Soft Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

The Spruce / Diana Rattray

  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Chill Time: 30 mins
  • Yield: 2 to 3 dozen (24 to 36 servings)
Nutritional Guidelines (per serving)
113 Calories
7g Fat
10g Carbs
2g Protein
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Nutrition Facts
Servings: 2 to 3 dozen (24 to 36 servings)
Amount per serving
Calories 113
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 16%
Cholesterol 38mg 13%
Sodium 105mg 5%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 3%
Protein 2g
Calcium 19mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These peanut butter chocolate chip cookies are always a hit with family and friends. The cookies have a pleasantly 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.


  • 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)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 375 F.

  3. Line 2 baking sheets with silicone liners or spray them with nonstick baking spray and set aside.

  4. Combine the flour, baking soda and salt in a medium bowl.

  5. Cream butter and peanut butter together in a large mixing bowl. Add the sugars and beat until light and fluffy.

  6. One at a time beat in the whole egg, the egg yolk, and the vanilla.

  7. Slowly beat in the flour mixture until fully blended. Fold in the chocolate chips with a spatula.

  8. Cover and refrigerate the cookie dough for at least 30 minutes or up to an hour.

  9. 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.

  10. 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.

  11. Serve and enjoy!


  • 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.