Peanut Butter Chocolate Chip Cookies Recipe
Creamy peanut butter adds fat and protein that keeps the dough sturdy enough to skip chilling, while a mix of brown and white sugar gives the cookies chewy centers and crisp, slightly crackled edges. Under-baking them by a minute and letting them finish on the hot pan keeps the centers soft after cooling.
- Prep
- 15 min
- Cook
- 11 min
- Total
- 26 min
- Servings
- 24
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 eggs large eggs
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semisweet chocolate chips
Nutrition per serving
- Calories
- 194
- Protein
- 4g
- Carbs
- 18g
- Fat
- 13g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2In a large bowl, beat the softened butter and peanut butter together until smooth and fully combined.
- 3Add the granulated sugar and brown sugar and beat until light and fluffy, about 2 minutes.
- 4Beat in the eggs one at a time, then mix in the vanilla extract.
- 5Add the flour, baking soda, and salt. Mix on low speed just until no dry streaks remain.
- 6Fold in the chocolate chips by hand with a spatula.
- 7Scoop the dough into 2-tablespoon balls and place them 2 inches apart on the prepared sheets. Press each ball lightly with a fork to flatten slightly (a crosshatch pattern is optional but traditional).
- 8Bake for 10-12 minutes, until the edges are set and lightly golden but the centers still look slightly underdone.
- 9Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
Tips & variations
- Use regular creamy peanut butter, not natural or freshly-ground, since the oil in natural peanut butter can separate and make the dough greasy.
- Swap half the chocolate chips for peanut butter chips or chopped peanuts for extra crunch and a stronger peanut flavor.
- For extra-thick cookies, chill the scooped dough balls for 30 minutes before baking; they'll spread less and bake up taller.
- A pinch of flaky salt pressed onto the tops right after baking sharpens the sweetness and peanut butter flavor.
Storage & reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months; thaw at room temperature. Unbaked dough balls also freeze well for up to 3 months, bake straight from frozen adding 1-2 extra minutes.
Tips from the Tulo kitchen
- Weighing the flour instead of scooping it with a measuring cup prevents packing in too much, which is a common reason peanut butter cookies turn out cakey instead of chewy.
- Rolling the dough balls a touch smaller than you think and slightly underbaking gives the classic soft-centered texture once they cool.
FAQ
Why are my peanut butter chocolate chip cookies dry or crumbly?
This usually comes from overbaking or using natural peanut butter, which has less stabilized fat than regular creamy peanut butter and can make the dough dry out faster in the oven. Pull the cookies while the centers still look slightly underdone.
Can I use crunchy peanut butter instead of creamy?
Yes, it works fine and adds texture from the peanut pieces, though the dough will be slightly less smooth to mix and the cookies will have a bit more crumb.
Do I need to chill this cookie dough?
No, the peanut butter adds enough fat and structure that the dough can be baked right away. Chilling for 30 minutes is optional if you want thicker, less-spread cookies.
Can I make these cookies without eggs?
Substitute each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, rested for 5 minutes. The cookies will be slightly denser but still hold together well.