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Peanut Butter Chocolate Chip Cookies
4.5 from 639 votes

Peanut Butter Chocolate Chip Cookies

These peanut butter chocolate chip cookies combine creamy honey roasted peanut butter with brown sugar, vanilla, and semi-sweet chocolate chunks. The dough is chilled before baking to avoid spreading, resulting in thick, chewy cookies with a rich peanut butter flavor complemented by pockets of melted chocolate.

Prep Time
10 mins
Cook Time
8 mins
Chill Time
2 hrs
Total Time
2 hrs 18 mins
Servings: 16 servings
Calories: 213 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 cup peanut butter I prefer creamy honey roasted; plain or crunchy may be used; do not use natural or homemade peanut butter - see below, creamy
  • 1 cup light brown sugar packed
  • 1 egg large
  • 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  6. 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.
  7. Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.

Notes

  • Prefer commercially processed creamy peanut butter like Jif or Skippy for thicker cookies that spread less compared to natural or homemade peanut butters.
  • Cookies keep well in an airtight container at room temperature for up to one week or frozen for up to four months.
  • Unbaked cookie dough can be refrigerated up to five days or frozen up to four months, allowing baking on demand.

Nutrition Information

Serving 1serving Calories 213kcal (11%) Carbohydrates 18g (6%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 5g (25%) Polyunsaturated Fat 7g (41%) Cholesterol 12mg (4%) Sodium 166mg (7%) Fiber 3g (12%) Sugar 12g (24%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 213

% Daily Value*

Serving 1serving
Calories 213kcal 11%
Carbohydrates 18g 6%
Protein 5g 10%
Fat 14g 22%
Saturated Fat 5g 25%
Polyunsaturated Fat 7g 41%
Cholesterol 12mg 4%
Sodium 166mg 7%
Fiber 3g 12%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.