Peanut Butter Choc Chip Cookies are one of those bakes that disappear faster than you can cool them. The dough comes together in one bowl, needs no chilling if you are in a hurry, and bakes in about 15 minutes. The result is a cookie that is soft in the middle, slightly crisp at the edges, and packed with chocolate in every bite.
Peanut butter does more than flavour here. It adds fat and moisture, which keeps the cookies tender and gives them that soft, almost fudgy centre. Brown sugar brings a deeper, slightly caramel note, while granulated sugar helps the edges crisp up. Together they give the cookie a chewy texture that holds up well the next day.
The chocolate mix matters too. Semi-sweet chocolate chips bring the classic cookie flavour, and white chocolate chips add a creamy sweetness that balances the saltiness of the peanut butter. Pressing a few extra chips on top before baking gives the cookies a finished look and makes sure every bite has visible chocolate.
Softened butter is key. If the butter is too cold, it will not cream properly with the sugars, and the cookies will be dense. If it is melted, the cookies will spread too much in the oven. Room temperature butter that holds its shape but gives when pressed is exactly right.
These Peanut Butter Choc Chip Cookies freeze beautifully. Scoop the dough onto a parchment lined tray, freeze until solid, then store the scoops in a freezer bag. Bake them straight from frozen when a cookie craving hits, adding a minute or two to the bake time.
INGREDIENT DETAILS
Butter (1/2 cup, softened): Softened butter creams with the sugars to create air pockets that help the cookies rise and stay tender. It also carries the peanut butter flavour and keeps the dough from being too dry.
Brown sugar (1/2 cup): Brown sugar adds moisture and a deeper, slightly caramel flavour. It also helps the cookies stay soft for longer.
Granulated sugar (1/2 cup): Granulated sugar sweetens the dough and helps the edges brown and crisp up in the oven, giving the cookies a bit of structure.
Egg (1): The egg binds the dough together and adds richness. It also helps the cookies spread evenly as they bake.
Vanilla (2 tsp): Vanilla rounds out the sweetness and enhances the peanut butter and chocolate flavours. Two teaspoons is more than most cookie recipes use, but it works here because peanut butter is such a strong flavour.
Peanut butter (1/2 cup): Creamy peanut butter is the star of this cookie. It adds fat, moisture, and a salty-sweet flavour that pairs with both the chocolate and white chocolate chips. Softening it first makes it easier to mix in evenly.
All purpose flour (1 3/4 cups): Flour gives the cookies structure. Too much and they turn cakey, too little and they spread too thin. This amount gives a soft, chewy cookie that holds its shape.
Baking soda (1/2 tsp): Baking soda helps the cookies rise and brown. It also reacts with the brown sugar to give the cookies a slightly chewy texture.
Salt (1/2 tsp): Salt balances the sweetness of the sugars and chocolate and brings out the peanut butter flavour. Without it, the cookies taste flat.
Chocolate chips (1/2 cup): Semi-sweet chocolate chips bring the classic cookie flavour and melt slightly as the cookies bake, creating soft pockets of chocolate throughout.
White chocolate chips (1/4 cup): White chocolate chips add a creamy, sweeter note that balances the saltiness of the peanut butter and the bitterness of the semi-sweet chocolate.
Extra chocolate chips (for topping): Pressing a few chips onto the top of each dough scoop before baking gives the cookies a finished, bakery-style look and ensures visible chocolate in every cookie.
INGREDIENT ALTERNATIVES
Main Recipe Ingredients: Butter, brown sugar, granulated sugar, egg, vanilla, peanut butter, all purpose flour, baking soda, salt, chocolate chips, white chocolate chips, extra chocolate chips for topping.
Alternatives:
Butter: Coconut oil or vegan butter works for a dairy-free version. Use softened, not melted.
Brown sugar: Coconut sugar can be used, though the cookies will be slightly less moist.
Granulated sugar: No substitute needed.
Egg: A flax egg (1 tbsp ground flax mixed with 3 tbsp water) works for a vegan version, though the texture will be slightly denser.
Vanilla: No substitute needed.
Peanut butter: Almond butter or cashew butter works. Natural peanut butter can be used but may make the dough slightly drier.
All purpose flour: A 1:1 gluten-free baking blend works for gluten-free cookies.
Baking soda: Baking powder can be used but gives a slightly different rise. Use 1 1/2 tsp.
Salt: No substitute needed.
Chocolate chips: Chopped chocolate bar works just as well and gives larger chocolate pockets.
White chocolate chips: Butterscotch chips or extra semi-sweet chips can be used.
Extra chocolate chips for topping: No substitute needed, but flaky sea salt also works as a topping.
If you enjoyed this recipe, you may also enjoy my recipe for DOUBLE CHOCOLATE MARSHMALLOW COOKIES
Peanut Butter Choc Chip Cookies
Description
Peanut Butter Choc Chip Cookies are soft, chewy cookies made with creamy peanut butter, brown sugar, and a mix of chocolate and white chocolate chips. They bake up golden at the edges and stay tender in the middle.
Ingredients
Instructions
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· Preheat the oven to 375°F and line a baking tray with parchment paper
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· Add the softened butter to a medium sized mixing bowl along with the brown sugar, granulated sugar, and egg, and cream until fluffy
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· Soften the peanut butter by microwaving for 10 to 20 seconds, stirring gradually, or warming it on low heat in a saucepan for 30 seconds, stirring gradually
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· Add the vanilla and softened peanut butter to the mixing bowl and mix in well
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· Add the flour, baking soda, and salt and mix until the dough comes together
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· Fold in the 1/2 cup chocolate chips and 1/4 cup white chocolate chips
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· Scoop the dough onto the prepared baking tray, leaving space between each cookie
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· Press a few extra chocolate chips onto the top of each dough scoop
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· Bake at 375°F for 15 minutes, or until the edges are golden and the centres are still soft
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· Remove from the oven and let the cookies cool on the tray for 5 minutes before transferring to a wire rack
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· For freezing, scoop the dough onto a parchment lined baking sheet and place in the freezer until solid, then place in a freezer safe bag and defrost in the fridge before baking, adding a few chips to the top of the dough before baking
Note
If the dough feels too soft to scoop, chill it in the fridge for 15 to 30 minutes. This helps the cookies spread less in the oven.
For a chewier cookie, pull them out when the centres still look slightly underdone. They will set as they cool on the tray.
For a flatter, crispier cookie, press the dough scoops down slightly before baking.
For a thicker, softer cookie, chill the scooped dough for 30 minutes before baking and do not press them down.
Do not skip softening the peanut butter. Cold peanut butter does not mix evenly and can leave streaks in the dough.
Store baked cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to keep them soft.
Frozen dough scoops keep for up to 3 months. Bake from frozen at 375°F, adding 1 to 2 minutes to the bake time.
