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Home » Cookies » Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

By Olivia, 42 Comments

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The perfect chewy peanut butter chocolate chip cookies. Your favourite chocolate chip cookie kicked up a notch.

Cookies on a wooden table

I have a rather bold statement to make about these Peanut Butter Chocolate Chip Cookies: These soft, chewy, sweet and salty peanut butter chocolate chip cookies rival my favourite chocolate cookie recipe. I honestly did not think that was possible. No cookie has ever come close, but these ones give the traditional chocolate chip cookie a run for its money.

These peanut butter chocolate chip cookies are chewy, sweet, salty, and delicious.

Switching that recipe up to include peanut butter was surprisingly simple. I just replaced some of the butter with peanut butter and hoped for the best. It worked!

Can I use Natural Peanut Butter?

It’s important to note that the kind of peanut butter you use will make a difference. Natural peanut butter is much oilier than the regular kind and it will not work. The cookies will have too high a fat content and they will spread a lot more. I used Kraft smooth peanut butter in these cookies, but any normal peanut butter will work.

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I recommend using a smooth peanut butter for best results, but you could give it a try with crunchy!

Close up of a stack of cookies

You can make these straight up with just peanut butter, but I like chocolate chips in my cookies, and who doesn’t like the Peanut Butter Chocolate Chip combo? Seriously.

Though I will say the chocolate chips took away a bit from the peanut butter flavour, so if you really want a PB cookie, I’d halve the amount of chocolate chips or leave them out entirely. You can add chopped peanuts as a substitute if you like!

Before you bake them though be sure to chill your cookie dough, especially for these cookies. The peanut butter in them could cause them to spread more than your average cookie and no one wants that. A bit of time in the fridge to firm up will make a huge difference! Not ideal if you’re nursing a serious cookie craving, but worth the effort.

Peanut butter chocolate chip cookie, overhead shot.

I like to bake my cookies until they start to get golden around the edges but are still quite unset in the center. They will continue to cook on the pan once you take them out of the oven.

Slightly crunchy golden brown edges with a soft and chewy center. I love how pretty and crackled these turned out.

A stack of chewy peanut butter chocolate chip cookies

One interesting thing I did notice while baking these is that my silicone baking mats yielded different results. I have a couple of different ones — the traditional ones from Silpat and a few from Fat Daddio’s. I baked 3 trays of cookies, 5 on each tray, since these were rather large and I wanted room for them to grow.

The ones on the Silpat mats spread a bit more and were larger than the ones on the Fat Daddio’s. This was a lightbulb moment, since I’ve been having issues with my chocolate chip cookie recipe spreading too much, and it’s likely due to the fact that I started using the Silpat mats. They are a bit thinner, so that may be the cause.

Chewy peanut butter cookies with chocolate chips

Overall, these Peanut Butter Chocolate Chip Cookies were a huge success. Even my husband, who isn’t a huge fan of peanut butter, loved them.

Looking for more cookie recipes?

  • Brown Butter Chocolate Chip Cookies
  • Oatmeal Chocolate Chip Cookies
  • Brownie Cookies
  • Peanut Butter S’mores Cookies

Tips for making these chewy Peanut Butter Chocolate Chip Cookies:

  • Do not use natural peanut butter. It is too oily and will affect the consistency of the cookies.
  • You can leave these plain, without chocolate chips, or replace them with something else like nuts or other flavoured chips.
  • Be sure to chill your cookie dough! The peanut butter in them could cause them to spread more than your average cookie.
  • I used a large (3 Tbsp) cookie scoop for these cookies, but you could make smaller ones if you prefer. Baking time will need to be adjusted though.
  • Bake your cookies  until they just start to brown around the edges, but are still a bit unset in the middle. They will continue to cook once out of the oven.
Cookies on a wooden table
Print Rate
4.67 from 9 votes

Peanut Butter Chocolate Chip Cookies

The perfect chewy peanut butter chocolate chip cookies. Your favourite chocolate chip cookie kicked up a notch.
Course Dessert
Cuisine Cookie
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 15
Calories 265kcal
Author Olivia

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup smooth peanut butter not natural or homemade
  • 1/2 cup unsalted butter room temperature
  • 1 large egg room temperature
  • 1 tsp vanilla
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 cup semi-sweet chocolate chips
US Customary - Metric

Instructions

  • Place flour, baking soda and salt into a small bowl and whisk to combine.
  • Place butter and peanut butter into the bowl of a stand mixer fitted with the paddle attachment. Beat on med-high until combined.
  • Add sugars and beat until light and fluffy, approx 3 minutes.
  • Add egg and vanilla and beat until well combined. Scrape bowl if needed.
  • Reduce mixer to low and add flour mixture. Mix until just incorporated.
  • Add chocolate chips and mix until just incorporated.
  • Using a large cookie scoop (3Tbsp), portion the dough into 15 cookie portion. Round the mounds into balls and press down slightly to flatten.
  • Place mounds on a tray, cover with plastic wrap and refrigerate at least 3 hours. Do not bake unchilled dough! Cookies will spread too much and flatten.
  • Preheat oven to 350F. Line a baking sheet with parchment or a Silpat.
  • Place cookie mounds on baking sheet at least 3" apart. I use a half sheet pan and baked 5 cookies per sheet.
  • Bake for 10-12minutes or until edges have browned and center is almost set but still glossy.
  • Cool on baking sheet for 10mins and transfer to a cooling rack to cool completely.

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Calories: 265kcalCarbohydrates: 31gProtein: 4gFat: 14gSaturated Fat: 7gCholesterol: 29mgSodium: 136mgPotassium: 151mgFiber: 1gSugar: 19gVitamin A: 215IUCalcium: 22mgIron: 1.5mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Peanut Butter Chocolate Chip Cookies collage

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April 19, 2017

Comments

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    Recipe Rating




  1. Silvia says

    August 21, 2020 at 1:53 PM

    3 stars
    Lovely texture but way too sweet for me. Would half the sugar.

    Reply
    • Olivia says

      August 21, 2020 at 2:37 PM

      Hi Silvia! Thanks for the feedback! These are definitely sweeter due to the peanut butter. You could also add a bit more sea salt to cut the sweetness if you like 🙂

      Reply
  2. Amanda says

    August 26, 2019 at 3:53 PM

    4 stars
    Made these today. Didn’t see the instruction about chilling for 3hrs but they turned out perfect. Very yummy

    Reply
    • Olivia says

      August 27, 2019 at 12:11 PM

      Hi Amanda! So glad you liked them 🙂

      Reply
  3. kcolton says

    July 16, 2017 at 3:40 PM

    Thanks for this recipe. It looks delicious. I only buy limited ingredient peanut butters, for example, just organic valencia peanuts and sea salt. Does this mean my cookies are going to come out runny or flat?

    Reply
    • Olivia says

      July 18, 2017 at 9:36 PM

      Hmm, I’m not sure… Is the PB separated? Like is there oil on top that you need to stir in? If so, it won’t work. But otherwise it should be ok!

      Reply
  4. Shanno says

    May 12, 2017 at 5:15 AM

    I find to reduce the spreading, chilli g the cookie dough in the fridge for like 5-minutes really helps.

    Reply
    • Olivia says

      May 12, 2017 at 9:55 AM

      Hi Shanno! I agree, I recommend chilling for 3 hours actually in the recipe, but any amount of chilling helps.

      Reply
  5. Anisa says

    April 6, 2017 at 4:07 PM

    Do these have a strong pb taste and what brand of pb you use

    Reply
    • Olivia says

      April 7, 2017 at 7:54 AM

      Hi Anisa! They do taste like peanut butter, but not crazy strong. I use Kraft.

      Reply
  6. Felicia miller says

    February 5, 2017 at 9:30 PM

    5 stars
    I’ve made these twice and they’re fantastic! I made them pretty big, so instead of being thin like yours they’re thicker but still that perfect soft cookie texture. My husband seriously wants me to make them everyday. Great recipe! Both times I’ve made it without the vanilla (just didn’t have any) and the taste is still great!

    Reply
    • Olivia says

      February 6, 2017 at 8:30 AM

      Hi Felicia! So glad you guys liked them :).

      Reply
  7. Michelle says

    January 28, 2017 at 10:50 AM

    I followed the recipe to a t and mine turned out like cake texture too. Used Skippy creamy pb. They fell apart. Kind of dry too.

    Reply
    • Olivia says

      January 29, 2017 at 11:10 AM

      Hi Michelle! Sorry to hear you had trouble with these 🙁

      Reply
  8. Crystal says

    September 24, 2016 at 4:46 PM

    5 stars
    I was looking for a peanut butter cookie recipe because for some reason I had 3 jars of peanut butter in my pantry. I came across this recipe, and I am glad I did! These cookies were delicious! Crunchy on the outside and nice and chewy on the inside! I will definitely make these again, and again, and again! Thank you for posting this Peanut Butter Chocolate Chip Cookie recipe!!

    Reply
    • Olivia says

      September 25, 2016 at 5:13 PM

      Thanks so much Crystal! I’m so glad you liked this recipe 🙂

      Reply
  9. Sara says

    September 17, 2016 at 4:03 PM

    Can you double the recipe to make a larger batch?

    Reply
    • Olivia says

      September 17, 2016 at 4:41 PM

      Hi Sara! Yep, just make sure to double all of the ingredients and it should work no problem :).

      Reply
  10. Dawn the Critic says

    June 15, 2016 at 1:58 PM

    5 stars
    I have used this recipe and they turned out great. Thank you

    Reply
    • Olivia says

      June 15, 2016 at 3:34 PM

      Thanks Dawn! Glad you liked it 🙂

      Reply
  11. Vee says

    May 15, 2016 at 7:06 PM

    Can you tell me where I went wrong because my cookies came out like cake texture and not very sweet at all.. Matter of fact they were horrible 😕

    Reply
    • Olivia says

      May 15, 2016 at 7:29 PM

      Hi Vee! That’s strange… What kind of peanut butter did you use?

      Reply
  12. Maria says

    April 20, 2016 at 3:10 AM

    Hi. These sound too yummy. I’ll try them out this week. As soon as I get my hands on some creamy peanut butter. Or does crunchy work too?
    And doesn’t baking soda call for some lightly sour ingredient?
    Anyway, trying these soon. Thanks for sharing.

    Reply
    • Olivia says

      April 20, 2016 at 9:10 AM

      Hi Maria! The brown sugar and peanut butter are acidic so help activate the baking soda :). I think the crunchy PB would add a great texture! Definitely try it and let me know how you like them!

      Reply
  13. Karen says

    February 28, 2016 at 8:03 AM

    Why not natural peanut butter?

    Reply
    • Olivia says

      February 28, 2016 at 10:34 AM

      Hi Karen! Natural peanut butter is a lot oilier and would affect the consistency of the cookies. They would spread too much! So if you were to use natural you’d need to adjust the recipe to reduce the fat and/or add flour.

      Reply
  14. Tahnee says

    February 17, 2016 at 8:20 AM

    5 stars
    I love this recipe! I want to try it with out the peanut butter though, have you tried this?

    Reply
    • Olivia says

      February 17, 2016 at 9:27 AM

      HI Tahnee, if you take out the peanut butter, you’ll need to replace it with butter. In which case they would be regular old chocolate chip cookies. Check this recipe out for those!
      http://livforcake.com/2014/09/perfect-chocolate-chip-cookie.html

      Reply
  15. Kathryn @ FoodieGirlChicago says

    June 12, 2015 at 11:38 AM

    These sound delicious!! Your photos are beautiful too!

    Reply
    • Olivia says

      June 12, 2015 at 1:34 PM

      Thanks Kathryn! 🙂

      Reply
  16. Chrissie (thebusybaker.ca) says

    June 11, 2015 at 8:25 PM

    These look amazing!! Definitely going to try your recipe soon 🙂

    Reply
    • Olivia says

      June 12, 2015 at 9:10 AM

      You will LOVE them. So yummy 🙂

      Reply
  17. Megan - The Emotional Baker says

    April 23, 2015 at 9:31 AM

    Wow! These cookies look amazing and they’re my favorite flavor combo! Have to try them soon 😉

    Reply
    • Olivia says

      April 23, 2015 at 10:06 AM

      Thanks Megan! They are really, really good. I hope you like them! 😀

      Reply
  18. Ohmydish says

    April 23, 2015 at 6:09 AM

    5 stars
    Yum! Peanut butter and chocolate are a match made in heaven. To turn them into a cookie is such an awesome idea, thanks for sharing!

    Reply
    • Olivia says

      April 23, 2015 at 10:06 AM

      Totally agree on the PB and choc combo. Thanks!

      Reply
  19. Oana says

    April 23, 2015 at 4:58 AM

    5 stars
    I’m amazed by your photography, so beautiful and sharp, well done! And well, the cookies, oh the cookies look delicious! So happy to have discovered your blog.

    Reply
    • Olivia says

      April 23, 2015 at 10:05 AM

      Thanks Oana! That’s so nice of you to day! 😀

      Reply
  20. Alice says

    April 20, 2015 at 6:55 PM

    5 stars
    I love this! And it looks like a classic chocolate chip cookie too! I’ll definitely be making these!

    Reply
    • Olivia says

      April 20, 2015 at 10:23 PM

      Thanks so much Alice! You won’t be disappointed!

      Reply
  21. Michelle { A Latte Food } says

    April 20, 2015 at 6:55 PM

    These cookies look perfect! My favorite are the ones with chewy centers and crispy outsides! Plus, who can resist peanut butter and chocolate?!

    Reply
    • Olivia says

      April 20, 2015 at 10:23 PM

      I know, right?? Thanks Michelle! 🙂

      Reply
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