Craving something sweet, chewy, and completely irresistible? These chewy peanut butter-chocolate chip cookies are exactly what you need.
Soft, rich, and packed with creamy peanut butter and gooey chocolate chips, these cookies are a must-have for anyone with a sweet tooth.
Whether you’re whipping up a quick treat for your family, looking for the perfect dessert recipe for a party, or simply treating yourself after a long day, these cookies deliver that perfect balance of salty and sweet in every bite.
Why These Chewy Peanut Butter-Chocolate Chip Cookies Are So Good
- Perfect Texture: The balance of ingredients ensures a chewy, tender texture rather than a dry, crumbly one. Every bite is soft and satisfying.
- Rich Peanut Butter Flavor: The creamy peanut butter is the star, delivering a strong nutty taste that pairs perfectly with the sweet chocolate chips.
- Gooey Chocolate Chips: Using a mix of semisweet or bittersweet chocolate chips creates a perfect contrast to the sweet, buttery dough.
- Easy Dessert Recipe: This is a simple, straightforward dessert recipe that doesn’t require any complicated techniques—just mix, scoop, and bake.
Tips for Making the Best Chewy Peanut Butter-Chocolate Chip Cookies
If you want to take your cookies to the next level, here are some expert tips to make sure they turn out perfect every time:
- Use Softened Butter: Make sure the butter is at room temperature before you start. This helps create a smooth, creamy dough.
- Don’t Overbake: The key to that perfect chewy texture is to bake until the edges are set but the centers are still soft. They will continue to set as they cool.
- Mix the Dough Gently: Overmixing can result in tough cookies. Mix just until the ingredients are combined.
- Chill the Dough (Optional): If you prefer a slightly thicker cookie, chill the dough for 30 minutes before baking. This helps prevent spreading.
- Choose Your Chocolate: Want extra decadence? Swap in some dark chocolate chunks instead of the standard chips for a richer flavor.
Creative Twists to Try with This Dessert Recipe
Want to make these chewy peanut butter-chocolate chip cookies even more exciting? Try these delicious variations:
- Add Sea Salt: Sprinkle a tiny bit of sea salt on top of each cookie before baking for a sweet and salty combo.
- Mix in Nuts: Chopped roasted peanuts or pecans add a great crunch to the soft texture of the cookies.
- Peanut Butter Swirl: For a fun look, swirl an extra tablespoon of peanut butter into the dough before baking.
- Double Chocolate: Use a mix of milk and dark chocolate chips for a more complex flavor.
- Make Them Gluten-Free: Simply use a gluten-free all-purpose flour blend to make this recipe friendly for those with gluten sensitivities.
How to Store Your Chewy Peanut Butter-Chocolate Chip Cookies
These cookies are best enjoyed fresh, but you can easily store them for later:
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing the Dough: Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer them to a freezer-safe bag. When you’re ready to bake, simply bake straight from the freezer, adding a minute or two to the bake time.
- Freezing Baked Cookies: Allow them to cool completely, then place in a freezer-safe container. Thaw at room temperature when you’re ready to enjoy.
The Perfect Dessert Recipe for Any Occasion
These chewy peanut butter-chocolate chip cookies are a versatile dessert recipe that works for any occasion. Need something for a bake sale? Hosting a party? Looking for a cozy, sweet snack to enjoy with your coffee or tea? These cookies fit the bill every time.
They’re easy enough for beginners but so delicious that even experienced bakers will love making them. So, grab your ingredients, preheat the oven, and get ready to bake up a batch of these delightful, chewy cookies. Trust us—they won’t last long.
Chewy Peanut Butter-Chocolate Chip Cookies Recipe
Ingredients
- ¼ cup ½ stick unsalted butter, at room temperature
- ¾ cup creamy peanut butter such as Jif, Skippy, or Peter Pan — not natural peanut butter
- 1 cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg plus 1 large egg yolk at room temperature
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet or bittersweet chocolate chips
Instructions
- Preheat and Prepare: Set your oven to 350°F and line two baking sheets with parchment paper for easy cleanup.
- Combine Wet Ingredients: In a stand mixer with a paddle attachment, blend together the butter, peanut butter, brown sugar, and granulated sugar on low speed until they are well-mixed. Gradually increase the speed to medium-high, beating for about 2 minutes until the mixture becomes light and airy.
- Incorporate Eggs and Vanilla: Add the whole egg, the extra egg yolk, and vanilla extract to the mixture. Continue mixing at medium-high speed until the batter becomes smooth, creamy, and slightly lighter in color, approximately 2 minutes. Make sure to scrape down the sides of the bowl as needed.
- Add Dry Ingredients: Reduce the mixer speed to low and carefully add the flour, baking soda, and salt. Blend until everything is just combined, without any visible streaks of flour. Remove the bowl from the mixer, and gently fold in the chocolate chips with a spatula, ensuring they are evenly distributed.
- Shape the Dough: Scoop the dough using a 1½-tablespoon cookie scoop or a large spoon, forming rounded balls of about 3 tablespoons each. Roll them gently in your hands to smooth the edges, then place them 2 inches apart on the lined baking sheets.
- Bake the Cookies: Place the baking sheets in the preheated oven. Bake for 12 to 14 minutes, until the edges are set and slightly golden, but the centers remain soft.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes. After they firm up slightly, transfer them to a wire rack to cool completely before serving.
Notes
- For an extra chewy texture, avoid overbaking. The cookies will continue to set as they cool.
- Use creamy peanut butter (not natural) to maintain the best texture.
- You can substitute semisweet chocolate chips with bittersweet chocolate chips for a slightly less sweet flavor.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.