Peanut Butter Chocolate Chip Cookies

My peanut butter chocolate chip cookies recipe is here and it’s a game changer for cookie lovers. These cookies combine the rich, nutty flavor of creamy peanut butter with gooey, melty chocolate chips for a treat that’s impossible to resist. With their soft, chewy texture and perfectly balanced sweet and salty flavors, they’re ideal for everything from afternoon snacks to special dessert moments.

This small batch recipe is easy to whip up and perfect for those craving fresh, homemade cookies without the fuss. Whether you’re a peanut butter fan, a chocolate lover, or both, these cookies are guaranteed to hit the spot.

Why you’ll love this peanut butter chocolate chip cookie recipe

• Satisfy your craving without committing to a large batch of cookies.
• The combination of creamy peanut butter and rich chocolate chips creates a cookie that’s perfectly balanced between salty and sweet.
• Want to mix it up? Add a handful of chopped nuts, a sprinkle of sea salt, or even swap in white chocolate chips for a twist.
• These cookies are designed to be soft in the center with just the right amount of chew, making every bite irresistible.
• You probably already have everything you need in your kitchen, making this a no fuss recipe for when the craving hits.

Ingredients needed for cookie

Step by step instructions

Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.

1. Microwave butter in a medium size heatproof bowl for 15-20 seconds on high until softened and slightly melted. Add brown sugar and granulated sugar and mix until combined. About 1-2 minutes.
2. Add vanilla extract and egg, and egg yolk and mix until combined. Add peanut butter and mix until combined.
3. Add salt, baking soda, and flour and mix until just combined. There should still be some streaks of flour visible.
4. Stir in chocolate chips. Be careful not to over mix.
5. Line a baking sheet with parchment paper. Scoop out 12 cookies. Refrigerate dough overnight for best flavor or at least 2-3 hours.
6. Preheat oven to 350° F. Bake for 11-13 minutes. Sprinkle with flaky sea salt. Allow to cool before serving.

Frequently asked questions

Tips for the best peanut butter chocolate chip cookies

• Too much flour can make the cookies dry. Use the spoon and level method; spoon the flour into your measuring cup and level it off with a knife.
• Mix the dough just until the ingredients are combined. Overmixing can result in dense cookies instead of soft, chewy ones.
• For the best flavor, choose a creamy, no stir, creamy peanut butter. Avoid peanut butter that’s oily.
• Take the cookies out of the oven when the edges are set but the centers still look slightly underdone. They’ll continue to firm up as they cool, staying soft and chewy.
• Add a pinch of flaky sea salt on top after baking for a delicious sweet and salty finish.

Looking for more cookie recipes?

• Favorite Chocolate Chip Cookies
• Monster Cookies
• Brown Butter Snickerdoodles
• Oreo Chocolate Chip Cookies

Storing and freezing instructions

Store the cookies in an airtight container for up to 3 days. If you prefer to keep them longer, store the cookies in an airtight container in the refrigerator for up to 1 week. Let them come to room temperature or warm them briefly in the microwave before eating.

To freeze the cookie dough, place the cookie dough on a plate and set in the refrigerator for 30 minutes to firm up. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Thaw a day in advance before baking. If you are baking immediately from pulling from the freezer, add an extra 1-2 minutes to the bake time.

DID YOU MAKE THIS RECIPE? ❤️
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!

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