The ultimate recipe for Easy Peanut Butter Chocolate Chip Cookies! Soft and chewy peanut butter cookie dough with chocolate chip morsels, baked to perfection.

Add these cookies to your must-try list along with our classic Chocolate Chip Cookies and Oatmeal Raisin Cookies.

Peanut butter cookies stacked on top of each other.


This simple cookie recipe results in a soft, chewy homemade cookie packed with flavor from the peanut butter and chocolate chips! The combination is just like in our fluffy peanut butter cupcakes! The cookie batter is so easy to work with and the entire family will love this batch of homemade cookies.

A batch of homemade cookies is perfect for making your own homemade ice cream cookie sandwich.

Four chocolate peanut butter cookies cut in half being held.


The recipe uses simple ingredients you most likely already have in your kitchen.

  • Dry ingredients– You want to use the classic dry ingredients; all purpose flour, baking soda and baking powder. Be sure to measure, then sift your flour!
  • Sugar– The key to the best cookies is a mix of granulated sugar and brown sugar. The brown sugar will give you that softer and chewier cookie.
  • Butter– This recipe calls for room temperature unsalted butter.
  • Eggs– Use large eggs for this recipe.
  • Vanilla– Vanilla extract for extra flavor!
  • Peanut butter– This recipe works best with traditional creamy peanut butter.
  • Chocolate chips– You can use any chocolate chips you have on hand!
Chocolate chip peanut butter cookies laid out next to a spoonful of peanut butter.


  1. Prep– Preheat the oven and line the baking sheet with parchment paper.
  2. Dry ingredients– In a medium bowl, sift together the flour, baking soda, and baking powder.
  3. Wet ingredients– Cream together the brown sugar, granulated sugar, and butter. Add in one egg at a time, beating after each egg. Then, add the vanilla and peanut butter and mix until creamy and combined.
  4. Batter– Add the flour mixture to the wet batter and mix until combined. Fold in the milk chocolate chips into the peanut butter mixture.
  5. Shape– Using a cookie scooper, scoop and shape out 24 cookie dough balls and add them to the baking sheet. Pat down the shaped balls for a flatter cookie.
  6. Bake– Bake for about 12-14 minutes, or until slightly golden. Cool on a wire rack and enjoy!
Chocolate Chip Peanut Butter Cookie batter in a Kitchen aid mixer.


The key to a perfect batch of cookies is that you DO NOT overbake the cookies. We like to bake the cookies for about 12 minutes, slightly under the bake time so that the cookies are soft, chewy, and perfect!

Don’t be alarmed when the cookies look uncooked when removing them from the oven, as soon as the cookies turn golden that is your time to remove them. They will finish baking as they rest.

Chocolate Chip peanut butter cookie on a baking sheet.


We love that the Peanut Butter Cookies can freeze so well! You can freeze the dough before it is baked or the cookies once baked:

  • Cookie dough– Just make the batter, shape and then add onto the tray and freeze. Once the cookie balls are frozen transfer into a freezer bag. The batter can be in the freezer for up to 2-3 months.
  • Baked cookies– Freeze the cookies after you bake them! Allow the baked cookies to completely cool and then transfer to a freezer bag or container and freeze. They can stay frozen for up to 2 months.


  • Baking frozen dough– Remove the amount of cookies you want and allow the cookie dough to thaw in the fridge for several hours or over night. Continue with the baking instructions.
  • Reheating baked cookies– Thaw the cookies at room temp and then reheat in the oven, microwave, or toaster until warm and enjoy.
Chocolate chip peanut butter cookies laid out on a baking sheet.


Can I make these ahead of time?

Yes! Prepare the cookie dough and you can refrigerate it for up to 3 days. If you are chilling for longer than 2 hours you want to allow the dough to sit at room temp for about 10 minutes before shaping.

How to store cookies?

Store the chocolate chip cookies in an airtight container at room temperature for up to 5 days. If you want to keep the softness of the cookie, add a slice of white bread into the container, the bread will keep the cookies from drying out.

What kind of chocolate chips do I use?

Any chocolate you have on hand will work: chocolate chunks, semi-sweet morsels, milk chocolate morsels, mini morsels, and bittersweet morsels. TIP: If you enjoy lots of chocolate chips in your cookies, add more than the specified amount.

What kind of peanut butter do I use?

We recommend you use traditional creamy peanut butter. Natural peanut butter has a higher fat content and more oil and it will not work in this recipe.

Can I eat this cookie dough?

No, you do not want to eat this cookie dough raw.

Why are my peanut butter cookies dry and crumbly?

You added too much flour or you overbaked the cookies.

Two cookies stacked next to each other with one bitten into.


Peanut Butter Chocolate Chip Cookies

Author: Valentina
5 from 1 vote
Peanut butter with chocolate chip morsels is the perfect combination for a classic cookie. These soft cookies with a chewy center bring you satisfaction in every bite.
Prep Time: 10 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 25 minutes
Servings: 24 cookies


  • 2 cups all-purpose flour, measured then sifted
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup unsalted butter, room temp (16 Tbsps)
  • 2 large eggs
  • ½ tsp vanilla
  • 1 cup peanut butter
  • 1 ½ cup chocolate chip morsels


  • Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  • In a bowl, combine the flour, baking soda and baking powder. Set aside.
  • In a larger bowl, beat brown sugar, granulated sugar and butter until creamy.
  • Add one egg at a time beating after each egg. Add the vanilla and peanut butter, beat until well incorporated.
  • Then, add half of the flour mixture and beat. Add the second part and mix again.
  • With a spatula, fold in the chocolate chip morsels.
  • Drop dough by heaping tablespoons onto baking sheet, making about 24 large cookies. Bake 12-14 minutes or until the cookies are golden.
  • Enjoy!


Note- Allow cookies to completely cool before transferring from cookie sheet. They are very delicate and will fall apart if transferred to soon. 


263kcal Calories35g Carbs6g Protein11g Fat3g Saturated Fat20mg Cholesterol120mg Sodium150mg Potassium1g Fiber22g Sugar60IU Vitamin A0.1mg Vitamin C45mg Calcium1.2mg Iron
Nutrition Facts
Peanut Butter Chocolate Chip Cookies
Amount Per Serving
Calories 263 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 20mg7%
Sodium 120mg5%
Potassium 150mg4%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 22g24%
Protein 6g12%
Vitamin A 60IU1%
Vitamin C 0.1mg0%
Calcium 45mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)