I absolutely love a good peanut butter and chocolate combination—and I know I’m not alone! There’s just something about the rich, nutty flavor of peanut butter paired with sweet, melty chocolate that makes every bite irresistible. These chewy peanut butter chocolate chip cookies are a favorite in my kitchen, and for good reason. They’re always soft in the center, perfectly chewy, and loaded with that classic flavor combo we all crave.
Best of all, this recipe is super simple and quick to make, so you can have fresh-baked cookies ready in no time. The original recipe belongs to The Novice Chef Blog. It was so so good I didn't want to change a thing! Well, I just added the chocolate chips! Whether you’re baking for a party, making an after-school treat, or just craving something sweet, these cookies will hit the spot. I can’t wait to see your delicious creations—be sure to share them with me when you bake a batch!
We LOVE this recipe and I know you will too! If you love Original Peanut Butter Cookies, try this recipe with out the chocolate chips-Chewy Peanut Butter Cookies.
Ingredients
- flour
- baking soda
- salt
- peanut butter
- butter
- brown sugar
- granulated sugar
- egg
- vanilla
- mini chocolate chips
- sugar for sprinkling
See exact quantities below in recipe card
Instructions
This recipe is quick to pull together. You will love the ease. To start, preheat your oven to 350°F and prepare for baking by lining two baking sheets with parchment paper or silicone baking mats. Set them aside while you mix the dough.
In a medium bowl, whisk together the flour, baking soda, and salt, then set the mixture aside. In the bowl of a stand mixer, beat the peanut butter, butter, and both sugars together until the mixture becomes light and fluffy. Next, add in the egg and vanilla extract, mixing until fully incorporated. Gradually reduce the mixer speed to low and slowly add the dry flour mixture, stirring just until a soft dough forms. Gently fold in the chocolate chips until evenly distributed throughout the dough.
Using a medium cookie scoop—about one heaping tablespoon of dough—drop rounded balls onto the prepared cookie sheets, leaving enough space for the cookies to spread as they bake. If desired, sprinkle a little sugar over the tops for extra sweetness, or press in a few extra chocolate chips for presentation.
Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden. For the perfect chewy texture, remove them from the oven as soon as the edges are set, being careful not to overbake. I find that 10 minutes is ideal every time. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Watch the short video below to see this recipe in action!
Equipment
A well stocked kitchen makes baking so much more fun and enjoyable! I definitely have a few favorites in my own kitchen. Such as my stand mixer, baking sheets, cookie scoops and parchment paper! Here is a link to some of my favorites, go take a look and grab what you are lacking!
Storage
Just store these in an airtight container and they will last 3-4 days! Need to make them a day before an event? Try my soft cookie hack!
Cookies!
Need more cookie recipes to try? Try one of these soon!
- Fudge Crinkle Cookies
- Chewiest Thinnest Oatmeal Cookies!
- THIN Toffee Chocolate Chip Cookies
- Chocolate Chocolate Chip Cookies
Breads and Breakfast
- Chocolate Chip Muffins
- Mini Pumpkin Chocolate Chip Muffins
- Banana Chocolate Chip Muffins
- Pumpkin Granola
Chewy Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup creamy peanut butter
- ¼ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini semi sweet chocolate chips
- sugar for topping optional
Instructions
- Preheat oven to 350℉ and line two baking sheets with parchment paper.Combine the flour, baking soda and salt in a medium bowl. Set aside.Beat together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy. Using a stand mixer really makes a difference, but a hand mixer will work as well. To the butter and sugars add in the egg and vanilla and mix until well combined. Using low speed, gradually add in the flour mixture. Stir until dough forms and no white streaks are seen. Stir in chocolate chips.Using a medium cookie scoop (about 1 heaping tablespoon of dough), drop rounded balls of dough onto prepared baking sheet, 2 inches apart. If you would like the extra sparkle and classic look, sprinkle with a little sugar on each cookie if desired. Bake for 10 to 12 minutes. Just until edges are slightly golden and set. 10 minutes is perfect for me every time. Cool for 5 minutes on cookie sheets before transferring cookies to a wire rack to cool completely. *no need for criss cross like regular peanut butter cookies.
Bonnie says
There is no bake temp, I tried 4 different temperatures. These are extremely crumbly. I wouldn’t make them again
Misty Tannery says
I am truly sorry this happened. I am not sure why the oven temperature fell off the recipe card. I have a similar recipe and I double checked that one as well and it was there. I know it is frustrating to waste ingredients and I feel terrible. I truly hope you will try them again.