Chewy peanut butter chocolate chip cookies are nothing short of perfection. Starring the classic combination of peanut butter and chocolate, one taste of these cookies, and you’ll have a hard time looking at regular old chocolate chip cookies the same way again.
These easy and delicious cookies make the perfect after-school snack or simple sweet treat. Serve your peanut butter chocolate chip cookies with a tall glass of milk for the perfect cure to your sweet tooth acting up.
Or for a fun but filling snack top a warm cookie with ice cream, chocolate sauce, and whipped cream for the ultimate indulgent experience. The dough can even be frozen into individually-sized portions and popped in the oven to make warm, gooey, fresh cookies anytime!
These cookies have a perfect mix of rich peanut butter flavor and bits of gooey chocolate chips. They are absolutely heavenly as written, but you can easily add a few extra mix-ins to quickly alter the finished product.
Can I use other nut butters instead of peanut butter?
Absolutely! Any other nut butter can be substituted to make these cookies peanut-free.
If you’re feeling really daring, you can also try making these cookies with any thick dessert spread such as Nutella or cookie butter.
Crunchy or Creamy Peanut Butter?
We prefer using creamy peanut butter in these cookies; however, you can also use crunchy. Just be aware that instead of chewy cookies, your peanut butter chocolate chip cookies will end up a little on the crispier, crunchier side.
You may want to add an extra Tablespoon or two of peanut butter to keep the texture closer to the original recipe. You need enough creamy peanut butter to hold it all together, and the peanut chunks basically work as another mix-in.
Can I use mix-ins other than chocolate chips?
Yes! Feel free to get creative with your cookie mix-ins. For the ultimate sweety, yet salty experience, throw some crushed pretzels into your dough along with your chocolate chips.
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For the peanut butter super-fans in your household, try using some chopped up Reese’s cups or Reese’s pieces in your dough instead of the chocolate chips!
Potato chip crumbs, M&Ms, peanut butter baking chips, or even chopped candy bars would also be fun additions. You could likely get away with up to two cups of mix-ins if you want to go whole hog.
Storage and Freezing
Any leftover cookies can be easily stored in an airtight container at room temperature for up to 2 weeks. Add a slice of sandwich bread to the container to keep them chewy for as long as possible.
For longer storage, you can freeze baked cookies for up to 3 months.
However, if you really want to up your cookie game, try prepping a big batch of dough and freezing it in cookie-sized balls.
When you’re ready for a warm, fresh cookie, simply take a few of your frozen dough balls and pop them into a 375°F oven for twelve minutes or until the edges are golden brown.
More Cookies You May Like
For soft cookies, try making a batch of soft sour cream cookies. They are an old-fashioned favorite.
If you like peanut butter and chocolate in chewy cookies, try making big batch monster cookies. It makes a ton, but we never have a problem getting them eaten!
Or make my great-grandma’s classic peanut butter cookies. Nothing beats the classic.
I have tips for keeping cookies from spreading and more too. Check out my collection of cookie recipes for more inspiration.
Chewy Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup salted butter softened
- 1 cup granulated white sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all purpose flour
- 1 teaspoon baking powder
- 1½ teaspoon baking soda
- 1 cup chocolate chips
Instructions
- Preheat your oven to 375°F
- Using a stand mixer or handheld electric mixer, cream together your softened butter and peanut butter until thoroughly combined1 cup creamy peanut butter, 1 cup salted butter
- Add eggs and vanilla and continue beating until smooth.2 large eggs, 1 teaspoon vanilla extract
- Add the white and brown sugar and mix until sugar crystals have mostly dissolved.1 cup granulated white sugar, 1 cup light brown sugar
- Add your flour, baking powder, and baking soda and mix until a stiff dough forms.2½ cups all purpose flour, 1 teaspoon baking powder, 1½ teaspoon baking soda
- Add your chocolate chips and gently stir until just combined.1 cup chocolate chips
- Using a cookie scoop or some spoons, create tablespoon-sized balls of dough and place onto a lined baking sheet.
- Using a fork to make a crisscross pattern, flatten each dough ball into a cookie shape.
- Bake your cookies in your 375°F oven for 10 minutes or until the edges of each cookie becomes golden brown.
- Let your cookies cool for a couple minutes and enjoy!
Notes
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Another great recipe that is right in our family’s wheelhouse! These sound and look so good and I can’t wait to try them!
I hope you love them!
Wow. Bet they’re especially good fresh out of the oven
For sure!