Peanut Butter Chip Cookies
These Peanut Butter Chip Cookies are soft, chewy, and filled with rich peanut butter flavor in every bite. With just a handful of simple ingredients, this recipe is easy enough for even a beginner baker—and perfect for sharing with friends!
Chewy Peanut Butter Cookies
I grew up eating my mom’s Best Ever Peanut Butter Cookies – really the best ever! So these are just a simple spin on those with some peanut butter chips added in. Peanut butter on peanut butter for the win!
Since peanut butter cookies were my dad’s absolute favorite (baked extra dark and crisp!), I can’t help but to think of him when I make any sort of cookies with peanut butter. If you have dogs, you may also like our Paw Print Cookies (made in honor of our sweet Theo).
Why This Recipe Works:
- The flavor combo – Sweet, nutty peanut butter chips melt into every bite, giving that classic peanut butter taste we can’t get enough of.
- Perfect texture – Soft and chewy centers with just the right hint of crisp edges make these peanut butter cookies irresistible.
- Easy to make – No fancy ingredients or techniques—just a quick, homemade cookie everyone loves.
- Crowd-pleasing – Whether you’re baking for family, friends, or a cookie exchange, these peanut butter chip cookies are always a hit.
- Great for any occasion – From weeknight cravings to holiday platters, they fit right in.
What You’ll Need:
- Unsalted Butter
- Sugars – granulated sugar and brown sugar
- Peanut Butter
- Egg
- Vanilla Extract
- All-purpose Flour
- Baking Powder
- Baking Soda
- Kosher Salt
- Peanut Butter Chips
How to make Peanut Butter Chip Cookies:
Step 1
Combine wet ingredients. In the bowl of a large standing mixer, combine the softened butter and both sugars. Run mixer on low and mix until smooth and creamy. Then add the egg, vanilla extract, and peanut butter – and mix again.
Step 2
Add dry ingredients. Add the dry ingredients to the mixer – flour, baking powder, baking soda, and kosher salt. Mix again until just combined.
Step 3
Stir in peanut butter chips. Add peanut butter chips and use a large spoon to stir them into the cookie dough. (I reserved a few for the top of the cookie balls.)
Step 4
Form cookie balls. Use a three tablespoon cookie scoop to form about 15 equal-sized cookie balls. Place on a baking sheet lined with parchment paper.
Step 5
Chill cookie dough. Cover cookie balls with foil and refrigerate dough for at least two hours, or overnight.
Step 6
Bake cookies. Preheat oven to 350 degrees. Place six cookie balls on a parchment lined baking sheet, spacing them evenly apart. Bake in preheated oven for 12-14 minutes or until done to your liking.
Step 7
Cool. Let baked cookies set on baking sheet for 5-6 minutes before gently transferring to a wire cooling rack. Repeat with remaining cookies.
We love these with a large glass of milk (for dunking) or a cup of Toddy Cold Brew Coffee!
Storing and Freezing:
- Store leftover cookies in an airtight container on your countertop for 4-5 days. After that, I recommend placing the cookies in a freezer bag for up to three months.
- You can also freeze the cookie dough balls. Place dough on a parchment lined baking sheet, freeze for 30 minutes, then remove and add to a freezer bag and freeze.
Recipe FAQs:
It’s best to use regular creamy peanut butter (like Jif or Skippy) since natural peanut butter can make the dough too oily and cause spreading.
Yes, chocolate chips (dark or semi-sweet), white chocolate chips, or butterscotch chips all work well.
Either spoon the flour into a measuring cup and level off top or use a digital scale to weigh the flour in grams.
Other Delicious Cookie Recipes:
We’re cookie monsters at our home. How about you?
Cookie Baking Tools: (affiliate links)
xoxo ~Sue
Peanut Butter Chip Cookies Recipe
Ingredients
- 1/2 cup unsalted butter – softened to room temperature
- 1/2 cup light brown sugar (110 grams)
- 1/2 cup granulated sugar (100 grams)
- 1/2 cup creamy peanut butter
- 1 large egg – at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour (180 grams)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup peanut butter chips – plus more for topping
Instructions
- Combine wet ingredients. In the bowl of a large standing mixer, combine the softened butter and both sugars. Run mixer on low and mix until smooth and creamy. Then add the egg, vanilla extract, and peanut butter – and mix again.1/2 cup unsalted butter, 1/2 cup light brown sugar (110 grams), 1/2 cup granulated sugar (100 grams), 1 large egg, 2 teaspoons vanilla extract, 1/2 cup creamy peanut butter
- Add dry ingredients. Add the dry ingredients to the mixer – flour, baking powder, baking soda, and kosher salt. Mix again until just combined.1 ½ cups all-purpose flour (180 grams), 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
- Stir in peanut butter chips. Add peanut butter chips and use a large spoon to stir them into the cookie dough. (I reserved a few for the top of the cookie balls.)1 cup peanut butter chips
- Form cookie balls. Use a three tablespoon cookie scoop to form about 15 equal-sized cookie balls. Place on a baking sheet lined with parchment paper.
- Chill cookie dough. Cover cookie balls with foil and refrigerate dough for at least two hours, or overnight.
- Bake cookies. Preheat oven to 350 degrees. Place six cookie balls on a parchment lined baking sheet, spacing them evenly apart. Bake in preheated oven for 12-14 minutes or until done to your liking.
- Cool. Let baked cookies set on baking sheet for 5-6 minutes before gently transferring to a wire cooling rack. Repeat with remaining cookies.
Notes
- We love these with a large glass of milk (for dunking) or a cup of Toddy Cold Brew Coffee!
- Store leftover cookies in an airtight container on your countertop for 4-5 days. After that, I recommend placing the cookies in a freezer bag for up to three months.
- You can also freeze the cookie dough balls. Place dough balls on a parchment lined baking sheet, freeze for 30 minutes, then remove and add to a freezer bag and freeze.
Give me all the peanut butter! These are so good! 😊
Yup, I agree!