.
• Pressing extra chocolate chips on top after baking adds a nice visual appeal and extra chocolate burst.
• If you prefer crispier cookies, bake a minute or two longer, but watch carefully to avoid burning.
• Ensure butter is cold and cut into cubes to help maintain the dough texture.

Keywords: peanut butter cookies, chocolate chip cookies, peanut butter chocolate chip cookies, chewy cookies, homemade cookies, thick cookies