Easy Peanut Butter Chocolate Chip Cookie

Picture a tray of golden cookies emerging from the oven—edges gently crisp, centers soft and plush, chocolate chips glistening like little pools, and the warm, toasty aroma of peanut butter wrapping the kitchen in comfort.

Imagine breaking one open: melty chocolate streaks against a tender, nutty crumb, a pinch of salt making every bite sing.

These peanut butter chocolate chip cookies are my go-to hug-in-a-hand, the kind of treat that quietly turns a day around.

They’ve rescued me more than once—like the afternoon a surprise playdate appeared and I needed something fast, fun, and unfailingly delicious.

This recipe delivers every time: pantry-friendly, no fuss, and quick enough for busy weeknights, yet special enough for Sunday suppers, classroom parties, or care packages.

Whether you bake a batch to welcome neighbors or stash a few for late-night cravings, you’ll find they fit life beautifully.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold, nostalgic peanut butter-chocolate flavor in every bite
• Bakes fast; ready to eat in about 25 minutes total
• Uses simple pantry staples—no specialty ingredients required
• Stays soft and chewy; never dry when slightly underbaked
• Freezes beautifully for make-ahead treats anytime

Ingredients

• 1/2 cup unsalted butter softened — room temp for easy creaming
• 1/2 cup creamy peanut butter smooth — avoid natural for consistency
• 1/2 cup granulated sugar — fine white sugar
• 1/2 cup light brown sugar packed — fresh, not dried out
• 1 large egg room temperature — take out 30 minutes early
• 1 teaspoon vanilla extract — pure, not imitation
• 1 1/4 cups all-purpose flour — spoon and level for accuracy
• 1/2 teaspoon baking soda — fresh, not expired
• 1/4 teaspoon baking powder — aluminum-free if possible
• 1/4 teaspoon fine salt — use fine, not flaky
• 1 cup semi-sweet chocolate chips — good-quality chips melt better

Step-by-Step Method

Cream the Fats and Sugars

Beat softened butter, creamy peanut butter, granulated sugar, and brown sugar until light and fluffy. Aim for 2–3 minutes with a hand or stand mixer. Scrape the bowl as needed to make certain even mixing.

Proper creaming traps air, helping the cookies bake up tender with lightly crisp edges and chewy centers.

Incorporate Egg and Vanilla

Add the room-temperature egg and vanilla extract. Mix until fully combined and the mixture looks smooth and glossy. Avoid overmixing once the egg is added. Scrape down the bowl to catch any unmixed streaks.

This step builds structure and balances flavor, making certain consistent texture throughout the dough.

Combine Dry Ingredients

In a separate bowl, whisk flour, baking soda, baking powder, and salt. Break up any flour lumps to make certain even leavening. Whisking distributes the leaveners so cookies rise uniformly.

Keeping dry ingredients separate until now prevents over-developing gluten and helps maintain a soft, tender crumb in the baked cookies.

Bring Dough Together

Add the dry mixture to the creamed mixture. Mix on low just until no dry spots remain. Stop as soon as the dough looks cohesive. Overmixing can toughen cookies.

If the dough seems sticky or warm, chill for 15–20 minutes to make scooping easier and promote thicker, puffier cookies during baking.

Fold in Chocolate Chips

Switch to a rubber spatula. Gently fold in the semi-sweet chocolate chips until evenly distributed. Avoid using the mixer here to prevent overworking the dough.

Consider swapping in milk or dark chips, or adding chopped peanuts for crunch. A light hand keeps the dough soft and helps the mix-ins stay suspended.

Portion and Flatten

Line baking sheets with silicone mats or parchment. Scoop 1 1/2-tablespoon portions, spacing them 2 inches apart for even baking. Lightly flatten each mound with your fingers or the bottom of a glass.

This encourages uniform spread and even edges, yielding cookies that bake consistently from center to rim.

Bake to Just-Set

Bake at 350°F (175°C) for 9–11 minutes. Watch for set edges and slightly underdone centers. Pull them before they look fully baked; they’ll finish on the sheet.

Overbaking leads to dryness. Rotate pans if needed for even color. A pale golden edge signals the ideal chewy texture after cooling.

Cool and Finish

Let cookies cool on the baking sheet for 5 minutes to set. Transfer to a wire rack to cool completely. Sprinkle flaky salt while warm if desired to balance sweetness.

Store in an airtight container up to 4 days, or freeze baked cookies up to 2 months. Enjoy their chewy centers and crisp edges.

Ingredient Swaps

• Dairy-free: use vegan butter or refined coconut oil; check chocolate chips are dairy-free.
• Gluten-free: substitute a 1:1 gluten-free all-purpose blend; add 1–2 tsp milk or water if dough seems dry.
• Nut-free flavor: swap peanut butter with sunflower seed butter; add 1 tbsp extra flour if dough is looser.
• Lower sugar/budget: use only brown sugar (1 cup total) for moisture and cost; reduce chips to 3/4 cup.
• Availability: use milk or dark chocolate chunks, chopped bar chocolate, or raisins if chips aren’t available.

You Must Know

Doneness • If edges are golden and centers look a touch puffy and moist with tiny cracks, pull them at 9–11 minutes; they’ll set during the 5-minute sheet cool. Why: carryover heat finishes the centers, keeping chew.

Troubleshoot • If cookies spread too thin into puddles, chill dough 20–30 minutes and assure butter is just soft, not glossy or melty. Why: firmer fat slows spread; target dough temp ~65–68°F.

Scale • For 12 cookies, halve all ingredients precisely; use a 1-tablespoon scoop and bake 8–10 minutes. For 48 cookies, double the recipe but portion dough in two bowls to avoid overworking; rotate sheets at the 6-minute mark.

Flavor Boost • For deeper peanut flavor, replace 2 tablespoons of flour with roasted peanut powder or finely ground peanuts, and add 1/8 teaspoon espresso powder. Why: Maillard notes pop; taste is toastier without extra sweetness.

Avoid • Using natural peanut butter without adjusting; if using it, add 1–2 tablespoons extra flour until dough is soft but not sticky and holds a mound. Why: higher oil content loosens structure; aim for scoop that releases cleanly.

Serving Tips

• Serve slightly warm with a cold glass of milk or vanilla ice cream.
• Plate with a drizzle of melted chocolate and a pinch of flaky sea salt.
• Pair with coffee or hot cocoa; add a few roasted peanuts on the side.
• Create ice cream sandwiches using two cookies and softened vanilla or chocolate ice cream.
• Crumble over yogurt or pudding for a quick dessert parfait.

Storage & Make-Ahead

Store cookies in an airtight container at room temperature for 3–4 days or in the fridge up to 1 week.

The dough can be made ahead and chilled 2–3 days; scoop before chilling for easier baking.

Both baked cookies and dough balls freeze well for up to 2 months.

Reheating

For gentle reheating, microwave cookies 8–12 seconds wrapped in a damp paper towel.

Or warm in a 300°F oven 3–5 minutes.

Stovetop: covered skillet on low heat 2–3 minutes.

Bake Sale Staple

Nearly every bake sale needs that one cookie everyone recognizes, and these peanut butter chocolate chip cookies deliver. I bring a double batch, and they vanish fast—golden edges, soft middles, warm chips melting into creamy peanut butter. The aroma alone pulls folks to the table.

I keep them classic and consistent: 1 1/2-tablespoon scoops, lightly flattened for even bake, and pulled when the centers still look a touch soft. They set into that perfect chew as they cool.

A sprinkle of flaky salt makes the chocolate pop and keeps sweetness balanced. I label them clearly and stack them in neat rows, two per bag for grab-and-go. Expect repeat customers; these taste like childhood, pack easily, and stay fresh through the last sale.

Final Thoughts

Give these peanut butter chocolate chip cookies a try—you’ll love how quick, chewy, and chocolatey they are.

Feel free to tweak them with dark chocolate chips, a sprinkle of flaky salt, or a handful of chopped peanuts for extra crunch!

Frequently Asked Questions

Can I Make These Cookies Gluten-Free Without Gritty Texture?

Yes—you can. I swap the flour for a quality 1:1 gluten-free blend plus 1/4 teaspoon xanthan gum. I chill the dough 20 minutes, bake slightly under, and get tender, chewy, non-gritty cookies with rich peanut-chocolate aroma.

How Do Altitude Adjustments Affect Bake Time and Spread?

At high altitude, I find cookies spread more and bake faster. I reduce sugar slightly, add a tablespoon flour, bump oven to 365°F, and shorten bake a minute. Dough chills help; watch edges set, centers pale.

Are These Cookies Safe for Dogs or Pets?

No—they’re unsafe for dogs and most pets. I keep these human-only because chocolate, sugar, and some peanut butters’ xylitol can harm them. Treat your pup with plain, unsalted peanut butter or vet-approved biscuits instead.

What’s the Best Way to Ship These Without Crumbling?

Pack them snugly: I’d wrap pairs back-to-back, sealed in plastic, then cushion in a tin with parchment between layers. I’d surround the tin with crumpled paper, choose priority shipping, and label “Fragile—This Side Up.”

How Can I Reduce Sugar Without Sacrificing Chewiness?

Use 1/3 less sugar, then boost moisture: I’ll add an extra tablespoon peanut butter, a teaspoon milk, and swap 2 tablespoons sugar for honey. I’ll pull cookies slightly underbaked; that glossy center cools into plush, chewy bliss.