If you’re looking for the ultimate cookie to satisfy both your peanut butter and chocolate cravings, these Chewy Peanut Butter Chocolate Chip Cookies are it. Soft and rich with creamy peanut butter, perfectly balanced sweetness, and melty chocolate chips in every bite — these cookies hit all the right notes.
They’re thick, chewy in the center, with just the right amount of crisp around the edges. Perfect for after-school snacks, late-night cravings, or anytime you need a little extra comfort in cookie form.
why you'll love them!
- Peanut butter + chocolate — the ultimate flavor duo
- Extra chewy texture thanks to the perfect butter-to-flour ratio
- Bakery-style size for that indulgent, coffee shop vibe
- No chill time — you can have cookies in under 30 minutes
- Freezer-friendly for fresh cookies anytime
Chewy Peanut butter Chocolate Chip Cookies Ingredients
- Salted butter — Softened so it creams easily with the peanut butter and sugar.
- Creamy peanut butter — A no-stir kind like Jif or Skippy works best for consistent texture.
- Light brown sugar — Adds chewiness and depth of flavor.
- Granulated sugar — Balances sweetness and helps with crisp edges.
- Eggs — For structure and richness.
- Vanilla extract — Enhances the peanut butter flavor.
- All-purpose flour — Gives the cookies their structure.
- Baking soda + baking powder — A combo for lift and softness.
- Salt — Balances sweetness.
- Chocolate chips — Use semisweet or milk chocolate (or a mix!) for the perfect melt.
How to Make Chewy Peanut Butter Chocolate Chip Cookies
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream the butter, peanut butter, and sugars together until smooth and fluffy (about 2–3 minutes).
- Add eggs and vanilla, one at a time, mixing well after each addition.
- Whisk the dry ingredients (flour, baking soda, baking powder, salt) in a separate bowl.
- Gradually mix the dry into the wet ingredients until combined.
- Fold in chocolate chips — dough should be soft but not sticky.
- Scoop into large balls (about 2–3 tablespoons) and place on baking sheets.
- Bake for 10–12 minutes until edges are golden and centers look slightly underbaked.
- Cool for 5 minutes on the pan, then transfer to a wire rack.
use the right tools for the job
- My favorite flour: This brand produces GORGEOUS cookies, cakes, and brownies.
- Cookie sheets: Light-colored aluminum sheets spread heat evenly, so the bottoms of the cookies won't burn.
- Parchment paper: So important!! It provides a barrier between the raw cookie dough and the pan, which helps prevent sticking! (also allows the cookies to cooke more evenly)
- Large cookie scoop: This cookie scoop is the exact size you need to make 3 tbsp balls of cookie dough!
Tips for the best cookies
- Underbake slightly for gooey centers, the heat from the pan will finish baking them.
- Top with extra chocolate chips before baking for that bakery-style look.
- Freeze the dough for fresh cookies on demand, just bake from frozen, adding a minute or two.
FAQs
- Can I use natural peanut butter?
I recommend a no-stir kind for best texture, but if you use natural, make sure it’s well mixed and expect slightly crumblier cookies. - Can I make them smaller?
Yes! Just reduce the bake time by 2–3 minutes. - Do these freeze well?
Absolutely! Freeze baked cookies or dough balls for up to 2 months.
If you make these Cinnamon Swirl Loaf Cake, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
Chewy Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup softened butter
- 1 cup creamy peanut butter (no stir like Jif/ Skippy)
- 1 cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup semi sweet chocolate chips
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment.
- Cream the butter, peanut butter, and sugars together until smooth and fluffy (2–3 mins). Add eggs one at a time, then vanilla.
- Whisk dry ingredients (flour, baking soda, baking powder, salt) in a separate bowl, then gradually mix into the wet ingredients.
- Fold in the chocolate chips. The dough should be soft but not sticky.
- Scoop dough into large balls (about 2–3 tablespoons each) and space them out on baking sheets.
- Bake for 10–12 minutes, or until the edges are golden and the centers are just set. They’ll look slightly underbaked—that’s good!
- Cool on the pan for 5 minutes before transferring to a wire rack.
