The BEST Peanut Butter Chocolate Chip Cookies ever! Crisp edges with tender, chewy centers, big peanut butter flavor, stuffed with melty chocolate chips.
Have you ever fantasized about a cookie in the middle of the night, going back and forth on whether or not you should get out of bed and just make them? These are the cookie. Prepare yourself for the very best Peanut Butter Chocolate Chip Cookies ever.
You won’t be able to resist these peanut butter chocolate chip cookies with crisp edges and chewy centers, bursting with peanut butter flavor and loads of chocolate chips!
If you’ve been around Beaming Baker awhile, you know that we do not play when it comes to peanut butter and chocolate. (And cookies.) So when I say these are the very best, I damn well mean it! Without further ado, let’s get baking!
The Very Best Peanut Butter Chocolate Chip Cookies
Why should you make these peanut butter chocolate chip cookies? Let’s us deliciously count the ways:
- Chewy and moist on the inside
- Bursting with peanut butter goodness that melts-in-your-mouth
- Crisp edges
- Exploding with melty chocolate indulgence
The Ingredients You’ll Need
Here’s a quick snapshot of the ingredients you’ll need to make peanut butter chocolate chip cookies. You’ll likely already have most of these on hand.
How to Make Peanut Butter Chocolate Chip Cookies
Sift the dry ingredients together and set aside.
Combine butter, peanut butter, granulated sugar, and light brown sugar in a stand mixer until fluffy and creamy. Beat in egg and vanilla.
Mix in the dry ingredients until you make a thick dough.
Next, fold in chocolate chips. Using a medium cookie scoop, scoop cookie dough onto a lined baking sheet.
Preheat the oven to 350°F. Then, scoop and drop medium-sized peanut butter chocolate chip cookie dough balls onto the prepared baking sheet.
Dot with chocolate chips and bake for about 12 minutes. Enjoy!
What Peanut Butter to Use?
You might be wondering what peanut butter is best for baking: natural, conventional, or even the powdery lower-fat kind. Here are a few tips to help you bake the very best chocolate chip peanut butter cookies.
- Natural or Not? I highly recommend using conventional peanut butter like JIF of Skippy since natural peanut butter can separate and cause spread out or crumbly cookies. As a compromise, you can use JIF Natural creamy peanut butter–it has smooth and consistent texture. For a peanut butter cookies made with natural peanut butter, try my Healthy Gluten Free Peanut Butter Cookies instead.
- Can I use crunchy peanut butter to make these peanut butter chocolate chip cookies? Definitely not! 😉 Crunchy peanut butter will have less creamy, smooth peanut butter per cup, which means it’ll mess up our beautifully crafted baking ratios, resulting in crumbly cookies.
- What about peanut powder? I do not recommend using this–it lacks the fat necessary to bake the just-right texture cookies–they’ll come out too dry.
- What else can I make with peanut butter? Try these Peanut Butter Oatmeal Cookie Cups, Peanut Butter Blossoms, Peanut Butter Dip, and Peanut Butter Granola Bars.
Is it Necessary to Chill Chocolate Chip Peanut Butter Cookie Dough?
Not necessarily. Some recipes insist that you chill the cookie dough before baking for the best flavor and texture. In this recipe, all you need to do is chill the dough only if you’re baking in a hot kitchen or it’s the summer. I personally skipped this step since my peanut butter and chocolate chip cookie dough was firm.
Make Ahead Instructions
To refrigerate the dough: Scoop cookie dough balls into an airtight container. Keep for 2-4 days in the refrigerator, then bake as normal.
To freeze the dough: Scoop cookie dough into balls or keep as one big chunk. Freeze in an airtight container for 1-2 months. Bake as directed.
More Peanut Butter Recipes
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Sending you all my love and maybe even a dove, xo Demeter ❤️
Description
The BEST Peanut Butter Chocolate Chip Cookies ever! Crisp edges with tender, chewy centers, big peanut butter flavor, stuffed with melty chocolate chips.
Cookie Ingredients
Add-ins
Topping
- In a medium bowl, sift together flour, baking soda, and salt. Set aside.
- Using a stand mixer, combine butter, peanut butter, granulated sugar, and light brown sugar. Beat until creamed together and fluffy, starting at low, then increasing to medium high as allowed (so sugar doesn’t spray out). Scrape down the sides of the bowl as needed.
- Decreasing the speed to medium low, beat in egg and vanilla.
- Set the mixer to low and slowly mix in the flour mixture until well combined, scraping down the bowl of the mixer as needed. Stir in chocolate chips.
- If the cookie dough is soft, you’ll need to refrigerate until firm, about 1 hour. This is needed in a hot kitchen, or in the summer. (I skipped chilling because my dough was firm).
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foiled.
- Using a medium cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet. Only two columns of cookies per large baking sheet, as cookies will spread during baking. Optionally, press chocolate chips into the tops of each cookie.
- Bake for 12 minutes. Allow cookies to cool on the sheet until firm, about 10 minutes. Then, transfer to a cooling rack to cool completely. Enjoy!
Notes
To refrigerate the dough: Scoop cookie dough balls into an airtight container. Keep for 2-4 days in the refrigerator, then bake as normal.
To freeze the dough: Scoop cookie dough into balls (easiest and most convenient option) or keep as one big chunk (you’ll need to thaw and then scoop it before baking). Freeze in an airtight container for 1-2 months. Bake as directed.
Storing Instructions: Cool cookies completely, then store in an airtight container for 1-2 weeks.
Freezing Instructions: Once cooled, store cookies carefully in a freezer-friendly, airtight container. Freeze for 1-3 months.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
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