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Peanut butter chocolate chip cookies on a counter with chocolate chips sprinkled around

Peanut Butter Chocolate Chip Cookies

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 7 minutes
  • Total Time: 37 minutes
  • Yield: 25-30 cookies
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These easy Peanut Butter Chocolate Chip Cookies are soft, chewy, and full of flavor. They marry the best of both worlds: smooth, creamy peanut butter and rich, velvety chocolate. They’re fantastic any time of year, but make a tasty addition to any holiday party.


  • 1 1/2 cups (195g) all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup (140g) peanut butter
  • 1/2 cup (104g) granulated sugar
  • 1/2 cup (112g) packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (169g) semi-sweet chocolate chips, plus more for topping


  1. Combine the flour, baking soda, baking powder, and salt in a medium-sized bowl and set aside.
  2. Cream the butter, peanut butter, and sugars together in a large mixer bowl on medium speed until light in color and fluffy, about 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
  3. Add the egg and vanilla extract and mix until well combined.
  4. Add the dry ingredients and mix until the dough is just well combined. Do not over-mix.
  5. Gently fold the chocolate chips into the cookie dough until mixed throughout.
  6. Wrap and refrigerate the cookie dough for at least one hour. The cookies turn out even better (thicker and chewier – and for longer) if you refrigerate the dough overnight.
  7. After refrigerating the dough, preheat the oven to 350°F and prepare a cookie sheet with parchment paper or a silicone baking mat.
  8. Let the cookie dough soften enough to work with it, then form balls of 2 tablespoons (36g) of cookie dough. Place the cookie dough balls onto the cookie sheet and lightly press down about halfway. They will spread a little in the oven, but not a ton. You can also add a few more chocolate chips on top if you like.
  9. Bake cookies for 7-10 minutes, or until cookies just start to look cooked in the center and the edges are just barely starting to brown.
  10. Let cool for 3-5 minutes, then move to a cooling rack to cool completely.


Store in an airtight container at room temperature for 5-7 days.