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Side view of a plate of stacked peanut butter chip cookies with a jar of milk.
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5 from 1 vote

Peanut Butter Chip Cookies Recipe

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!
Course Cookies, Dessert
Cuisine American
Keyword peanut butter chip cookies, peanut butter cookies
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 15 cookies
Calories 210kcal
Author Sue Ringsdorf

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.

Nutrition

Calories: 210kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 120mg | Potassium: 92mg | Fiber: 1g | Sugar: 15g | Vitamin A: 207IU | Calcium: 22mg | Iron: 1mg