Chewy, rich, and filled with chocolate chips and crunchy peanuts, these peanut butter chocolate chip cookies are perfect for peanut butter lovers.
These are definitely PB chocolate chip cookies and not peanut butter cookies with chocolate added – they have the classic chocolate chip cookie texture but with an extra boost of peanut butter flavour.
Why You'll Love Them
- There are a few options for chilling the cookie dough, so you have some flexibility in timing
- They freeze well, before or after baking
- You'll have a dozen big, bakery-style cookies
- The roasted peanut crunch adds a fantastic extra texture
Ingredients
- Peanut butter: we have only tested this recipe using unsweetened natural peanut butter. Check the ingredient list – there shouldn't be anything in it other than peanuts and maybe salt. Sweetened peanut butter will cause changes in the cookies.
- Peanuts: roasted or raw, it's up to you. We prefer roasted halves but you can use chopped peanuts if preferred.
- Brown sugar: dark or light brown sugar can be used interchangeably here.
- Butter: salted, at room temperature. To make the cookies dairy-free, use a high quality vegan butter alternative that comes in stick or block form.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Step by Step Photos
Step 1: beat the butter and peanut butter, beat in the sugars, then mix in the egg and vanilla.
Step 2: add the dry ingredients.
Step 3: add the peanuts and chocolate chips.
Step 4: fold in to evenly distribute.
Step 5: refrigerate the dough either in the mixing bowl or scooped onto a baking sheet.
Step 6: bake the cookies and cool before serving.
Top Tips
- Don't skip the chilling: these are buttery cookies with a high liquid content (butter, peanut butter, and sugars) and the dough is pretty soft before chilling. Skipping this step will result in cookies that spread too much when baked and taste bland.
- Keep the sugar: reducing sugar in cookie recipes leads to tough, bland cookies. Use a recipe that's been tested with less sugar, like Alex's vegan peanut butter oatmeal cookies.
- Leave enough space: the cookies will spread as they bake, and if not given enough room on the baking sheet(s) they will spread into one another.
How to Store
Storage: keep the cookies in a sealed container at room temperature for up to 5 days.
Freezing: transfer fully cooled baked cookies to an airtight container and freeze for up to 3 months. Thaw at room temperature.
Freeze before baking: freeze unbaked cookie dough scoops on a lined baking sheet, then transfer to an airtight container once frozen through. Bake from frozen as instructed in the recipe card, adding an extra 1 to 2 minutes to the baking time.
More Peanut Butter Recipes
- Peanut Butter Rice Krispie Treats
- Peanut Butter Truffles
- Sourdough Peanut Butter Cookies
- Peanut Butter Brownies
If you make these Chocolate Chip Peanut Butter Cookies or any other cookie recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Peanut Butter Chocolate Chip Cookies
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Mixing bowl
- Electric hand or standing mixer
- baking sheet
- Wooden spoon or spatula
- ¼ cup scoop (ice cream scoop) or use a large spoon
Ingredients
- Scant ⅔ cup salted butter, room temperature
- 2 heaping tablespoons natural peanut butter
- ¾ cup, lightly packed brown sugar
- Scant ⅓ cup white sugar
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 1 ¼ cups all-purpose white flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup roasted peanuts
- ¾ cup milk chocolate, chopped, or chocolate chips
Instructions
- Add the butter and peanut butter to a large mixing bowl (or the bowl of your standing mixer) and beat with the whisk attachment on an electric mixer to combine. Beat in the sugars, mixing for two minutes, then mix in the vanilla. Beat in the egg.
- Add the flour, baking soda, baking powder, and salt, and mix again on low speed until just combined. Fold in the peanuts and chocolate chips to evenly incorporate.
- Refrigerate the dough in the mixing bowl for at least 2 hours, preferably 4 to 12 hours.
- Once the dough has chilled, preheat the oven to 350°F (180°C) and line a large baking sheet (or two smaller ones) with parchment paper. Scoop 12 equal portions of cookie dough onto the baking sheet(s), using a ¼ cup scoop if you have one. Leave about 2 inches (6 cm) of space between each cookie.
- Bake for 10 to 12 minutes, or until the edges of the cookies are a light golden. If you prefer a less soft cookie, add an extra minute or two to the baking time.
- Cool the cookies on the baking sheet for 5 minutes before carefully transferring to a wire rack to cool fully.
Notes
- Don't skip the chilling: these are buttery cookies with a high liquid content (butter, peanut butter, and sugars) and the dough is pretty soft before chilling. Skipping this step will result in cookies that spread too much when baked and taste bland.
- Keep the sugar: reducing sugar in cookie recipes leads to tough, bland cookies. Use a recipe that's been tested with less sugar, like Alex's vegan peanut butter oatmeal cookies.
- Leave enough space: the cookies will spread as they bake, and if not given enough room on the baking sheet(s) they will spread into one another.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
This post may contain affiliate links. If you purchase through these links, we may earn a small commission, at no additional cost to you.
Did you make this recipe?Please consider leaving us a rating and a comment. It helps others find our work, which genuinely supports what we do. Thank you!