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Warm chewy peanut butter chocolate chip cookies being pulled apart showing melted chocolate pull

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.