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Chocolate Chip Peanut Butter Cookie Recipe

Chocolate Chip Peanut Butter Cookie Recipe

These thick, soft, and chewy peanut butter cookies are packed with melty chocolate chips and rich peanut butter flavor. Chilling the dough helps create bakery-style cookies with crisp edges and tender centers, making them perfect for holidays, bake sales, or an everyday homemade treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 large cookies
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup unsalted butter softened
  • 1 cup creamy peanut butter processed style such as Jif or Skippy
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Medium mixing bowl
  • Measuring cups and spoons
  • Rubber spatula
  • Cookie scoop (2 tablespoon)
  • Baking sheets
  • Parchment paper
  • Cooling rack

Method
 

  1. In a large bowl, beat the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. The mixture should look pale and creamy.
  2. Add the eggs one at a time, then mix in the vanilla until fully combined. Scrape down the sides of the bowl if needed.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until no dry flour remains.
  4. Fold in the chocolate chips using a rubber spatula. The dough should be thick and evenly filled with chocolate.
  5. Cover the bowl and refrigerate the dough for at least 1 hour. Chilled dough helps the cookies stay thick and bake evenly.
  6. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper. Scoop about 2 tablespoons of dough for each cookie and place them 2 inches apart.
  7. Gently flatten each dough ball slightly with your hand or the back of a spoon. Add a few extra chocolate chips on top if desired.
  8. Bake for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft. The cookies will continue setting as they cool.
  9. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Notes

  • Chill the dough before baking to keep the cookies thick and chewy.
  • Use processed creamy peanut butter for the most consistent texture and less spreading.
  • Remove the cookies when the centers still look slightly soft—they'll finish baking on the hot pan and stay moist.