Chocolate Chip Peanut Butter Cookies
Are you searching for the perfect peanut butter cookie recipe—one that’s soft, sweet, and absolutely packed with flavor?
If your past experiences with peanut butter cookies left you thinking they’re dry, crumbly, and a little too salty, you’re not alone. That classic peanut butter crunch has its place—but sometimes, you want something a little softer, a little sweeter… and with a melty bite of chocolate.
A few days ago, I was in the mood to bake cookies with my kids. I was seriously craving that unbeatable combo of peanut butter and chocolate, so I decided to take my favorite peanut butter cookie recipe and give it a little twist. The result? These Chocolate Chip Peanut Butter Cookies that are everything I hoped for—and then some.
They’re soft with just the right amount of chew, but still have a slight crunch thanks to the sugar coating and the crunchy peanut butter. The chocolate chips melt right into the dough as they bake, making every bite rich, sweet, and totally satisfying.
Chocolate Chip Peanut Butter Cookies
These Chocolate Chip Peanut Butter Cookies are soft, sweet, and packed with rich peanut butter flavor and melty chocolate chips. With just the right balance of chewy centers and slightly crisp edges, they’re everything you love about classic peanut butter cookies—with a chocolatey twist. Rolled in sugar before baking for an extra touch of sweetness and texture, these cookies are easy to make and perfect for sharing (if they last that long!). Whether you enjoy them fresh from the oven or dunked in a cold glass of milk, this crowd-pleasing recipe makes a generous batch that's sure to disappear quickly.
Ingredients
- 1 Cup Salted Butter (softened)
- 1 Cup Crunchy Peanut Butter
- 1 Cup Sugar
- 1 Cup Brown Sugar (Packed firmly)
- 2 Eggs
- 4 Tablespoons Milk
- 2 teaspoons Vanilla
- 3 ½ Cups All-Purpose flour
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- ¼ teaspoon Baking Soda
- 1 ½ Cups chocolate chips
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, cream together the butter and peanut butter until smooth.
- Add the granulated sugar and brown sugar. Beat until the mixture is light and fluffy.
- Mix in the eggs, milk, and vanilla extract. Beat well to combine.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the peanut butter mixture, mixing until fully incorporated.
- Stir in the chocolate chips.
- Scoop the dough into 1-inch balls (a small cookie scoop works great for this).
- Roll each dough ball in granulated sugar, then place them about 2 inches apart on an ungreased or parchment-lined cookie sheet.
- Bake for 10–11 minutes, or until the edges are set and the tops begin to crack slightly.
- Remove the cookies from the oven and immediately transfer them to a wire rack to cool.
- Let me know if you want to include tips (like freezing the dough, or substituting smooth PB) or printable formatting for the recipe!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
You can absolutely enjoy these cookies straight from the cooling rack—but my personal favorite way to eat them? Dunked in a tall glass of cold milk. Sigh. Just a heads up: these cookies disappear fast. Even though the recipe makes about 6 ½ dozen, they won’t stick around for long.
If you liked this recipe, then check out these: (Click on the photo to go to the recipe)
