Chocolate chip peanut butter cookies are soft, rich cookies made from creamy peanut butter, brown sugar, one egg, and a cup of flour, with a full cup of chocolate chips folded in and baked at 350 degrees F. The recipe takes thirty minutes including a short chill, twelve minutes of baking per batch, and makes twenty four cookies.
The dough has no butter, so the peanut butter supplies the fat and a deep roasted flavor, and the brown sugar keeps the centers chewy. Chilling firms the dough so the cookies hold their shape in the oven. The result is a thick cookie with crisp edges, melted chocolate, and a tender middle.
Table of Contents
Why You Will Love Chocolate Chip Peanut Butter Cookies
Peanut butter replaces the butter for rich flavor.
Brown sugar keeps the centers chewy.
The dough comes together in two bowls.
What You Need for Chocolate Chip Peanut Butter Cookies
- The dough is one cup of creamy peanut butter, one cup of brown sugar, and one large egg.
- The dry mix is one cup of all purpose flour, half a teaspoon of baking soda, and a quarter teaspoon of salt, with one cup of chocolate chips to fold in.
Peanut butter. It gives fat, flavor, and structure.
Brown sugar. It adds chew and caramel notes.
Egg. It binds the dough.
Baking soda. It helps the cookies spread and brown.
Chocolate chips. They melt into pockets.
How to Make Chocolate Chip Peanut Butter Cookies
1. Heat the oven. Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
2. Mix the base. Stir the peanut butter, brown sugar, and egg together in a large bowl until smooth.
3. Mix the dry ingredients. Whisk the flour, baking soda, and salt in another bowl.
4. Combine and chill. Add the dry mix slowly to the peanut butter mixture, stir until just combined, fold in the chips, and chill the dough for at least thirty minutes.
5. Bake. Scoop rounded tablespoons onto the sheet and bake for ten to twelve minutes until the edges are golden and the centers are soft, then cool on the sheet for five minutes.
Chill the dough for the full thirty minutes. The peanut butter softens as you mix, and a warm dough spreads into thin, greasy cookies. A cold dough stays thick and bakes into tall cookies with chewy middles. If the dough feels sticky, give it ten more minutes.
Use a standard creamy peanut butter rather than a natural one that separates. Natural peanut butter can leave the dough oily and crumbly. Do not taste the raw dough, since it contains raw egg and raw flour, and wash your hands and tools after mixing. Pull the cookies while the centers still look slightly soft.
Serving Ideas for Chocolate Chip Peanut Butter Cookies
Serve the cookies warm with cold milk, or crumble one over ice cream. For more cookies, try peanut butter cookie cups, crisscross peanut butter cookies, thick bakery chocolate chip cookies, or brown sugar edible cookie dough.
Notes and Swaps for Chocolate Chip Peanut Butter Cookies
Flag the allergens. These cookies contain peanuts, wheat, and egg, and the chocolate may contain milk, soy, and tree nuts, so check every label.
Do not taste raw dough. Do not taste the raw dough, since it contains raw egg and raw flour, and wash your hands and tools after mixing.
Check the doneness. The edges should be golden and the centers just set.
Use a scoop. It makes even cookies.
Chill between batches. Warm dough spreads.
Press a few chips on top. It gives a bakery look.
Cool on the sheet. The cookies firm up.
Check trusted guidance. Read the FDA safe food handling guidance for safe handling of eggs and flour.
For a more peanutty cookie, add a half cup of chopped roasted peanuts, or use peanut butter chips in place of some of the chocolate. A sprinkle of flaky salt on the warm cookies balances the sweetness. Each change keeps the same baking time.
For larger cookies, use a two tablespoon scoop and bake for about fourteen minutes. For smaller ones, use a teaspoon scoop and bake for about eight minutes. You can also press the dough balls with a fork for the classic crisscross look before baking.
Storing Chocolate Chip Peanut Butter Cookies
Cool the cookies completely, then store them in an airtight container at room temperature for up to five days. Freeze baked cookies for up to three months, or freeze scooped dough balls and bake them from frozen with an extra minute or two. A slice of bread in the container keeps them soft.
FAQ About Chocolate Chip Peanut Butter Cookies
Why chill the dough for chocolate chip peanut butter cookies?
Chilling prevents spreading and makes them thicker.
Can you make chocolate chip peanut butter cookies ahead of time?
Yes. Chill the dough for up to two days.
Can you freeze chocolate chip peanut butter cookies?
Yes, baked or as dough, for three months.
Can I use crunchy peanut butter?
Yes. It adds texture.
Can I skip the egg?
No. It binds the dough.
Chocolate Chip Peanut Butter Cookies
Equipment
- Baking sheet
- Parchment paper
- Two mixing bowls
Ingredients
Main Ingredients
- 1 cup creamy peanut butter
- 1 cup brown sugar
- 1 large egg
- 1 cup all purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup chocolate chips
Instructions
Cooking
- Heat. Heat the oven to 350 F and line a sheet.
- Mix. Stir the peanut butter, sugar, and egg.
- Dry. Whisk the flour, baking soda, and salt and mix them in.
- Chill. Fold in the chips and chill 30 minutes.
- Bake. Scoop and bake 10 to 12 minutes.
