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.
Harriet says
Easy instructions and really nice delicious peanuty cookies! Thank you
Jessica Holmes says
So glad you liked them Harriet!
Jess says
Hi. These sound lovely. Just wondering can you freeze extra dough to use at a later date like you can with other cookie recipes. Hoping to try these this week. X
Jessica Holmes says
Hi Jess, yes absolutely! Hope you enjoy them!
Dana says
Smells so good,, all my family love it
Rich of chocolate & peanut butter 🍪🥜🍫❤️❤️
Perfect with black coffee ☕️ or cold milk 🥛
Have a great day
Jessica Holmes says
So glad you enjoyed them Dana!
Austin Tanaday says
This was a life-saver! I couldn’t do anything for my school work until this bad boy popped up and saved me. They were delicious!
Jessica Holmes says
Love that!
Jess says
Hi Jessica, thanks for your wonderful recipes. I was wondering if I might be able to use crunchy peanut butter instead. I love texture and might prefer that in the cookie but not sure if it’ll mess up the recipe itself. Thanks again
Jessica Holmes says
Hi Jess, I think that would be fine! It’ll just give the cookie a bit more of a crunchy texture – it’ll still be delicious!
Martha Stewart says
Such an amazing recipe! I made this today for the 2nd time and it turns out great! I usually let the raw cookie dough to set in the fridge for 24-48 hours to let the flavours intensify. I substituted SR flour and Baking powder for the plain flour and baking soda and it turned out amazing still! I didn’t have brown sugar so I used white sugar and creamed it with salted butter which tasted AMAZING. Absolutely recommend this recipe! Delicious! 😋😋😋
Andrew Coram says
Great recipe. Made them this afternoon and they are perfect.
Jessica Holmes says
Awesome! Thanks Andrew!
SW says
Fantastic and easy recipe. So delicious! Our 11 year old daughter made these and loves them.
Jessica Holmes says
So glad you like them!
Ruth Lampitt says
My partner and all his workmates love these cookies! There is a huge shortage of flour in the shops at the moment and i only have self-raising in the cupboard. Can I use that instead of plain flour and baking soda? Thanks for this recipe!
Jessica Holmes says
Hi Ruth, so glad you love these cookies! I hear you about the flour shortage! I haven’t tried these with sr flour but I think it would work ok – if you try it, let me know how you go!
Marieta says
Excellent!
Emily Kane says
Not sure if I went wrong somewhere (thought I followed the recipe exactly) but these were a bit too dry for my liking.
Jessica Holmes says
Hi Emily, if the cookies were a bit dry, you may have over measured the flour. I recommend always weighing the flour instead of using cups for accuracy. The other reason could be because of over baking. Maybe double check your oven temp, as most ovens tend to run hot. And the third reason, could be because of the brand/type of peanut butter you use. Thanks for trying one of my recipes!
Lisa Beck says
Made these tonight, easy and delicious
Jessica Holmes says
So glad you enjoyed them Lisa!
Cassandra says
I’ve made the recipe so many times now! I adjust the sugar to taste. These are a crowd pleaser and is my favourite go-to recipe for cookies
Jessica Holmes says
Awesome! Thanks for the lovely feedback Cassandra!
Ana says
Hi! I just want to ask. What type of choc did you use? Is it choc chip? Or choc Compound? 🤔
Jessica Holmes says
Hello Ana! I used a block of chocolate that I chopped by hand. You can use any block of chocolate you like! ☺️
Jyothi says
Can I skip egg in this recipe
Jessica Holmes says
Hi, I haven’t tested this recipe without eggs so I can’t recommend it.
Amanda Pulice says
Can I use chocolate chips instead of chocolate chunks?
Jessica Holmes says
Absolutely!
pragati lohia says
Can i use salted butter in place of unsalted butter?
Jessica Holmes says
Hi, yes you can! ☺️ Just omit the salt included in the recipe.