Thick and Chewy Peanut Butter Chocolate Chip Cookies

Peanut butter chocolate chip cookies are the kind of cookie that stops you mid-step, rich with peanut flavor, loaded with melty chocolate, and just the right edge of salty-sweet.

This recipe makes thick, chewy cookies with crackly tops and soft centers. They come together in one bowl and bake in under 12 minutes, so they’re totally doable on a weeknight when you need a treat.

What Makes These Peanut Butter Cookies So Good

The texture hits the spot every time. A crisp edge gives way to a soft, chewy middle, and the chocolate stays gooey even after they cool.

You get real peanut butter flavor here, not just a whisper. I use a generous amount of creamy peanut butter and a little extra egg yolk to keep the cookies tender for days.

Ingredients

• 1 1/2 cups all-purpose flour: spooned and leveled
• 1 teaspoon baking soda: helps the cookies puff and spread
• 1/2 teaspoon salt: balances the sweetness
• 1/2 cup unsalted butter, softened: leave it out for about an hour until it yields to a finger press
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar: light or dark both work, dark gives a deeper caramel note
• 3/4 cup creamy peanut butter: use a commercial brand like Jif or Skippy, the stabilizers keep the cookies chewy
• 1 large egg plus 1 egg yolk: the extra yolk adds richness and chew
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips: dark chocolate chips work too

Variations / Substitutions

• Almond butter: swap in for peanut butter for a milder, nuttier cookie, though they may spread a little more.
• White chocolate chips: use them instead of semisweet for a sweeter, creamier bite.
• Add crunch: fold in 1/4 cup chopped roasted peanuts along with the chips.
• Dairy-free: replace the butter with a vegan butter stick and use dairy-free chocolate chips. The texture will be slightly softer.
• Less sweet: reduce the granulated sugar to 1/3 cup; the cookies will be a bit thicker and less sweet.

If you love this combo, you might also like our Peanut Butter Blossoms.

How to Make Peanut Butter Chocolate Chip Cookies

Step 1: Whisk the Dry Ingredients

In a medium bowl, whisk together the 1 1/2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt to distribute the leavening evenly. Set the bowl aside for now.

This step keeps you from later biting into a pocket of straight baking soda, and it only takes a minute.

Step 2: Cream the Butter and Sugars

In a large bowl, use a hand mixer or stand mixer to beat the 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar together on medium speed until the mixture looks pale and fluffy, about 2 minutes. Scrape down the sides of the bowl once or twice so everything blends evenly.

You’ll see the color lighten and the texture turn almost airy. That means the sugar has started to dissolve into the butter, which helps the cookies spread just enough.

Step 3: Blend in the Peanut Butter, Egg, and Vanilla

Add the 3/4 cup peanut butter, the whole egg, the extra egg yolk, and 1 teaspoon vanilla extract. Beat on medium speed until the dough comes together in a smooth, glossy mass, about 1 minute. Stop as soon as it’s uniform; overmixing can make the cookies tough.

The dough will look thick and shiny, and the peanut butter scent will be strong right away.

Step 4: Fold in the Dry Ingredients and Chocolate Chips

Pour the flour mixture into the peanut butter mixture and mix on low speed just until you no longer see dry streaks. Then stir in the 1 cup chocolate chips with a spatula.

The dough will be thick and a little sticky. Give it a few folds by hand to catch any flour hiding at the bottom of the bowl.

Step 5: Scoop and Bake the Cookies

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop rounded tablespoonfuls of dough onto the sheets, spacing them about 2 inches apart. Bake one sheet at a time on the middle rack for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They’ll continue to set as they cool, leaving you with thick, chewy rounds and puddles of melted chocolate.

Tips for Thick, Chewy Cookies

• Measure flour correctly: spoon the flour into your measuring cup and level it off with a knife. Packed flour makes dry cookies.
• Start with cool room temperature butter: it should be soft but still a little cool to the touch. If it gets too warm or melts, the cookies will spread too much.
• Use a cookie scoop: uniform dough balls bake evenly, so you won’t end up with some burnt edges and some raw centers.
• Chill the dough if you have time: pop the dough in the fridge for 30 minutes before scooping. The cookies will spread less and bake up extra thick.

Storing and Freezing Peanut Butter Chocolate Chip Cookies

• Room temperature: keep baked cookies in an airtight container for up to 5 days. They stay soft the whole time.
• Fridge: store in the fridge for up to a week; let them come to room temp or warm briefly before eating.
• Freeze dough: scoop the dough onto a parchment-lined tray, freeze until solid, then transfer the balls to a zip-top bag. Bake straight from frozen, adding 1 to 2 minutes to the bake time.

Frequently Asked Questions

Can I use natural peanut butter?

It’s not ideal. The oil separation in natural peanut butter can make the cookies dry and crumbly. If you must use it, stir the oil in very well and add an extra tablespoon of melted butter to the dough.

Why did my cookies spread too much?

Usually it’s because the butter was too warm or the sugar was overmeasured. Make sure your butter is softened but still cool, and spoon your sugars into the measuring cup for accuracy.

Can I substitute the flour for a gluten-free blend?

Yes, a 1:1 gluten-free all-purpose flour blend works. The cookies will be slightly more delicate but still taste great.

Can I make these without an egg?

You can try a flax egg (1 tablespoon ground flaxseed plus 2 1/2 tablespoons water, let sit for 5 minutes). The texture will be cakier and less chewy, but the flavor is still good.

Peanut Butter Chocolate Chip Cookies Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 servings

Calories: 185

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup creamy peanut butter
• 1 large egg plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Method

 

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
2. Whisk together flour, baking soda, and salt in a bowl.
3. In a large bowl, beat butter, granulated sugar, and brown sugar until pale and fluffy, about 2 minutes.
4. Beat in peanut butter, egg, egg yolk, and vanilla until smooth.
5. Mix in the flour mixture on low just until combined, then fold in chocolate chips.
6. Scoop tablespoonfuls of dough onto sheets, spacing 2 inches apart. Bake for 10 to 12 minutes, until edges are set and lightly golden.
7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

For the best texture, don’t substitute natural peanut butter; the cookies rely on the stabilizers in commercial peanut butter to stay chewy. If you want larger cookies, scoop 2-tablespoon mounds and bake for 13 to 15 minutes.