Name: Soft Peanut Butter Chocolate Chip Cookies
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Ingredients: 1/2 cup Unsalted Butter - softened to room temperature; 3/4 cup Creamy Peanut Butter - not natural; 3/4 cup Brown Sugar - packed; 1/4 cup Granulated Sugar; 1 large Egg - room temperature; 1 tsp Vanilla Extract; 1 1/2 cups All-Purpose Flour - spooned and leveled; 1 tsp Baking Soda; 1/2 tsp Salt; 1 1/4 cups Semi-Sweet Chocolate Chips

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These peanut butter chocolate chip cookies have the perfect balance: rich peanut butter flavor that doesn’t overpower, soft centers that stay chewy for days, and pockets of melted chocolate in every bite. The peanut butter base creates a tender crumb without any fussiness—just mix, scoop, and bake.

Quick Summary

Peanut butter chocolate chip cookies made with creamy peanut butter for soft texture and deep nutty flavor. No chilling required. Semi-sweet chocolate chips balance the sweetness perfectly.

Why This Recipe Works

Creamy peanut butter base creates ultra-tender texture and rich flavor without grittiness—the oils in peanut butter keep cookies soft for days
Brown sugar majority adds moisture and chewiness while enhancing the caramel notes in peanut butter
No chilling required because peanut butter’s fat content controls spread naturally
Slightly underbaked centers stay fudgy while edges crisp up, creating textural contrast
Semi-sweet chocolate chips cut through the richness without making cookies too sweet

Ingredients Notes & Substitutions

Creamy Peanut Butter – Use regular creamy peanut butter (like Jif or Skippy), not natural. Natural peanut butter is too oily and lacks stabilizers, causing excessive spread. Crunchy peanut butter works if you want extra texture.

Unsalted Butter – Softened to room temperature so it creams smoothly with sugars. Salted butter works; just omit the added salt.

Brown Sugar – Light or dark brown sugar both work. Dark brown adds deeper molasses flavor. The moisture in brown sugar is key to keeping these soft.

Granulated Sugar – A small amount balances the moisture from brown sugar and helps with spread. Don’t skip it.

Egg – Binds the dough and adds richness. Room temperature egg incorporates better.

All-Purpose Flour – Measure by spooning and leveling. Too much flour makes cookies dry and crumbly instead of soft.

Baking Soda – Creates lift and promotes browning. Make sure it’s fresh—old baking soda won’t give proper rise.

Semi-Sweet Chocolate Chips – Semi-sweet balances the peanut butter’s richness. Milk chocolate makes them sweeter; dark chocolate (60-70%) adds intensity. Use 1 to 1½ cups depending on how chocolatey you want them.

Vanilla Extract – Enhances both peanut butter and chocolate flavors.

How to Make Peanut Butter Chocolate Chip Cookies

Cream the Base

Beat the softened butter, peanut butter, brown sugar, and granulated sugar together until the mixture looks fluffy and lightens in color—about 2-3 minutes. This incorporates air for a lighter texture. Scrape down the bowl halfway through to ensure even mixing.

Add the egg and vanilla, beating until fully combined. The mixture should look smooth and cohesive.

Build the Dough

Whisk together the flour, baking soda, and salt in a separate bowl. Add the dry ingredients to the peanut butter mixture and mix on low speed until just combined—you should see no flour streaks, but stop as soon as the dough comes together. Overmixing develops gluten and makes cookies tough.

Fold in the chocolate chips with a spatula, distributing them evenly throughout the dough. The dough will be soft and slightly sticky but should hold its shape when scooped.

Shape and Bake

Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them 2 inches apart. The cookies spread moderately. You can leave them rounded or gently flatten them slightly with your palm—they won’t spread as much as traditional cookies due to the peanut butter.

Bake at 350°F until the edges look set and lightly golden but the centers still appear soft and slightly underdone. They should look puffed and feel tender when you gently touch the top. The centers will sink slightly as they cool—this is normal and creates that soft, chewy texture. If they look fully baked and flat in the oven, they’ll be dry after cooling.

Let cookies cool on the baking sheet for 5 minutes before transferring. They’re delicate when hot and need time to set up.

Pro Tip

Press 3-4 extra chocolate chips onto the tops of each cookie immediately after removing them from the oven. This creates a bakery-style appearance and ensures every bite has visible chocolate.

Expert Tips

For thicker cookies, chill scooped dough balls for 30 minutes before baking. Cold dough spreads less, creating taller cookies with softer centers. Bake straight from the fridge without thawing.
Use a cookie scoop for uniform size and baking time. A 2-tablespoon scoop makes cookies that bake perfectly in 10-11 minutes.
Light vs. Dark Pans—Use light-colored aluminum baking sheets for the most even baking. Dark nonstick pans absorb more heat and can burn the bottoms of peanut butter cookies before the centers are cooked

Storage & Freezing

Room temperature: Store in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking. The peanut butter keeps them soft and chewy even on day five.

Freezing baked cookies: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 15-20 minutes or warm briefly in the microwave.

Freezing dough: Scoop dough balls, freeze on a parchment-lined sheet until solid, then store in a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time. Perfect for fresh cookies on demand.

FAQ

Can I use natural peanut butter?
Natural peanut butter doesn’t work well in this recipe. It’s too oily and lacks stabilizers, causing cookies to spread excessively and become greasy. Stick with regular creamy peanut butter like Jif or Skippy.

Why are my cookies dry and crumbly?
Excess flour absorbs too much moisture compared to the fat content from the peanut butter and butter, disrupting the tender texture. This happens when flour is packed into the measuring cup instead of being loosely spooned in. Even 2-3 extra tablespoons of flour can drastically change the texture.

Can I make these without brown sugar?
Brown sugar provides the moisture and chewiness that makes these cookies soft. You can substitute all granulated sugar, but the cookies will be crisper and less chewy.

How do I prevent cookies from spreading too much?
Make sure your butter is softened but not melted. If your kitchen is very warm, chill the dough for 15-30 minutes before baking. Also verify your baking soda is fresh.