Peanut butter chocolate chip cookies are a delicious and irresistible treat that is perfect for any occasion. Made with creamy peanut butter, rich chocolate chips, and a hint of vanilla, these cookies are sure to satisfy your sweet tooth.

Peanut butter chocolate chip cookies stacked on top of each other with the top cookie cut in half and text on the photo that reads "peanut butter chocolate chip cookies."

Peanut Butter Chocolate Chip Cookies Recipe

In my opinion, every one needs a go-to recipe for peanut butter cookies with chocolate chips. This is a great recipe to have in your wheelhouse because it has that classic peanut butter cookie flavor, and isn’t too difficult to make.

Ingredients in small dishes on the counter including peanut butter, butter, brown sugar, chocolate chips, an egg, granulated sugar, salt, and flour.

Ingredients for Chocolate Chip Peanut Butter Cookies

Creamy Peanut Butter – You’re welcome to use crunchy peanut butter, but I prefer creamy for this recipe.
Softened Butter – I always use salted butter, but if you only have unsalted you can just add an extra pinch of salt to the dough. If you like a buttery, crispy, melt in your mouth edge to your cookies, try using half butter and half margarine.
Brown Sugar
Granulated Sugar
Egg
All Purpose Flour
Salt
Baking Soda
Chocolate Chips – You can use your favorite kind, or even substitute peanut butter M&M’s. My favorite are Ghiradelli Milk Chocolate Chips.

Up close photo of balls of cookie dough on parchment paper before baking.

How to Make Peanut Butter Cookies with Chocolate Chips

Begin by preheating your oven to 350°F.
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
In the bowl of a stand mixer, or using an electric hand mixer, cream together the peanut butter, softened butter, brown sugar, and granulated sugar until fully combined.
Scrape the sides of the bowl with a rubber spatula so that all ingredients make it into the mixture.
Then add the egg and continue to mix until well combined.
Now it’s time for the dry ingredients. Add the flour, baking soda, and salt, and continue to mix until a sticky dough forms.
Fold in the chocolate chips and mix until those are evenly distributed throughout the dough.
Now, portion the dough into about 2 1/2 tbsp balls. I use two scoops from my #50 cookie scoop for this and then roll the dough together into a ball.
Place your medium sized cookie dough balls onto your prepared baking sheet.
Slightly flatten each cookie dough ball so it looks like a hockey puck – this will give the cookie th perfect shape after baking.
Bake the cookies in your preheated oven for about 11-13 minutes. The cookie will spread just slightly and the edges will begin to turn golden brown when they’re ready to be removed from the oven.
Allow the cookies to cool directly on the pan for about 5 minutes before transferring to a wire cooling rack.
Store cookies in an airtight container & ENJOY!

Cookies on the counter with chocolate chips scattered on the counter and peanut butter in a small bowl in the background.

How To Store Leftover Peanut Butter Cookies:

Place your leftover cookies in an airtight container at room temperature and they will stay fresh for up to 3 days. After about 3 days, they will start to get stale. So if you’re hoping to bake these cookies in advance or want them to last longer than 3 days, be sure to store them in the freezer!

How To Freeze Cookies:

You can freeze leftover cookies by placing them in an airtight container in your freezer for up to 3 months. When you’re ready to eat them, let the cookies thaw on the counter for a few minutes, or heat up in the microwave for a few seconds so they taste fresh out of the oven.

Several cookies on the counter with chocolate chips scattered on the counter and peanut butter in a small bowl in the background.

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