These Peanut Butter Chocolate Chip Cookies are a family favorite! They’re soft and chewy and never fluffy! Loaded with chocolate chips and peanut butter chips, they are sure to please the Reese’s peanut butter cups lovers in your house! Includes step by step recipe video!
Peanut butter and chocolate?!? If you ask anyone in this house, it just doesn’t get better.
And since cookies are right up there at the top on my list of favorite treats, these Peanut Butter Chocolate Chip Cookies were bound to happen.
I know I’ve mentioned it before, but my Mom makes some serious cookies.
Growing up, my Mom was known for her freezer stash of cookies. We could usually find my Mom’s Chocolate Chip Cookies, Mom’s Double Chocolate Chip Cookies, Oatmeal Raisin cookies, and Peanut Butter Oatmeal Chocolate Chip cookies in abundance down there.
She stuck with the same recipe for years, and years, and years. Because they are perfect. So I figured why not start there when dreaming up these Peanut Butter Chocolate Chip Cookies?
I took my mom’s Chocolate Chip Cookies, and swapped out some of the peanut butter for butter. I also added in some peanut butter chips because more is always better, I figured.
I really wanted a soft and chewy cookie that was not hard and crumbly like the traditional peanut butter cookie, and that is what these are. They are not fluffy, but they are soft and melt right in your mouth.
Guys, these are amazing. I think I might even prefer them over the classic, because there is nothing that goes better with chocolate than peanut butter.
if you were crazy if you wanted, you could leave out the chocolate chips and you would have a pretty fantastic homemade peanut butter cookie with peanut butter chips. But I’m always going to add a little chocolate in mine!
How to Make Peanut Butter Chocolate Chip Cookies:
- Do not use natural peanut butter for this recipe. I like smooth, but you can also use crunchy if that’s your thing! Alternatively, you can add in chopped peanuts for extra crunch.
- You can use any kind of chocolate chip for these Peanut Butter Chocolate Chip Cookies, but I use semisweet. I find milk chocolate way too sweet for me, but dark chocolate would be delicious as well! You can get crazy and add in white chocolate or butterscotch chips if you prefer.
- Make a big batch, because the first dozen is going to be gone ab out 10 minutes after they come out of the oven, and the second will disappear shortly after, especially if you have to take your eyes off them for any length of time. I don’t want you to be sad that there are none for your freezer stash! (Because everyone needs a freezer cookie stash).
- Flatten a little or a lot: These cookies don’t sink down as much as a regular chocolate chip cookie, so you’ll want to flatten them slightly. Don’t go crazy with it, unless you want your cookies thin and crispy. You can flatten them before or after baking, but I recommend before because if you do it after you’ll make a big gooey mess of all your molten chocolate!
- Do NOT overbake. If you overbake them, and end up with dry, hard cookies, you can’t say I didn’t warn you! The sweet spot for most cookies is to take them out of the oven when there is just a tiny bit of glossiness in the center (a little un-done-ness, lol). They will continue to set up on the pan, so don’t stress it.
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Peanut Butter Chocolate Chip Cookies
- 3/4 cup peanut butter
- 1 cup butter softened
- 1 cup granulated sugar (200g)
- 1 cup brown sugar (packed, 150g)
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all purpose flour (375g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 3/4 cup peanut butter chips
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or grease lightly with non stick spray.
- In a large bowl, beat peanut butter, butter, and sugars together with an electric mixer until light and fluffy.
- Add eggs and vanilla and beat until combined.
- Add flour, baking soda and salt and beat on low speed just until combined. Stir in chocolate chips and peanut butter chips.
- Scoop dough into 2 tablespoon balls, place on a parchment lined baking sheet at least 2 inches apart. Press down slightly (more if you want a thinner, crispier cookie, and less if you want a thicker, chewier cookie).
- Bake for 8-9 minutes (depending on the size and thickness), until the centers are still glossy but the edges are set (they will continue to se as they cool on the hot pan). Let cool for 5-10 minutes before removing from the pan to cool completely.
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