These are the chewiest peanut butter cookies with chocolate chips, peanut butter chips and they're ready in less than 30 minutes!
These are a soft cookie (not crispy!) similar to peanut butter blossom bars that stay soft for days. Chopped peanuts are optional and delicious but I actually like them better with just peanut butter chips and/or chocolate chips!
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I really wanted a good chewy peanut butter cookie with peanut butter chips, and the chocolate chips added in are a bonus, along with the peanuts. You can dip these peanut butter cookies in chocolate and add sprinkles to match the season or event too!
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Why You'll Love This Recipe
- Taste: It's chewy like a chocolate chip cookie, but with peanut butter and peanut butter chips. Chocolate chips can get overpowering fast, so go light on those!
- Ease: Beginner friendly, can be made with a stand mixer or electric hand mixer.
- Time: It takes 10 minutes to mix them up and 8-10 minutes per batch to bake! About 30 minutes total.
📝 Ingredient Notes
- Peanut Butter - not a natural variety. Nice normal peanut butter! Natural makes the cookies really oily and crumbly at the same time. I wouldn't recommend crunchy either (even though I love it) as it can cause a crumbly texture too.
- Salted Butter - I've said it many times and I'll say it again, it just tastes better than unsalted. Because of this and the peanut butter, you don't need a lot of added salt in the recipe.
- Chocolate chips - you actually don't want too many of these in there. More peanut butter chips is the way to go so the chocolate doesn't overpower the peanut butter.
See the recipe card below for full information on ingredients and quantities.
TIP: I use more brown sugar instead of white for a deeper flavor and more chew.
✏️ Substitutions & Variations
- Peanuts! Optional but delicious.
- White chocolate chips, toffee chips, or dark chocolate chips are allllll delicious in these. Peanut butter chips are my favorite though!
🧑🍳 Instructions
- Step 1. In a mixing bowl, cream together softened butter, peanut butter, and brown sugar with an electric mixer until smooth, 2-3 minutes.
- Step 2. Add in egg and vanilla and mix on medium speed until creamy and fluffy, about 1 minute.
- Step 3. Add in flour and baking soda and mix until dough forms and no flour pockets are left, about 1 minute. Dough is going to be really soft and a little sticky! This is fine, don't be tempted to add more flour.
- Step 4. Add in peanut butter chips, chocolate chips, and optionally chopped peanuts.
- Step 5. Scoop onto a parchment paper (2.5 Tablespoon scoop) or silicon mat lined baking sheet, flatten slightly (hockey puck shape) and bake for 8-10 minutes (don't overbake!!) until the edges are just beginning to crack.
PRO TIP: Don't overbake - remove when centers look slightly underdone but edges are cracking.
📌 Troubleshooting
- Too dry/crumbly - Add a Tablespoon or two of whisked egg or reduce flour by ¼ cup.
- Spreading too much - you can chill the dough 1 hour or add ¼ cup flour.
- Not spreading enough - try flattening the cookies slightly before baking.
❄️ Make Ahead, Store, and Freezing Tips
Super easy to make ahead!
Freeze: Flash freeze the raw cookie dough in balls on a baking sheet for 30 minutes, then transfer to a freezer safe container or bag. Freeze for up to 3 months, and bake from frozen 12-14 minutes.
❓Frequently Asked Questions
This hasn't been a problem with this recipe since the peanut butter adds structure while baking. If anything they sometimes don't spread enough. HOWEVER. If this is a problem for you I'd recommend reducing the peanut butter to ½ cup (130g) instead of ¾ cup.
No, these don't require chilling. I make it a point to develop my recipes with little to no chill time since I don't have the patience for it.
No, natural peanut butter makes the cookies oily and crumbly, a weird combo. I'd stick with regular peanut butter for this one.
The science to chewy cookies is creaming the sugar and butter properly and not adding too much flour.
🍪 More Chewy Cookie Recipes
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📝 Printable Recipe
Chocolate Chip & Peanut Butter Chip Cookies
Equipment
Ingredients
- ½ cup salted butter softened
- ¾ cup peanut butter
- 1 cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ cups all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ cup peanut butter chips
- ½ cup chocolate chips
- ½ cup chopped peanuts (optional)
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper or silicon mat.
- In a mixing bowl, cream together softened butter, peanut butter, and brown sugar with an electric mixer until smooth, 2-3 minutes.½ cup salted butter, ¾ cup peanut butter, 1 cup light brown sugar
- Add in egg and vanilla and mix on medium speed until creamy and fluffy, about 1 minute.1 large egg, 2 teaspoons vanilla extract
- Add in flour, salt, and baking soda and mix until dough forms and no flour pockets are left, about 1 minute. Dough is going to be really soft and a little sticky! This is fine, don't be tempted to add more flour.1½ cups all purpose flour , ¼ teaspoon salt, 1 teaspoon baking soda
- Add in peanut butter chips, chocolate chips, and optionally chopped peanuts.½ cup peanut butter chips, ½ cup chocolate chips, ½ cup chopped peanuts (optional)
- Scoop onto baking sheet, flatten slightly (hockey puck shape) and bake for 8-10 minutes (don't overbake!!) until the edges are just beginning to crack.
Notes
Nutrition
Hi, I'm Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.
Karlee says
These are pretty good. I used more peanut butter chips and they came out great.