The best Peanut Butter Chocolate Chip Cookies ever! Thick, buttery and loaded with chocolate, you’ll love this easy one-bowl recipe. There’s no need to chill the dough, so these pb cookies are ready to eat in under one hour.
Calling all peanut butter fans!
Lip-smacking, thick and chewy Peanut Butter Chocolate Chip Cookies are on the menu.
These soft and buttery cookies will leave you wanting more, with their sweet and salty peanut butter flavour and gooey puddles of melty chocolate.
Best of all, this is an easy, one-bowl recipe. And with no chilling the dough, these Peanut Butter Cookies are ready to eat in under one hour.
Why you will love this recipe
- You can expect thick, soft and chewy cookies
- You only need a handful of everyday ingredients
- They’re quick and easy to make
- No need to chill the cookie dough
recipe testing
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 piece of my Peanut Butter Brownies or Peanut Butter Cake and you’ll soon realise what all the peanut butter fuss is about.
So a good solid Peanut Butter Cookie with oodles of chocolate chunks? I’m there!
Just like my favourite Levain Bakery Cookies, these cookies use only brown sugar for flavour and moisture. A little extra flour ensures they’re nice and thick, but plenty of peanut butter makes them buttery and chewy.
And the chocolate? For this recipe, I love to use a block of chocolate, that I’ve chopped by hand. The irregular sizes mean extra gooey pockets of chocolate. But you can use chocolate chips, like we do in my White Chocolate Chip Cookie recipe, if you prefer.
ingredients you will need
You only need a handful of easy-to-find ingredients to make these Peanut Butter Chocolate Chip Cookies. Here’s a quick breakdown:
- Butter
- Brown sugar
- Egg
- Vanilla extract
- Peanut butter: I recommend using full-fat, processed creamy peanut butter, rather than natural peanut butter. I prefer smooth peanut butter, but crunchy peanut butter works too.
- Plain flour: Or all purpose flour
- Baking soda
- Chocolate: I like to use a block of chocolate that I’ve chopped by hand. But you can use chocolate chips if you prefer. You can use milk chocolate or dark chocolate – I’ve used dark chocolate in the cookies pictured here.
how to make Peanut Butter Chocolate Chip Cookies
It’s very easy to make these Peanut Butter Chocolate Chip Cookies from scratch. You’ll need an electric mixer, but the dough takes only minutes to come together.
- Start by mixing together the butter and sugar until smooth and creamy.
- Add the egg and vanilla and mix briefly to combine. Then add peanut butter.
- Finally, add flour, baking soda and salt. Then stir through chocolate chips.
There’s no need to chill the cookie dough, so now it’s time to scoop and roll!
get ready to roll
Once you’ve made your cookie dough, it’s time to roll. Scoop the cookie dough – using a cookie scoop or a dessert spoon – and roll it into smooth balls using your hands. I usually use about 1.5 tablespoons of dough per cookie.
My secret for extra gooey cookies
Chocolate chips are designed to keep their shape when baked, but regular chocolate melts and creates gooey chocolate pockets. I recommend using a block of your favourite chocolate and chopping it by hand.
If you want to make your cookies look like mine, with extra gooey chocolate on top, I recommend adding a few extra chocolate chunks to each cookie dough ball before baking.
Frequently asked questions
I recommend using a full-fat processed peanut butter, rather than a natural-style one. I like to use smooth peanut butter, but crunchy works too.
I prefer to use a block of chocolate that I’ve chopped by hand. It ensures each cookie has those gooey chocolate puddles. But you can definitely use chocolate chips if you like.
Yes. You can make the cookie dough ahead of time and keep it covered in the fridge. You’ll need to bring the cookie dough back to room temperature when you are ready to bake it. You can also roll the cookie dough into balls and freeze them. Then just thaw them before baking.
You’ve added too much flour. These cookies should be buttery, chewy and moist. A dry cookie suggests too much flour, which is very easy to do if using cup measurements. I highly recommend using a baking scale for best results. Also, try not to over-bake your cookies – this will also cause them to be dry and crunchy instead of soft and chewy.
more peanut butter recipes
- NYC Peanut Butter Chip Cookies
- Peanut Butter Sheet Cake
- Peanut Butter Brownie Bars
- No Bake Peanut Butter Pie
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
Easy 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 or all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 150 grams (1 cup) milk or dark chocolate, roughly chopped, plus extra for decorating
Instructions
- Line two large baking trays with baking or parchment 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 on medium speed until creamy and combined. Add egg and vanilla and mix briefly. Then add peanut butter and mix until combined.
- Sift in the flour, baking soda and salt and gently mix until a soft dough forms. Stir in chocolate chunks.
- Use a cookie scoop or your hands to roll 1.5 tablespoons of cookie dough in balls. If desired, add extra chunks of chocolate on top.
- Place cookie dough balls on prepared trays, leaving room for the cookies to spread as they bake.
- 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.
Notes
Peanut butter: I recommend using a full fat, processed peanut butter, rather than a natural-style one. I prefer a smooth peanut butter, but crunchy peanut butter works too.
Chocolate: I prefer to use a block of chocolate that I’ve chopped by hand. But you can use chocolate chips if you prefer. You can use milk chocolate or dark chocolate – I’ve used dark chocolate in the cookies pictured here.
Make-ahead: You can make the cookie dough ahead of time and keep it covered in the fridge. You’ll need to bring the cookie dough back to room temperature when you are ready to bake it. You can also roll the cookie dough into balls and freeze them. Then just thaw them before baking.
Patti kay says
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.
Jessica Holmes says
Aww thanks Patti! That is so lovely. I’m so pleased you loved these cookies!
MariaE says
Hi! Can I replace the butter with more peanut butter?! I
Jessica Holmes says
Hi Maria, I haven’t tested this recipe without butter so I don’t recommend it.
Gail says
Can you use self rising flour?
Jessica Holmes says
Hi Gail, you could but I haven’t tested the recipe with self-raising flour so I can’t confirm the ratio etc.
Noah says
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.
Jessica Holmes says
Hi Noah! I’m so pleased to enjoyed these cookies! They’re one of my favourites too ☺️ Merry Christmas! 🎄
Katrina says
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!
Jessica Holmes says
Wow! Thanks for the lovely feedback Katrina! I’m so pleased you enjoyed these ☺️ They’re one of my favourites too!
Sadia Malik says
can white sugar be used instead of brown sugar?
Jessica Holmes says
Hi Sadia, you can use granulated sugar or caster sugar instead of brown sugar but it will alter the taste and texture.
LeAna says
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!
Jessica Holmes says
Hi LeAna, thanks for the feedback and for trying one of my recipes!
Laura says
My gosh, I’m gonna try them !!
Jessica Holmes says
I hope you enjoy them Laura!
Elizabeth Askins says
Can you use all-purpose flour
Jessica Holmes says
Hi Elizabeth, yes plain flour is the same as all purpose flour. I hope you enjoy them.
Albert Bevia says
One of the best combinations ever! chocolate and peanut butter, I love the rustic look of these cookies!
Jessica Holmes says
Thanks Albert!
Kathy says
Can I replace the chopped milk or dark chocolate to hershey mini choc chips & reese peanut butter chips (half and half)?
Jessica Holmes says
Yes! Sounds delicious Kathy!
The Novice says
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!
Jessica Holmes says
Thank you! I hope you enjoy them 😊
Natalie says
These cookies are amazing! So chocolatey and I love the photographs too!
Jessica Holmes says
Thanks Natalie!!
Jamieanne says
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!!!! 😍😍
Jessica Holmes says
Aw thanks Jamieanne!! 😊
Bec says
YUM!
Josh says
These are so good! Especially warm straight out of the oven!
Jessica Holmes says
So glad you enjoyed them Josh!