There’s a magic that happens when you combine peanut butter and chocolate—something I’ve been obsessed with since my school lunchbox days. These peanut butter chocolate chip cookies bring back all those memories, but what really keeps me coming back is how soft, thick, and packed with flavor they are. If you’re after bakery-style cookies without the fuss—or a mixer—you’ve found your new favorite.
What Makes These Cookies Unbeatable
What sets these cookies apart in my kitchen is their incredible texture: chewy through the middle, with crisp, golden edges.
- Rich Peanut Butter Flavour: Every bite has so much peanut butter, and I genuinely think the combination of brown sugar and that extra egg yolk amps up the richness.
- Gooey Pools of Chocolate: Semi-sweet chips are my go-to, but sometimes I’ll chop up a chocolate bar for bigger pockets of melty chocolate.
- Baked for Memories: These cookies have seen study breaks, after-dinner treats, and even last-minute birthday surprises. I always keep a few dough balls in the freezer—just in case.
Ingredient Notes from Years of Cookie Baking
Over time, I’ve found a few tricks that turn a good cookie into a great one:
- Peanut Butter: I grew up on classic creamy peanut butter, so that’s always my top choice for baking. It’s reliable and gives perfect results every time. If you prefer to use natural peanut butter, just make sure it’s freshly opened and super smooth—no dry, clumpy bits or you’ll notice it in the final cookies. Stir it very well to blend any separated oil.
- Flour: It sounds simple, but how you measure flour matters so much. I used to scoop straight out of the bag, but spooning it into the measuring cup or using a digital scale really changed my cookie game—no more tough, dry cookies.
- Chocolate Chips: Semi-sweet adds a nice balance, but don’t be afraid to experiment. I’ve even added a handful of peanut butter chips or swapped half the chocolate for dark chips for an extra-rich batch.
- Egg Yolk: That bonus yolk makes the cookies so soft and chewy on the inside—I never skip it.
My Best Cookie Baking Tips
Over countless batches, here’s what I always keep in mind:
- Flatten Before Baking: Peanut butter dough doesn’t spread much on its own, so I give each dough ball a gentle press with my hand before baking. It helps create that bakery-style spread and chewy edge.
- Go Big or Go Home: Most days, I use a large cookie scoop for classic big cookies, especially when I’m sharing. If I’m baking for a crowd (or for little hands), I’ll do a half-sized scoop and shave a minute or two off the baking time.
- Chilling the Dough: If you have time, chill the dough overnight for even thicker, more flavourful cookies. If not, they’re still fabulous straight from mixing to oven—instant gratification!
The Science of Cookie Success
Chilling the dough is my little secret weapon. It allows the flour to fully hydrate and the flavors to deepen, kind of like letting a chili rest overnight. The cookies bake up thicker and the edges get that perfect chew. There have been evenings when I set dough in the fridge and nearly forgot it in my excitement to bake them off the next day. The payoff? Unreal texture and depth.
Make-Ahead and Freezer Advice
These cookies fit perfectly into busy days and late-night cravings:
- Freezing Dough: Whenever I make a new batch, I scoop cookie dough onto a tray, freeze till firm, then bag them up and stash in the freezer. They’re always ready for a quick bake—midnight snackers and sudden guests have been delighted many times!
- Baking from Frozen: You can bake dough balls straight from the freezer, just add a minute or two to the bake time. They won’t spread quite as much, so if you like slightly thicker cookies, this is a win.
Serving Suggestions that Never Fail
Fresh out of the oven, these cookies are perfection with a cold glass of milk or alongside a mug of strong coffee. Occasionally, I’ll sandwich a bit of vanilla ice cream between two for the ultimate summer dessert—a trick my family asks for on hot days.
Storing for Freshness
If there actually are leftovers, keep the cookies in an airtight tin or container at room temperature for up to 4 days. They stay soft for days but also freeze beautifully after baking—just tuck them between layers of parchment and freeze. Warm them up in the microwave for that just-baked feel.
Cookie FAQs: Straight from My Kitchen
Do I really need to measure flour carefully?
Absolutely—it’s the difference between tender, bakery-style cookies and tough, crumbly ones.
Can I use crunchy peanut butter?
Sure thing! It adds a nice little bite. Just make sure the crunchy peanut butter isn’t too dry.
Can I swap in other add-ins?
Oh, go wild! Chopped peanuts, peanut butter chips, or a swirl of caramel bits make these extra-special.
What if I want smaller cookies?
Scoop with a medium cookie scoop and shave 2 minutes off the baking time. They’re perfect for party platters or school snacks.
Baking these cookies never fails to fill my kitchen with that nostalgic, peanut-buttery aroma, and I can’t wait for you to try them. If you grew up dunking chocolate chip cookies in milk or sneaking spoonfuls of peanut butter, I have a feeling you’ll fall for these like I did.
Peanut Butter Chocolate Chip Cookies
There’s a magic that happens when you combine peanut butter and chocolate—something I’ve been obsessed with since my school lunchbox days.
Ingredients
- 1 cup packed dark brown sugar
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 1/2 cups bleached all-purpose flour
- 1 stick unsalted butter
- 2 teaspoons vanilla extract
- 3/4 cup creamy peanut butter
- 2 cups semisweet chocolate chips
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
Instructions
- Set the Scene:Preheat your oven to 350°F (175°C) and line your baking trays with parchment.
- Mix the Basics:In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
- The Melt & Stir:Melt the butter carefully. While it's still warm, mix in the peanut butter until smooth, then add both sugars. Stir well to combine.
- Bring It All Together:Add the eggs and yolk one at a time, mixing after each addition. Splash in the vanilla for that cozy aroma.
- Combine & Fold:Gradually add the dry ingredients, stirring just until no streaks remain. Fold in the chocolate chips, saving a few for pressing on top of each cookie for that bakery look.
- Troubleshoot for Texture:If your dough feels overly crumbly (some brands of peanut butter act up), add up to 2 tablespoons of milk to bring it together.
- Scoop & Shape:Divide the dough into large balls (about 3 tablespoons each) and space them out on the prepared sheets. Gently press each into a disc and dot with extra chocolate chips.
- Bake-Off:Bake for 12 minutes, just until the edges turn golden. They’ll look slightly underbaked in the middle—trust me here.
- Final Touch:Cool on the tray for about 5 minutes before transferring to a wire rack.
Notes
- For even better flavor, let your dough rest in the fridge overnight and bake the next day. Store any leftovers in an airtight container for up to three days—if they last that long!
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 253Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 33mgSodium 210mgCarbohydrates 33gFiber 2gSugar 20gProtein 4g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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