Peanut Butter Chocolate Chip Cookies are thick peanut butter cookies loaded with chocolate chips! This melt in your mouth peanut butter cookie recipe is so easy and makes the softest cookies!
I feel like I created the perfect Soft Peanut Butter Cookie Recipe a few years back, and today’s recipe is a spin on that. I’ve tried so many peanut butter cookie recipes in all the time I’ve been baking, and I can say with supreme confidence that my soft recipe is the best.
- The Best Flavor Combo! Isn’t Chocolate and Peanut Butter the best flavor combination to ever exist? I never shy away from a peanut butter treat and if you throw a few chocolate chips in there, I am guaranteed to be be smitten.
- Texture! Sometimes peanut butter cookies can be crumbly. Not this peanut butter cookie recipe! These cookies are soft, buttery, and melt in your mouth!
- Easy To Make! This cookie recipe is extremely easy to make and done from start to finish in under 30 minutes. And who doesn’t want a warm cookie asap?
Ingredients / What You Will Need
Make sure to scroll down to the recipe card at the bottom of the post for the full ingredient list and instructions!
- Butter. I use salted butter in this cookie recipe, but you can absolutely use unsalted butter if you prefer.
- Peanut Butter. I use creamy peanut butter in this recipe, but you can also use crunchy peanut butter if that’s what you enjoy or simply have in your pantry. You can also use “natural” style peanut butter if that’s what you enjoy, just make sure to stir it up well before mixing in to get all the oil combined.
- Sugars: You will need both granulated and light brown sugar for this recipe.
- Egg. I use large sized eggs in this recipe, as I do in all my baking recipes unless otherwise stated. The size of the egg can affect baking results, so make sure to check!
- Vanilla Extract. Vanilla balances out and pairs with the peanut butter really well!
- Cornstarch. Cornstarch makes these cookies extra thick and gives them that melty texture.
- Baking Soda AND Baking Powder. Baking soda ensures your cookie will rise and spread, while the addition of baking powder will aid in making these cookies thicker, yet not too dense.
- Kosher Salt. Salt in cookies enhances the flavor. I love a sweet and salty cookie!
- All Purpose Flour. Use the spoon and sweep method when measuring flour!
- Chocolate Chips. I use semi-sweet chocolate chips in this recipe, but you can use milk chocolate chips, white chocolate, or even chocolate chunks or chopped chocolate.
Make sure to check out the recipe card at the bottom of the post for the full details! I do a few things differently in this cookie recipe than other peanut butter cookie recipes. Let me explain:
- The ratio of peanut butter to butter in my recipe is equal. In a lot of peanut butter cookie recipes you will find more peanut butter than butter, but since butter has a higher fat content than peanut butter, I prefer the softness the extra butter gives!
- Both granulated sugar and brown sugar are included in the recipe. The combination of the two, like in a chocolate chip cookie, adds a little more depth, along with the perfect cookie spread.
- Baking Powder and cornstarch are both in this recipe. I only use 1/2 teaspoon of baking powder, because I don’t want the cookies to rise up too much. And the addition of the cornstarch keeps them thick, while adding a slightly melty texture.
- I only use 1 egg in this recipe, as I don’t want to add too much moisture into the dough, which keeps them thicker, while adding a nice texture!
You can store peanut butter cookies at room temperature or freeze for later. You can even freeze the dough before baking.
- Store airtight at room temperature for up to 5 days for best freshness.
- Freeze baked cookies airtight for up to 2 months. Allow them to thaw at room temperature.
- If you choose to freeze the dough, just scoop it out in portions, flash freeze it, and then pop them into a large zip-top bag to bag when you’re ready. NO need to thaw the dough before you bake them, just add a few minutes to the bake time!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
Peanut butter and chocolate is a winning combo! These Peanut Butter Chocolate Chip Cookies are thick, buttery, and loaded with chocolate chips!
Ingredients
Scale
- 1/2 cup butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Miz the butter and peanut butter in the bowl of your stand mixer fitted with the paddle attachment for 1 minute on medium speed until smooth.
- Add in both sugars and mix for 2 minutes until pale in color and fluffy, scraping the sides of the bowl as necessary.
- Add in the egg and vanilla and continue mixing for 45 more seconds until combined and smooth.
- Add in the cornstarch, baking soda, baking powder, and salt and mix for an additional few seconds until combined.
- Turn the mixer to low and add in the flour, mixing until dough comes together. Stir in chocolate chips evenly.
- Using a medium (2- tablespoons) cookie scoop dough onto the prepared baking sheet, placing scoops 2 inches apart.
- Bake the cookies for 9-10 minutes until they are golden at the edges.
- Remove the pan from the oven and allow cookies to cool on the baking sheet for 2-3 minutes and then transfer them to a wire rack to cool completely.
Notes
Store airtight for up to 5 days at room temperature
Freeze airtight for 2 months, thawing at room temperature.
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These are delicious! Remind me of a delicious chewy chocolate chip cookie with a peanut butter kick! Mine definitely flattened out more than yours. I may refrigerate the dough for 30 minutes next time to see if that helps.
Awesome cookies!
Delicious! I was in the mood to bake peanut butter chocolate chip cookies, but I didn’t have a go-to recipe. When I saw that this recipe on the Imperial Sugar website was developed by Cookies & Cups, I knew it would be good! It didn’t disappoint–soft, chewy, and just the right balance of peanut butter and chocolate.
awww love hearing this! They’re some of my favorites!
These were absolutely delicious and I will definitely make again, but I’m wondering if you have a trick to keep the cookies from coming out flat. I cooked for 9 min on parchment paper and they didn’t hold the thick shape like your photos? Would it help to put them straight on the pan instead of using parchment paper?
That’s super strange! These always end up being a thicker cookie for me. What type of baking sheet did you use?
Shelly,
Just made these cookies today and they are sooooooooo delicious. Soft, thick and the recipe states it makes 24 cookies. Well…..guess what……I got exactly 24 cookies. That NEVER happens. Such a simple recipe with perfect results. I had a hard time sharing them, but I did. Doesn’t mean I was happy about it though! Cannot wait to make these again. Thanks for another keeper.
LOVE hearing this so much!! They are really a favorite of mine!
I like it when chocolate melts in my mouth and this looks like it would do exactly that!! It’s a must try, thanks for sharing.
Your PB cookie recipe is my go to favorite! I will def be doing this version!
I think you’ll love them!