Creamy peanut butter meets melty chocolate chips in these irresistible Peanut Butter Chocolate Chip Cookies — soft in the middle, slightly crisp around the edges, and topped with a glossy chocolate drizzle and a dusting of powdered sugar. These cookies are comfort in bite-sized form and perfect for busy afternoons, bake sales, or a quick after-dinner treat. Fun fact: peanut butter cookies are a classic American favorite dating back to early 20th century home baking, and pairing them with chocolate chips instantly elevates the nostalgia.
This recipe is wonderfully simple and quick, making it ideal for beginners and family bakers alike. If you like exploring similar twists, you might also enjoy my coconut-chocolate chip variation linked here coconut butter chocolate chip cookies for another take on a beloved classic. Read on — you’ll be amazed at how little time and effort it takes to create cookies that taste like they came from a bakery.
What is Peanut Butter Chocolate Chip Cookies?
What’s in a name? Peanut Butter Chocolate Chip Cookies are exactly what they sound like: cookies made with rich peanut butter and studded with sweet chocolate chips. Why call them that — when you could just call them “delicious”? Maybe because nothing says comfort quite like peanut butter and chocolate cozying up in a cookie. Who named it? Probably someone who believed “the way to a man’s heart is through his stomach.” Ever tried giving them away and seeing them come back empty-handed? That’s how you know the name fits. Ready to bake a batch and find out for yourself? Give them a try!
Why You’ll Love This:
These cookies are irresistible for three simple reasons:
- Peanut butter-forward flavor: The creamy peanut butter is the star, giving every bite a rich, nutty backbone that pairs perfectly with the melty milk chocolate chips. The balance of sweet and savory makes your taste buds sit up and take notice.
- Cost-saving and convenient: Making these at home is much cheaper than buying gourmet cookies, and you can control the ingredients. A single batch uses pantry staples and yields plenty to share, which is great for families or parties.
- Topping and texture magic: The warm chocolate drizzle and powdered sugar finish add a bakery-style flourish. The texture — soft inside with a slightly crisp edge — satisfies both cookie purists and casual snackers.
If you love bite-sized peanut butter treats, don’t miss my peanut butter chocolate chip cookie bites post for a playful, snackable version peanut butter cookie bites. Go on — make a batch and watch them disappear.
How to Make:
Quick Overview
This recipe is straightforward: cream the fats and sugars, stir in the egg, fold in dry ingredients, shape, bake briefly, and finish with melted chocolate and powdered sugar. It’s fast, forgiving, and perfect for busy bakers — about 15 minutes prep, 8 minutes bake per batch, and a short cool-and-decorate step. The standout element is the warm chocolate spread that sets shiny and slightly crackly, adding a rich contrast to the peanut butter base.
Approximate times:
Prep time: 15 minutes
Cook time: 8 minutes per batch
Finishing time: 10–15 minutes
Total time: about 35 minutes from start to serve
Ingredients
1/2 cup butter, softened, room temperature
1/2 cup creamy peanut butter, smooth and well stirred
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
1 1/2 cups all-purpose flour, spooned and leveled
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup milk chocolate chips
1/2 teaspoon canola or vegetable oil (for melting chocolate)
1/2 cup powdered sugar, for dusting
Directions
- Preheat oven to 375°. Prepare a cookie sheet by lining with parchment paper or spraying with cooking spray. Make sure oven racks are centered.
- In a stand mixer or with a hand mixer, blend together the softened butter, creamy peanut butter, granulated sugar, and light brown sugar until the mixture is creamy and pale, about 2–3 minutes. Scrape down the bowl as needed. Add in the egg and mix until just combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda so the leaveners are evenly distributed. This prevents pockets of powder in the dough.
- Add the dry ingredients to the wet mixture and mix on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Shape dough into 1 inch balls — use a small cookie scoop for uniform size — and place them on the prepared cookie sheet about 2 inches apart. Bake for 8 minutes, until the edges are set but centers are still soft.
- After baking, press down on each cookie gently with the back of a spoon or a spatula to flatten slightly. This helps the cookies bake evenly and creates a perfect surface for the chocolate.
- Let cookies cool on the cookie sheet for 10 minutes before transferring to a cooling rack to finish cooling. Cooling on the sheet helps them set without breaking.
- Melt the milk chocolate chips with the canola or vegetable oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Spoon melted chocolate onto each cookie and spread gently to cover the top.
- Let the chocolate set before dusting lightly with powdered sugar. For faster setting, chill the cookies briefly in the refrigerator for 5–10 minutes.
What to Serve With:
Serve these cookies with a cold glass of milk, a steaming mug of coffee, or an indulgent hot chocolate. For a dessert platter, add sliced apples or fresh berries to balance the richness. If you’re pairing for a party, offer vanilla ice cream for an easy a la mode option, or include a small bowl of extra melted chocolate for dunking.
Top Tips for Perfecting:
- Ingredient substitutions: Swap creamy peanut butter for natural peanut butter if you prefer stronger nut flavor, but run the mixer a bit longer to emulsify oils. Use semi-sweet chips instead of milk chocolate for less sweetness.
- Timing adjustments: Bake times may vary by oven—start checking at 7 minutes if your oven runs hot. Remove when centers are still slightly soft for a chewy cookie.
- Flavor enhancements: Add a pinch of flaky sea salt on top of the chocolate before it sets for a sophisticated contrast. Stir in a teaspoon of vanilla extract to the wet ingredients for added depth.
- Common mistakes to avoid: Don’t overmix the dough after adding flour; this makes cookies tough. Don’t skip the brief cool-on-sheet step — it prevents cookies from breaking when moved.
Storing and Reheating Tips:
Refrigeration: Store cookies in an airtight container at room temperature for up to 3 days. If the chocolate topping makes stacking messy, layer with parchment paper.
Freezing: Freeze un-topped cookies in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw on the counter and melt fresh chocolate for topping.
Reheating: Warm a cookie in the microwave for 8–10 seconds to bring back softness, or heat in a 300°F oven for 3–4 minutes. If chilled, allow to come to room temperature before serving for best texture.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes. Crunchy peanut butter adds texture and a nuttier bite. The dough may be slightly less smooth but bakes beautifully.
Can I make the dough ahead of time?
Absolutely. Refrigerate the dough balls for up to 24 hours before baking or freeze them. If chilled, add an extra minute to the bake time.
What if I don’t have powdered sugar for dusting?
The cookies are still fantastic without powdered sugar. You can also sprinkle a little extra chopped chocolate or sea salt.
How do I prevent cookies from spreading too much?
Make sure the butter is softened but not melted. Chill the shaped dough briefly for 10–15 minutes if your kitchen is very warm before baking.
Can I substitute the milk chocolate chips with dark chocolate?
Yes. Dark or semi-sweet chocolate gives a less sweet, more intense chocolate flavor that pairs nicely with peanut butter.
Conclusion
These Peanut Butter Chocolate Chip Cookies are a quick, crowd-pleasing bake that brings comfort and joy with very little fuss. They blend pantry-friendly ingredients into a cookie that’s soft, nutty, and decadently chocolate-topped — perfect for sharing with family or enjoying yourself. For a classic, tried-and-tested version and more tips, you can compare notes with the detailed recipe at Handle the Heat’s Peanut Butter Chocolate Chip Cookies. Give these a go and watch how fast they disappear!
Peanut Butter Chocolate Chip Cookies
Equipment
- Mixing Bowl
- Stand Mixer or Hand Mixer
- Cookie Sheet
- Parchment Paper
- Microwave-safe Bowl
Ingredients
Ingredients
- 1/2 cup Butter, softened Room temperature
- 1/2 cup Creamy peanut butter Smooth and well stirred
- 1/2 cup Granulated sugar
- 1/2 cup Light brown sugar Packed
- 1 large Egg Room temperature
- 1 1/2 cups All-purpose flour Spoon and leveled
- 3/4 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1 cup Milk chocolate chips
- 1/2 teaspoon Canola or vegetable oil For melting chocolate
- 1/2 cup Powdered sugar For dusting
Instructions
- Preheat oven to 375°. Prepare a cookie sheet by lining with parchment paper or spraying with cooking spray. Make sure oven racks are centered.
- In a stand mixer or with a hand mixer, blend together the softened butter, creamy peanut butter, granulated sugar, and light brown sugar until the mixture is creamy and pale, about 2–3 minutes. Scrape down the bowl as needed. Add in the egg and mix until just combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda so the leaveners are evenly distributed.
- Add the dry ingredients to the wet mixture and mix on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Shape dough into 1 inch balls and place them on the prepared cookie sheet about 2 inches apart. Bake for 8 minutes, until the edges are set but centers are still soft.
- After baking, press down on each cookie gently with the back of a spoon or a spatula to flatten slightly.
- Let cookies cool on the cookie sheet for 10 minutes before transferring to a cooling rack to finish cooling.
- Melt the milk chocolate chips with the canola or vegetable oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Spoon melted chocolate onto each cookie and spread gently to cover the top.
- Let the chocolate set before dusting lightly with powdered sugar. For faster setting, chill the cookies briefly in the refrigerator for 5–10 minutes.