There’s something truly magical about combining two classic cookies into one: rich, nutty peanut butter meets melty chocolate chips in these soft, chewy, kid-approved Chocolate Chip Peanut Butter Cookies. They’re easy to make, come together in one bowl, and are always a hit with both kids and grown-ups.
Whether you’re baking for a cookie swap, lunchbox treat, or cozy weekend snack, these cookies are soft in the center, crisp on the edges, and packed with peanut butter-chocolate goodness.
🛒 What You’ll Need
- ½ cup unsalted butter, softened
- ½ cup peanut butter (creamy or crunchy)
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup chocolate chips (semi-sweet or milk chocolate)
👩🍳 Pro Tips for the Best Cookies
- Use room temperature butter and egg for the smoothest dough.
- Chill the dough for 30 minutes for thicker, bakery-style cookies.
- Press a few extra chocolate chips on top of each cookie before baking—they’ll look picture-perfect!
- Don’t overbake—they should look slightly underdone when you pull them out.
- Let them cool on the tray for 5 minutes before transferring—they’ll firm up perfectly.
🔄 Substitutions & Variations
- Use chunky peanut butter for extra texture
- Add ½ cup of chopped peanuts or mini pretzels for crunch
- Use dark chocolate chunks for a more grown-up twist
- Make them gluten-free with a 1:1 GF flour blend
- Swap chocolate chips for M&Ms or peanut butter chips
🔪 Tools You’ll Need
- Mixing bowl
- Electric mixer (or strong arm & spoon!)
- Measuring cups & spoons
- Cookie scoop or spoon
- Baking sheet
- Parchment paper
🕒 Make Ahead & Storage Tips
- Chill dough up to 48 hours ahead
- Freeze cookie dough balls for up to 3 months—bake straight from frozen
- Store baked cookies in an airtight container for up to 1 week
- Freeze baked cookies for a quick future treat
🔥 How to Make Chocolate Chip Peanut Butter Cookies
1️⃣ Cream the Butter & Sugars
In a bowl, beat together butter, peanut butter, brown sugar, and granulated sugar until light and creamy (about 2 minutes).
2️⃣ Add Egg & Vanilla
Mix in the egg and vanilla extract until fully incorporated.
3️⃣ Add Dry Ingredients
Stir in flour, baking soda, and salt just until combined. Fold in the chocolate chips.
4️⃣ Scoop & Bake
Scoop dough into 1.5 tbsp balls and place on a parchment-lined baking sheet. Bake at 350°F (175°C) for 9–11 minutes, or until edges are set and centers look slightly soft.
5️⃣ Cool & Enjoy
Let cookies cool for 5 minutes on the tray before transferring to a wire rack. Enjoy warm or at room temp!
🧊 Leftovers & Storage
- Store cookies in an airtight container for 5–7 days
- Freeze baked cookies or unbaked dough balls for up to 3 months
- Reheat briefly in the microwave for fresh-baked feel!
🍪 Soft, Sweet & So Satisfying
These chocolate chip peanut butter cookies are the best of both cookie worlds. They’re easy to make, full of flavor, and perfect for sharing—or keeping all to yourself!
Baked a batch? Let me know if you went classic or added a twist like pretzels or dark chocolate! 🍫🥜
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