Peanut Butter Chocolate Chip Cookies

These Peanut Butter Chocolate Chip Cookies are soft, bursting with peanut butter and filled with chocolate chunks and pieces of chocolate chips! It's the perfect peanut butter lover's treat!

I am so excited to be posting my very first recipe on my blog: Peanut Butter Chocolate Chip Cookies! To be honest, I thought it would be something different, but my test versions weren’t as great as I’d hoped, so I went with something safer for now. The issue for me is that I have a full time job, so testing out recipes can really only take place on the weekends, and the past few weeks have been difficult to do that since I’ve come down with one thing or another. Oh the joys of random sicknesses.

Still, I look forward to doing a lot more recipe testing this year and I hope to publish 1 or 2 recipes a month. I would love for it to be more, but let’s be real here: I have a full time job, and currently don’t want to gain all the weight in the world by consuming all that I make. Don’t tempt me. I have no self control. 🙂

Let’s talk about these cookies. I absolutely LOVE peanut butter….anything. Creamy, crunchy, plain, with chocolate, just…everything. LOVE peanut butter. These cookies are FILLED with peanut butter. The batter will be very soft, but don’t you worry, it will come out delicious!

Ingredients For Peanut Butter Chocolate Chip Cookies

• Flour
• Baking soda
• Baking powder
• Salt
• Unsalted butter
• Brown Sugar
• Granulated Sugar
• Creamy Peanut Butter
• Egg
• Vanilla extract
• Semi Sweet Chocolate Chips
• Dark Chocolate chunks or chopped dark chocolate
• Flaky salt for topping

How to Make Peanut Butter Chocolate Chip Cookies

1. Sift dry ingredients in a bowl and set aside
2. Cream together the butter and sugars for about 3 minutes until smooth, then add the peanut butter and mix until combined
3. Add egg and vanilla extract and mix until combined, then add dry ingredients and mix until just Incorporated. You don’t want to over mix
4. Add both chocolates and using a rubber spatula, mix until all Incorporated
5. Form dough into 12 balls (or 24 if you want them smaller) and place on baking sheet (no more than 6 at a time)
6. Press down lightly on each ball to flatten it just a tad
7. Add several chocolate pieces on top of each cookie
8. Bake for 13 to 15 minutes. Cookies will have rounded out in the oven and spread, forming large cookies
9. Let cool in pan for about 5 to 7 minutes and then transfer to cooling rack

Frequently Asked Questions (FAQs)

Can I Freeze The Cookie Dough?

YES! Once chilled, scoop the cookies into balls, place them on a sheet and freeze them for at least 30 minutes, then transfer all the dough balls into an airtight container or ziploc bag. It should keep for a couple months. When you’re ready to bake, add a few minutes to the baking time since they’re frozen.

How Do I Store The Cookies?

Store them in an airtight container or a ziploc bag. The Peanut butter makes these cookies soft so they should last for days.

Can I Use a Natural Peanut Butter?

It’s best not to use a peanut butter that only contains peanuts because they won’t really work. So for this recipe, purchase a peanut butter that has added oils. I use Skippy Peanut Butter. Unfortunately, if you’re trying to go 100% the healthy and natural route, this is probably not the best recipe to do that with.

Do I have to use a scale?

I do have weight measurements in this recipe because I like to utilize my scale and I prefer it to using cups as I find it to be much more accurate. However, if you don't have a scale, be sure to measure your flour properly by fluffing the flour before using a spoon to scoop the flour into a measuring cup before leveling it off.

If you enjoy peanut butter, check out some of my other peanut butter recipes:

• Peanut Butter Banana Oatmeal Chocolate Chip Cookies
• No-Bake Peanut Butter Bars
• Chocolate Covered Energy Balls
• Chocolate Covered Dates

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