You really can’t go wrong with a classic combo like peanut butter and chocolate, especially in the form of these tender, chewy peanut butter cookies speckled with loads of rich chocolate chips. This easy, from-scratch dough doesn’t require any chilling before baking, and the cookies bake up in just 11 minutes!
Here’s a look at the ingredients you’ll need for these Homemade Peanut Butter Chocolate Chip Cookies.
Peanut Butter: Creamy peanut butter gives these cookies their signature flavor. We used a commercial brand of creamy peanut butter in this recipe with excellent results.
Chocolate Chips: Semisweet chocolate chips complement the creamy peanut butter since they aren’t as sweet as milk chocolate chips.
Brown Sugar: Adds sweetness, moisture, and a slightly chewy texture to these cookies.
All-Purpose Flour: Lends body and structure to the cookies so they hold their shape and don’t puddle as they bake.
Other Ingredients You’ll Need: Granulated sugar, large eggs, butter, baking powder, baking soda, and salt.
Follow these tips for making these tasty peanut butter cookies. For detailed instructions, see the full recipe.
First, beat the softened butter, peanut butter, and sugar until smooth. You aren’t looking to add volume, just get things well mixed.
Next, add the dry ingredients: flour, baking powder, baking soda, and salt. Mix just until the flour is fully incorporated.
Stir the chocolate chips into the dough until they are scattered throughout.
Bake the cookies on parchment-lined baking sheets, ideally one pan at a time. Pull the cookies out of the oven before the edges turn brown, so the cookies don’t overbake and become crumbly. Allow baking sheets to cool completely between batches.
Here are some tips on storing Peanut Butter Chocolate Chip Cookies
You can store baked and cooled cookies in an airtight container or plastic food storage bag for up to 4 days. No need to refrigerate these cookies.
To freeze, wrap individual cookies in plastic and store in a resealable freezer bag for up to 1 month.
Thaw frozen cookies at room temperature or heat in the microwave for 15 seconds just until warmed.
Heat oven to 350°F. Line 2 baking sheets with parchment paper.
In a medium bowl, mix flour, baking powder, baking soda, and salt until blended.
In a large bowl, mix the softened butter, brown sugar, granulated sugar, peanut butter, and vanilla until smooth and well blended. Stir in the eggs, one at a time, mixing well and scraping down the bowl after each addition.
Add the flour mixture to the peanut butter mixture and stir until dough forms and there are no longer any steaks of dry flour. Stir in the chocolate chips.
Scoop dough into 2 tablespoon portions and roll into balls. Place on parchment-lined baking sheets at least 2 inches apart.
Bake one baking sheet at a time in the center of the oven for about 11 minutes or until light golden brown (centers will be soft). Cool 5 to 10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
To freeze the dough for these cookies, scoop out portions onto a parchment-lined baking sheet and roll into balls. Freeze until solid, then place the frozen dough into a resealable freezer bag for up to 1 month. Cookies can be baked from frozen as instructed in the recipe just add 1 minute to the bake time.
If you aren’t a fan of semisweet chocolate, feel free to swap milk or dark chocolate chips, a chopped chocolate bar, or even peanut butter chips for the semisweet chocolate chips.
