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Peanut Butter Chocolate Chip Cookies

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These bakery-style peanut butter chocolate chip cookies are thick, chewy, and loaded with melty chocolate and rich peanut butter flavor. Quick and easy to make, they’re perfect for any occasion and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 3/4 cups (210g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (reduce to 1/4 teaspoon if using salted butter)
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup plus 2 tablespoons (135g) creamy peanut butter
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips (mix of chips and chunks recommended)
  • Optional: milk chocolate chips or chunks
  • Optional: chopped roasted peanuts
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat together softened butter and peanut butter until smooth and fluffy (about 2 minutes with a mixer or 3-4 minutes by hand).
  4. Add brown sugar and granulated sugar. Beat for another 1-2 minutes until light and creamy.
  5. Add the egg and vanilla extract. Beat just until combined.
  6. Add the dry ingredients to the wet ingredients. Mix on low speed or by hand until just combined. Do not overmix.
  7. Fold in the chocolate chips (and any optional mix-ins). For a bakery-style look, press a few extra chips into the tops of the dough balls.
  8. Scoop dough balls (about 2 tablespoons each) onto the prepared baking sheet, leaving about 2 inches between each. Shape into tall mounds for thicker cookies.
  9. Bake for 10-12 minutes, or until edges are golden and centers look just set but still soft. Do not overbake.
  10. Let cookies rest on the baking sheet for 4-5 minutes, then transfer to a wire rack to cool completely.
  11. Optional: Sprinkle warm cookies with flaky sea salt for extra flavor.

Notes

For thicker cookies, chill the dough for 15-20 minutes before baking. If cookies spread too much, your butter may have been too soft—try chilling the dough or adding an extra tablespoon of flour. Use a mix of chocolate chips and chunks for gooey pockets. Press extra chips on top before baking for a bakery look. Store cookies in an airtight container with a slice of bread to keep them soft. Dough and baked cookies freeze well.

Nutrition

Keywords: peanut butter chocolate chip cookies, bakery style cookies, easy cookie recipe, chewy cookies, homemade cookies, peanut butter dessert, chocolate chip cookies, quick cookies, best cookies, classic cookies

Find it online: https://hungermind.com/peanut-butter-chocolate-chip-cookies-recipe-easy-bakery-style-treats/