Baking Recipes,  Cookies

Let’s combine two of my favorite things and make Peanut Butter Chocolate Chip Cookies

The combination of peanut butter and chocolate in these Peanut Butter Chocolate Chip Cookies make for a nostalgic but delicious treat.

I may have developed a new obsession: testing chocolate chip cookies recipes. I feel like that’s a good obsession to have! My baker heart definitely has a soft spot for all sorts of chocolate chip cookies, as proven by the number of versions I have made so far, AND the pile of recipes I’m preparing to make in the future. But this might be the first time I have ever made Peanut Butter Chocolate Chip Cookies.

This all started with a craving for peanut butter cookies. And then I figured, since peanut butter and chocolate go well together, why not make Peanut Butter Chocolate Chip Cookies?

Before I came across this recipe from Confections of a Foodie Bride, there was that one time I made these things called Double Layer Chocolate Chip Cookies. They were an awesome combination of peanut butter and classic chocolate chip cookies that I loved. However I feel like that one leans more towards the traditional choco chip cookie spectrum, with a bonus layer of peanut butter cookie at the bottom. This time though I decided to try out a straight-up peanut butter cookie with chocolate chips.

Let’s be real: There was no way that wasn’t going to turn out well flavor-wise.

[READ ALSO: Double Layer Chocolate Chip Cookies]

The cookie itself is solely a peanut butter cookie, baked until crisp on the outer edge but chewy in the center. We basically just dumped in the chocolate chips and called it a day!

These Peanut Butter Chocolate Chip Cookies can turn out two ways: you can opt for a chewy cookie, or a fully crunchy one by adjusting the baking times. The only strange thing I noticed is how the taste of peanut butter seems more apparent when the cookies are baked into a chewier state. Cookies baked longer into a crisper texture don’t have as strong a peanut butter flavor. Or so I feel.

Perhaps the only thing that I was a little impatient about with these cookies is the fact that I have to refrigerate the dough for a bit before baking. But I guess it’s a small price to pay for satisfying a peanut butter-chocolate craving. Next time I’ll test this with my favorite sort of peanut butter– crunchy.

I hope you guys find time to bake this for your holiday table! Pretty sure this one will be a hit among kids and adults alike.

Peanut Butter-Chocolate Chip Cookies

The combination of peanut butter and chocolate in these cookies make for a nostalgic but delicious treat.

Makes about 24 to 32 cookies, depending on size of scoop


  • ½ cup 1 stick butter, room temperature
  • ½ cup smooth peanut butter, not natural
  • ½ cup dark brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups semisweet or dark chocolate chips
  • More chocolate chips to add on top
  • Sea salt for sprinkling, if desired


  • 1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  • 2. In a large bowl, cream butter and peanut butter on medium high speed until smooth and creamy. (1 minute with a stand mixer or hand mixer, more if just using elbow grease.) Add sugars and beat for another minute until mixture becomes pale.
  • 3. Add egg and vanilla and mix until smooth and fluffy.
  • 4. Mix in flour, baking soda, and salt on low speed until thoroughly combined. Mix in chocolate chips or fold in with a spatula. The dough will be quite soft so chill it for 15 to 20 minutes.
  • 5. Using a small scoop, drop the dough onto prepared lined baking sheets, spacing at least 2 inches apart to give them room to spread. (If making bigger cookies, give more room for spreading.) Place the dough back into the fridge between batches.
  • 6. Before baking, you can add a few pieces of chocolate chips on top of the cookies mounds and sprinkle a bit of sea salt, if desired. Bake in preheated oven for 10 to 14 minutes, or until edges are golden brown but center is still a bit soft. Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.

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