Soft & Chewy Bakery-Style Peanut Butter Chocolate Chip Cookies

peanut butter chocolate chip cookies on wire rack with salt flakes and white flowers around.

Soft & Chewy Bakery-Style Peanut Butter Chocolate Chip Cookies

Craving something sweet? Try our Peanut Butter Chocolate Chip Cookies! Made with simple ingredients, these cookies combine the irresistible flavors of creamy peanut butter and rich bittersweet chocolate. Perfect for satisfying your cookie cravings with every bite!

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: cookies

Calories: 353kcal

Ingredients

¾ cup unsalted butter melted
1¼ cups brown sugar
2 large eggs room temperature
½ teaspoon vanilla extract
⅞ cup peanut butter
2 cups all-purpose flour flour
½ teaspoon baking soda
⅓ teaspoon salt
2 cups semi-sweet mini chocolate chips

Instructions

Heat oven to 350℉/177℃.
Line 3 sheet pan with parchment paper. Set aside.
In a large bowl, whisk butter and brown sugar together.
Add eggs, vanilla, and peanut butter.
Beat until smooth.
Stir in flour, baking soda, and salt.
Fold in chocolate chips.
Use a 3 Tablespoon scoop to portion dough onto prepared pans.
Press each dough ball down slightly.
Bake for 13-15 minutes, or until edges are just starting to brown.

Notes

How To Store:

These cookies can be stored in an airtight container or zip-top bag and kept in the fridge for 5 – 7 days. If desired, you can also freeze them in a freezer safe bag for up to 3 months!

You can also make these cookies all the way to step 9, then freeze the cookie dough on a lined sheet pan! Once the cookie dough is completely frozen, place them in a zip top bag and keep in the freezer for up to 3 months.

Tips For Success:

Room temperature is about 70℉/21℃.
Be careful to not over-mix the cookie dough! Just stir the flour in until there are no more pockets of flour.
It’s best to use light colored sheet pans for these cookies. Also, don’t forget to line your baking sheet.
It’s best to use a cookie scoop to ensure all cookies are the same size and they don’t get over-mixed.
Do not over bake these cookies! When in-doubt, take them out. These cookies are best when they are just barely baked. It provides the perfect soft and chewy texture. They should just barely begin to brown around the edges.

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