Thick, chewy, melt in your mouth Peanut Butter Cookies with Chocolate Chips: that’s what I’m promising you here. And you don’t even have to cream the butter for that.
A cookie so good you want to have another: that’s how all cookies should be, right? That’s what you’ll get if you follow this simple recipe.
My peanut butter cookies are made from scratch and filled with all the best things in life: peanut butter, brown sugar and big, melting pools of semisweet chocolate chips.
Why you should make this recipe
Are my peanut butter chocolate chip cookies the best? Just this time, I dare to say yes. They are so amazing to have with a glass of milk, and as easy to make as they are to love.
These cookies are:
- Super thick;
- Not overly sweet;
- Super easy to do;
- Made in one single bowl;
- Full of semisweet chocolate and a delicious peanut butter flavor!
Double the recipe: these peanut butter chocolate chip cookies won’t last very long.
What ingredients do you need to make them?
To make these extra easy peanut butter chocolate chip cookies, all you need are a few basic ingredients:
- Peanut butter;
- Brown sugar (don’t add white sugar only, you need the brown sugar for the baking soda to work, ok?);
- An egg;
- Baking soda;
- Chocolate chips (or chocolate chunks);
- All-purpose flour.
Got everything? Let’s start!
How to make them
One bowl peanut butter cookie, can life get better than that? One bowl and a spoon is what you need to mix this dough.
- Start by preheating your oven. This cookie has no chilling time, so by the time you’ve finished the dough, your oven should be properly preheated.
- Measure all your ingredients. It’s easier for you to do it before starting! Also, double check so you don’t forget anything.
- Add salt, brown sugar, peanut butter, butter and egg to your bowl. Mix until every ingredient is well combined.
- Add chocolate chips (you can also use chocolate chunks). Stir until combined into the dough.
- Add baking soda and all-purpose flour, stirring only until no dry spots are visible. Careful not to overmix, or you’ll get a tough cookie. We aim for no gluten development here.
- For shaping, you can use a cookie scoop, a spoon or copy what I usually do and use your (very clean) hands. Quick note: it may be easier to get even cookies using a cookie spoon, especially if you’re new to this. And cookies that have (almost) the same size bake more evenly, ok?
- Shape you peanut butter cookies into a ball. Resist the urge to flat them if you want thick cookies. The cookies will melt and flatten by themselves while baking.
- Use a cookie sheet lined with parchment paper or a silicone mat for baking your cookies. They’ll be ready after 16 minutes, or when the edges are brown and your house smells like peanut butter chocolate heaven..
Which peanut butter should I use for making these cookies?
I prefer to use natural peanut butter for all my peanut butter recipes. Just remember to stir really well your peanut butter before using, especially if the oil has separated from it.
Although I think natural peanut butter gives this cookie a better final taste, all kinds of peanut butter work for this recipe.
If you want your cookies sweeter, you can opt to use a sweetened peanut butter. Try using one sweetened with honey for a delicious twist.
Peanut butters with sea salt also is great for this cookie, giving it a more complex flavor.
Chocolate chips or chunks?
One hundred percent honest? Chocolate chunks. I love adding my favorite chocolate brand to my cookie recipes, and not all brands has chocolate chips.
Chocolate chunks also melt way more than chocolate chips! And when you chop a chocolate bar, usually you’ll get those tiny little pieces of chocolate that for me, make a huge difference.
But if you’re always in a hurry, or a chocolate chip bag is all you have, don’t worry! Chocolate chips are also fantastic for these peanut butter cookies.
You really don’t have to chill this dough?
Really! But for that, you need to make sure the butter is room temperature.
DO NOT MELT THE BUTTER. Melting it will affect negatively the result, and you’ll get thin peanut butter cookies. If by chance you accidentally melt the butter, you’ll need to chill the dough for 1 hour at least.
Don’t have 30 minutes for your butter to get at room temperature? Place butter in a microwave safe container and heat it 5 seconds. Press it a bit with a fork and mix. If needed repeat 1 to 2 times more.
Tips for the best peanut butter chocolate chip cookie
This recipe is far from difficult: you just have to mix everything, shape your cookies and bake them till your house smells like heaven.
But it’s always good to list a few helpful tips, especially for new bakers.
- As I already mentioned above, don’t substitute the brown sugar for regular white sugar. We need it for the baking soda to react properly. You can use both dark or light brown sugar here, the difference is almost imperceptible (dark brown sugar will make your cookies a bit thicker);
- I find milk/sweet chocolate chunks too sweet for this recipe, as well as white chocolate, but if you like yours extra sweet, go for it!
- Avoid using sweetened peanut butter for the same reason as above. If you do, stick with semi-sweet chocolate. The best peanut butter for this cookie is natural peanut butter, with only peanuts as an ingredient;
- You can use chocolate chips for this recipe, but I find it even more delicious if using my favorite semi-sweet chocolate bar cut into chunks. Doing that is totally worth the extra time spent;
- My peanut butter cookie dough asks for only one egg, but this one egg is super important. Don’t skip or omit this ingredient, or your cookie will have less structure, be less chewy and turn out flatter and crispier.
- Do not overbake these cookies! If you’re making smaller cookies (1 tablespoon), bake them for about 12 to 13 minutes, or until lightly golden on the edges. Big cookies (3 tablespoons) take a bit longer, 16 to 18 minutes. Never bake for more than 18 minutes and always preheat your oven!
- If it’s your first time doing this recipe, check for doneness 2 to 3 minutes before the suggested time. Every oven is different, and the cookies might take less time to bake in yours.
Storing and freezing
These cookies will keep for 2 weeks if stored correctly. After cool, place your peanut butter cookies into an airtight container.
For freezing, you can do it before or after baked. For both options, use a proper freezer bag or container.
I prefer to freeze the dough instead of the cookies already baked. That way, I always have a super fresh peanut butter cookie whenever I’m in the mood for it.
More chocolate (chip) recipes
- 1/2 cup unsweetened smooth peanut butter
- 1 1/4 cup packed brown sugar
- 1 egg, large
- 1/3 tsp salt
- 1/2 cup butter, room temperature
- 1 tsp baking soda
- 1 cup semi-sweet chocolate chunks (or chips)
- 1 1/2 cup all-purpose flour
- Preheat your oven to 325°F.
- In a large bowl, mix the peanut butter, brown sugar, egg, salt and butter together, stirring until well combined. You can watch the recipe's video here if having any doubts.
- Add the chocolate chunks (or chips) and stir until they’re mixed into the dough.
- Add the baking soda and all-purpose flour and stir until the dough is formed. You can use a stand mixer for it, but careful to not overmix the dough, or you might get a tough cookie.
- Using a cookie scoop, spoon or hand, shape into a ball about 2 tablespoons of dough. Don’t flatten the dough before baking, it will flatten by itself in the oven (as long as you use butter).
- Bake for 16 to 18 minutes, or until the cookies are slightly golden at the edges.
- They will come out of the oven soft, but will set after some minutes. Leave them for 5 minutes into the cookie sheet to set before transferring them to a cooling rack.
- The cookies will keep for 2 weeks if stored correctly. After cooled, store your peanut butter chocolate chunk cookies into an airtight container.
Don’t substitute the brown sugar for regular white sugar: we need it for the baking soda to react properly. You can use both dark or light brown sugar for this cookie.
Milk/sweet chocolate chunks may be too sweet for this cookie, as well as white chocolate.
Try not to use sweetened peanut butter for the same reason as above. The best peanut butter for this cookie is natural peanut butter, with only peanuts as an ingredient.
Amount Per Serving: Calories: 183Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 160mgCarbohydrates: 23gFiber: 1gSugar: 15gProtein: 3g