Peanut Butter Chocolate Chip Cookies

You know that moment when you can’t decide between peanut butter cookies and chocolate chip cookies?

Yeah. We’re not choosing today.

These Peanut Butter Chocolate Chip Cookies are soft, chewy, slightly crisp on the edges, and loaded with melty chocolate in every bite. They taste like comfort. Like childhood. Like “just one more” even though you already had three.

And the best part? They’re ridiculously easy to make. No complicated steps. No chilling for hours. Just mix, scoop, bake, and try not to eat the dough.

Why This Recipe is Awesome

First: the texture. These cookies are soft in the center with lightly crisp edges. Not cakey. Not dry. Just perfect chew.

Second: peanut butter + chocolate is undefeated. It’s the flavor combo that never disappoints. Ever.

Third: no fancy equipment required. You can make these with a bowl and a spoon. A mixer is nice—but not necessary.

Also:

• Simple pantry ingredients.
• Ready in about 30 minutes.
• Crowd-pleasing (even picky eaters approve).
• Beginner-friendly and stress-free.

Warm cookie + cold milk = elite life decision.

Ingredients You’ll Need

Basic ingredients. Maximum payoff.

• 1/2 cup unsalted butter, softened – Room temperature is key.
• 1/2 cup creamy peanut butter – Smooth gives the best texture.
• 1/2 cup brown sugar – Adds chewiness and depth.
• 1/2 cup granulated sugar – Sweetens and helps with structure.
• 1 large egg – Holds everything together.
• 1 teaspoon vanilla extract – Subtle but important.
• 1 1/4 cups all-purpose flour – The base.
• 1/2 teaspoon baking soda – For lift.
• 1/4 teaspoon salt – Balances the sweetness.
• 3/4 cup chocolate chips – Semi-sweet is classic, but use what you love.

That’s it. No mystery ingredients hiding in the corner.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup easier.

2. Cream the Butter and Peanut Butter

In a large bowl, mix the softened butter and peanut butter until smooth and creamy.

Add brown sugar and granulated sugar. Stir until light and fluffy.

Don’t rush this step—this helps create that soft texture.

3. Add Egg and Vanilla

Mix in the egg and vanilla extract until fully combined.

The mixture should look creamy and slightly glossy.

4. Add the Dry Ingredients

Add flour, baking soda, and salt to the bowl.

Stir gently until just combined. Don’t overmix. Once the flour disappears, stop. Overmixing makes tough cookies, and we don’t need that energy.

Fold in the chocolate chips.

5. Scoop the Dough

Scoop about 1–2 tablespoons of dough per cookie and place on the prepared baking sheet.

Leave space between them—they will spread.

For thicker cookies, slightly chill the dough for 20–30 minutes (optional but helpful).

6. Bake

Bake for 9–11 minutes.

The edges should look set and lightly golden. The centers will look slightly soft—that’s perfect.

Pull them out early rather than late. Soft > overbaked.

7. Cool (If You Can Wait)

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

They firm up as they cool. Or you can eat one warm and melty. Your call.

Common Mistakes to Avoid

Let’s keep your cookies legendary.

1. Using melted butter instead of softened.
Melted butter = flatter cookies. Softened butter = chewy cookies. Big difference.

2. Overbaking.
If you wait until they look fully done, they’ll be dry. Take them out when the center still looks slightly soft.

3. Packing too much flour.
Scoop flour lightly and level it off. Too much flour makes dense cookies.

4. Skipping the salt.
That small pinch makes the flavors pop. Don’t ignore it.

5. Overmixing after adding flour.
Mix just until combined. That’s it. Walk away.

Alternatives & Substitutions

Want to customize? Let’s do it.

• Dark chocolate chips – Richer, less sweet.
• Milk chocolate chips – Sweeter, more nostalgic vibe.
• Peanut butter chips + chocolate chips combo – Double the fun.
• Chunky peanut butter – Adds texture if you like a little crunch.
• Chopped peanuts – Extra peanut flavor and bite.

You can also sprinkle a tiny bit of flaky sea salt on top before baking. IMO, that sweet-salty combo takes them to another level.

Feeling bold? Add a swirl of Nutella in the dough. You won’t regret it.

FAQ (Frequently Asked Questions)

1. Can I freeze the dough?
Yes! Scoop into balls and freeze. Bake straight from frozen—just add 1–2 extra minutes.

2. Why did my cookies spread too much?
Your butter may have been too soft or warm. Chill the dough before baking next time.

3. Can I use natural peanut butter?
Yes, but stir it really well first. Separated oil can affect the texture.

4. How do I make them thicker?
Chill the dough for 20–30 minutes before baking. It helps control spreading.

5. Can I make them gluten-free?
Use a 1:1 gluten-free flour blend. Texture may vary slightly, but they’ll still be delicious.

6. How long do they stay fresh?
Store in an airtight container at room temperature for 3–4 days. If they last that long.

Final Thoughts

Peanut Butter Chocolate Chip Cookies are the kind of dessert that never goes out of style. They’re comforting, simple, and universally loved.

They don’t need fancy decorations or complicated steps. They just show up, taste amazing, and make everyone happy.

So grab your mixing bowl, bake a batch, and enjoy that first warm, melty bite.

And if you “accidentally” eat three in a row? I’m not judging.