Peanut Butter Chocolate Chip Cookies Recipe - soft and thick peanut butter cookies with chocolate chips. Quick and easy cookie dough that requires no mixer and no chilling the dough!
The weekend is almost here so let's make cookies! Whatever your plans are for the next two days, cookies are always a good idea. Visiting family, picnic at the park (because the Spring weather is finally here!), sleepovers, crafting sessions, game day, movie night - a batch of freshly baked peanut butter cookies that melt in your mouth and are packed with chocolate chips is recommended.
I am crazy about this recipe for so many reasons! It's want-cookies-now kind of recipe because it takes 10 minutes to mix up the dough and another 10 to bake a batch. We are using melted butter which also means to mixer required. You can whip up the dough with a spatula. YES!
Peanut butter and chocolate combo is irresistible! I will never refuse a cookie with this combo. This recipe for Chocolate Peanut Butter Cookies from Love From the Oven look crazy good and I know I could eat a whole dozen!
If that's not selling you, let me tell you that these cookies are thick, perfectly peanut buttery and each bite literally melts in your mouth. SO GOOD!
Please, notice that the dough is more on the drier side, you do need to roll a scoop of it in your hands to make a ball. It is not a sticky dough at all.
If you are really short on time or don't feel like scooping and rolling the dough - press it onto a 8" square (for thick bars, like I did HERE) or 13" x 9" pan for more and thinner bars, bake and cut. It's a win win either way!
To see how easy it is to whip up the dough, check out our YouTube video for the Reese's Bars (it's using the same cookie dough base)!
Peanut Butter Chocolate Chip Cookies Recipe
- 6 Tablespoons unsalted butter melted
- ½ cup creamy peanut butter
- ¼ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 Tablespoon cornstarch
- ½ teaspoon salt
- 1.5 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or silicone baking mat. Set aside.
- In a medium mixing bowl, whisk together the dry ingredients (flour, baking soda, cornstarch and salt). Set aside.
- In a large mixing bowl, whisk melted butter with peanut butter until smooth.
- Add both sugars and whisk until well mixed.
- Add vanilla and egg and mix well.
- Add dry ingredients and stir in with a spatula.
- Add chocolate chips and stir in (you can reserve some to press into each cookie dough ball for prettier cookies). The dough should be soft but not at all sticky.
- Scoop cookies with a medium (1 and ½ tablespoon) cookie scoop and roll in your hands. Place on prepared cookie sheet and bake for 10 minutes. Cool on pan for 5 minutes, then transfer onto a rack to cool completely.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out!
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Should’ve read the comments first dang it. Super crumbly and didn’t spread at all. I’m making the rest of the dough into a cookie bar thing and see if that works.
If you like playing with sand, then try these cookies. The dough is extremely crumbly. That being said, the flavor is awesome! I took advantage of them not spreading in the oven to place a mini Reese’s peanut butter cup in the center and formed the dough around it. I fit quite a few on one cookie sheet.
I gave these cookies a shot just as the recipe called and they turned out ok. I experienced a lot of the things others did i.e. crumbly dough, barely any peanut butter flavor, big ball of cookie that didn’t flatten out much. Here Are the alterations I made that made this recipe my new go to for peanut butter cookies.
2 eggs (instead of one)
1/2 cup white sugar
1/2cup brown sugar(because I like my cookies to be sweet!)
3/4 cup peanut butter
Omit chips and press down a Hershey kiss in each cookie right out of the oven
Can I tell you with these alterations these are the softest, moistest, most peanut buttery cookies I’ve ever made! They still don’t flatten out much but that’s perfect! It makes them perfect smooshing a Hershey kiss down into them! Thanks for your recipe! It gave a great base to work with in creating a new favorite in our household! 24 cookies gone in less than hour by my 4 teenage boys and hubby!
Yes, the dough is super crumbly. But I don't think it needs an additional egg. Gently press the dough into a ball and it makes wonderful, granular cookies that keep their shape. Thanks 🙂
Hi. This is the second time I've made these. They do taste good but i need a little help to know if i should modify or what I'm doing wrong. The cook time seems wrong because it says cook kinky 10 minutes but mine, both times is nowhere near done. I added an egg this time and the cook time is still 20+ mins. Any ideas?
Hi Krystal! Thank you for the comment. If it happened more than once, maybe it's the oven? Did you check if the temperature is accurate? It should not take 20 minutes to bake cookies. So sorry you are having problems with this recipe.
I made these cookies before i sae the reviews. So they are deffinately dry, but I followed the advice of another user and added 1 more egg. That seemed to do the trick. They taste very good and overall is a good recipe. I am a littke confused why cornstarch was needed but I did use it.
Just made these and I had to add an extra egg the dough was so dry. They tasted great nonetheless.
I used 1/2 milk chocolate chips and 1/2 peanut butter chips and everyone loved them.
Thanks for the recipe!
Just tried these and was a little disappointed. They taste great, but they didn't go anywhere. They kept their exact shape and came out looking just like balls of cookie dough. They didn't spread or puff up or anything 🙁
Hi Emily! Thank you so much for the comment. I am so sorry the cookies were disappointing. They should have puffed up and and spread a little bit but stay quite thick. I am working on adjusting this recipe to make stickier dough and flatter cookies. I always appreciate feedback on my recipes as it helps me in creating recipes everyone will love. Thank you! -Anna
These taste great but are so dry they didn't even stay together. Using the rest of the dough in a brownie pan and hoping that works better!
Hi Colleen! Thank you for the comment and trying the recipe! This is definitely not a dough to scoop and drop on a sheet pan. I know that adding an additional egg will make the dough easier to handle. I am going to update my post with that option. I did make this dough into bars and it was fantastic! You can see the result here: https://www.crunchycreamysweet.com/peanut-butter-chocolate-reeses-bars-recipe/ Hope this helps! Let me know what you think about the bars! 😀
I made this and the dough is really dry and crumbly not moist at all.
Hi Tishia! The dough should not be moist at all. It is definitely drier but easy to shape into balls before baking. It makes thick cookies that puff up but don't spread much. If you like flatter cookies, you can add 1/4 cup of additional butter. Hope this helps!
I'll take a dozen please. Those are some gorgeous looking cookies. I could eat a handful right now with my coffee. 🙂
Can I have a batch of those cookies right now? As in right now! I need those!
These look so chewy and moist -- my favorite kind of cookie. I totally have to try these!
You've convinced me, I want to make these cookies right now. I love how thick and chewy they look.
Becky Hardin says
These look so scrumptios
Amy Stafford says
Love how moist and chewy these look. A friend of mine told me the best way to eat a short chocolate chip cookie is to push it up on the roof of your mouth and let it melt. 🙂 I haven't tried it yet, but these look perfect for giving it a go.
OMG! Yes! That's what my Hubby does too! Haha! Love it! 🙂
You are CONSTANTLY making me hungry!
Haha! Thanks, Justine!! :)D
These PB chip cookies look super moist and chewy- delicious 🙂
Thank you, Medha!
You don't have to sell me. Cookies are always a good thing.
Yess!!! Thanks, Emily! 😀