Soft Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies
Diana Rattray
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: 2 to 3 dozen (24 to 36 servings)
Ratings (14)

These peanut butter chocolate chip cookies are always a hit with family and friends. The cookies have a pleasant soft texture and plenty of chocolate chips.

Fans of the peanut butter/chocolate combination find endless ways to pair the two, often in elaborate concoctions that require both a fork and spoon (and a partner) to eat. From pies and cakes to ice cream and bars to truffles and pudding, peanut butter and chocolate together seem to inspire dessert decadence. But sometimes the sweet simplicity of a cookie is what you really need. Cue the soft peanut butter chocolate chip cookies.

See Also

What You'll Need

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter (1/2 cup; room temperature)
  • 1/2 cup peanut butter
  • 3/4 cup light brown sugar (packed)
  • 1/4 cup sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 to 1 1/2 cups chocolate chips (semisweet or milk chocolate)

How to Make It

  1. Heat the oven to 375 F.
  2. Line 2 baking sheets with silicone liners or spray them with nonstick baking spray and set aside.
  3. Combine the flour, baking soda and salt in a medium bowl.
  4. Cream butter and peanut butter together in a large mixing bowl. Add the sugars and beat until light and fluffy.
  5. One at a time beat in the whole egg, the egg yolk, and the vanilla.
  6. Slowly beat in the flour mixture until fully blended. Fold in the chocolate chips with a spatula.
  1. Cover and refrigerate the cookie dough for at least 30 minutes or up to an hour.
  2. Using a tablespoon or cookie scoop, drop dough onto the baking sheets, leaving about 2 inches between cookies. Lightly press each cookie a few times with the tines of a fork.
  3. Bake for 8 to 10 minutes, until browned around the edges. Cool for 10 minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely.


  • Cookies should appear slightly underdone when you take them out of the oven. They will firm up as they cool.
  • You can skip step 6, but chilling the dough before baking helps minimize spread, resulting in a softer cookie.
  • You can eat these cookies warm or store them, completely cooled, in an airtight container for a week.

More Chocolate Chip Cookies

Are you a professed cookie monster? Check out these other chocolate chip cookie recipes:

Nutritional Guidelines (per serving)
Calories 113
Total Fat 7 g
Saturated Fat 3 g
Unsaturated Fat 3 g
Cholesterol 38 mg
Sodium 105 mg
Carbohydrates 10 g
Dietary Fiber 1 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)