Peanut Butter Chocolate Chip Cookies {Soft & Chewy}
Classic, quick and easy peanut butter chocolate chip cookies recipe, made with simple ingredients. These thick soft and chewy cookies are sweet and salty.
I am happy to finally add these peanut butter chocolate chip cookies to my collection of other classic cookies like these Best Chocolate Chip Cookies (Soft and Chewy) and these Easy Peanut Butter Blossoms and these Sugar Cookies (Small Batch Recipe).
How to make peanut butter chocolate chip cookies? How do you make peanut butter chocolate chip cookies?
- Cream together butter, peanut butter, sugars.
- Mix in eggs and vanilla.
- Add flour, baking soda and mix until just combined.
- Stir in peanuts and chocolate chips.
- Bake and enjoy.
What makes cookies soft and chewy?
The key is high moisture. The ingredients you use, along with the baking time and baking temperature should be set up in such a way that maximum moisture is retained in the cookies.
These are the best peanut butter chocolate chip cookies!
Classic/ Traditional/ Old fashioned peanut butter chocolate chip cookies
There are countless variations of this recipe and after tweaking for months, I believe this one has the best flavor and texture. It has a strong peanut flavor that comes from peanut butter and peanuts. It’s thick and crispy on the outside but soft and chewy on the inside with a very balanced chocolate and peanut flavor.
Peanut butter oatmeal chocolate chip cookies
Stir in 1/4 cup oatmeal in this recipe to make these cookies more chewy.
Chocolate peanut butter chip cookies
That would be a different recipe in which the cookie base is chocolate flavored and there are peanut butter chips in it.
Gluten free peanut butter chocolate chip cookies
Use Bob’s Red Mill 1 to 1 flour instead of all-purpose flour. It works very well.
Peanut butter banana chocolate chip cookies
Use this Banana Chocolate Chip Cookies Recipe and add 1-2 tbsp creamy peanut butter.
Chocolate chip peanut butter cup cookies
Along with the chocolate chips, also stir in 1/2 cup roughly chopped Reese’s peanut butter cups in the cookie dough.
These are great chewy peanut butter chocolate chip cookies!
Tips for easy peanut butter chocolate chip cookies
- Note the baking temperature is 325 degrees rather than the typical 350 degrees because the low baking temperature is one of the key factors in the cookie’s perfect texture.
- Also, note that baking soda is used instead of baking powder and you cannot replace one with the other because that helps to create the crackled look.
- Use unsalted butter to prevent cookies from becoming too salty.
- Don’t replace butter with oil or shortening because the texture will change.
- If you decide to use chunky peanut butter, omit the peanuts.
- I use mini chocolate chips in this recipe but you can easily use regular sized chocolate chips.
- Don’t skip the chilling step because that prevents these cookies from spreading too much, while baking.
- All ingredients must be at room temperature so they blend together smoothly and evenly.
- Both, granulated sugar and brown sugar, are required in this recipe and neither can be omitted or replaced.
These are great soft peanut butter chocolate chip cookies!
Other peanut butter recipes
- Microwave Peanut Brittle
- Peanut Butter Fudge
- Easy Buckeye Recipe (Peanut Butter Balls)
- No Bake Peanut Butter Bars
Easy Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup Butter, Unsalted
- 1 cup Peanut butter, Creamy, Not chunky
- 1 cup Brown sugar
- 1 cup Granulated sugar
- 2 Eggs, Large
- 1 tsp Vanilla extract
- 2 cups All-purpose flour
- 1 tsp Baking soda
- ¼ cup Salted peanuts, Roughly chopped
- 1 1/4 cup Mini chocolate chips, Or 2 cups regular sized chocolate chips
Instructions
- In a large mixing bowl, cream together butter, peanut butter, brown sugar and granulated sugar.
- Add egg and vanilla extract and mix until smooth.
- In a separate mixing bowl, whisk together the flour and baking soda. Dump this dry mixture into the went mixture and mix until just combined. Don't over-mix!
- Now, stir in peanuts and chocolate chips.
- Use an ice cream scooper to scoop out small portions of the dough and drop them on a cookie tray, lined with parchment paper.
- Chill tray for for 20-30 minutes in the freezer
- Bake at 325 degrees for about 15 minutes OR until the edges are firm and golden brown. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
Nutrition
Until next time, tata my lovelies!
i love how your recipe uses almond extract with pb & 2 kinds of chocolate chips! amazingly yummy!