These peanut butter cookies loaded with chocolate chips are soft, flourless, intensely peanut buttery, and take only 25 minutes to make!
Why You’ll Love These Peanut Butter Chocolate Chip Cookies
- Soft and tender.
- Flourless and you won’t miss it!
- Intense peanut butter taste.
- Studded with chocolate chips of your choosing (milk, dark, whatever!).
- 25 minutes from start to “mouth”!
Loving warm cookies in a pinch? Try these Red Velvet Cookies (Using Cake Mix!) that take only 30 minutes to make!
Ingredients for Peanut Butter Chocolate Chip Cookies
- Regular smooth peanut butter – use regular, smooth peanut butter like Jif or Skippy! Don’t use natural peanut butter with the exception of Jif’s natural, creamy peanut butter that doesn’t separate like most natural peanut butters.
- Light brown sugar – light brown sugar yields a soft cookie with rich flavor.
- Chocolate chips – you can use whatever type of chocolate chips you like! I personally like bittersweet chocolate chips. If you like your PB cookies extra chocolatey, use ½ cup of chips instead of 1/3 cup.
- Granulated white sugar – white sugar yields a light cookie that’s not too dense.
- Large egg – an egg binds everything together.
- Vanilla extract – vanilla extract adds beautiful flavor.
- Salt or white sugar (to decorate) – you don’t need to decorate your cookies with salt or sugar, but I love the extra touch!
How to Make Peanut Butter Chocolate Chip Cookies
Full instructions in the recipe card; this is just an outline!
- Mix.
Mix together peanut butter, brown sugar, white sugar, egg, and vanilla. Add in chocolate chips and mix.
- Form.
Use a tablespoon measure to form dough balls, adding them to a Silpat-lined or greased baking sheet at least an inch apart. Use a fork to push down balls of dough to desired cookie thickness, making pretty cross-hatch designs on each cookie!
- Bake.
Bake cookies for 8-9 minutes at 350 degrees until cookies are dull (not shiny) and just set.
- Rest.
Remove from oven and immediately sprinkle with salt or sugar. Let cool on baking sheet for 10 minutes before transferring to a plate or wire rack.
Frequently Asked Questions (FAQs)
Stay away from natural peanut butter since it separates, causing unevenly baked cookies. Use regular, smooth peanut butter! The only exception is Jif’s natural, smooth peanut butter that doesn’t separate! I use that PB often for these cookies.
No need to chill the cookie dough. In fact, it’s not recommended!
These cookies keep really well for 5 days and sometimes longer depending on how airtight your storage container is!
Store these cookies in an airtight container (once they’ve cooled completely) at room temperature.
I don’t recommend freezing the cookie dough, but you can freeze baked peanut butter chocolate chip cookies! Freeze them in a single layer, separated by parchment paper, in a freezer-safe container for up to 3 months.
Other Cookie Recipes You’ll Love!
- Red Velvet Cookies (Using Cake Mix!)
- Soft M&M Cookies (Easy 45-Minute Recipe!)
- Soft, Flourless Peanut Butter Cookies
- Mom’s Cinnamon Sugar Pie Crust Cookies
- Easy Oatmeal Cookies (Soft and Chewy!)
Ingredients
- 1 cup regular, smooth peanut butter see notes below
- ½ cup light brown sugar packed
- ⅓ cup chocolate chips
- ¼ cup granulated white sugar
- 1 large egg
- ½ teaspoon vanilla extract
- Salt or white sugar to decorate
Instructions
- Preheat oven to 350℉. In a medium bowl, mix together peanut butter, brown sugar, white sugar, egg, and vanilla extract until uniform. Add in chocolate chips and mix.
- Use a tablespoon measure to form balls of dough, adding them to a silpat-lined or greased baking sheet at least an inch apart. Use a fork to push down dough balls to desired cookie thickness, making pretty cross-hatch designs on each cookie!
- Bake cookies for 8-9 minutes until cookies are dull (not shiny) and just set. Over-baking will yield dry cookies!
- Remove from oven and immediately sprinkle with salt or sugar. Let cool on baking sheet for 10 minutes before transferring to a plate or wire rack.
Video
Notes
- You can use any kind of chocolate chips you’d like! I like bittersweet chocolate.
- If you like your PB cookies extra chocolatey, use ½ cup chocolate chips!
- Use regular, smooth peanut butter like Jif or Skippy! Don’t use natural peanut butter (except I’ve found that Jif’s natural, creamy peanut butter works since it doesn’t separate!).
