Peanut Butter Chocolate Chip Cookies: The Ultimate Comfort Food Hack
Imagine biting into a Peanut Butter Chocolate Chip Cookies so perfect it makes you question every life choice that led you here. Crispy edges, chewy center, pockets of melty chocolate, and that unmistakable peanut butter richness. These aren’t just cookies—they’re a sugar-coated revelation.
Whether you’re stress-baking at 2 AM or impressing your in-laws (good luck), this recipe delivers. And no, you don’t need a fancy mixer or a degree in pastry arts. Just a bowl, a spoon, and questionable self-control around dough.
Want something healthier without sacrificing flavor? Try these sugar-free peanut butter cookies next.
Table of Contents
Why This Recipe Works
This recipe nails the trifecta: flavor, texture, and simplicity.
The peanut butter adds depth and keeps the cookies moist, while the chocolate chips? Well, they’re chocolate chips. Need we say more?
The dough comes together in minutes, and the bake time is short enough that you won’t resort to eating raw flour (we’ve all been there). Plus, they’re sturdy enough for shipping but soft enough to feel like a hug.
Ingredients
- 1 cup creamy peanut butter (not the natural kind—this isn’t a health food)
- 1/2 cup unsalted butter, softened (because salted butter crimes are real)
- 1/2 cup granulated sugar (for the crunch)
- 1/2 cup brown sugar (for the chew)
- 1 large egg (the glue holding your dreams together)
- 1 tsp vanilla extract (the secret weapon)
- 1 1/4 cups all-purpose flour (don’t pack it—we’re not building bricks)
- 1/2 tsp baking soda (for the rise)
- 1/2 tsp baking powder (for the fluff)
- 1/4 tsp salt (to balance the sweetness)
- 1 cup chocolate chips (or more, because who’s counting?)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper unless you enjoy scrubbing pans.
- Cream the peanut butter, butter, and sugars in a large bowl until smooth.
If your arm hurts, you’re doing it right.
- Beat in the egg and vanilla. Mix until just combined—overdoing it leads to tough cookies, and nobody wants that.
- Whisk the dry ingredients (flour, baking soda, baking powder, salt) in a separate bowl. Pretend you’re a scientist.
A very hungry scientist.
- Gradually add the dry mix to the wet, stirring until no flour pockets remain. Fold in the chocolate chips. Resist eating the dough. (Or don’t—we’re not your mom.)
- Scoop tablespoon-sized balls onto the baking sheet, spacing them 2 inches apart.
Flatten slightly with a fork for that classic criss-cross look.
- Bake for 10–12 minutes until the edges are golden but the centers are still soft. They’ll firm up as they cool—patience is a virtue.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack. Or eat them immediately and blame “quality control.”
Storage Instructions
Store cooled cookies in an airtight container at room temp for up to 5 days.
For longer storage, freeze the dough balls and bake as needed. Pro tip: Hide them from roommates. Trust us.
Why You Need This Recipe in Your Life
These cookies are versatile, crowd-pleasing, and stupidly easy.
They’re perfect for last-minute guests, gift-giving, or solo therapy sessions. The peanut butter adds protein (we’re stretching, but let’s roll with it), and the chocolate? Well, that’s self-care.
Plus, kids can help—just don’t let them near the raw egg.
Need something even faster? Our microwave peanut butter cookies are ready in minutes.
Common Mistakes to Avoid
- Overmixing the dough: This isn’t a CrossFit workout. Gentle folds only.
- Using natural peanut butter: It separates and makes the cookies oily. Save the health kicks for salad.
- Overbaking: They’ll harden as they cool.
Golden edges = done.
- Skimping on chocolate: This isn’t the time for rationing. Go big.
For a no-bake twist, you’ll love our peanut butter oatmeal version—perfect for summer cravings.
Alternatives
No peanut butter? Swap in almond or sunflower seed butter.
Vegan? Use a flax egg and dairy-free chocolate. Want crunch?
Add chopped peanuts or pretzels. The world’s your cookie—experiment.
If you’re curious about simpler or quicker options, our 3-ingredient peanut butter cookies are a lifesaver on lazy afternoons.
FAQs
Can I use chunky peanut butter?
Absolutely. It adds texture, but creamy gives a smoother bite.
Your call.
Why did my cookies spread too much?
Your butter was probably too soft or your dough too warm. Chill it for 30 minutes before baking next time.
Can I freeze baked cookies?
Yep! Layer them between parchment in a container.
Thaw or microwave when cravings strike.
What’s the best chocolate chip ratio?
IMO, 1 cup is the minimum. But live your truth—add more if you’re feeling extra.
Can I make these vegan?
Yes, or you can try our fully vegan peanut butter cookie recipe.
Final Thoughts
Sometimes, baking isn’t about perfection—it’s about comfort, craving, and that first warm bite of a cookie that just gets you.
These peanut butter chocolate chip cookies check every box: rich, chewy, slightly crisp, and unapologetically indulgent. They don’t need to be complicated to be unforgettable.
If you’re like me and love playing with variations, you’ll want to peek at our full peanut butter cookie collection for more crowd-pleasing ideas. I also love hearing what you’ve baked lately—feel free to send me a message or read a bit about my story here.
And for more inspiration, check out what other bakers are pinning on Tasty Palace Recipes on Pinterest.
What’s your go-to cookie twist? Let me know—I’m always looking for my next baking obsession.
Peanut Butter Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together peanut butter, softened butter, granulated sugar, and brown sugar until smooth.
- Add the egg and vanilla extract. Mix until just combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually stir dry mixture into wet ingredients until combined. Fold in chocolate chips.
- Scoop tablespoon-sized dough balls onto baking sheet. Flatten slightly with a fork.
- Bake for 10–12 minutes until edges are golden. Cool on sheet for 5 minutes, then transfer to a wire rack.
