Sweet and salty cookies of my dreams! These Easy Peanut Butter Chocolate Chip Cookies are perfectly soft cookies with crisp edges. Every bite has creamy peanut butter flavours and gooey chocolate. These cookies are a comforting classic.
These are simple yet scrumptious, and jam-packed with flavour!
If you love the peanut butter chocolate combo, you will love these cookies. Whether made with chunky or smooth peanut butter, they are so satisfying!
My favourite way to eat these cookies is warm right out of the oven. As the aromas of peanut butter fill the kitchen, indulging in them while the chocolate is still gooey is the best.
Step by step instructions
Here is how to make and bake these Peanut Butter Chocolate Chip Cookies. You will need two trays lined with parchment paper, two bowls, a spatula, a whisk, and a standard 2 tbsp ice cream scoop.
Step 1: Mix dry ingredients. In a bowl, add the flour, baking soda, and cinnamon. Stir to combine and set aside.
Step 2: Whisk butter and sugars. In a bowl, add the melted butter, brown sugar, and white sugar. Whisk to combine for 2-3 minutes.
Step 3: Add peanut butter. Whisk in the peanut butter until smooth.
Step 4: Add in egg and vanilla. Whisk in the egg and vanilla for 2-3 minutes until well combined.
Step 5: Make cookie dough. Mix the dry and wet ingredients together gently with a spatula just until a soft cookie dough forms. Do not over-mix!
Step 6: Add chocolate chips. Mix in the chocolate chips a few times just until combined.
Step 7 - Scoop and bake. Scoop 6 cookies at a time per baking tray, evenly distancing one from another. Add extra chocolate chips on top if desired.
The cookies will bake for 13-16 minutes or until the edges are a golden brown and the middles are still slightly puffy.
FAQ
How do I store these cookies?
These cookies are best served warm right out of the oven (my personal favourite!). They stay good on the counter or in the fridge stored in an airtight container for up to 1 week.
Can I freeze these cookies?
You may also freeze the baked cookies. One completely cooled, place into a freezer-safe Ziplock bag. There are several options to reheat. You can place in a 300°F oven for 5 minutes, air fryer for 2-3 minutes, microwave for 15 second intervals, or simply leave on the counter overnight to thaw to room temperature.
What's the best peanut butter to use - creamy or chunky?
Either works! If you don't like the texture of peanuts in your cookies, I would use creamy. Just make sure it is creamy, and not natural.
Can I freeze the dough for later use?
Yes. Scoop the cookie dough balls onto a baking tray and place in the freezer to freeze. Once frozen, transfer into a freezer-safe bag. Label the bag with the date and type of cookie.
When ready to bake, bake them from frozen. They may take a couple extra minutes to bake.
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Easy Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- 1/4 tsp cinnamon
- 3/4 cups butter melted
- 2/3 cups dark brown sugar
- 1/3 cup white sugar
- 3/4 cups creamy peanut butter
- 1 large egg room temperature
- 1 tbsp vanilla
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉/180℃. Line 2 baking trays with parchment paper and set aside. Melt the butter and allow it to cool as you prep the rest of the ingredients.3/4 cups butter
- In a bowl add the flour, baking soda, cornstarch, and cinnamon. Stir to combine and set aside.1 1/2 cups all-purpose flour, 1 tsp baking soda, 2 tsp cornstarch, 1/4 tsp cinnamon
- In a large bowl, add in the melted butter, brown sugar, and white sugar. Whisk for 2-3 minutes until combined.2/3 cups dark brown sugar, 1/3 cup white sugar, 3/4 cups butter
- Add in the peanut butter, and whisk until smooth.3/4 cups creamy peanut butter
- Add in the egg and vanilla, and continue whisking for another minute or so until well combined.1 large egg, 1 tbsp vanilla
- Combine the dry and wet ingredients gently with a spatula just until a soft cookie dough forms. Do not over-mix!
- Add in the chocolate chips, and mix in a few times just until evenly distributed. Do not over-mix!3/4 cups semi-sweet chocolate chips
- Scoop the cookies 6 at a time on the baking tray. Add extra chocolate chips on top (optional).
- Bake for 13-16 minutes. The cookies are ready when the edges are a golden brown and the middle is still slightly puffy. Allow to cool, and enjoy!
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