Peanut butter chocolate chip cookies have a scrumptious peanut butter cookie and are packed full of chocolate chips for the ultimate peanut butter and chocolate perfection!
These peanut butter chocolate chip cookies are my favorite cookies of all time. With a soft peanut butter cookie, that is packed full of chocolate chips they are the perfect cookie for peanut butter and chocolate lovers.
They’re a soft and chewy peanut butter cookie, kind of like a chocolate chip cookie, but with peanut butter added to make them even better. I like topping them with a sprinkle of sea salt as well to give them just a little saltiness that balances the sweet cookies perfectly.
A few years back Craig and I were visiting Virginia and we stopped at a Farmer’s Market and purchased fresh fruits and vegetables and Grandma’s Peanut Butter Chocolate Chip Oatmeal Cookies. We fell in love with the cookies. They weren’t your typical peanut butter cookies with chocolate chips and oatmeal added, more like a chocolate chip cookie with peanut butter added.
Craig called them evil cookies because they were wrecking his diet. You seriously can not just eat one, you’ll keep going back for more and more. They’re perfect paired with a cup of milk since you’ll want to keep going back for more!
Two tricks I have learned since making these cookies over and over again that I want to share with you. First, you can put your dough in the fridge for about 30 minutes to an hour to help the cookies keep their shape. I don’t always do this, because sometimes I’m too impatient, and they usually still turn out 😉
Second, if you don’t want to bake all your cookies at once, you can freeze the dough. This recipe makes a lot of cookies, and although your neighbors will be happy to have you share with them, if you want to save some to make later, you can freeze the dough.
The best way to do this is to roll the dough into individual balls of cookie dough like you would if you were going to bake the cookies. Line them up on a parchment lined cookie sheet and place them in the freezer for an hour, or until solid. Take the frozen balls of cookie dough and put them in Ziploc bags to store, so you can just grab a few cookie balls out at a later time when you’re ready to bake them.
Its even better than the cookie dough tubs you buy at the store, because I promise these will be your new favorite cookies. (And to be honest sometimes I’ll just take out a frozen cookie dough ball and eat that for a quick treat! 😉 )
But seriously, these might just be the best cookies ever. If you love peanut butter and chocolate, you will love these. Guaranteed.
More Cookie Recipes:
- Buckeye Brownie Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
- Chocolate Peanut Butter Marbled Cookies
- Muddy Buddy Cookies
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Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup butter (softened)
- 1 cup peanut butter (I used chunky)
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 1/2 cups flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 - 12 oz bag semi sweet chocolate chips
- 1 - 12 oz bag milk chocolate chips
Instructions
- Make sure the butter is soft (sitting on the counter works best for this but I zapped my for about 30 seconds on power 4 in the microwave). Beat the butter and peanut butter together until it is well combined.
- Add the sugars and eggs and beat for about 2 minutes or until the mixture is frothy.
- Combine the dry ingredients in a separate bowl.
- Add the dry ingredients to the butters, sugars, and eggs mixture, mix for about 1 minute, making sure it is well combined.
- Stir in the chips just until well combined.
- Place dough in fridge for an hour or up to overnight. (optional)
- Preheat oven. Place dough on a large cookie sheet 4 across and4 long, in balls that are about 1 1/2 inches.
- Bake at 350 degrees for 8 minutes. Do not overbake, take them out of the oven just after they start to crack and let them finish cooking on the sheet as it cools down.
Enjoy the delicious combo of peanut butter and chocolate in these perfect cookies!
Recipe originally posted on July 28, 2010. Photos and text updated on 5/9/18.
If you like these cookies, I think you’ll like these desserts too!
Chocolate and Peanut Butter Swirl Cookies
Becky B. says
I made these with my son and we loved it! So soft but a little crispy on the edges. Thanks for a yummy recipe!
Ellen says
So glad to hear.
Paula B. says
These were delish, eating my second cookie, warm from the oven, right now. I only had Trader Joe’s chocolate chunks in semi-sweet so I used those and threw in a half cup of Heath milk chocolate covered toffee bits. I also added a half teaspoon of vanilla and an eighth of a teaspoon of almond extract – I love both those flavorings in my pb cookies. I scooped my dough right onto an ungreased cookie sheet, no refrigeration of dough, and the cookies held a nice round shape while easily releasing from the pan when cooled. I will be saving this recipe, thank you!
Aimee says
I usually end up skipping the fridge too 😉 Sounds delicious with toffee bits and vanilla and almond extract! I’ll have to try those next time!
Lewis Johnson says
My favorite combination.
Hildegarde Brown says
These cookies are delicious. I made some to take to work and I keep getting more requests to make more. I am on my 4th batch since the middle of December. I had never made homemade cookies before.
Ellen Garrett says
Wow, Hildegarde, that is quite a compliment. I am so glad you and your coworkers like them so much. What a fun thing to share with them.
Janet says
Thanks for the recipe and tips. These look delicious. I am pinning these!
Ellen Garrett says
I hope you made them sometime. They are really good.
Lh says
You eluded to oatmeal, but didn’t include it on the list of ingredients?
Ellen Garrett says
I mentioned that the ones we had in Virginia did have oatmeal in them. I never found a recipe exactly like that one, but this was the closest to it minus the oatmeal.
aimeeberrett says
The cookie that my mom ate that made her want to find a recipe like this had oatmeal in it, if that makes sense. But this recipe in the end does not have any oatmeal. If you wanted to try adding oats, I would suggest using a little less flour.
Dorothy @ Crazy for Crust says
I could eat an entire batch of these – yum!
Sabrina says
Those look delicious! I am seriously wondering why Craig is on a diet…
Aimee says
No oatmeal though?