These Best Ever Baked Chocolate Chip Peanut Butter Cookies are delicious and easy to make. Trust me, they taste like they are straight from the bakery.

These Chocolate Chip Peanut Butter Cookies are a deliciously simple, homey snack staple! They’re super easy to make and great for the cookie jar or gifting to family and friends.

a stack of soft peanut butter cookies on a plate.

I’ve made several versions of this chocolate chip peanut butter cookies recipe, and today I’m sharing the all-around winner! My kids and I can all agree on this version – I can’t say as much for previous ones. They were either too dry or not soft enough. But these cookies, my friends, are perfection.

They’re the perfect soft peanut butter chocolate chip cookie for the cookie jar so the kids can help themselves with an after-school treat. They’re also great for gifts – holidays, birthdays, or any old time you want to surprise a neighbor, friend, or family member with a batch of soft cookies.

As you probably already know, I love to bake cookies, and nothing warms my heart more than to have a fresh-baked batch for the kiddos after school. These are at the top of the list, along with monster cookies.

I love the chocolate peanut butter flavor combo, and all they need is a cold glass of milk to go with them.

a cookie being dunked into a glass of milk.

Recipe Notes

This is an easy recipe but plan because you must chill the cookie dough overnight. This allows the wet ingredients to absorb into the dry ones fully, so you get the best texture once they’re baked.

I love these with chocolate chips, but there are other add-ins you can use. Be sure to check out the variations section for ideas!

These keep wonderfully at room temperature – the best cookie jar cookie!

cookies stacked around a glass of milk.

Ingredients

  • Softened butter
  • Packed light brown sugar
  • Granulated sugar
  • Creamy peanut butter
  • Large eggs
  • Egg yolk
  • Vanilla extract
  • Baking Powder
  • Baking soda
  • Sea salt
  • All-purpose flour
  • Semi-sweet chocolate chips

How do you make Chocolate Chip Peanut Butter Cookies?

Line two baking sheets with parchment paper and set them aside.

Sift the flour and baking soda into a small mixing bowl. If you don’t have a sifter, whisk them to combine.

In a large bowl with a hand mixer or a stand mixer with a paddle attachment, cream the butter, brown sugar, and granulated sugar at medium-high speed until light and fluffy. 

Mix in the peanut butter, egg, and vanilla until combined. Scrape down the bowl as needed.

the cookie dough in a bowl.

Add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips.

Cover the bowl and refrigerate the dough overnight.

Preheat oven to 350°F. Use a cookie scoop to form the cookie dough into walnut-sized balls. Place them two inches apart on the prepared cookie sheets. Gently press the cookie dough balls down slightly with the palm of your hand.

Bake the cookies for nine minutes. Do not overbake; they will set as they cool.

Take the pans out of the oven. Cool them on the cookie sheets for 10 minutes and then transfer them to wire racks to cool completely.

How do you store soft peanut butter cookies?

These cookies can be stored in an airtight container at room temperature for up to 1 week, but trust me they won’t last that long.

They can also be frozen for up to 2 months.

a stack of peanut butter cookies.

Recipe Variations

  • I like to use creamy peanut butter, but you can also use crunchy peanut butter to add a little texture.
  • Use semisweet, milk chocolate chips, or dark chocolate chips for the chocolate chips.
  • Or, change the chocolate chips to peanut butter chips! You could also do a mix of both.
  • Instead of baking chips, try the same amount of chopped nuts like peanuts, almonds, or walnuts.

Tips for the Best Cookies

When you add the dry ingredients to the butter mixture, don’t over-mix. Stop mixing and fold the chocolate chips once the flour is absorbed into the wet ingredients.

Don’t overbake the cookies. They are ready to take out of the oven when they look undone – they should be set around the edges, but the center may look a little underbaked. Once they cool, they will be perfectly yummy once they’re set!

a cookie on the rim of a glass of milk with more cookies in the background.

These are the BEST Peanut Butter Cookies with Chocolate Chips, and I can’t wait for you to make a batch. Enjoy! XOXO San

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Soft Baked Chocolate Chip Peanut Butter Cookies

Prep: 10 minutes
Cook: 9 minutes
Total: 30 minutes
Servings: 30 cookies
Calories: 111 kcal
These Best Ever Soft Baked Chocolate Chip Peanut Butter Cookies taste just like they are straight from the bakery.
soft peanut butter chocolate chip cookies on a plate.

Ingredients
 

  • 1/2 cup salted butter
  • 1 cup packed light brown sugar
  • 1/2 cup white granulated sugar
  • 3/4 cup creamy peanut butter
  • 2 large eggs
  • 1 egg yolk from a large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 2 1/2 cups all-purpose flour
  • 2 cups semi-sweet chocolate chips

Instructions
 

  • In a small mixing bowl sift together flour and baking soda, set aside.
  • With an electric mixer, cream butter, brown sugar and sugar on medium-high speed until light and fluffy, 3-4 minutes. Next stir in peanut butter, egg, and vanilla. Scrape down the sides of the bowl as needed, then mix on medium-high until fully incorporated.
  • Mix in the flour/baking soda mixture, just until incorporated. Fold in the chocolate chips.
  • Cover the bowl and refrigerate overnight or at least 3 hours.
  • Form dough into walnut size balls, I used my cookie dough scooper to get the best shape. Place 2 inches apart on cookie sheet. Slightly flatten by gently pressing down with the palm of your hand. They really don’t spread, so the shape you have before baking is about the same shape to come out of the oven, trust me this is why they are so good, besides the chocolate.
  • Preheat the oven to 350°F. Bake for 9 minutes and remove from oven. Do not over bake, they will set while cooling.
  • Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to completely cool.
  • These cookies can been store at room temp for up to 1 week but trust me, they won’t last that long.
Serving: 1cookieCalories: 111kcalCarbohydrates: 10gFat: 7gSaturated Fat: 4gCholesterol: 14mgSodium: 22mgPotassium: 66mgSugar: 9gVitamin A: 105IUCalcium: 11mgIron: 0.7mg
soft peanut butter chocolate chip cookies on a plate.
Tried this recipe?Let us know what you think!

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