Peanut Butter Chocolate Chip Cookies {Soft & Chewy}

Classic, old fashioned, easy peanut butter chocolate chip cookies recipe, homemade with simple ingredients from scratch. They are thick, soft and chewy with the best sweet and salty flavor combination.

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 roasted peanuts. They are thick and crispy on the outside but soft and chewy on the inside with a very balanced chocolate and peanut flavor profile. I am so happy to finally add them to my collection of classics such as my Best Chocolate Chip Cookies (Soft, Chewy, Jumbo) and these Small Batch Sugar Cookies (Cut Out).

Key ingredients

• Peanut butter- You can use your favorite brand and type.
• Eggs- Room temperature and large are best.
• Vanilla extract- Adds warmth and color.
• Butter- Be sure it is unsalted for the best flavor.
• Baking soda- Not to be confused with baking powder which is more often in cookies.
• Sugars- This includes both brown and granulated.
• Chocolate chips- The higher quality you use, the better your cookies will be.
• Peanuts- Adds an extra little crunch and also some texture.
• Flour- All you need for this recipe is the all-purpose you likely have in your pantry.

Variations

• Add shredded coconut- For a tropical flavor and a bit more texture as well.
• Stuff with a Reese's peanut butter cup- Or mix in Reese's Pieces in the dough like I did with these Reese's Cookies (With Cake Mix). You can also stir in ½ cup mini Reese's peanut butter cups in the dough.
• I used mini chocolate chips- In this recipe but you can easily use regular sized chocolate chips.
• Once they cool completely- Frost them with Peanut Butter Frosting (4 Ingredients) or Mocha Buttercream Frosting (Espresso Coffee).
• Make cookie sandwiches- By filling with ice cream or frosting such as Cream Cheese Frosting, Chocolate Buttercream Frosting, or Homemade Whipped Cream.
• I also have this Small Batch Peanut Cookie Recipe- That you can make when you just want a few to enjoy. Please don't start modifying the recipe below.
• Add in some oatmeal- Stir in ¼ cup quick oats to make them even more chewy.
• Peanut butter chip cookies- Along with chocolate chips, also stir in some peanut butter chips.
• Gluten free version- I tested this with Bob's Red Mill 1 to 1 flour instead of all-purpose flour. It worked very well.
• Try some banana flavor- Use this Soft Banana Chocolate Chip Cookies and add 1-2 tablespoon creamy peanut butter.

How to make easy peanut butter chocolate chip cookies recipe from scratch?

1. Cream together- Butter, peanut butter, and sugars.
2. Mix in- Eggs and vanilla.
3. Add in- Flour, baking soda and mix until just combined.
4. Stir in- Peanuts and chocolate chips.
5. Bake- And enjoy.

Tips and techniques

• Note the baking temperature is 325 degrees F- 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.
• 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. If you don't have brown sugar on hand, make Homemade Brown Sugar (2 Ingredients). If it's rock solid, here is How to Soften Brown Sugar (3 Ways).
• Get soft and chewy cookies- By creating high moisture from the ingredients you use, along with the correct baking time and baking temperature.
• If you decide to use chunky peanut butter- Omit the roasted peanuts.

Recipe FAQs

Storage

• Room temperature- Store in a cookie jar on the counter for up to 3 days.
• Refrigerate- Store in a sealed container in the fridge for up to 1 week.
• Freeze- Place in an airtight container for up to 1 month. Thaw and enjoy.
• Make ahead- These can be made up to 2 days in advance.

More peanut butter desserts

• How to Make Peanut Brittle (Microwave)
• Chocolate Peanut Butter Fudge (Tiger Fudge)
• Easy Buckeyes (Peanut Butter Balls)
• No Bake Peanut Butter Bars
• Easy Peanut Butter Blossoms (Hershey's Kisses)

Recipe