Peanut Butter Chocolate Chip Cookies

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Peanut Butter Chocolate Chip Cookies — These are hands down the best peanut butter cookies I’ve ever made. Know that I don’t say that lightly! They’re melt-in-your mouth soft and chewy, and extremely moist! 

Peanut Butter Chocolate Chunk Cookies averiecooks.com

BEST EVER Peanut Butter Chocolate Chip Cookies

I’m not one to throw around labels like ‘The Best’ or ‘Best Of’ if I really don’t think something is. When people talk and every other thing is amazing, life-changing, or the best, I tend to not take them seriously.

But I can proudly say, these peanut butter chocolate chip cookies get my vote as “The Best” peanut butter cookies I’ve ever made.

They’re the easiest cookies you’ll ever make, with only six ingredients, and one of them is vanilla, which hardly counts. The recipe is naturally gluten-free because there’s no flour, and it’s one egg away from being vegan.

Peanut Butter Chocolate Chip Cookies averiecooks.com

Instead of granulated sugar, this peanut butter chocolate chip cookie recipe uses all brown sugar. Why? Because it helps baked goods stay moist and soft, and it adds greater depth of flavor than granulated sugar!

The cookie dough itself is as robustly peanut butter flavored as you can get. There’s no butter and no flour to take away any of the intensity of flavor. Just pure peanut butter intensity.

The edges have a bit of chewiness to them, the interior is so soft and tender, the peanut flavor is distinctly present, and chunks and rivers of dark chocolate ooze everywhere.

It’s hard to believe there’s no butter, no flour, and no granulated sugar in them. They’re my definition of the perfect cookie.

Peanut Butter Chocolate Chip Cookies averiecooks.com

Ingredients in Peanut Butter Chocolate Chip Cookies 

Here’s what I used in these chocolate chip peanut butter cookies: 

  • Creamy peanut butter
  • Light brown sugar
  • Egg
  • Vanilla extract
  • Baking soda
  • Chocolate chips or chunks

A Note About the Amount of Vanilla Called For

I am a vanilla fiend and added it amply enough to matter — 1 tablespoon, to be exact. No more of this 1/2 teaspoon business!

However, if you’re one of those people who prefer less, go with less. I go with more.

Peanut Butter Chocolate Chunk Cookies averiecooks.com

How to Make Peanut Butter Chocolate Chip Cookies

Making soft and chewy peanut butter cookies with chocolate chips is so easy! Just make sure you plan ahead, because the cookie dough MUST be chilled before baking it.

Here’s an overview of the recipe steps:

  1. Add the peanut butter and light brown sugar to the bowl of a stand mixer. (Spraying the measuring cup with cooking spray will help it plop out easier.)
  2. To the peanut butter and brown sugar, add an egg, vanilla extract, and baking soda. Mix all the ingredients until well-combined.
  3. Add the chocolate and beat momentarily to incorporate.
  4. As tempting as it is to bake the cookies right away because the dough is just so good, it must be chilled for at least 2 hours before being baked for thicker, puffier cookies. 
  5. Using a medium-sized two-inch cookie scoop, form the dough mounds. This translates to almost 2 tablespoons of dough, or about 1.60-ounces by weight.
  6. Place the dough onto baking sheets about two inches apart, about 8 per tray. Prior to baking, flatten the mounds slightly. If your dough is very well-chilled, you can flatten them a bit more so they don’t stay mounded up in little puffballs while baking, just don’t over-flatten them.
  7. Bake at 350ºF oven for 8 to 10 minutes.
Peanut Butter Chocolate Chip Cookies averiecooks.com

A Note About the Bake Time

I recommend baking the cookies at the lower end of the bake time range. The cookies in the photos were baked for 8 minutes exactly, with the trays rotated once at the 4-minute mark.

The chocolate chip peanut butter cookies will look underdone at 8 minutes, but firm up as they cool. Let them cool on the baking trays for 5 to 10 minutes before moving them.

If you like crispy and crunchy peanut butter cookies, this probably isn’t the recipe for you since these are all about soft, chewy, and melty. But if you prefer slightly more well-done cookies, bake them for 9-ish minutes, maybe 10.

I would not bake them longer than 10 minutes or they’ll set up too firm and crunchy as they cool, and you’ll miss out on the ooey, gooey, melt-in-your mouth qualities, which are make these the best chocolate chip peanut butter cookies!

Peanut Butter Chocolate Chunk Cookies averiecooks.com

Recipe FAQs

Can I Use Plain Peanut Butter Instead of honey roasted?

Of course! The honey roasted peanut butter makes for a slightly sweeter cookie than using regular peanut butter, and it’s a great contrast to the bittersweet dark chocolate. However, use what you have!

Can I Make This recipe using Natural Peanut Butter?

For my version, I used 1 cup Peanut Pan Creamy Honey Roasted Peanut Butter and I don’t advocate using natural or Homemade Peanut Butter.

As lovely as homemade peanut butter is for eating with a spoon, spreading on toast, or making pans of bars with, it lacks the structure that store-bought peanut butter has.

Because these cookies have no flour, which would lend structure, using peanut butter that’s oily, natural, and loose is going to result in cookies that are loose and may not bake up as thick. 

What’s the best peanut butter for cookies?

You could try using natural peanut butter — and I’ve seen some people have success with it — but I get much better results with commercial. Good old-fashioned Jif, Skippy, or Peter Pan are my recommendations. 

Can I Use Crunchy Peanut Butter Instead of Creamy?

I don’t care for nuts in cookies, generally speaking, and creamy peanut butter is the only way for me, but if you like little pebbles in your cookies, go with crunchy.Freshly baked peanut butter chocolate chunk cookies on a wooden surface.

Should I Use Chocolate Chunks or Chips? 

Use whichever you have on hand to make these accidentally gluten-free peanut butter chocolate chip cookies!

I like the darkness and slight bitterness of chopped chocolate, contrasted with the honey in the peanut butter, and with molasses that’s naturally found in brown sugar. Most semi-sweet chocolate chips are in the 50 to 55% range, and I relish the extra bump in dark chocolate intensity.

However, chocolate chips are definitely the easier and quicker option since you don’t have to chop them up before throwing into the dough. In short: use what you have!

Can I Add Other Mix-Ins? 

You probably can, but I’ve never tried it myself so I can’t say for sure. But I imagine substituting chopped nuts for part of the chocolate chunks would be fine. 

Can I Freeze Peanut Butter Chocolate Chip Cookies? 

Yes, pre-baked peanut butter chocolate chip cookies will keep in the freezer for up to 4 months.

Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Storage Instructions

These flourless peanut butter chocolate cookies will keep airtight at room temperature for up to 1 week. You can also freeze the baked cookies for up to 3 months.

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4.45 from 210 votes

Peanut Butter Chocolate Chip Cookies

By Averie Sunshine
These peanut butter chocolate chip cookies are hands down the best I've ever made. Know that I don't say that lightly! They’re melt-in-your mouth soft and chewy, and extremely moist! 
Prep Time: 10 minutes
Cook Time: 8 minutes
Chill Time: 2 hours
Total Time: 2 hours 18 minutes
Servings: 16
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Ingredients  

  • 1 cup creamy peanut butter, I prefer creamy honey roasted; plain or crunchy may be used; do not use natural or homemade peanut butter – see below *
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 6 ounces semi-sweet, dark, or bittersweet chocolate, chopped (1 cup semi-sweet chocolate chips may be substituted)

Instructions 

  • To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular. Stop to scrape down the bowl as necessary.
  • Add the baking soda and beat to incorporate.
    Add the chocolate and beat to just incorporate; don’t overmix or the nice chocolate chunks will break down.
  • Using a medium 2-inch cookie scoop, form two-tablespoon mounds. If chocolate is falling out of dough since there is an abundance, roll ball between palms to encourage it to stay in the dough.
  • Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  • Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  • Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for 8 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center. Watch them very closely after 7 minutes and I recommend not baking longer than 10 minutes. Cookies firm up as they cool, and baking too long results in cookies that become too crisp and hard. The cookies in the photos were baked for 8 minutes, with trays rotated at the 4-minute mark, and have chewy edges with pillowy soft centers.
  • Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.

Notes

  • *Although natural peanut butter or homemade peanut butter may work, I recommend using storebought peanut butter like Jif, Skippy, Peter Pan or similar so that cookies bake up thicker and spread less. Using natural or homemade peanut butter tends to result in thinner and flatter cookies that are prone to spreading.
  • Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition

Serving: 1, Calories: 213kcal, Carbohydrates: 18g, Protein: 5g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Cholesterol: 12mg, Sodium: 166mg, Fiber: 3g, Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you know that I wrote a Peanut Butter Cookbook? It contains 100+ recipes that feature peanut butter as the key ingredient! 

Front book cover of Peanut Butter Comfort book

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Big Soft and Chewy Peanut Butter Crinkle Cookies — These soft peanut butter cookies are the peanut butter version of a molasses crinkle. They’re soft, supremely chewy, and have an old-fashioned peanut butter cookie flavor!

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Peanut Butter Blossom Cookie Bars — Just like the classic cookies except made as cookie bars rather than individual cookies. Bars are faster, easier, there’s no dough to chill, they’re made in one bowl, and you don’t need a mixer! 

Peanut Butter Blossom Cookie Bars with bite taken out of one

Monster Cookies — My recipe for classic monster cookies that are chock full of creamy peanut butter, oats, chocolate chips, and M&M’s makes both kids and adults reach for just one more cookie! Fast, EASY, soft, perfectly chewy, and they’ll become a family FAVORITE in no time! 

Monster Cookies - My recipe for classic monster cookies that are chock full of creamy peanut butter, oats, chocolate chips, and M&M's makes both kids and adults reach for just one more cookie! Fast, EASY, soft, perfectly chewy, and they'll become a family FAVORITE in no time! 

Flourless Peanut Butter Cookies — Soft, chewy and they’ll be your new fave PB cookies!! One bowl, no mixer, no butter, naturally gluten-free! Love it when something so easy tastes so amazing!!

The Best Flourless Peanut Butter Cookies - Soft, chewy and they'll be your new fave PB cookies!! One bowl, no mixer, no butter, naturally gluten-free! Love it when something so easy tastes so amazing!!

Soft Peanut Butter Pudding Cookies — These chocolate-dipped peanut butter cookies are SOFT AND CHEWY on the inside thanks to the addition of pudding mix in the cookie dough! Dipping them in dark chocolate makes for the PERFECT flavor combo!!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. I got a good laugh at your request about sending you messages about what brown sugar truly is! I can only imagine the comments you receive….like you,as a food blogger don’t know these things! In my  experience  DIY brown sugar taste different. I personally don’t care for it!I can’t wait to try this recipe! 

    1. Oh I know….and this recipe is from 2013. Since that time, the amount of comments, suggestions, remarks (rude), oddball requests…it’s through the roof on all channels of social media, my site, etc on all posts and all recipes but I at least get a good laugh (usually) from them!

      Hope you love the cookies! And yes DIY brown sugar is not really my thing either.

  2. These did not turn out like yours or the pictures. Pretty disappointed as i followed this recipe to a T.  They still taste really good just wanted a softer cookie 

    1. Sorry that they didn’t work out for you. It’s a 5 ingredient recipe so not sure what you did that caused them not to turn out correctly. They tend to be immensely soft for me since there is no flour and it’s basically egg, oil (PB) and sugar. Thanks for trying the recipe.

    2. There isn’t oil in the directions. Mine didn’t turn either and in reading her response I see she says oil

      1. Oily, not oil. From the natural oils in peanut butter. There is no oil called for in the recipe.

  3. 5 stars
    I’ve been making these cookies for a few years now.   I like adding  1 tsp cinnamon and ½ cup of dried cranberries.   They’re amazing and a big hit. Everyone one loves when I make them.      I’ve made them cayenne pepper to them and that was very good also.   

  4. 5 stars
    I’ve been making these cookies for a few years now.   I like adding  1 tsp cinnamon and ½ cup of dried cranberries.   They’re amazing and a big hit. Everyone one loves when I make them.      I’ve made them cayenne pepper to them and that was very good also.   

  5. 4 stars
    Nice and easy! Lacking a little structure as compared to a regular cookie but pretty darn good for a quick fix!

  6. 4 stars
    Nice and easy! Lacking a little structure as compared to a regular cookie but pretty darn good for a quick fix!

  7. Hey, thanks so much for this recipe. I just made the cookies and going to bake half and freeze half. Just wondering, if you’re baking from frozen, how long would you add to the cooking time? Thanks so much!

    1. For me, it’s easier to form into mounds, THEN chill. Because working with either a big log or if the dough is still in the bowl, and then it’s hard, it’s difficult to chisel out and it’s more dry and prone to cracking.

  8. 5 stars
    I really like this recipe with few ingredients and real simple to make. The cookies are delicious and make for great snacks during this crisis!

  9. 5 stars
    I really like this recipe with few ingredients and real simple to make. The cookies are delicious and make for great snacks during this self quarantine!

  10. 5 stars
    I really like this recipe with few ingredients and real simple to make. The cookies are delicious and make for great snacks during this crisis!

    1. Thanks for the 5 star review and glad they make for great snacks and are simple for you to make!

  11. I followed the recipe and after mixing in the baking soda they turned into a oily mess ..is this normal?

    1. It’s not normal BUT it can happen. The issue is that there’s no flour in them and if your PB is on the oily side or anything that is a ‘natural’ variety of PB this can be happening. Sorry about your trouble but if you would add 1/2 cup flour, it would dry it all up, and you’d be good to go.

      1. I used Kraft smooth peanut butter. Not a natural one. Anyways I still baked them and they tasted yummy and we’re a nice soft consistency so I would make them again. Definitely no need to say sorry. Thanks for your recipe!!

  12. 5 stars
    My go to recipe for peanut butter cookies. Better than any other I’ve eaten! Hoping to win a holiday baking contest at work tomorrow with them. Plus our gluten free judges can enjoy and dairy free if you get the right chocolate chips!