Picture a tray of golden, crisscrossed cookies emerging from the oven, edges lightly bronzed, centers soft and plush, the scent of warm peanut butter mingling with melting pockets of semisweet chocolate.
Imagine the first bite: tender crumb giving way to a gentle chew, a salty-sweet balance that feels like a hug after a long day. These cookies matter to me because they’re simple comfort—no fuss, just dependable joy that turns an ordinary afternoon into something special.
On hectic school nights, they’ve bridged the gap between dinner and homework; on Sunday suppers, they’ve been the cozy finale everyone reaches for. They pack beautifully for picnics, bake fast for last-minute potlucks, and freeze well for future treat emergencies.
Once, a storm knocked our power out mid-dinner; when it returned, these quick-stir cookies brought the room—and spirits—right back to warm. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor from creamy peanut butter and melty chocolate chips
- Uses pantry staples and one bowl for quick, easy prep
- Bakes fast; ready-to-eat in about 30 minutes
- Freezes beautifully as dough balls or baked cookies
- Stays soft and chewy with lightly crisp edges
Ingredients
- 1/2 cup unsalted butter, softened — room temp for easy creaming
- 3/4 cup creamy peanut butter, smooth — not natural style if possible
- 3/4 cup granulated sugar — superfine blends better
- 1/2 cup light brown sugar, packed — adds moisture and caramel notes
- 1 large egg, room temperature — helps emulsify
- 1 teaspoon vanilla extract — pure, not imitation
- 1 1/4 cups all-purpose flour — measure with spoon-and-level
- 1/2 teaspoon baking soda — check freshness for proper lift
- 1/4 teaspoon baking powder — balances spread
- 1/4 teaspoon fine salt — enhances peanut flavor
- 1 cup semisweet chocolate chips — good-quality for better melt
- 2 tablespoons granulated sugar, for rolling (optional) — sparkly, crisp edge
Step-by-Step Method
Preheat & Prep Pans
Preheat the oven to 350°F (175°C). Line two baking sheets with silicone mats or parchment. Gather all equipment. Set a wire rack nearby for cooling. This guarantees smooth workflow.
If your kitchen is warm, plan to chill the dough later. Measure ingredients accurately for consistent texture and spread.
Combine Dry Ingredients
Whisk flour, baking soda, baking powder, and salt in a medium bowl. Break up any lumps. Keep this bowl aside to add later. Even distribution of leaveners prevents tunneling and uneven rise.
A quick whisk takes seconds and makes mixing smoother. Set the whisked dry mix within reach.
Cream Fats & Sugars
Beat softened butter, peanut butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes. Use medium speed. Scrape the bowl once to ensure even mixing.
Proper creaming traps air, helping lift the cookies. The mixture should look pale and fluffy with no sugar pockets.
Add Egg & Vanilla
Beat in the egg and vanilla until fully combined and slightly fluffy. Mix just until smooth. Avoid overmixing to prevent dense cookies.
Scrape the bowl and beater to incorporate edges. The batter should look cohesive and satin-like before adding dry ingredients.
Incorporate Dry Mix
Add the whisked dry ingredients to the wet mixture. Mix on low just until no dry streaks remain. Stop as soon as the flour disappears to avoid toughness.
Overmixing develops gluten. The dough will be soft but not sticky. Prepare to add the chocolate next.
Fold In Chocolate Chips
Switch to a spatula and fold in the semisweet chocolate chips. Distribute evenly without overworking the dough. Folding maintains tenderness and prevents melting the chips.
If the dough seems greasy from natural peanut butter, sprinkle in 1–2 tablespoons flour and fold again.
Portion & Roll
Scoop 1.5-tablespoon portions using a cookie scoop. Roll each portion into a smooth ball. Optionally roll in granulated sugar for a sparkly, crisp edge.
Work quickly to keep dough cool. If the kitchen is warm, chill the portioned balls for 30 minutes for thicker cookies.
Arrange & Flatten
Place dough balls 2 inches apart on prepared sheets. Gently flatten each to about 1/2 inch thick with your fingers or the bottom of a glass. Uniform thickness ensures even baking.
Keep edges neat for tidy cookies. Rotate any chips poking out to minimize burning.
Bake Until Just Set
Bake one sheet at a time for 9–11 minutes. Look for set edges and slightly underbaked centers. Pull them early for soft, chewy texture; add 1–2 minutes for crisper edges.
Avoid overbaking; they firm as they cool. Repeat with the second sheet while the first cools.
Cool & Rest
Let cookies cool on the baking sheet for 5 minutes to set structure. Transfer to a wire rack and rest another 5 minutes before serving. This prevents breakage and preserves chew.
Store cooled cookies airtight up to 4 days. Freeze baked cookies or dough balls for up to 2 months.
Ingredient Swaps
- Gluten-free: swap all-purpose flour with a 1:1 gluten-free baking blend; add 1–2 teaspoons milk if dough seems dry.
- Dairy-free: use vegan butter and dairy-free chocolate chips.
- Nut-free: replace peanut butter with sunflower seed butter (note: may cause slight green tint—harmless); add 1–2 tablespoons extra flour if dough is soft.
- Lower sugar: reduce granulated sugar by 2–4 tablespoons; expect slightly less spread and a chewier texture.
- Budget/regional: use store-brand peanut butter and chocolate chips; chopped chocolate bars or candy-coated chocolates work as affordable substitutes.
- Flavor swaps: try crunchy peanut butter for texture, or use almond or cashew butter (add a tablespoon of flour if dough is oily).
You Must Know
Doneness • If edges look set but centers shine and jiggle slightly, pull the tray; carryover heat finishes them in 5–7 minutes on the sheet, yielding tender middles and 1/2-inch thickness.
Troubleshoot • If dough feels greasy or spreads past 2.5 inches in the first 5 minutes, work in 1–2 tablespoons flour and chill 20–30 minutes; extra structure slows spread and sharpens flavor.
Flavor Boost • For deeper peanut notes, swap 2 tablespoons of the flour for roasted peanut powder or finely ground roasted peanuts; toastiness intensifies aroma without extra fat.
Scale • For bakery-size cookies, portion 3 tablespoons (about 45 g) and flatten to 3/4 inch; extend oven time to 11–13 minutes, rotating at 8 minutes, to keep centers soft, not raw.
Make-Ahead • To bake from frozen, tray-freeze scoops, then bake straight from frozen at 350°F for 11–13 minutes; add 2–3 minutes over fresh dough to reach set edges with soft centers.
Serving Tips
- Serve warm with cold milk or a scoop of vanilla ice cream.
- Drizzle melted chocolate and sprinkle flaky sea salt before serving.
- Sandwich two cookies with peanut butter or chocolate frosting.
- Crumble over yogurt or vanilla ice cream parfaits for crunch.
- Pair with coffee, hot cocoa, or a peanut butter banana smoothie.
Storage & Make-Ahead
Store cookies airtight at room temperature up to 4 days or refrigerated up to 1 week.
For make-ahead, chill dough up to 48 hours to boost flavor and thickness.
Freeze dough balls or baked cookies for up to 2 months; bake from frozen adding 1–2 minutes, or thaw at room temperature.
Reheating
Reheat gently: microwave 1 cookie 8–12 seconds.
Oven 300°F, 4–6 minutes on a sheet.
Stovetop skillet low heat 1–2 minutes per side.
Wrap or tent to retain moisture.
School Bake-Sale Staple
Honestly, these peanut butter cookies with choc chips are the first things I bake when a school flyer comes home—because they disappear fast and make the room smell like warm roasted peanuts and melted chocolate.
I can mix the dough during homework time, scoop tidy rounds with my 1.5-tablespoon scoop, and slide sheets into a 350°F oven. Ten minutes later, the kitchen hums with kids hovering, noses up.
For bake sales, I roll the dough balls in a little sugar for sparkle, press them to a neat half inch, and aim for slightly underbaked centers so they stay soft by pickup.
I slip two cookies in clear bags, tie with twine, and add a handwritten label. They always sell first—and parents ask for the recipe.
Final Thoughts
Give these peanut butter chocolate chip cookies a try—you’ll love how soft, chewy, and chocolatey they are.
Feel free to tweak them with your favorite chips, a pinch of sea salt, or a quick chill for extra-thick cookies!
Frequently Asked Questions
How Can I Make These Cookies Gluten-Free Without Gritty Texture?
Use a high-quality 1:1 gluten-free flour blend with xanthan gum, add 1 tablespoon cornstarch, and rest the dough 30 minutes. I do this, and the cookies bake tender, not gritty—rich aroma, soft centers, crisp edges.
What Adjustments Are Needed for High-Altitude Baking?
At 5,000–7,000 feet, I reduce sugar 1–2 tablespoons, increase flour 1–2 tablespoons, add 1–2 teaspoons extra water, and bake hotter (365°F) briefly. I also slightly flatten less—my cookies stay plush, fragrant, and perfectly set.
Can I Make Them Egg-Free Without Compromising Chewiness?
Yes—you can. I swap the egg for 1 tablespoon ground flax + 3 tablespoons warm water, rest 10 minutes. The dough smells nutty, bakes chewy with crisp edges. If too tender, add 1 tablespoon flour.
How Do I Scale the Recipe for a Crowd Reliably?
Double or triple by weight: I scale all ingredients with a kitchen scale, mix in batches, and bake one sheet at a time. I rotate pans halfway—your kitchen will smell dreamy, and every batch stays consistent.
Which Peanut Butter Brands Prevent Oily, Spread-Out Cookies?
Use no-stir, stabilized creamy peanut butters—Jif, Skippy, or Peter Pan. I’ve tested them side-by-side; they hold structure and don’t weep oil. When I crave loftier cookies, I also add 1–2 tablespoons extra flour.
Peanut Butter Cookies with Choc Chips
Equipment
- 2 Mixing bowls
- 1 hand mixer or stand mixer
- 1 Spatula
- 1 Whisk
- 2 baking sheets
- 2 silicone baking mats or sheets of parchment paper
- 1 Cookie scoop 1.5 tablespoon size
- 1 wire cooling rack
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup creamy peanut butter smooth
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 cup semisweet chocolate chips
- 2 tablespoon granulated sugar rolling, optional
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.
- In a mixing bowl whisk together flour, baking soda, baking powder, and salt; set aside.
- In a large bowl beat the butter, peanut butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
- Beat in the egg and vanilla until fully combined and slightly fluffy.
- Add the dry ingredients to the wet and mix on low just until no dry streaks remain.
- Fold in the chocolate chips with a spatula until evenly distributed.
- Scoop 1.5-tablespoon portions of dough, roll into balls, and optionally roll each ball in granulated sugar.
- Arrange dough balls 2 inches apart on prepared sheets and gently flatten to about 1/2 inch thick with your fingers or the bottom of a glass.
- Bake one sheet at a time for 9 to 11 minutes until edges are set and centers look slightly underbaked.
- Cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to rest and cool for another 5 minutes before serving.
Notes
