Ultimate Peanut Butter Chocolate Chip Cookies (With 3-Ingredient & Eggless Options!)

There is nothing quite like the aroma of freshly baked treats wafting through the kitchen. If you are looking for the perfect balance of rich, peanutty flavor and sweet, melty chocolate, these homemade peanut butter chocolate chip cookies are the absolute best recipe you will ever try.

They deliver a bakery-style texture that is crispy on the edges, incredibly soft in the center, and absolutely packed with chocolate.

Whether you want to learn the classic baking secrets or need a super simple 3 ingredient peanut butter cookie recipe, we have got you covered.

These peanut butter chocolate chip cookies deliver on every front, and we will even show you how to customize them for dietary needs, including an easy variation for peanut butter cookies no eggs!

Pairing Tip: Want to take your dessert experience to the next level? Nothing pairs better with a warm plate of cookies than a rich, creamy beverage. Try serving these with our Easy Homemade Milkshake Recipe for the ultimate sweet treat!

Why You’ll Love These Peanut Butter Chocolate Chip Cookies

• Texture Perfection: The natural oils and fats in the peanut butter create an incredibly tender, melt-in-your-mouth crumb structure.
• Highly Customizable: From flourless variations to egg-free alternatives, this recipe adapts to any kitchen.
• Quick & Easy: No long chilling times required; you can go from mixing bowl to warm cookies in less than 20 minutes!
• Double the Flavor: Combining creamy peanut butter with rich semi-sweet chocolate chips creates the ultimate sweet-and-salty flavor profile.

The Best Peanut Butter Chocolate Chip Cookies Recipe

This classic version creates thick, chewy, and highly indulgent cookies. Follow this peanut butter chocolate chip cookie recipe for perfect results every single time.

Ingredients:

• 1 cup Creamy Peanut Butter (traditional brands like Jif or Skippy work best)
• ½ cup Unsalted Butter (softened at room temperature)
• ¾ cup Light Brown Sugar (packed, for chewiness)
• ¼ cup Granulated Sugar
• 1 Large Egg (at room temperature)
• 1 teaspoon Pure Vanilla Extract
• 1 ¼ cups All-Purpose Flour (If you love baking gluten-free, we recommend checking out our comprehensive guide on the Perfect Gluten Free Bread Recipe for great tips on flour blending!)
• ¾ teaspoon Baking Soda
• ¼ teaspoon Fine Sea Salt
• 1 cup Semi-Sweet Chocolate Chips (plus extra to press on top)

Baking Pro-Tip: If you ever find your cookie dough too wet or want to experiment with different thickeners in your baking journey, check out our guide on Corn Starch Substitutes to understand how different starches behave in recipes.

Step-by-Step Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
2. Cream the Wet Ingredients: In a large bowl or stand mixer, beat the softened butter, peanut butter, brown sugar, and granulated sugar together on medium speed until fluffy and light (about 2 minutes). Add the egg and vanilla extract, beating until fully combined.
3. Whisk the Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
4. Combine: Slowly add the dry ingredients to the wet ingredients, mixing on low speed just until combined (do not overmix!). Fold in the chocolate chips.
5. Scoop: Using a cookie scoop, scoop 2-tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets.
6. Bake: Bake for 9 to 11 minutes. The edges should look golden and set, but the centers will still look very soft.
7. Cool: Once baked, let your peanut butter chocolate chip cookies cool completely on a wire rack so they can firm up beautifully.

Easy Variations: 3 Ingredients & Egg-Free Options

We believe everyone should be able to enjoy delicious homemade peanut butter cookies with chocolate chips, regardless of what is in their pantry or their dietary restrictions.

1. The Famous 3 Ingredient Peanut Butter Cookies

If you are short on time or flour, you can make an incredible flourless version. These 3 ingredient peanut butter cookies are naturally gluten-free and take under 15 minutes!

• The Ingredients:
  • 1 cup Creamy Peanut Butter
  • 1 cup Granulated Sugar (or brown sugar for a richer taste)
  • 1 Large Egg
• How to Make It: Simply mix all three ingredients together in a bowl until a smooth dough forms. Fold in a handful of chocolate chips if desired. Roll into balls, flatten slightly with a fork making a crisscross pattern, and bake at 350°F (175°C) for 8–10 minutes.

2. How to Make These Peanut Butter Chocolate Chip Cookies Without Eggs

Whether you have an allergy or just ran out of ingredients, you do not have to skip dessert. You can easily make peanut butter cookies no eggs using one of these simple swaps:

• The Applesauce Swap: Replace the 1 egg in the classic recipe with 3 tablespoons of unsweetened applesauce. This keeps the cookies wonderfully moist.
• The Flax Egg Option: Mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes until gelatinous before adding it to the dough. This adds a subtle, delicious nutty flavor that pairs beautifully with peanut butter.

Frequently Asked Questions (FAQs)

What is the best peanut butter to use for cookies?

For the best texture, standard commercial creamy peanut butter (like Jif, Skippy, or store brands) is highly recommended. Natural peanut butters that require stirring tend to separate when heated, which can make your cookies greasy or overly crumbly.

How do I store my peanut butter chocolate chip cookies?

To keep your cookies soft and fresh, store them in an airtight container at room temperature for up to 5 days. You can also place a slice of white bread inside the container—the cookies will absorb the moisture from the bread and stay incredibly soft for days!

Why did my peanut butter cookies turn out dry and crumbly?

This usually happens if too much flour was added. Make sure to spoon and level your flour rather than scooping it directly with the measuring cup. If you are looking to master precise dough textures, you might find our step-by-step techniques in our Homemade Gluten Free Phyllo Dough Guide helpful for learning how different flours absorb liquids!

Ultimate Peanut Butter Chocolate Chip Cookies

The ultimate chewy peanut butter chocolate chip cookies! Crisp on the edges, soft in the center, and loaded with rich chocolate. Includes easy 3-ingredient and eggless variations.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 18

Course: Dessert

Cuisine: American

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Creamy Peanut Butter Jif or Skippy work best
• 0.5 cup Unsalted Butter softened at room temperature
• 0.75 cup Light Brown Sugar packed, for chewiness
• 0.25 cup Granulated White Sugar
• 1 Large Egg at room temperature
• 1 teaspoon Pure Vanilla Extract
• 1.25 cups All-Purpose Flour spooned and leveled
• 0.75 teaspoon Baking Soda
• 0.25 teaspoon Fine Sea Salt
• 1 cup Semi-Sweet Chocolate Chips plus extra for topping

Equipment

• 2 Baking sheets Lined with parchment paper
• 1 Large mixing bowl Or stand mixer
• 1 Medium mixing bowl, For dry ingredients
• 1 Cookie scoop 2-tablespoon size
• 1 Wire cooling rack For cooling the cookies

Method

 

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
2. Cream the Wet Ingredients: In a large bowl or stand mixer, beat the softened butter, creamy peanut butter, light brown sugar, and granulated sugar together on medium speed until fluffy and light (about 2 minutes). Add the room-temperature egg and vanilla extract, beating until fully combined.
3. Whisk the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
4. Combine: Slowly add the dry ingredients to the wet ingredients, mixing on low speed just until combined (do not overmix!). Gently fold in the chocolate chips.
5. Scoop and Shape: Using a cookie scoop, scoop 2-tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets. Press a few extra chocolate chips on top of each dough ball if desired.
6. Bake: Bake at 350°F (175°C) for 9 to 11 minutes. The edges should look slightly golden and set, but the centers will still look very soft. Do not overbake!
7. Cool: Once baked, let the cookies cool on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

– Natural Peanut Butter Note: Avoid using natural “stir” peanut butter because it can separate during baking and make your cookies dry or oily.

– Egg-free Variation: To make this eggless, replace the 1 egg with 3 tablespoons of unsweetened applesauce or 1 flax egg.

– 3-Ingredient Variation: For a flourless version, mix 1 cup peanut butter, 1 cup sugar, and 1 egg. Bake for 8-10 minutes.