Soft and chewy peanut butter chocolate chip cookies packed with rich peanut butter flavor and melty chocolate chips.

peanut butter chocolate chip cookies stacked on a work surface

These peanut butter chocolate chip cookies are soft, thick, and loaded with chocolate chips for the perfect chewy cookie texture.

Made with simple ingredients and no chill required, this easy cookie recipe delivers bakery-style cookies with rich peanut butter flavor.

Why you’ll love this recipe

Soft & chewy texture with thick centers and slightly crisp edges
Rich peanut butter flavor perfectly balanced with chocolate chips
Easy cookie recipe ready in under 30 minutes

Ingredients you need

Butter: Unsalted and softened
Peanut butter: Creamy or crunchy.
Sugar: Brown + white sugar for chewy
Egg: Room temperature
Vanilla extract and salt
Flour: All-purpose
Baking soda
Chocolate chips: Semi-sweet or dark for best contrast

peanut butter chocolate chip cookie cut in half with sea salt flakes

Tips before you start

Use creamy peanut butter for softer cookies
Don’t overmix to keep cookies tender
Chill 20–30 min for thicker cookies
Slightly underbake for soft chewy centers
Add extra chocolate chips on top for bakery-style look

How to make chocolate chip peanut butter cookies

This cookie recipe is built on my go-to chocolate chip cookies recipe.

Cream butter, peanut butter, and both sugars until smooth and fluffy.

Add the egg and vanilla, then mix until fully combined.

Stir in flour, baking soda, baking powder, and salt until a soft dough forms.

Fold in chocolate chips evenly through the dough.

peanut butter chocolate chip cookie dough with chocolate chips

Scoop dough balls onto a lined baking sheet, spacing them apart.

Bake at 180°C (350°F) until the edges are lightly golden and the centers stay soft.

Cool on the baking sheet, then transfer to a wire rack.

how to make peanut butter chocolate chip cookies step by step

Storage

Store in an airtight container at room temperature up to 5 days or freeze up to 3 months.

Variations

Peanut butter chips: Add peanut butter chips for a stronger, richer peanut flavor
Crunchy texture: Mix in chopped peanuts for extra crunch
Dark chocolate: Use dark chocolate chunks for a deeper, less sweet taste
Nutella center: Stuff cookies with Nutella for a gooey filling
Sea salt finish: Sprinkle flaky sea salt on top before baking
Almond butter swap: Replace part of the peanut butter with almond butter

Try this recipe as double chocolate chip cookies or like this skillet chocolate chip cookie recipe for a thicker, extra gooey version.

Recipe Questions

Can I use natural peanut butter?

Yes, but the cookies will be slightly denser and less chewy.

Why are my cookies too flat?

The dough may be too warm—chill it before baking.

How do I get thicker cookies?

Chill the dough and avoid overmixing.

Yes, freeze scooped dough balls up to 3 months.

Why are my cookies dry?

Too much flour or overbaking—measure carefully and slightly underbake.

soft and chewy peanut butter chocolate chip cookies

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Peanut Butter Chocolate Chip Cookies (Soft & Chewy)

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4.4 from 14 reviews

Author: Fadela
Total Time: 20 minutes
Yield: 12 cookies

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Description

Soft and chewy peanut butter chocolate chip cookies with rich peanut butter flavor and melty chocolate chips. Easy to make, perfectly balanced, and bakery-style with crisp edges and tender centers (about 12–14 cookies).

Instructions

Place the softened butter, peanut butter, granulated sugar, and brown sugar in a large bowl and whisk with a hand mixer or electric mixer for 1–2 minutes until smooth and creamy.
Add the egg and vanilla extract, then mix again until fully incorporated and smooth.
Add the flour, cornstarch (if using), baking powder, baking soda, and salt, then mix with a spatula just until a soft dough forms.
Stir in the chocolate chips gently until evenly distributed.
Cover the dough and refrigerate for at least 20 minutes up to 1 hour (or bake immediately if needed).
Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper.
Scoop dough balls using a tablespoon or ice cream scoop and place them spaced apart on the baking sheet.
Bake for 12–15 minutes until edges are lightly golden and centers still soft.
Let cookies cool on the baking sheet before transferring—they will firm up as they cool.