These are the best Peanut Butter Chocolate Chip Cookies ever. Thick and chewy and loaded with chocolate, they’re an easy one bowl recipe with no need to chill the dough.
Calling all peanut butter fans!
Lip smacking soft and gooey Peanut Butter Chocolate Chip Cookies are on the menu.
These chunky morsels will leave you wanting more with their buttery dough overloaded with melty chocolate. Best of all, they are an easy one-bowl recipe with no need to chill the dough.
I have a confession. I only really discovered the wonder of peanut butter in the last couple of years. Not really one for a slice of bread with spread, I liked peanut butter but I never really had much use for it.
However, once I realised that peanut butter was a heavenly match for desserts, I soon scrambled onboard the peanut butter bandwagon. One slice of my Loaded Oreo Peanut Butter Bars or one of my chunky Peanut Butter and Jelly Chocolate Cups and you’ll realise what all the peanut butter fuss is about.
The perfect accompaniment to a cold glass of milk, these cookies make the most of the wonderful combo, that is chocolate and peanut butter. I love my cookies soft, with a gooey centre and a buttery crust and plenty of chocolate chips.
This recipe has it all. I love to add loads of chocolate chunks in my cookies, dark chocolate to pair with the sweet pb cookie but you can add milk chocolate or even white chocolate – whatever you prefer.
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PinDescription
Thick and chewy peanut butter cookies loaded with chunks of chocolate.
Ingredients
- 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
- 135 grams (3/4 cup) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 125 grams (1/2 cup) smooth peanut butter
- 210 grams (1 and 1/2 cup) plain flour
- 1/2 teaspoon baking soda
- 150 grams (1 cup) milk or dark chocolate, chopped
Instructions
- Line two baking trays with baking paper. Preheat the oven to 180 C (360 F).
- In a large mixing bowl, beat butter and sugar with an electric mixer until creamy and combined. Add egg and vanilla. Add the peanut butter and mix until combined.
- Sift in the flour and baking soda gently mix until a soft dough forms. Stir in the chocolate chunks.
- Use a cookie scoop or your hands to roll tablespoons of cookie dough and place on prepared trays, leaving room for the cookies to spread out.
- Bake for 12 minutes or until the cookies are lightly golden brown. Let them sit for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 185
Keywords: Peanut butter, Cookies, Chocolate
Can I use chocolate chips instead of chocolate chunks?
Absolutely!
Can i use salted butter in place of unsalted butter?
Hi, yes you can! ☺️
These are the best cookie I have ever made. I’m 58 so that’s saying something. Take them out before they brown on top. That’s why that one lady said they were dry. Lucky I made double batch they are being eaten as I take them out. But take them out when they are white.
Aww thanks Patti! That is so lovely. I’m so pleased you loved these cookies!
Hi! Can I replace the butter with more peanut butter?! I
Hi Maria, I haven’t tested this recipe without butter so I don’t recommend it.
Can you use self rising flour?
Hi Gail, you could but I haven’t tested the recipe with self-raising flour so I can’t confirm the ratio etc.
Hi I’m 12 years old and I just maid this recipe for Christmas and O MY this was so easy to make and looked so good and fluffy and most of all tasted AMAZING. I had a stuffy nose and still tasted the glory. Thank you for posting this recipe.
★★★★★
Hi Noah! I’m so pleased to enjoyed these cookies! They’re one of my favourites too ☺️ Merry Christmas! 🎄
Thank you for this recipe! I have tried and failed to make chocolate chip cookies my whole life. I know that sounds extreme, but it’s true. The recipe on the back of the chocolate chips tends to give me flat, crunchy cookies that break easily. I can’t even say how easy and fast these were to make, how adorable they are when they’re baked and how delicious they taste. Thanks for posting a recipe with peanut butter too! Well done!
Wow! Thanks for the lovely feedback Katrina! I’m so pleased you enjoyed these ☺️ They’re one of my favourites too!
can white sugar be used instead of brown sugar?
Hi Sadia, you can use granulated sugar or caster sugar instead of brown sugar but it will alter the taste and texture.
Just finished baking and taste testing Peanut Butter Chocolate Chip Cookies~ How can you go wrong with peanut butter and chocolate? I found the peanut butter cookies somewhat dry and was surprised they didn’t spread much at all. For the chocolate I used Nestle’s Chocolate Chunks, chopped. Next time, I think I’ll use my favorite Peanut Butter Cookie recipe, but thanks for sharing your recipe with us, Jessica!
Hi LeAna, thanks for the feedback and for trying one of my recipes!
My gosh, I’m gonna try them !!
★★★★★
I hope you enjoy them Laura!
Can you use all-purpose flour
Hi Elizabeth, yes plain flour is the same as all purpose flour. I hope you enjoy them.
One of the best combinations ever! chocolate and peanut butter, I love the rustic look of these cookies!
Thanks Albert!
The picture of that ooey-gooey chocolate had my mouth watering 😍 What’s not to love about a choc-chip cookie, especially a peanut butter one!
Thank you! I hope you enjoy them 😊
These cookies are amazing! So chocolatey and I love the photographs too!
★★★★★
Thanks Natalie!!
Oh wow, these cookies look to-die-for! There’s nothing I love more than ooey gooey chocolate chip cookies, and with peanut butter involved – swoon!!!! 😍😍
★★★★★
Aw thanks Jamieanne!! 😊
YUM!
★★★★★
These are so good! Especially warm straight out of the oven!
So glad you enjoyed them Josh!