Peanut Butter Cookies With Chocolate Chips

Picture warm, honey-gold cookies emerging from the oven, edges just kissed with caramel, chocolate chips glistening like little pools of velvet.

Imagine the buttery, roasted-peanut aroma drifting through the kitchen, the crinkled tops giving way to a tender, chewy center that melts into sweet, salty comfort.

These Peanut Butter Chocolate Chip Cookies are my reset button—simple to mix, quick to bake, and always the first plate emptied. They’re the treat I count on for busy weeknights, after-school pick‑me‑ups, or Sunday suppers when the table needs one more cozy note.

Once, after a long day and a last-minute playdate, this recipe saved me—twenty minutes later, we’d warm cookies and a quiet, happy room.

These cookies deliver reliability with a touch of indulgence: pantry staples, forgiving dough, and consistent results every time. If you’re craving a small luxury that fits your schedule, you’re in the right place. Ready? Let’s cook!

Why You’ll Love It

• Delivers bold, nutty peanut butter flavor with melty chocolate pockets
• Mixes quickly in one bowl; ready to bake in minutes
• Bakes soft centers with crisp, golden edges every time
• Uses pantry staples; no fancy ingredients or gadgets needed
• Freezes beautifully for fresh cookies on demand

Ingredients

• 1/2 cup unsalted butter, softened — room temp for better creaming
• 3/4 cup creamy peanut butter, room temperature — avoid natural separated types
• 3/4 cup granulated sugar — superfine dissolves more easily
• 1/2 cup light brown sugar, packed — adds moisture and chew
• 1 large egg, room temperature — binds and enriches
• 1 teaspoon vanilla extract — pure extract for best flavor
• 1 1/4 cups all-purpose flour — weigh 150 g for accuracy
• 1/2 teaspoon baking soda — guarantees spread and lift
• 1/4 teaspoon baking powder — supports softer rise
• 1/4 teaspoon fine sea salt — balances sweetness
• 1 cup semisweet chocolate chips — good-quality chips melt better
• 2 tablespoons granulated sugar, for rolling (optional) — sparkly, lightly crisp exterior

Step-by-Step Method

Cream the Fats and Sugars

Beat softened butter, creamy peanut butter, granulated sugar, and light brown sugar until light and fluffy, about 2 minutes. Use a hand or stand mixer on medium speed. Scrape the bowl once to make certain even mixing. Proper creaming traps air, helping the cookies rise slightly and bake with tender, chewy centers.

Whisk the Dry Ingredients

In a separate medium bowl, whisk together all-purpose flour, baking soda, baking powder, and fine sea salt. Disperse the leaveners evenly to avoid pockets of bitterness. Whisk briefly but thoroughly. Set the bowl aside. Keeping dry ingredients uniform makes certain consistent spread and texture in every cookie.

Combine Wet Ingredients

Add the egg and vanilla extract to the creamed mixture. Beat until fully combined and smooth, about 30 to 45 seconds. Don’t overmix. Scrape the bowl and beater as needed. A cohesive base prevents streaks of egg and promotes even baking and balanced flavor.

Bring the Dough Together

Add the dry ingredients to the wet mixture. Mix on low speed just until a soft dough forms and no dry streaks remain. Avoid overmixing to prevent toughness. The dough should be soft but not sticky. If it feels loose, chill briefly to firm it before shaping.

Fold in the Chocolate Chips

Switch to a rubber spatula and fold in semisweet chocolate chips until evenly distributed. Use gentle strokes to avoid overworking the dough. Make certain chips are well dispersed for consistent chocolate in every bite. If adding nuts, fold them in now for extra crunch and flavor.

Portion, Roll, and Sugar-Coat

Scoop 1.5-tablespoon portions of dough using a cookie scoop. Roll each into a smooth ball. Optionally roll balls in granulated sugar for a sparkly, lightly crisp exterior. Place dough balls on a plate if your kitchen is warm and chill briefly to help control spread.

Preheat and Prepare Sheets

Preheat the oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper. Arrange dough balls 2 inches apart to allow even spread. Lightly flatten the tops with fingertips or create a gentle fork crosshatch. Keep remaining dough chilled between batches if needed.

Bake Until Just Set

Bake one sheet at a time for 9 to 11 minutes. Look for set edges and slightly underbaked centers. Rotate the sheet once if your oven bakes unevenly. Remove when the tops appear puffed and matte. Slight underbaking preserves chewiness; carryover heat will finish the centers.

Cool and Set the Crumb

Let cookies cool on the baking sheet for 5 minutes to firm edges and set structure. Transfer to a cooling rack and rest another 5 minutes. Serve warm for melty chips, or cool completely for clean edges. Store airtight 3 to 4 days, or freeze dough balls for quick bakes.

Ingredient Swaps

• Dairy-free: replace butter with vegan butter or refined coconut oil; use dairy-free chocolate chips.
• Gluten-free: swap all-purpose flour for a 1:1 gluten-free baking blend.
• Nut-free: use sunflower seed butter (note: may cause green tint when baked; harmless).
• Budget/availability: use vegetable shortening for part of the butter; sub brown sugar with white sugar + 1 teaspoon molasses.
• Peanut butter: creamy is best; if using natural peanut butter, stir well and add 1–2 tablespoons extra flour if dough seems greasy.
• Chocolate: use chopped chocolate bars, milk/dark chips, or omit and add 1/2 cup raisins or chopped roasted peanuts for crunch.

You Must Know

Doneness • If edges are golden and centers look slightly puffy and matte but still soft to the touch, pull them; carryover heat sets them in 5–7 minutes on the sheet. Why: prevents dry centers while locking in chew.

Troubleshoot • When dough feels oily or spreads too much, stir in 1–2 tablespoons (8–16 g) extra flour and chill 20–30 minutes. Why: natural peanut butter or warm kitchens loosen structure; slight flour/cold reduces spread.

Flavor Boost • For deeper peanut flavor, toast peanut butter in a skillet over low heat 3–5 minutes until it smells nutty and darkens slightly, then cool 10 minutes before using. Why: Maillard notes amplify nuttiness without extra sugar.

Swap • To dial sweetness down, use 60–70% dark chocolate and reduce granulated sugar by 2 tablespoons (25 g). Why: balances richness while keeping spread similar.

Scale • For half or double batches, keep dough ball size at 1.5 tablespoons (about 30 g) and sheet spacing at 2 inches; ovens may need +1 minute per additional sheet preheated between rounds. Why: consistent mass controls doneness and spread.

Serving Tips

• Serve warm with cold milk or vanilla ice cream sandwiches.
• Drizzle melted chocolate and sprinkle flaky sea salt before serving.
• Plate with sliced bananas and honey for a sweet-salty combo.
• Pair with coffee, hot cocoa, or a nutty porter beer.
• Crumble over yogurt or pudding for a quick parfait.

Storage & Make-Ahead

Store baked cookies airtight at room temperature 3–4 days, or in the fridge up to 1 week (bring to room temp for best texture).

Make ahead by refrigerating dough up to 3 days; scoop before chilling for easy baking.

Freeze scooped dough balls or baked cookies up to 2 months; bake from frozen, adding 1–2 minutes.

Reheating

Reheat gently.

Microwave 1 cookie 8–10 seconds with a damp paper towel.

Oven at 300°F for 4–6 minutes on a tray.

Stovetop skillet on low, covered, 1–2 minutes per side.

Elvis’s Favorite Sandwich

Occasionally, I crave the nostalgic comfort of Elvis’s favorite combo—peanut butter, bananas, and a touch of honey sizzling in butter until the bread turns golden and the edges crackle.

I press the sandwich just enough to coax the peanut butter into satin ribbons, the bananas turning jammy, the honey caramelizing at the corners.

When my kitchen smells like a diner griddle, I slide it onto a plate and finish with a pinch of flaky salt. One bite, and I’m meeting my peanut butter cookies halfway: warm, nutty, and kissed with vanilla sweetness.

I like to tuck a few chocolate chips into the peanut butter before griddling; they melt into glossy pockets, echoing the cookie’s semisweet pop. It’s comfort, remixed and humming.

Final Thoughts

Ready to bake a batch? Give these peanut butter chocolate chip cookies a try as written, or tweak them with dark chocolate, a sprinkle of sea salt, or a handful of chopped peanuts to make them your own!

Frequently Asked Questions

How Can I Make These Cookies Gluten-Free?

Use a cup‑for‑cup gluten‑free flour blend (with xanthan gum), weigh 150 g, and rest the dough 20 minutes. I’ll chill if sticky. I’ll bake until set edges, tender centers—still warm, fragrant, and joyfully melt‑speckled.

Can I Use a Flax Egg for a Vegan Version?

Yes—you can. I swap in a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 10 minutes). I also use vegan butter and dairy-free chips. The dough smells nutty, bakes tender, and tastes wonderfully rich.

What’s the Best Way to Prevent Spreading?

Chill the dough 20–30 minutes, then bake one sheet at a time on cool pans. I use parchment, weigh flour, and stop when edges set. The cookies puff, hold shape, and settle into thick, tender rounds.

How Do Altitude Adjustments Affect Baking Time?

Higher altitude shortens bake time a touch; I start checking 1–2 minutes early. I raise oven temp 15–25°F, add a splash more liquid, and watch edges set while centers look softly puffed, fragrant, irresistible.

Are There Nut-Free Alternatives That Mimic Peanut Flavor?

Yes—use roasted chickpea or soy butter; I taste toasty, nutty notes. I’ll add a splash of roasted peanut extract, browned butter, and a pinch of salt. You’ll get warm aroma, creamy richness, and familiar peanutty satisfaction.