Peanut Butter Chocolate Chip Cookies Recipe

These cookies are soft, chewy, and full of peanut butter and melty chocolate chips — everything a good cookie should be. They come together in one bowl, don’t require any fancy tools, and taste like pure comfort.

Where This Recipe Came From

I first made these cookies on a whim, late at night, when I was craving something sweet but didn’t want to go to the store. I had peanut butter, chocolate chips, and the basics — flour, sugar, eggs. And I was like, why not?

What came out of the oven was better than I expected: warm, soft cookies with gooey chocolate and that rich peanut butter flavor I love. Now I make them all the time. They’re easy, reliable, and always a hit with anyone who takes a bite.

What You’ll Need

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup semi-sweet chocolate chips

Mix the Dough

In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. You can use a hand mixer or a sturdy spoon — it doesn’t need to be fancy, just well combined.

Next, beat in the egg and vanilla. Mix until the dough is light and fluffy. Scrape down the sides of the bowl so everything’s evenly mixed.

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly stir the dry mixture into the wet ingredients until just combined. Don’t overmix — stop when the flour is fully absorbed.

Fold in the chocolate chips. Try not to eat all the dough right here. It’s tempting.

Chill for Best Results

This step is optional but highly recommended. Chill the dough for 30 minutes in the fridge. It helps the cookies keep their shape and makes them even chewier.

If you’re in a rush, you can bake them right away. Just know they might spread a little more in the oven.

Time to Bake

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop the dough into balls about 1 to 1.5 tablespoons each and place them 2 inches apart on the baking sheet. I usually get about 18 cookies from this batch.

Bake for 9–11 minutes, or until the edges are lightly golden and the centers still look slightly soft. That softness means they’ll stay chewy once they cool.

Let them rest on the baking sheet for 5 minutes before moving to a wire rack. They’ll firm up as they cool.

Cookie Perfection Tips

• Use room-temp butter. It blends better and makes a smoother dough.
• Don’t overbake. Pull them out when they look slightly underdone. Trust the process.
• Mix-ins welcome. Swap some chips for chopped peanuts or use dark chocolate instead.
• Add flaky salt. A pinch of sea salt on top before baking makes them next-level.

How to Serve Them

Serve warm with a glass of cold milk or coffee. They’re also great with a scoop of vanilla ice cream for a quick dessert. I’ve even made cookie sandwiches with peanut butter or Nutella in the middle — highly recommend.

They’re perfect for parties, lunchboxes, or just a treat after dinner. I usually double the batch and freeze half the dough for later.

Storing and Freezing

These cookies keep well in an airtight container at room temp for up to 5 days — if they last that long.

To freeze, scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a zip-top bag. Bake straight from frozen, adding 1–2 extra minutes.

You can also freeze the baked cookies and warm them up in the microwave when the craving hits.

Must Try Cookies!

These peanut butter chocolate chip cookies are one of those recipes that checks all the boxes — easy, fast, and insanely good. You don’t need a mixer, chill time is optional, and you get soft, rich cookies every single time.

If you’re a fan of peanut butter and chocolate (and honestly, who isn’t?), this recipe will become a favorite. It’s one of those keep-it-in-your-back-pocket kind of bakes.