My Peanut Butter Chocolate Chip Cookies pair a buttery, chewy cookie base with crunchy peanuts and chocolate chips. Just 30 minutes to chill! Recipe includes a how-to video!
Perfect Chocolate Peanut Butter Cookies
These soft and chewy peanut butter chocolate chip cookies will become your new favorite cookies! My recipe is straightforward and simple as it blends classic chocolate chip cookies with creamy peanut butter. There’s just a bit of chilling involved (30 minutes), but when they’re done you’ll be rewarded with perfectly textured little masterpieces.
Today’s cookies are a bit different from the peanut butter chocolate chunk cookies I recently shared; we’re adding a bit of honey for flavor plus some crunchy roasted peanuts. I also swapped out the chopped semisweet chocolate bars for milk chocolate chips, because I absolutely adore peanut butter and milk chocolate together (reminds me of peanut butter blossoms!).
Why you will love my recipe:
- Uses melted butter for easy mixing and a buttery flavor.
- Strong peanut butter flavor bolstered by a touch of honey.
- Ready in just over an hour!
- Crunchy peanuts and chocolate chips add the perfect texture.
What You Need
A handful of ingredients come together to make these perfectly peanut buttery cookies:
- Peanut butter. Do NOT use a “natural” peanut butter that separates! I love natural peanut butter for sandwiches, just not for baking (it can make cookies turn out crumbly and dry). Crunchy or creamy peanut butter both work fine here.
- Unsalted butter. Using melted butter gives these peanut butter chocolate chip cookies a buttery flavor and makes mixing the dough by hand a breeze. Using unsalted butter is especially important in a recipe like this where we’re adding salted ingredients like peanut butter.
- Honey. Honey complements the peanut butter flavor in these cookies so nicely, plus it adds softness and chew to the cookies.
- Peanuts. I love chopping up some roasted peanuts and adding them to the cookie dough for a nice texture and crunch. You can always leave these out if you prefer.
- Chocolate chips. I typically recommend semisweet chocolate for my chocolate chip cookies, but there’s just something about pairing milk chocolate and peanut butter together that is hard to beat! Save a few chocolate chips for pressing into the tops of your cookies after they come out of the oven–this gives a bakery style look!
SAM’S TIP: Make sure your butter isn’t too hot when you add the sugars; if it is, you could melt your sugars and create a runny cookie dough that will melt all over your cookie sheets. The bowl your butter is in should not feel warm to the touch.
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Peanut Butter Chocolate Chip Cookies
- Stir the butter, peanut butter, and sugars until well combined.
- Add the honey, eggs, and vanilla and stir well.
- Combine the dry ingredients in a separate bowl, then gradually add them to the wet ingredients.
- Fold in the chocolate chips and peanuts until incorporated.
- Cover and chill the dough for at least 30 minutes and up to 4 days (this develops the flavor and keeps them from spreading too much!)
- Scoop and roll the dough into 2-tablespoon sized balls.
- Bake on parchment lined baking sheets for 11-12 minutes at 350F.
- Let cool completely on the baking sheets before enjoying.
SAM’S TIP: One of my favorite tricks for soft and chewy cookies is slightly underbaking them in the oven and allowing them to finish cooking on their sheets outside the oven. Don’t remove the cookies from the baking sheet until they’ve completely cooled though, or you could risk breaking the cookies (they’re fragile when warm!).
Frequently Asked Questions
Yes! This dough can be made up to 4 days in advance. If you plan to make your cookie dough in advance, make sure to store it in an airtight container in the fridge. It will need to sit a room temperature for a bit to soften before you can scoop and roll it.
Absolutely! Just follow the instructions for drop cookies in my how to freeze cookie dough post.
This can happen from over-measuring your flour, over-working your dough, or over-baking your cookies. It’s pretty hard to over-work your cookie dough when mixing by hand vs using a mixer, so that shouldn’t be too much of an issue here. To avoid the other issues, use a kitchen scale to measure your ingredients and remember that it’s okay for your cookies to look a bit underdone when you take them out of the oven (they’ll finish cooking on their baking sheets!).
Note, this is an updated recipe. If you’re looking for the old recipe (essentially my peanut butter cookies with chocolate chips added), you can find a PDF printout in the recipe below.
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Peanut Butter Chocolate Chip Cookies
- 1 cup (226 g) unsalted butter melted and then cooled until no longer warm to the touch
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar firmly packed
- 1 cup (264 g) creamy peanut butter (see note)
- 3 Tablespoons honey
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 3 ¼ cups (410 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (255 g) milk chocolate chips
- 1 (140 g) heaping cup dry-roasted peanuts coarsely chopped
- Combine melted, cooled butter, both sugars, and peanut butter in a large mixing bowl and stir well.1 cup (226 g) unsalted butter, 1 cup (200 g) granulated sugar, 1 cup (200 g) light brown sugar, 1 cup (264 g) creamy peanut butter
- Add honey, eggs, and vanilla extract and stir well until batter is cohesive.3 Tablespoons honey, 2 large eggs, 1 teaspoon vanilla extract
- In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.3 ¼ cups (410 g) all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- Gradually stir dry ingredients into wet until thoroughly combined.
- Add chocolate chips and peanuts and stir well.1 cup (255 g) milk chocolate chips, 1 (140 g) heaping cup dry-roasted peanuts
- Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to several hours.
- Once dough is nearly ready to bake, preheat oven to 350F (175C) and line several baking sheets with parchment paper.
- Remove dough from refrigerator and scoop into about 2 Tablespoon-sized balls. To make cookies more uniform and round, roll them between your palms into a smooth ball before placing on baking sheet. Space cookies at least 2” apart.
- Transfer baking sheet to center rack of 350F (175C) oven and bake for 11-12 minutes. Cookies may appear slightly underdone in the centers, this is fine. Allow cookies to cool completely on baking sheet before removing and enjoying.
Peanut butterMay substitute crunchy peanut butter. For best results, avoid “natural” peanut butter where the oil separates out on top, as this can give the cookies a poor texture.
StoringCookie dough may be covered and chilled for up to 4 days. It may need to sit at room temp to warm a bit to be soft enough for scooping. After baking and cooling, store cookies in an airtight container for up to one week.
Original RecipeI originally published a peanut butter chocolate chip recipe several years ago. It was essentially just my peanut butter cookies with chocolate chips added, so I have modified it to make something more unique and more complementary of the chocolate chips. If you’re looking for the original recipe, the original recipe can be found here.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.