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.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let's Bake
Peanut Butter Chocolate Chip Cookies
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 oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- 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 Information
Najwa says
Thank you so much for this recipe! Followed this quite faithfully except added some chopped pecans and only had crunchy peanut butter on hand. Easy to make and my family loved it!
★★★★★
Jessica Holmes says
So glad you enjoyed them! Thank you for the lovely feedback.
Jennifer says
All I know is I this recipe is the best although there was no peanut butter taste in it but other then that I know this recipe works it makes the best cookies and I have to say I will try this again
★★★★
Aya says
The dough is crumble alil bit whats the reason maybe 1and 1/2 flour is too much ?
Jessica Holmes says
Hi Aya, it sounds like you might have over measured your flour which is very easy to do when using cup measurements. I highly recommend weighing out your flour using a baking scale if you can.
Zenobia says
Too good.. Thanku for the amazing recipe
★★★★
Jessica Holmes says
So welcome!
Brianna says
Cookies are very moist and taste so good. Great recipe as I love peanut butter! Thank you.
Jessica Holmes says
Yay! Love hearing that Brianna!
HoneyBunny20 says
Delicious! I am not a big fan of peanut butter and even I liked these. The addition of chocolate made these great.
★★★★★
Jessica Holmes says
So glad you enjoyed them!