Peanut butter and chocolate is one of those combinations I don’t think we need to keep defending.
It works. We know it works. The only real question is how much of each we can reasonably fit into one cookie. These are very much on the generous end of that experiment.
There’s about 1 cup of peanut butter in a batch of 12 cookies, plus enough dark chocolate chips that you’re unlikely to encounter a bite without one. The centers stay soft and properly peanut-buttery, while the edges get just a little golden and the sugar coating gives them a slightly crisp finish.
Also, these are big cookies. Not “I ate three without noticing” cookies. More “I ate one and then spent ten minutes negotiating with myself about the second” cookies. The negotiations don't always go well.
There’s quite a lot of peanut butter compared with flour here, and that is very intentional.
Here’s what you’ll need to make these delicious and unforgettable peanut butter chocolate chip cookies:
This recipe makes about 12 large cookies. I use an ice cream scoop to portion the dough, which gives you those properly big, bakery-style cookies.
If you’d rather make smaller cookies, you absolutely can. You’ll get closer to 18-20 cookies, but keep an eye on the oven as they’ll bake a little faster.
And if it’s really the peanut butter and chocolate combination that brought you here, I have two more for you. My Greek Yogurt Cookie Dough is for the days when waiting for cookies to bake feels unnecessary, while my 5 Minute Fantasy Bars give you the same peanut butter-chocolate situation with no baking at all.
I start by beating the softened butter with both sugars for about 2 minutes. You want the mixture noticeably lighter and fluffier before the peanut butter goes anywhere near it.
Then I add the egg and peanut butter and mix again, scraping down the bowl because peanut butter has a remarkable ability to attach itself to places the mixer can't reach.
The flour and baking powder go in next, followed by the chocolate chips.
Once everything comes together, the dough needs 30 minutes in the fridge. I know. Nobody wants a cookie recipe to introduce an unexpected waiting period. But with this much peanut butter and softened butter, chilling makes the dough considerably easier to shape and helps the cookies hold themselves together in the oven.
Once the dough has chilled, I preheat the oven to 350°F (180°C) and get a baking sheet lined with parchment paper. Then I make them big. An ice cream scoop works perfectly here. Each ball gets rolled in sugar and flattened slightly.
Bake your peanut butter cookies for 12–13 minutes, until the edges are golden but the centers still look soft.
This is a very important part. Don't wait for the middle to look completely baked before taking them out. They'll continue setting on the hot tray, and that's how you get the soft center instead of a dry peanut butter cookie.
I let the cookies slightly cool on the baking sheet for about 5-10 minutes before moving them to a wire rack. They'll still be soft when they come out of the oven, so this gives them time to firm up.
This is one of those recipes where the type of peanut butter actually matters.
A smooth, creamy, conventional peanut butter will give you the most predictable dough. Natural peanut butter can vary enormously depending on the brand and how separated the oil is, so it may leave the dough softer, oilier or more crumbly.
If natural peanut butter is what you have, make sure it’s very thoroughly stirred before measuring it.
You could technically skip it, but I wouldn't.
The thin coating of granulated sugar gives the outside of the cookies a delicate crunch that works particularly well against the soft middle. It also makes the edges caramelize a little more as they bake.
It’s two tablespoons of sugar doing surprisingly useful work.
Absolutely. Make the dough, cover it well and keep it in the refrigerator for up to 2 days. I’d let it sit at room temperature for a few minutes before scooping if it has become very firm.
You can also shape the cookie dough balls and freeze them. Freeze them separately on a tray first, then transfer them to a freezer bag or container once solid. Roll them in sugar just before baking.
They can go into the oven from frozen, although they’ll usually need a couple of extra minutes.
Soft, chewy peanut butter cookies loaded with dark chocolate chips and lightly rolled in sugar for a delicate crunch. Rich, buttery and packed with peanut butter flavor, they're easy to make and even easier to eat.
Add the softened butter, granulated sugar and brown sugar to the bowl of a stand mixer. Beat on medium speed for about 2 minutes, until light and fluffy.
Add the egg and peanut butter and mix until well combined, stopping to scrape down the sides of the bowl as needed.
In a separate bowl, sift together the flour and baking powder. Add them to the peanut butter mixture and stir with a spatula just until incorporated. Fold in the chocolate chips.
Cover with plastic wrap and refrigerate for 30 minutes. This makes the dough easier to shape and helps control spreading.
Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
Bake for 12–13 minutes, until the edges are lightly golden and the centers are still soft.
Leave the cookies on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely. Store in an airtight container at room temperature for up to one week.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.