These Peanut Butter Chocolate Chip Cookies are soft, chewy, and packed with rich, nutty flavor. With a perfect balance of sweet and salty, each bite melts in your mouth thanks to creamy peanut butter and gooey chocolate chips. Quick to make and irresistibly delicious — these cookies are a timeless treat for peanut butter lovers.
Why You’ll Love This Recipe
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Quick and Easy: Simple steps with no chill time required.
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Family Favorite: Kids and adults will love the soft, chewy texture.
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High-Protein Snack: Thanks to the peanut butter, these cookies offer a protein-packed treat.
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Freezer-Friendly: Make ahead and freeze for later.
Ingredients Breakdown
For the Cookies:
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Creamy Peanut Butter (1 cup):
Adds a rich, nutty flavor and tender texture. -
Unsalted Butter (½ cup, softened):
Enhances flavor and helps create a soft, chewy cookie. -
Granulated Sugar (½ cup):
Contributes sweetness and a slightly crisp edge. -
Brown Sugar (½ cup, packed):
Adds moisture, depth, and a subtle caramel flavor. -
Large Egg (1):
Binds the ingredients and contributes to structure and richness. -
Vanilla Extract (1 tsp):
Enhances and rounds out the flavor. -
All-Purpose Flour (1½ cups):
Provides the structure and body of the cookie. -
Baking Soda (1 tsp):
Helps the cookies rise and spread slightly. -
Salt (½ tsp):
Balances the sweetness and intensifies flavors. -
Chocolate Chips (1 cup):
Adds sweet, melty bursts of chocolate in every bite.
Tips and Tricks
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For extra softness, do not overbake—the cookies will continue to set as they cool.
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Want a stronger peanut flavor? Use natural peanut butter with no added sugar.
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Add crunch with chopped peanuts or a sprinkle of sea salt before baking.
Variations and Customizations
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Double Chocolate: Add 2 tablespoons of cocoa powder to the dough.
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Gluten-Free: Substitute with a 1:1 gluten-free baking flour blend.
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Chunky Peanut Butter: Use for added texture in every bite.
Pairing Suggestions
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Serve with milk for a nostalgic treat.
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Add to ice cream sandwiches for an indulgent dessert.
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Perfect with coffee or hot cocoa for afternoon snacking.
Storage Instructions
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Room Temperature: Store in an airtight container for up to 5 days.
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Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature.
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Freezing Dough: Freeze unbaked dough balls and bake directly from frozen, adding 1–2 minutes to the bake time.
Popular Questions
Can I use natural peanut butter?
Yes, but make sure it’s well-stirred and not too oily or dry for best results.
How do I keep my cookies soft?
Store them in an airtight container with a slice of bread to maintain moisture.
Can I double the recipe?
Absolutely. These cookies are perfect for large batches and freeze well.
