Peanut Butter Chocolate Chip Cookies

The very BEST Peanut Butter Chocolate Chip Cookies for all your everyday baking needs! Sweet, salty, nutty homemade peanut butter cookies with large chocolate chips for those amazing melty pools of deliciously rich bittersweet chocolate to bite into. Made from just a few simple pantry staple ingredients for when you have those baking moods at 2am and can’t get to the store. Every bite is just as good as the last, reminding us all of one of our favorite childhood cookies! Perfect for a sweet snack, making ice cream sandwiches, or even just a way to use up all that old peanut butter in the pantry.

peanut butter and chocolate chip cookies laid out on a pink marble board

About The Recipe

There is something extremely comforting about taking a bite of a homemade and freshly baked cookie. Not only is it the best smell in the whole world, but there is just something about making cookies that makes everything seem right in the world.

And, to be honest, we have made these cookies a whole lot over the past month. It’s almost like biting into a Reece’s peanut butter cup. It’s that good.

I don’t know about you guys but one of my absolute favorite candies as a kid was a peanut butter cup. I would pick them out of the bags of candy we would buy. Honestly, I don’t really remember eating all of them, but I do remember hoarding them like they were gold.

So, when I discovered this cookie, my world changed. All my favorite things combined into one?

peanut butter chocolate chip cookies spread out on a pink marble board

UM, yes!

And, since it was my mom’s birthday a few days ago, her one request was to bake these delicious cookies to help celebrate the day (along with our Italian Cream Cake!). How could I say no?

They turned out so, so good. I honestly think they get better with every single time we bake them.

But why are we just now sharing this recipe? Well, to be honest with you, we’ve been so caught up in all of our bread baking that we almost forgot that we could post these. Sometimes, it’s nice to slow down and enjoy a simple cookie with simple photos.

Delicious, easy to make, and seriously one of my favorite cookies ever.

Ingredients

  • All-Purpose Flour
  • Salt
  • Baking Powder
  • Baking Soda
  • Unsalted Butter
  • Sugar
  • Brown Sugar
  • Eggs
  • Peanut Butter
  • Vanilla
  • Chocolate Chips
ingredients for peanut butter and chocolate chip cookies on a marble counter

Instructions

In a medium sized bowl, combine flour, baking soda, baking powder, and salt.

Place butter into the mixer and cream butter.

Add both the brown sugar and white sugar to butter. Mix.

Add the peanut butter and stir in.

Mix eggs in one at a time.

Stir in the vanilla.

Add the dry ingredients and stir in slowly.

Stir in the chocolate chips.

Using a large cookie scoop, scoop out the dough and place on a lined baking sheet. Gently press down on the cookies until they are about 1/2 inch thick.

Bake at 350 for about 20 minutes, or until the cookies just start to brown. Take out of the oven and let cool on the pan.

peanut butter chocolate chip cookies on a baking sheet

Enjoy once they’ve cooled or, if you’re like me, as soon as they come out of the oven!

How To Store

You can easily keep these cookies stored in an airtight container or in a sealable bag on the counter for about a week before going stale. You could also freeze these cookies to expand their shelf life.

Just store in a sealable bag and set in the freezer. When you want one, just pop it into the microwave for a delicious seemingly fresh baked cookie.

Quick tip! After these cookies cool, they will become crunchy and a little crumbly.

Expert Tips

  • Make sure the butter and eggs are room temperature.
  • If your cookies spread, the butter was probably beaten too much.
  • You can always add more or less chocolate chips.
  • This recipe freezes really well! Just store in a freezer safe bag.
  • They will last about a week or so in an airtight container on the counter.
  • Don’t spray the parchment paper with non-stick baking spray. This will cause the cookies to spread.
  • Place about 12 cookies per pan, leave space for them to cook!
  • If you move the cookies before they’ve fully cooled, they might break. Right after they come out of the oven, the cookies are very fragile.

When you make these Peanut Butter Chocolate Chip Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

peanut butter and chocolate chip cookies laid out on a pink marble board

Peanut Butter Chocolate Chip Cookies

Traci
These Peanut Butter Chocolate Chip Cookies are sweet, nutty, and seriously SO good!
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Desserts
Cuisine American
Servings 28 cookies
Calories 229 kcal

Ingredients
 

  • 2 cups all purpose flour
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup unsalted butter
  • 1 cup sugar
  • ¾ cup brown sugar firmly packed
  • 2 large eggs
  • 1 ½ cups peanut butter
  • 1 teaspoon vanilla
  • 2 cups chocolate chips

Instructions

  • Preheat oven to 350 degrees.
  • Line sheet pans with parchment paper. Set aside.
  • In a medium bowl, whisk together flour, salt, baking powder, and baking soda Set aside
  • Cream butter and sugars, being careful not to over beat.
  • Stir in peanut butter.
  • Mix in eggs, one at a time.
  • Add vanilla.
  • Stir in flour mixture.
  • Fold in chocolate chips.
  • Drop by scoopfuls on prepared pan.
  • Bake about 20 minutes, until just starting to lightly brown.
  • Cool on pans before removing.

Notes

  • Make sure the butter and eggs are room temperature.
  • If your cookies spread, the butter was probably beaten too much.
  • You can always add more or less chocolate chips.
  • This recipe freezes really well! Just store in a freezer safe bag.
  • They will last about a week or so in an airtight container on the counter.
  • Don't spray the parchment paper with non-stick baking spray. This will cause the cookies to spread.
  • Place about 12 cookies per pan, leave space for them to cook.
  • If you move the cookies before they've fully cooled, they might break. Right after they come out of the oven, the cookies are very fragile.

Nutrition

Serving: 1cookieCalories: 229kcalCarbohydrates: 30gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 14mgSodium: 151mgFiber: 2gSugar: 20g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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