Creamy peanut butter meets melty milk chocolate in these irresistibly chewy Peanut Butter Chocolate Chip Cookies — a comfort-baking dream that comes together in under an hour. If you love cookies that are both soft in the middle and slightly crisp at the edges, this recipe checks all the boxes. Fun fact: peanut butter cookies were popularized in the U.S. during the early 20th century when peanut farming surged, and today they’re a timeless favorite at lunchboxes, bake sales, and cozy nights in.
This recipe is perfect for busy bakers because it uses pantry staples and a straightforward mixing method that’s forgiving for beginners. If you enjoy variations like our coconut butter chocolate chip cookies, you’ll find this peanut butter version equally satisfying and quick. Read on to learn why these cookies are a must-try, how to make them flawlessly, and smart tips to get the best texture every time.
What is Peanut Butter Chocolate Chip Cookies?
What’s in a name? Peanut Butter Chocolate Chip Cookies are exactly what they sound like — cookies where peanut butter and chocolate chips are the stars of the show. Who decided to pair peanut butter with chocolate and call it a day? Probably someone with a sweet tooth and good instincts. Why is it called that? Maybe because once you taste one, you’ll understand: the combination is simple, nostalgic, and instantly comforting.
Ever wonder if the classic saying “the way to a man’s heart is through his stomach.” still holds true? Whether you’re baking for family, friends, or just yourself, these cookies make a strong case. Try them and you might find that the path to hearts (and cookie tins) is paved with peanut butter and chocolate. Ready to bake? Give this recipe a try and see who you impress.
Why You’ll Love This
These cookies are irresistible for three big reasons. First, the main highlight is the perfect peanut butter flavor that’s rich and creamy, complemented by soft centers and a lightly crisp edge. Second, making cookies at home is budget-friendly — a batch costs far less than store-bought gourmet cookies and yields more warm treats to share. Third, the toppings and mix-ins — melting milk chocolate chips and a dusting of powdered sugar — elevate simple ingredients into something decadent.
The aroma as they bake is warm and nostalgic, and the texture contrast between the buttery cookie and smooth chocolate is heavenly. If you’re a fan of flavor-forward cookies, you might also enjoy the deeper, nutty notes of our brown butter bourbon pecan chocolate chunk cookies, but these peanut butter cookies are faster and just as crowd-pleasing. Don’t wait — preheat your oven and get baking!
How to Make
Quick Overview
This recipe is easy, delicious, and satisfies cookie cravings fast. The method is simple: cream the butter and peanut butter with sugars, incorporate an egg, fold in dry ingredients, bake briefly, then top with melted chocolate. The result is a cookie that’s soft in the center, slightly crisp on the perimeter, and finished with a glossy chocolate top. Prep time is about 15 minutes and bake time is about 8 minutes per sheet, plus cooling and chocolate setting time — plan for roughly 1 hour total including chocolate setting.
Ingredients
1/2 cup butter, softened to room temperature
1/2 cup creamy peanut butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
1 1/2 cups all-purpose flour, measured and leveled
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup milk chocolate chips
1/2 teaspoon canola or vegetable oil (for chocolate thinning)
1/2 cup powdered sugar, for dusting
Directions
- Preheat your oven to 375°F and prepare a cookie sheet with parchment paper or cooking spray. Position an oven rack in the middle of the oven for even baking.
- In a stand mixer fitted with the paddle attachment or using a handheld mixer, cream together the softened butter, creamy peanut butter, granulated sugar, and light brown sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the bowl as needed.
- Add the egg and mix on low speed until fully combined and smooth, about 30 seconds. Do not overmix.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda to ensure even distribution.
- Gradually add the dry ingredients to the wet ingredients in two additions, mixing on low until just combined. The dough should be soft but hold together; avoid overworking it.
- Using a small cookie scoop or a tablespoon, shape dough into 1-inch balls and place them about 2 inches apart on the prepared cookie sheet to allow spreading.
- Bake for 8 minutes. The centers will look slightly underbaked — that’s okay. Remove the sheet from the oven and gently press each cookie down with the bottom of a cup to flatten them slightly for a classic peanut butter cookie look.
- Allow the cookies to cool on the sheet for 10 minutes before transferring to a cooling rack. This helps them set and avoids breakage.
- Place the milk chocolate chips and canola or vegetable oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and glossy. Use caution to avoid overheating.
- Spoon or drizzle the melted chocolate onto each cooled cookie and spread gently with the back of a spoon for an even layer.
- Allow the chocolate to set at room temperature for about 2 hours, or speed the process by chilling the cookies briefly. Once the chocolate is firm, dust the tops with powdered sugar before serving for a pretty finish and a hint of sweetness.
What to Serve With
These cookies are a delightful treat on their own, but pairings can elevate the experience. Serve with a cold glass of milk, iced coffee, or a hot cup of tea for classic comfort. For dessert plates, add fresh berries or a scoop of vanilla ice cream to balance the richness. If serving at a party, include a small bowl of extra chocolate chips or chopped peanuts on the side for topping. For a brunch spread, pair with fruit salad and yogurt parfaits to provide lighter options.
Top Tips for Perfecting
- Ingredient substitutions: Use natural peanut butter, but reduce added salt in the dough if your peanut butter is salted. For a nuttier flavor, swap half the peanut butter for almond butter.
- Texture control: If you prefer crisper cookies, flatten slightly before baking and bake 1–2 minutes longer. For softer cookies, keep the 8-minute bake and avoid overbaking.
- Chocolate finish: The oil helps the chocolate stay glossy and spreadable; use only a small amount to avoid a runny topping.
- Measuring flour: Spoon flour into the measuring cup and level it off instead of scooping to avoid dense cookies.
- Common mistakes: Overmixing after adding flour can cause tough cookies; stop mixing as soon as the dough holds together.
Storing and Reheating Tips
Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep the chocolate topping intact, separate layers with parchment paper. For longer storage, freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 3 months. Thaw frozen cookies at room temperature. To refresh slightly stale cookies, warm in a 300°F oven for 4–5 minutes or microwave one cookie for 8–10 seconds — avoid overheating or the chocolate may soften too much.
FAQs
Can I use natural peanut butter instead of creamy peanut butter?
Yes. Natural peanut butter works, but it may be oilier. Stir it well before measuring and consider reducing added salt in the recipe if your peanut butter is salted.
Can I substitute the milk chocolate chips with dark chocolate?
Absolutely. Dark chocolate gives a richer, less sweet contrast that pairs beautifully with peanut butter.
Why did my cookies spread too much?
Overly soft butter or too much sugar can cause spreading. Chill the dough for 10–15 minutes before baking or ensure your butter is just softened, not melted.
How do I make these cookies gluten-free?
Substitute a 1-to-1 gluten-free baking flour blend for the all-purpose flour. Check that baking powder and other ingredients are gluten-free certified.
Can I skip the powdered sugar topping?
Yes. Powdered sugar is optional and adds a pretty finish and slight extra sweetness, but the cookies are delicious without it.
Conclusion
These Peanut Butter Chocolate Chip Cookies are a simple, budget-friendly way to bake something everyone will love — soft centers, peanut buttery richness, and a glossy chocolate finish. They’re ideal for family baking days, last-minute dessert needs, or gifting to friends. If you want insights from another trusted recipe source, check out Handle the Heat’s peanut butter chocolate chip recipe for an alternative approach and more inspiration. Give this recipe a try, share a batch, and enjoy the smiles that follow.
Peanut Butter Chocolate Chip Cookies
Equipment
- Stand Mixer
- Cookie Sheet
- Parchment Paper
- Microwave
Ingredients
Ingredients
- 1/2 cup Butter, softened At room temperature
- 1/2 cup Creamy peanut butter At room temperature
- 1/2 cup Granulated sugar
- 1/2 cup Light brown sugar Packed
- 1 large Egg At room temperature
- 1 1/2 cups All-purpose flour Measured and leveled
- 3/4 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1 cup Milk chocolate chips
- 1/2 teaspoon Canola or vegetable oil For chocolate thinning
- 1/2 cup Powdered sugar For dusting
Instructions
- Preheat your oven to 375°F and prepare a cookie sheet with parchment paper or cooking spray. Position an oven rack in the middle of the oven for even baking.
- In a stand mixer fitted with the paddle attachment or using a handheld mixer, cream together the softened butter, creamy peanut butter, granulated sugar, and light brown sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the bowl as needed.
- Add the egg and mix on low speed until fully combined and smooth, about 30 seconds. Do not overmix.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda to ensure even distribution.
- Gradually add the dry ingredients to the wet ingredients in two additions, mixing on low until just combined. The dough should be soft but hold together; avoid overworking it.
- Using a small cookie scoop or a tablespoon, shape dough into 1-inch balls and place them about 2 inches apart on the prepared cookie sheet to allow spreading.
- Bake for 8 minutes. The centers will look slightly underbaked — that’s okay. Remove the sheet from the oven and gently press each cookie down with the bottom of a cup to flatten them slightly for a classic peanut butter cookie look.
- Allow the cookies to cool on the sheet for 10 minutes before transferring to a cooling rack. This helps them set and avoids breakage.
- Place the milk chocolate chips and canola or vegetable oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and glossy. Use caution to avoid overheating.
- Spoon or drizzle the melted chocolate onto each cooled cookie and spread gently with the back of a spoon for an even layer.
- Allow the chocolate to set at room temperature for about 2 hours, or speed the process by chilling the cookies briefly. Once the chocolate is firm, dust the tops with powdered sugar before serving for a pretty finish and a hint of sweetness.
