The Ultimate Guide to Baking Irresistibly Soft Peanut Butter Chocolate Chip Cookies

There’s something truly magical about the combination of rich peanut butter and sweet chocolate chips, especially when baked into a perfectly soft and chewy cookie. These peanut butter chocolate chip cookies are not just delicious; they are a delightful celebration of flavor and texture, destined to become a year-round favorite in your home. Forget complicated recipes or lengthy chilling times – this is a simple, no-chill cookie dough that effortlessly transforms from a single mixing bowl straight into your oven, promising warm, homemade goodness in about 30 minutes.

For years, my classic peanut butter cookies have captivated readers with their incredible softness, minimal ingredient list, and an unmistakable, rich peanut butter flavor. This beloved chocolate chip version is a thoughtful evolution of that original, foundational recipe. We’ve made a few strategic ingredient tweaks to elevate these cookies, making them even more spectacular and undeniably irresistible.

The secret to achieving their extraordinary softness and an even more pronounced peanut butter taste lies in a subtle but impactful adjustment: we’ve reduced the amount of all-purpose flour and, crucially, increased the quantity of creamy peanut butter in the recipe. This careful balance ensures each bite is supremely soft, moist, and bursting with the nutty flavor you crave, perfectly complemented by pockets of melted chocolate. It’s a recipe designed for maximum flavor and optimal texture, ensuring your cookies are a triumph every single time.

Beyond their sensational taste, these cookies are a dream for any baker, from novice to expert, thanks to their incredible ease and speed. With no dough chilling required, you can prepare the entire batch in approximately 30 minutes from start to finish. The convenience of mixing everything together in just one bowl means less cleanup and more time to enjoy your freshly baked treats. This recipe embodies the joy of simple baking, delivering exceptional results without any fuss, making it perfect for a spontaneous craving or a last-minute gathering.

Essential Ingredients for Perfect Peanut Butter Chocolate Chip Cookies

Crafting the perfect cookie begins with understanding the role of each ingredient. Here’s a detailed look at what you’ll need and why each component is crucial for achieving that ideal soft, chewy texture and incredible flavor.

• Unsalted Butter: For best results, always use unsalted butter in baking. This gives you complete control over the salt content in your cookies. If you only have salted butter available, simply reduce or omit the ¼ teaspoon of salt called for in the recipe. For more on this, you can check out my post on salted vs. unsalted butter. Crucially, ensure your butter is at room temperature before you begin. This allows it to cream properly with the sugars, creating air pockets that contribute to the cookies’ light and tender texture. Cold butter won’t incorporate well, leading to a denser cookie.
• Sugar: This recipe utilizes a harmonious blend of granulated sugar and brown sugar. Granulated sugar provides crispness and helps with spreading, while brown sugar is key for moisture and chewiness. The molasses in brown sugar also contributes a rich, caramel-like depth of flavor that complements the peanut butter beautifully. If you find yourself without brown sugar, don’t fret! You can easily make your own brown sugar at home with just granulated sugar and a touch of molasses.
• Peanut Butter: The star of the show! It’s vital to use a traditional, creamy, shelf-stable peanut butter for these cookies, such as Jif or Skippy. These types of peanut butter contain added oils and sugars that are essential for the cookie’s structure and texture. I strongly advise against using natural peanut butter (the kind that separates oil at the top). Natural peanut butter tends to be too oily and lacks the emulsifiers needed, which can result in cookies that are greasy, crumbly, and don’t hold their shape properly.
• Egg: The egg acts as a primary binder, holding all the ingredients together to form a cohesive dough. It also adds moisture and contributes to the overall richness and structure of the cookie. Like butter, using a room temperature egg is best. A room temperature egg emulsifies more effectively with the fats and sugars, leading to a smoother, more uniform dough and a better final texture.
• Vanilla Extract: A baking essential, pure vanilla extract enhances all the other flavors in the cookie, adding warmth and complexity. While imitation vanilla can be used in a pinch, it often lacks the robust, authentic flavor that pure vanilla extract provides. Investing in good quality pure vanilla will make a noticeable difference in the taste of your baked goods.
• All-Purpose Flour: Flour provides the necessary structure for these cookies. It’s crucial to measure your flour correctly to avoid overly dense or crumbly cookies. Always use the “spoon and level” method: spoon the flour into your measuring cup until it overflows, then level it off with the back of a knife. Never scoop flour directly from the bag, as this compacts it and can lead to using too much. If you’re new to baking, I highly recommend reading through my post on how to measure flour correctly for detailed guidance.
• Baking Soda: This leavening agent is responsible for the cookies’ slight lift and contributes to their soft, chewy texture. When combined with an acidic ingredient (like brown sugar), baking soda creates carbon dioxide bubbles, which expand during baking, making the cookies light and airy.
• Salt: Even in sweet recipes, salt plays a critical role. It balances the sweetness of the sugars and enhances the flavors of the peanut butter and chocolate, preventing the cookies from tasting one-dimensional. A small amount goes a long way in bringing out the best in your ingredients.
• Chocolate Chips: I personally love semi-sweet chocolate chips for their balanced sweetness and rich chocolate flavor, which pairs wonderfully with peanut butter. However, this is where you can truly customize your cookies! Feel free to use any kind of chocolate chips you prefer – milk chocolate for extra sweetness, dark chocolate for a more intense cocoa hit, or even white chocolate for a different flavor profile.

Step-by-Step: How To Make Irresistible Peanut Butter Chocolate Chip Cookies

Baking these delightful cookies is a straightforward process, even for beginners. Follow these steps carefully for a batch of perfectly soft and flavorful treats.

1. Prepare Your Baking Environment: Before you begin mixing, preheat your oven to 350°F (177°C). This ensures the oven is at the correct temperature when your dough is ready, promoting even baking. Line two to three large baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes for easy cleanup, ensuring your cookies slide off the sheet beautifully. Set them aside for when you’re ready to scoop.
2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a handheld mixer, begin by beating the room temperature unsalted butter until it is smooth and creamy. This usually takes about 30 seconds to a minute. Next, add both the brown sugar and granulated sugar. Beat them together with the butter for 1 to 2 minutes, or until the mixture becomes light, fluffy, and well combined. This creaming process incorporates air into the mixture, which is crucial for the cookies’ tender texture.
3. Incorporate Wet Ingredients: To the creamed butter and sugar mixture, add the creamy peanut butter, room temperature egg, and pure vanilla extract. Continue mixing on medium speed until all these ingredients are thoroughly combined and the mixture is smooth. It’s important to stop the mixer occasionally and use a rubber spatula to scrape down the sides and bottom of the bowl. This ensures that all ingredients are fully incorporated and prevents dry pockets in your dough.
4. Add Dry Ingredients: Now it’s time to add the all-purpose flour, baking soda, and salt to the wet mixture. Mix on low speed only until the dry ingredients are *just* combined with the wet. Overmixing at this stage can develop the gluten in the flour too much, leading to tough or dry cookies. The dough might still look a little shaggy or streaky with flour, and that’s perfectly fine.
5. Fold in the Chocolate Chips: Once the dry ingredients are mostly incorporated, gently fold in your chosen chocolate chips. You can do this with the mixer on its lowest setting for just a few seconds, or by hand with a spatula. The goal is to distribute the chocolate chips evenly throughout the dough without overmixing.

6. Scoop and Shape the Cookies: Using a 1 ½ tablespoon cookie scoop is ideal for creating uniformly sized cookies, which ensures they bake evenly. Scoop the cookie dough onto your prepared baking sheets, making sure to leave about 2 inches of space between each dough ball to allow for spreading. After scooping, gently press down on each ball of cookie dough to slightly flatten them. This helps the cookies spread out nicely during baking, resulting in a classic cookie shape and a wonderfully chewy texture.
7. Bake to Perfection: Place the baking sheets into your preheated oven and bake for 9 to 12 minutes, or until the tops of the cookies are set and the edges are lightly golden. It’s crucial not to overbake these cookies! They might still look slightly underdone in the center when you first pull them out, but they will continue to firm up and set as they cool on the baking sheet. Overbaking is the quickest way to end up with dry, crumbly cookies instead of the soft, chewy ones you’re aiming for.
8. Cool and Enjoy: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 10 to 15 minutes. This cooling period on the hot sheet helps them to finish baking gently and set their structure without becoming brittle. After they’ve firmed up slightly, carefully transfer the cookies to a wire cooling rack to cool completely. While they are tempting to eat warm, allowing them to cool fully allows the flavors to meld and the texture to reach its peak.

Delicious Recipe Variations to Try

While these peanut butter chocolate chip cookies are perfect as they are, don’t hesitate to get creative in the kitchen! Here are some fantastic variations to customize your next batch:

• Classic Peanut Butter Cookies: If you’re a purist or simply prefer the unadulterated taste of peanut butter, feel free to omit the chocolate chips altogether. You’ll end up with wonderfully soft and chewy classic peanut butter cookies, a timeless treat that’s always a hit.
• Experiment with Chocolate Flavors: I used semi-sweet chocolate chips for a balanced flavor profile, but the world of chocolate is your oyster! Consider using creamy milk chocolate chips for a sweeter, melt-in-your-mouth experience, rich dark chocolate chips for a more sophisticated, intense cocoa note, or even sweet white chocolate chips for a different visual and flavor dynamic. For an extra touch of gourmet, chop up your favorite chocolate bar (think Ghirardelli or Lindt) and fold those chunks into the cookie dough for irregular, molten pockets of chocolate.
• Boost the Chocolate Factor: Are you a true chocoholic? While 1 cup of chocolate chips provides a perfect balance in this recipe, there’s absolutely no harm in adding an extra ¼ cup if you believe more chocolate is always a good idea. Just be careful not to overload the dough to the point where it becomes difficult to mix or bake evenly.
• Explore Other Baking Chips: Chocolate chips are fantastic, but they’re not your only option! Unleash your imagination by skipping the chocolate chips and incorporating other delightful baking chips. Think butterscotch chips for a warm, caramel-like sweetness, creamy peanut butter chips to double down on the nutty flavor, or crunchy toffee bits for a delightful textural contrast and buttery crunch. A combination of these can also create a truly unique cookie.
• Oatmeal Lover’s Delight: If you enjoy the hearty texture and wholesome goodness that oats bring to cookies, you’ll adore my peanut butter oatmeal chocolate chip cookies. This variation adds a rustic chewiness and another layer of flavor that complements both the peanut butter and chocolate beautifully.

Peanut Butter Chocolate Chip Cookies

5 from 1 rating

Prep Time: 20 minutes mins

Cook Time: 12 minutes mins

Total Time: 32 minutes mins

These peanut butter chocolate chip cookies are soft, delicious, and the perfect treat for any time of year! This is a simple, no-chill cookie dough that goes directly from a mixing bowl to the oven.

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Ingredients

Servings: 33 cookies

• ▢ ½ cup unsalted butter softened (115 grams; 1 stick), ensuring it’s at room temperature for optimal creaming with sugars.
• ▢ ¾ cup packed light brown sugar (150 grams), providing moisture and a chewy texture to the cookies.
• ▢ ¼ cup granulated sugar (50 grams), for added sweetness and structure.
• ▢ 1 cup creamy peanut butter (250 grams; use traditional brands like Jif or Skippy; avoid natural peanut butter as it can make cookies greasy).
• ▢ 1 large egg at room temperature, essential for binding and structure.
• ▢ 1 teaspoon pure vanilla extract for enhanced flavor.
• ▢ 1 ¼ cups all purpose flour spooned & leveled (160 grams), for proper cookie structure.
• ▢ ½ teaspoon baking soda to help the cookies rise and achieve a soft texture.
• ▢ ¼ teaspoon salt to balance the sweetness and enhance flavors.
• ▢ 1 cup semi-sweet chocolate chips (180 grams; feel free to add up to ¼ cup more, or use your preferred chocolate type like milk or dark chocolate).

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Instructions

 

• Preheat your oven to 350°F (177°C) to ensure it’s fully heated before baking. Prepare two to three large baking sheets by lining them with parchment paper or silicone baking mats. This prevents sticking and makes for easy removal of cookies. Set these prepared sheets aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or using a large mixing bowl with a handheld electric mixer, beat the room temperature butter until it is smooth and creamy. Add both the light brown sugar and granulated sugar to the butter. Mix these ingredients together on medium speed for 1 to 2 minutes, or until the mixture appears light, fluffy, and thoroughly combined. This creaming process incorporates essential air into your dough.
• Next, add the creamy peanut butter, the room temperature large egg, and the pure vanilla extract to the creamed butter and sugar mixture. Continue to mix these wet ingredients until they are fully combined and the mixture is smooth. Remember to stop the mixer periodically and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are uniformly incorporated and no dry spots remain.
• Add the all-purpose flour, baking soda, and salt to the wet ingredients in the bowl. Mix on low speed just until the dry ingredients are combined. Be careful not to overmix at this stage, as excessive mixing can lead to tough cookies. The dough should still be soft and pliable. Gently fold or mix in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
• Using a 1.5 tablespoon cookie scoop, portion out the cookie dough and drop it onto the prepared baking sheets. Make sure to leave a little room (about 2 inches) between each dough ball to allow for proper spreading during baking. Once scooped, gently press down on each ball of cookie dough with your palm or the back of a spoon to slightly flatten them. This helps achieve the desired cookie shape and texture.
• Bake the cookies for 9 to 12 minutes in the preheated oven, or until the tops are set and the edges are lightly golden. It’s crucial not to overbake; the centers may still appear slightly soft when you remove them, but they will continue to set as they cool. Overbaking will result in dry, crumbly cookies.
• Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 10 to 15 minutes. This allows them to finish baking gently and firm up enough to be handled without breaking.
• After the initial cooling period on the baking sheets, carefully transfer the cookies to a wire rack to cool completely. This ensures air circulation around the cookies, preventing them from becoming soggy on the bottom and helping them achieve their optimal chewy texture.

Notes

Storage Instructions: To maintain their freshness and soft texture, store these delicious peanut butter chocolate chip cookies in an airtight container at room temperature. They will remain wonderfully fresh and enjoyable for up to one week.

Freezing Baked Cookies: These cookies freeze exceptionally well! Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a freezer-safe airtight container or heavy-duty freezer bag. They can be stored in the freezer for up to 3 months. To serve, simply thaw them to room temperature for a delightful treat.

Freezing Cookie Dough: For future baking convenience, the cookie dough also freezes beautifully. Scoop the dough into individual balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen dough balls to an airtight freezer bag or container. They will keep well for 2 to 3 months. When ready to bake, thaw the dough balls overnight in the refrigerator and then bake as directed in the recipe instructions, adding an extra minute or two to the baking time if needed. You can also bake them directly from frozen, adding about 3-5 minutes to the baking time, until edges are set and tops are lightly golden.

Cuisine: American

Course: Dessert

Author: Danielle Rye

Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

More Delicious Peanut Butter Cookie Recipes to Explore!

Small Batch Peanut Butter Cookies

Chocolate Peanut Butter Cookies

Soft Peanut Butter Oatmeal Chocolate Chip Cookies

Classic Peanut Butter Blossoms