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.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup + 2 tablespoons light brown sugar
- 1/4 cup granulated sugar
- 1 large egg + 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons all-purpose flour
- 1/2 cup creamy peanut butter
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup chocolate chips
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- 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.
- Add vanilla extract and egg, and egg yolk and mix until combined. Add peanut butter and mix until combined.
- Add salt, baking soda, and flour and mix until just combined. There should still be some streaks of flour visible.
- Stir in chocolate chips. Be careful not to over mix.
- Line a baking sheet with parchment paper. Scoop out 12 cookies. Refrigerate dough overnight for best flavor or at least 2-3 hours.
- Preheat oven to 350° F. Bake for 11-13 minutes. Sprinkle with flaky sea salt. Allow to cool before serving.
Why you’ll love these peanut butter chocolate chip cookies
- Perfectly Portioned – Just the right amount to satisfy your craving without going overboard. Whether you’re baking for one or two, this small batch keeps things fresh and easy.
- Soft & Chewy – These cookies are loaded with rich peanut butter flavor, melty pools of chocolate, and a soft, chewy center that makes every bite feel like a warm hug.
- Minimal Effort, Maximum Reward – No fancy equipment, and minimal chilling time. If you can wait at least a few hours, you’ll be rewarded with some delicious peanut butter chocolate chip cookies.
- Sweet + Salty Heaven – The balance of sweet chocolate chips with the salty depth of peanut butter is just unbeatable. Add a sprinkle of flaky sea salt on top if you’re feeling fancy.
- Small Batch, Big Flavor – Just because it’s a small batch doesn’t mean we skimp on taste. These cookies are packed with bold, nostalgic flavor in every bite.
Tips for the best peanut butter chocolate chip cookies
- Measure Flour the Right Way – Gently spoon flour into your measuring cup, then level it off with a flat edge. Never scoop directly from the bag—it’s easy to pack in too much flour that way.
- Don’t Overmix the Dough – Once the dry ingredients are added, mix just until combined. Overmixing develops too much gluten, which can lead to dense, tough cookies instead of soft, chewy ones.
- Bake Just Until the Edges Set – Pull the cookies from the oven when the edges are golden but the centers still look a little soft and underbaked. They’ll continue to set on the baking sheet, staying gooey in the center and perfectly chewy.
- Finish with Flaky Sea Salt – Sprinkle a little flaky sea salt on top while the cookies are still warm. It elevates the flavor and brings out the richness of the peanut butter and chocolate. Trust me, you won’t want to skip this.
Frequently asked questions
You can, but for best results, use a creamy, no-stir peanut butter like Jif or Skippy. Natural peanut butter can make the dough too oily.
You can use semi-sweet, milk, or dark chocolate chips—or even chopped chocolate for gooey pools. Go with what you love!
Yes! Substitute a 1:1 gluten-free flour blend and make sure your baking powder is GF-friendly. The texture may vary slightly but they’ll still be delicious.
Of course! These cookies are versatile. Add your favorite chopped nuts or shredded coconut for an elevated flavor.
How to store and freeze
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?
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!
Peanut Butter Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter (melted)
- 1/2 cup + 2 tablespoons light brown sugar
- 1/4 cup granulated sugar
- 1 large egg + 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter (like Jif or Skippy)
- 1 cup + 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup chocolate chips
Instructions
- 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.
- Add vanilla extract and egg, and egg yolk and mix until combined. Add peanut butter and mix until combined.
- Add salt, baking soda, and flour and mix until just combined. There should still be some streaks of flour visible.
- Stir in chocolate chips. Be careful not to over mix.
- Line a baking sheet with parchment paper. Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Refrigerate dough overnight for best flavor or at least a few hours.
- Preheat oven to 350° F. Bake for 11-13 minutes. Sprinkle with flaky sea salt. Allow to cool before serving.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
If I want the cookies to bake up thinker what would I add?
Hi Shannon! If you want them thinner, you can reduce the chill time drastically. Try about a 20-30 minute chill time and they should come out thinner. 😊