I’ve got a thing for warm cookies fresh out of the oven, and if you’re anything like me, you know that peanut butter and chocolate chips are the power couple we never knew we needed. These cookies are soft in the center, a little crispy around the edges, and loaded with just the right amount of peanut butter to make your kitchen smell like pure comfort. They don’t just look good – they deliver that ‘one more bite’ kind of flavor. I’ve baked a lot of cookies, but this recipe always gets the loudest ‘mmms’ from my family. They’re the kind of cookies that vanish by the time they’ve cooled. No fancy ingredients, no hard steps – just good old-fashioned mixing, scooping, and a few minutes of oven magic. If you’ve ever stood in front of your pantry thinking, ‘What sweet can I whip up fast?’ this is your answer. Let’s be real, we all need a go-to sweet easy recipe. Whether you’re pulling these together after dinner or prepping for a bake sale (or hey, just because Tuesday deserves cookies), this batch won’t let you down. They tick all the boxes: sweet, chewy, fast, and absolutely satisfying.

1) Key Takeaways
2) Easy Peanut Butter Chocolate Chip Cookies Recipe
3) Ingredients for Peanut Butter Chocolate Chip Cookies
4) How to Make Peanut Butter Chocolate Chip Cookies
5) Tips for Making Peanut Butter Chocolate Chip Cookies
6) Making Peanut Butter Chocolate Chip Cookies Ahead of Time
7) Storing Leftover Peanut Butter Chocolate Chip Cookies
8) Try these cookies next!
9) Peanut Butter Chocolate Chip Cookies
10) Nutrition

1) Key Takeaways

Soft centers, crispy edges, perfect every time
No fancy ingredients or complicated steps
Make-ahead and freezer-friendly dough
Main keyword: sweet easy recipes

2) Easy Peanut Butter Chocolate Chip Cookies Recipe

Let’s be honest. If we’re talking sweet easy recipes, these peanut butter chocolate chip cookies have a permanent seat at the table. They’re my comfort food when life gets loud, when the cravings hit out of nowhere, or when I just want to feel like a baking champion without needing five mixing bowls and a prayer.

Every bite melts into this perfect combination of creamy peanut butter and gooey chocolate chips. It’s that kind of flavor that grabs you by the tastebuds and makes you forget the cookie cooling rack exists. This is not a “wait till they cool” kind of treat. This is a “burn-your-tongue-a-little-but-worth-it” situation.

If you’ve ever looked for quick and easy recipes that bring joy in less than 30 minutes, this one’s for you. It doesn’t need a special occasion. It just needs you, your oven, and a spoon you don’t mind licking later.

3) Ingredients for Peanut Butter Chocolate Chip Cookies

Unsalted Butter: Softened to room temperature, this gives the cookies a buttery base that keeps them tender and golden. You want it soft, not melted. Trust me on that.

Peanut Butter: Go with creamy if you want that melt-in-your-mouth finish, but hey, chunky works if you like a bit of crunch. Either way, it’s the heart of the flavor here.

Brown Sugar: This gives a deeper, molasses-y sweetness and a soft, chewy middle. It’s a hug in sugar form.

Granulated Sugar: Balances the brown sugar and gives the edges just the right crispiness. You’ll notice if it’s missing.

Egg: One large egg binds everything together and keeps the dough behaving. Cold eggs are cranky. Use one that’s room temp.

Vanilla Extract: Just a teaspoon adds warmth and brings out the richness of the peanut butter. Don’t skip this little guy.

All-Purpose Flour: The backbone of the cookie. Spoon and level, don’t pack it in. Too much flour equals cakey, not chewy.

Baking Soda: Helps the cookies puff just enough without getting cake-like. One of those tiny ingredients that does heavy lifting.

Salt: Just a pinch brings balance to the sweet. Yes, it matters—even if it seems small.

Chocolate Chips: I always go for semi-sweet. Toss in a full three-fourths cup and maybe sneak a few straight from the bag while you’re at it.

4) How to Make Peanut Butter Chocolate Chip Cookies

Step 1. Preheat your oven to 350°F and line a baking sheet with parchment. No parchment? A silicone mat works fine.

Step 2. In a large mixing bowl, cream the butter, peanut butter, and both sugars together until light and fluffy. It should look like cookie dough already. That’s how you know you’re on the right track.

Step 3. Add the egg and vanilla. Mix just until smooth and incorporated. This isn’t a marathon, so don’t overmix here.

Step 4. Add flour, baking soda, and salt. Mix on low until the dough starts to come together. Once you don’t see flour streaks, stop. We want chewy, not tough.

Step 5. Fold in the chocolate chips with a spatula. Try not to eat too many in the process—unless no one’s watching. Then go ahead.

Step 6. Scoop the dough into heaping tablespoons and place them on the baking sheet with room between each cookie.

Step 7. Bake for 9 to 11 minutes. The centers will look soft. That’s your sign to take them out. They’ll set as they cool.

Step 8. Let them sit on the baking sheet for 5 minutes, then transfer to a wire rack. Or don’t. Eat one warm. I do.

5) Tips for Making Peanut Butter Chocolate Chip Cookies

These cookies are flexible but still love a little attention. If you’re using natural peanut butter, stir well before adding or your dough might act weird. That layer of oil can throw off the texture fast.

Don’t overbake. These cookies should look a bit underdone when they come out. Trust the process. If you wait until they’re fully golden, you’ll miss that perfect chew in the center.

You can chill the dough if you like thicker cookies. Just 30 minutes in the fridge makes a noticeable difference. Great if your kitchen runs hot or your butter was too soft to start with.

6) Making Peanut Butter Chocolate Chip Cookies Ahead of Time

Here’s the deal. You can absolutely make the dough ahead. I often scoop the dough into balls and freeze them on a tray, then transfer to a zip-top bag. Label it. Otherwise, you’ll spend ten minutes sniffing mystery dough later.

Bake straight from frozen. Just add a minute or two to the bake time. They’ll still be golden with gooey centers. And you’ll feel like a kitchen genius.

Planning for a party? You can bake the cookies the day before. Store them once cooled in an airtight tin with a slice of bread. The bread keeps them soft. It’s not magic. It’s science. But it feels like magic.

7) Storing Leftover Peanut Butter Chocolate Chip Cookies

If you have leftovers—and that’s a big “if”—keep them in a tightly sealed container on the counter. They’ll stay fresh for up to five days, but good luck making them last that long.

Want to extend their life? Pop a slice of sandwich bread in with them. It keeps the moisture in the cookies and not in the air. Grandma trick. Still works.

You can even freeze the baked cookies. Let them cool completely, then stack them in a container or freezer bag with parchment between layers. Microwave for 15 seconds when the craving hits.

8) Try these cookies next!

9) Peanut Butter Chocolate Chip Cookies