Soft and chewy, these Peanut Butter Chocolate Chip Cookies are so addictive! Peanut butter and chocolate lovers will go crazy for this indulgent cookie recipe.
Chocolate chips and crunchy peanuts give these peanut butter cookies amazing flavor and texture. Top with some flaky sea salt and you’ve got the ultimate salty, sweet, and down right decadent treat!
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Essential Ingredients
Peanut Butter: You can use creamy or crunchy peanut butter for this recipe. The crunchy will add more texture, and you can either lessen the amount of peanuts you add, or use the full amount for extra crunch!
Chocolate Chips: I like to use dark chocolate chips for the cookies. Look for chips that are about 60% cacao, as these will still have a little sweetness. If the chips are 70% cacao or more, they might taste slightly bitter, but it is a taste that many people enjoy, so a personal preference for sure.
Dry-Roasted Unsalted Peanuts: Be sure to use unsalted peanuts here. Salted peanuts will make the cookies too salty. Again, if you are using chunky peanut butter, you can adjust the amount of nuts that you add.
Flaky Sea Salt: A sprinkle of flaky sea salt to the baked cookies pairs nicely with the dark chocolate and peanutty flavor. Flaky sea salt is a finishing salt, and is less btter than table salt.
How to make the cookies
1. Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper and set aside. In a medium bowl, whisk together the all purpose flour, baking soda, baking powder, and salt (dry ingredients).
2. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and a handheld electric mixer), beat the butter and peanut butter on medium speed until smooth and creamy (image 1). Beat in both of the sugars until blended, stopping to scrape down the sides of bowl with a rubber spatula when necessary. Beat in the egg and vanilla extract. (image 2).
3. Reduce the mixer to low speed and beat in the flour mixture and milk until blended, scraping down the sides of the bowl when necessary. (image 3)
4. Gently fold in the chocolate chips and chopped peanuts. (image 4)
5. Drop the dough using a small cookie scoop or by heaping rounded tablespoons of dough onto the prepared baking sheets (image 5). The cookies should be evenly spaced about 2 inches apart. Bake the cookies for 11 to 13 minutes, one sheet at a time. The cookies are done when just starting to lightly brown around the edges but are still soft in the center.
6. Remove from the oven and let the cookies cool on the baking sheet set on a cooling rack for 5 minutes (image 6), then transfer the cookies directly to the wire rack to finish cooling completely. Serve with a tall glass of milk and enjoy!
Storing the cookies
You can store cookies in an airtight container on the counter for up to a week (if they last that long!). These cookies are a great for a Bake Sale.
For a fresh baked feel a few days later, you can heat these cookies in the microwave for a few seconds to make them warm and gooey again.
Recipe Tips
- You can vary the chocolate chips in this recipe and use dark or semi-sweet chocolate chips. Or even mixing in some peanut butter chips for an extra dose of peanutty flavor. For Peanut Butter Chocolate Chunk Cookies, use chocolate chunks instead of chips.
- I like to use chunky natural peanut butter for more texture but creamy peanut butter works just as well. Use whatever you already have on hand.
- For a dash of extra flavor add a sprinkle of cinnamon or cloves into the cookie dough. These spices pair wonderfully with the chocolate.
- Beacues these cookies keep well, they are great to make for a Bake Sale.
Recipe FAQs
Why are my cookies hard?
This can happen from over mixing the dough. You want to mix until everything is just combined. This also happens when baking for too long. You want the centers of your cookies to still be slightly gooey in the middle when you take them out of the oven.
Yes. Mix the dough as instructed. You can either freeze the dough all together or go ahead and scoop out the cookies and shape them and freeze them individually. Store the dough in a zipper-type freezer bag. If frozen all together you will need to thaw the dough to room temperature before forming the cookies and baking as instructed. If the cookies are already formed you can bake them straight from the freezer. Frozen cookie dough will stay fresh for up to 3 months.
More recipes to try
Looking for more great-tasting chewy cookie recipes? Try these amazing Carrot Cake Cookies, Tri-Colored Italian Cookies, or these delicious Christmas Rice Krispie Treats from Natural Deets that will brighten up any holiday table, or these amazing Brown Sugar Cookies No Butter from Lynn at Lynn's Way of Life, or the ones below:
Comments and ratings
If you’ve tried these Soft Peanut Butter Chocolate Chip Cookies or any other recipes on our site, please leave a comment and rating below. We love hearing from you!
Soft Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon table salt
- 8 tablespoons (1 stick) unsalted butter softened
- ¾ cup chunky or smooth peanut butter
- ¾ cup granulated sugar
- ½ cup packed light brown sugar packed
- 1 large egg
- 1 ½ teaspoon vanilla extract
- 3 tablespoons milk
- ½ cup dark chocolate chips or semisweet if you prefer
- ⅓ cup chopped dry-roasted unsalted peanuts
- Flaky sea salt
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In bowl of stand mixer (or in a large bowl using a hand held mixer), beat the butter and peanut butter on medium speed until smooth and creamy. Beat in both of the sugars until blended, stopping to scrape down the sides of bowl with a rubber spatula when necessary. Beat in the egg and vanilla.
- Reduce the mixer speed to low and beat in the flour mixture and milk until blended, scraping down the sides of the bowl when necessary.
- Fold in the chocolate chips and peanuts.
- Drop the dough using a small scoop or by heaping, rounded tablespoonfuls onto the prepared baking sheets, spacing about 2 inches apart. Bake the cookies, one sheet at a time, until just starting to lightly brown around the edges, but are still soft in the center, 11 to 13 minutes.
- Cool the cookies on the sheet set on rack for 5 minutes, then transfer to the rack to cool completely. Sprinkle with flaky seas salt before serving.
Notes
Nutrition
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Tonya says
I was looking for a recipe to use as a framework for a cookie reminiscent of a certain candy bar, and this one did not disappoint. I substituted coconut butter and slivered toasted almonds for the peanut butter and peanuts, and the smell while making the dough was divine. I think the addition of a 1/2c or so of toasted coconut flakes will push the coconut flavor to a decadent level. Thank you Kathy
Kathy Kingsley says
Love your substitutions and so happy you enjoyed the cookies!
Dar Williams says
Wasn't clear on how much granulated sugar, and do you put flaky salt on before you bake or after?
Kathy Kingsley says
The sugar is 3/4 cup and the flaky sea salt is added after they are baked. Recipe has been updated.
Thanks and enjoy!
Angela says
Dark chocolate with peanut butter is a win win and these look perfect!
Genevieve says
These are dangerous they’re so good! Thank you for the fantastic recipe.
Sarah says
My husband loves soft cookies and peanut butter so I tried these. They were a big hit!
Shruthi says
YUM. Peanut butter and dark chocolate was such a delectable combination and so easy to make too. Will definitely be making these again!
Amanda says
I'm so in love with these cookies! A soft, chewy cookie is my favorite, and these had the perfect texture. I'll definitely bake these again!