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Peanut Butter Chocolate Chip Cookies
Soft chewy peanut butter cookies with chocolate chunks. How to make the best peanut butter chocolate chip cookies!
Another day, another new cookie to celebrate COOKIE WEEK here on Modern Honey. This signature peanut butter chocolate cookie is for my husband Dean. He’s been obsessed with peanut butter cookies since I have known him and so the pressure is on to create the best peanut butter chocolate chip cookie recipe. They passed the test with flying colors so it was time to share the recipe with you!
A really, really, really good peanut butter cookie has to be soft, in my opinion. Some people may love some hard peanut butter cookies but I am not one of them! I want them to be perfectly soft and chewy. Then you add some chunks of chocolate into the peanut butter cookie and they become that much better. These are the perfect peanut butter chocolate chip cookies!
These Soft Peanut Butter Chocolate Chip Cookies begin with softened butter. It is creamed with a mixture of brown sugar and granulated sugar for at least 5 minutes. The key is to stop the mixer and scrape the sides of the bowl at least 2-3 times. This helps to create a smooth texture and also whip volume into the cookie dough which gives the cookies some loft.
What type of peanut butter to use in the Best Peanut Butter Chocolate Chip Cookies?
This recipe calls for peanut butter that does contain sugar (such as Jif or Skippy’s). This isn’t the time to break out the all-natural peanut butter. You can use CREAMY or CRUNCHY peanut butter, depending on preference. If you want a little crunch and texture in your peanut butter cookies, reach for the crunchy peanut butter.
What type of chocolate to use in Peanut Butter Chocolate Chunk Cookies?
You can reach for your favorite chocolate chips or chocolate bar, cut into chunks. If I am using chocolate chips, I reach for Guittard, Ghirardelli, or even the Costco semisweet chocolate chips. If I am chopping a chocolate bar into chunks, I reach for the Trader Joe’s Pound Plus bars. I love the way they melt so beautifully in the cookies. You can use either milk chocolate, semi-sweet, or dark chocolate, depending on sweetness preference.
How to make the Best Peanut Butter Chocolate Chip Cookies:
- Start by mixing the butter, brown sugar, and sugar for at least 5 minutes with a mixer. Make sure to stop the mixer and scrape the sides of the bowl at least 3 times to ensure adequate creaming of the butter and sugars.
- Add egg, vanilla, and peanut butter, and mix for 1 minute longer.
- Fold in the flour, baking soda, and salt just until combined. Avoid over-mixing as it can create a tough cookie.
- Stir in chocolate chips or chunks.
- Watch the peanut butter chocolate cookies carefully in the oven as to not over-bake them. You want them to be soft when you remove them from the oven and they will setup in time.
CHRISTMAS COOKIES and GOODIES RECIPES:
- Mrs. Claus Chocolate Peppermint Bark Cookies
Frosted Sugar Cookies
Snickerdoodle Cookies
Molasses Cookies (soft gingerbread cookies)
Chocolate Caramel Pretzel Bark
Vanilla Caramel Fudge
Peanut Butter Blossoms (peanut butter chocolate kiss cookies)
Homemade Peppermint Bark
Gingersnap Oreos with cream cheese filling
Homemade Chocolate Peanut Butter Cups
OREO Truffles
Chocolate Caramel Stuffed Cookies
Chocolate Brownie Cookies
Levain Bakery Chocolate Chip Cookies
Orange Cream Cookies (soft orange cookies with cream cheese frosting)
White Chocolate Macadamia Cookies
Chocolate Brownie Cookies
Soft M & M Cookies
Peanut Butter Cookies
Chocolate Mint Chip Cookies
Peppermint Frosted Brownies
Cranberry White Chocolate Orange Cookies
Oreo Stuffed Candy Monster Cookies
Rocky Road Cookies
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Peanut Butter Chocolate Chip Cookies
Equipment
Ingredients
- 1/2 cup Butter (softened)
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1 large Egg
- 1 large Egg Yolk
- 1 teaspoon Vanilla Extract
- 3/4 cup + 2 Tablespoons Crunchy or Creamy Peanut Butter (with sugar such as Jif or Skippy)
- 1 1/3 cups Flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Chocolate Chips or Chunks (milk chocolate, semi-sweet or dark)
Instructions
- Preheat oven to 350 degrees. In medium mixing bowl, cream together softened butter, brown sugar, and sugar for 5 minutes until light and fluffy. Using a spatula, scrape down the sides of the bowl at least 2-3 times to ensure adequate mixing.
- Add vanilla, egg, egg yolk, and peanut butter, and mix for 1 minute longer.
- Stir in flour, baking soda, and salt until just mixed. Avoid overmixing. Fold in chocolate chips or chunks.
- Scoop onto parchment paper-lined baking sheets. I suggest using light-colored baking sheets. If you want thinner cookies, I suggest pressing the cookie dough with the bottom of a cup or a spoon. Bake for 9-10 minutes. Let cool on baking sheet for 5 minutes before placing on a cooling rack.
Notes
- I prefer to use Guittard or Ghirardelli chocolate chips
- If you want to use chocolate chunks, I suggest chopping up a high-quality chocolate bar. I use the Trader Joe's Milk Chocolate Pound Plus Bar.Â
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my 3rd time baking these cookies. They are my favorite. The texture is wonderful and they do not take long to mix. I do chill them. They are so rich and pea-nutty, chocolatey
Thanks for this spectacular recipe .
Peanut butter and chocolate is my favorite combination and these might be my favorite cookies now! They are amazing and I make them at least once a week!
I’ve been using this recipe for about 2 years. It’s my go to. I don’t even like PB cookies, but this is my favorite recipe. With that being said, has anyone made the dough, and then cooked later? How long does it keep? Just wondering if it changed the texture.
Can the dough be frozen? Would it affect the texture?
So so good! I’m pretty darn picky about my cookies and I gotta say that I wouldn’t change a thing! These are excellent made just as the recipe reads. Great texture, wonderful pb flavor, yum!
So tasty!!