Peanut Butter Chocolate Chip Cookies Recipe - (2024)


Community Pick

Submitted by HeatherFeather

"I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time."


Peanut Butter Chocolate Chip Cookies Recipe - (2) Peanut Butter Chocolate Chip Cookies Recipe - (3)

photo by limeandspoontt Peanut Butter Chocolate Chip Cookies Recipe - (4)

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Peanut Butter Chocolate Chip Cookies Recipe - (9) Peanut Butter Chocolate Chip Cookies Recipe - (10)

Peanut Butter Chocolate Chip Cookies Recipe - (11) Peanut Butter Chocolate Chip Cookies Recipe - (12)

Ready In:


36-48 cookies



  • 1 cup sweet unsalted butter, at room temperature
  • 1 cup sweet creamy peanut butter (do not use reduced fat versions - I use Jiff or Peter Pan brands)
  • 1 cup granulated sugar
  • 1 cup brown sugar or 1 cup light muscovado sugar, packed
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups semi-sweet chocolate chips



  • Preheat oven to 325 degrees F.
  • Have ready at least 2 baking sheets lined with parchment paper.
  • Cream butter until smooth.
  • Add peanut butter and both sugars and beat until combined well.
  • Add egg and beat well.
  • Stir in flour and baking soda gradually until well combined.
  • Stir in chocolate chips by hand.
  • Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
  • Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
  • Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
  • Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
  • Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
  • These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).

Questions & Replies

Peanut Butter Chocolate Chip Cookies Recipe - (13)

  1. Could the dough be frozen? This is too much for our little family but would prefer to make and freeze extra dough rather than adjust recipe down.


  2. Can I double this recipe? And if yes, do I just double everything including the baking soda? Thanks for your help!


  3. Mine turned out flat. What needs adjusted?

    Tami M.

  4. has anyone used all natural peanut butter for this?


see 4 more questions



  1. Everyone try these cookies! Heather these are fantastic, and so soft even days later! These are the best cookies I have made in quite awhile and I back almost daily. Ty for the super 5++++++++ star recipe!


  2. These cookies came out really well! I followed the cooking directions to a tee and they came out nice and soft! I substituted semi-sweet chocolate (sliced) and dried cranberries for the chocolate chips. The berries were a nice kick!


  3. Good cookies. I used natural, chunky peanut butter (MAKES GREAT COOKIES!) you don't need to use the processed sweetened varieties to make a good peanut butter cookie. I also added 1/2 teaspoon of salt and two teaspoons of vanilla. They came out great this way. Not too sweet, but rich, crunchy, chewy and delicious all at the same time! 4 stars because cookies need salt and vanilla in my opinion. Other than that, a good recipe for sure!!! Thanks Heather

  4. I make these as a bar cookie. Mix as directed, but preheat the oven to 375. Spread all the cookie dough into a 10x15" or so jelly roll pan, and bake 20-25 minutes. So easy and yummy!


  5. Delicious even without chilling dough first. My daughter insisted on adding vanilla because she "loves it", and it turned out wonderful!

    Kimberly M.

see 177 more reviews



  1. I made a double batch, just doubling the ingredients, added two teaspoons of vanilla, a mixture of dark, milk, and white chocolate chips, and about 2/3 cup of chopped peanuts. My oven must be slow, cook time was 18 minutes at 325, but the second batch baked at 340 for 15 minutes. Perfect!


  2. THEE best peanut butter chocolate chip cookie I ever tasted!! Super easy to make I even substituted crisco for butter and it still turned out fantastic!!! Thank you for this great recipe!!


  3. These turned out amazing!! if you love crumbly/crunchy/crisp cookies, these are for you! i tweaked it quite a bit though. I cut down on the white sugar and only added 3/4 of a cup. i added 1 teaspoon of pink salt and 1 teaspoon of vanilla extract. I ended up putting them in for 20 minutes on 325°.

    • Peanut Butter Chocolate Chip Cookies Recipe - (27)

    Tasha A.

  4. I have Celiac Disease and I used “Cup4Cup” gluten-free flour. Also added a scoop of Trader Joe’s Vanilla Pea Protein. They turned out perfect!

    • Peanut Butter Chocolate Chip Cookies Recipe - (29)

    • Peanut Butter Chocolate Chip Cookies Recipe - (30)

    Jamie P.

  5. Amazing recipe Heather!! When I made it with my mom, we decided to use chopped up 70% cacao dark chocolate, instead of the semi-sweet chocolate chips, as I read that this recipe is pretty sweet. We're dark chocolate people XD! I also added in 1/2 teaspoon of salt, and 2 teaspoons of vanilla. They came out great!

    Lauryn .

see 15 more tweaks




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Peanut Butter Chocolate Chip Cookies Recipe  - (2024)


Why are my 3 ingredient peanut butter cookies falling apart? ›

There are a few reasons why your cookies are falling apart. The wrong ratio of ingredients, such as too little sugar or peanut butter will make them fall apart. The wrong type of peanut butter may cause them to fall apart. Or using old eggs may create crumbly cookies.

How do you keep peanut butter cookies from falling apart? ›

Here are some tips for making the best peanut butter cookies:
  1. Use room temperature ingredients. This will help the dough come together more easily.
  2. Don't overmix the dough. Overmixing can make the cookies tough.
  3. Chill the dough before baking. ...
  4. Bake the cookies until they are just golden brown.
Aug 8, 2022

What is the secret to chewy cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Why do you put fork marks on peanut butter cookies? ›

So it looks like that there are utilitarian reasons for the cross-hatching—to allow for even cooking—but it might have been passed along for nearly a hundred years for primarily aesthetic reasons, where the cross-hatching is more to identify the cookies as peanut butter ones, rather than to cook them well.

What are the basic ingredients for peanut butter cookies? ›

Image of What are the basic ingredients for peanut butter cookies?
Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers.

What happens if you don't flatten peanut butter cookies? ›

If you don't flatten the cookies first, then the fork does double duty – it performs both functions. One very subtle result of creating the pattern is that the little tips of dough bake up crisper than the rest of the cookie, giving you both a bit of additional texture and deeper taste where the dough is more baked.

Should you refrigerate peanut butter cookie dough before baking? ›

Chill your cookie dough! The dough is extremely soft due to the creamy peanut butter, eggs, and butter and if it's not cold going into the oven, the cookies will spread all over your baking sheet. I chilled this cookie dough for 24 hours and my cookies were soft, thick perfection.

How do you moisten peanut butter cookie dough? ›

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

What kind of peanut butter is best for baking cookies? ›

Peanut butter: Creamy peanut butter is ideal for this recipe because crunchy peanut butter creates an overly crumbly cookie. You can use processed peanut butter such as Jif or Skippy, or natural-style peanut butter.

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

How do I make my cookies chewy instead of crunchy? ›

How To Make Cookies Chewy Without Cornstarch
  1. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. ...
  2. Choose margarine or shortening instead of butter. ...
  3. Use baking powder instead of baking soda. ...
  4. Rest your dough. ...
  5. Shorten baking time.
May 14, 2023

Why do my peanut butter cookies not taste like peanut butter? ›

The most common mistake with peanut butter cookies is using the wrong type of peanut butter. The BEST peanut butter for today's cookies is a processed creamy peanut butter, preferably Jif or Skippy.

How do I know if my peanut butter cookies are done? ›

Unlike many other cookies, peanut butter biscuits only fully harden once they've been removed from the oven. Here's how to tell when peanut butter cookies are done: The tops of the cookies are a uniform light brown. They're soft to the touch but not moist or mushy.

What is butter bleed in cookies? ›

Warm weather during the summer can bring on butter bleed, which happens when the butter from the cookie stains the royal icing and leaves it looking blotchy.

Why are my peanut butter cookies crumbling? ›

Overmixing the dough

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

Why do my homemade cookies fall apart? ›

The problem is likely to be a lack of enough gluten which is the "glue" that holds bread together and makes it rise high and not spread-out. Prior to adding your fat/butter to your cookie dough give the dough an extra few minutes of kneading/mixing, which will develop the gluten.

What causes cookies to fall apart? ›

Overworking = tough, misshapen, and crumbly cookies

Overmixing your dough usually makes cookies tough and shrink into weird shapes, but it can also make them crumbly. Generally you only want to mix just until the flour disappears, and then stop mixing!

What causes cookies to fall apart after baking? ›

Incorrect Fat-to-Sugar Ratio: The proportion of fat (butter, oil or shortening) to sugar is important for the texture of a cookie. If there isn't enough fat, the cookies may be crumbly. Measure out the correct amounts of fat and sugar for your recipe.


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