Easy Peanut Butter Chocolate Chip Cookies

Name: Easy Peanut Butter Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1.5 cups all-purpose flour; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 0.5 cup unsalted butter (softened); 0.5 cup granulated sugar; 0.5 cup brown sugar (packed); 1 cup peanut butter (creamy or chunky as preferred); 1 teaspoon vanilla extract; 1 large egg; 1.5 cups semi-sweet chocolate chips

Dessert

Home » Easy Peanut Butter Chocolate Chip Cookies

ByMaria July 23, 2025

Okay, here we go! Let’s get real about cookies. These Easy Peanut Butter Chocolate Chip Cookies — they’re not just cookies, they’re basically happiness disguised as dessert. Seriously, if you need a pick-me-up, a “bribe” for the kids, or just something to dunk in your coffee, this is it. They’re simple, they’re classic, and they disappear faster than I can make ’em. You’re gonna love them.

So, my hubby, bless his heart, he’s got the biggest sweet tooth on the planet. One time, I made a double batch of these on a Sunday afternoon. Figured we’d have enough for the whole week, you know, for lunches and stuff. I went upstairs to fold laundry (the never-ending chore!), and when I came back down, half the cookies were GONE. Turns out he’d been sneaking them straight off the cooling rack. Now I hide half the batch the minute they come out of the oven… don’t judge me! It’s become our little tradition, baking these and trying to outsmart each other on the cookie-snatching front. It’s the simple joys, right?

Why You’ll Love This Easy Peanut Butter Chocolate Chip Cookies

They’re ready faster than you can say “peanut butter chocolate.”
You probably already have all the ingredients in your pantry (score!).
The peanut butter + chocolate combo is seriously addictive. Don’t say I didn’t warn you.
They’re like a warm hug in cookie form. Perfect for a bad day… or any day, really.
They are SUPER forgiving. Mess up a little? Still gonna be delicious.

How to Make It

Okay, so first things first, you wanna cream together your butter and sugars. I usually use my stand mixer because, let’s be honest, my arms get tired. But a hand mixer or even a wooden spoon and some elbow grease will do the trick! You want it nice and fluffy, like you could take a nap on it (don’t).

Then, crack in your egg and vanilla. Don’t forget the vanilla! I did once… the cookies were sad. Mix it all up until it’s combined. Now, in a separate bowl (or just wing it like I sometimes do), whisk together your flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Don’t overmix! Overmixing = tough cookies, and nobody wants that.

Now for the good stuff: the peanut butter and chocolate chips! Fold them in gently. I like to use a mix of milk and dark chocolate chips, because why not?

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Drop spoonfuls of dough onto a baking sheet. I use a cookie scoop because I’m lazy, but two spoons work just as well. Bake at 375°F (190°C) for about 8-10 minutes, or until the edges are golden brown.

Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Or, you know, just eat one (or five) straight off the baking sheet. I won’t judge. I might even join you.

Ingredient Notes

Butter: Needs to be softened. Like, really softened. If it’s still cold, your batter will be lumpy and sad. I usually leave mine out for, like, an hour. Unless it’s summer, then it’s more like 20 minutes before it’s a puddle.
Peanut Butter: Creamy is best, unless you’re into the chunky thing. I accidentally used crunchy once and they were… interesting. Not bad, just… unexpected. Also, don’t use the natural kind that separates. Unless you WANT to spend ten minutes stirring.
Chocolate Chips: I like semi-sweet, but honestly, any kind works. I’ve even used those chopped-up chocolate bars when I was feeling fancy. Or desperate.
Vanilla Extract: Don’t skip it! Adds that little something-something. I splashed in a little too much once, and honestly? They were even better. Don’t tell anyone I said that.

Recipe Steps:

Cream together the softened butter and both sugars until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Whisk together flour, baking soda, and salt in a separate bowl.
Gradually add dry ingredients to the wet ingredients, mixing until just combined.
Fold in peanut butter and chocolate chips.
Drop spoonfuls of dough onto a baking sheet.
Bake at 375°F (190°C) for 8-10 minutes.
Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

What to Serve It With

Okay, so obviously, milk is the classic choice. But coffee is also amazing. Or tea! Honestly, these cookies are good with just about anything. I’ve even been known to eat them with a glass of wine. Hey, no judgment! You could also crumble them over ice cream. Now that’s living.

Tips & Mistakes

Don’t overbake them! Slightly underbaked is better than overbaked. They’ll continue to cook on the baking sheet.
Use parchment paper or a silicone baking mat. Makes cleanup a breeze. Plus, your cookies won’t stick.
Chill the dough for 30 minutes if you have time. It helps prevent the cookies from spreading too much. But honestly? I rarely have time for that.
If your cookies are too flat, add a tablespoon or two of flour to the dough.

Storage Tips

Store these bad boys in an airtight container at room temperature. They’ll stay good for about 3-4 days. If they even last that long, that is. And okay, yeah, I’ve totally eaten them cold, straight from the fridge, for breakfast. They’re surprisingly good that way. Don’t tell my doctor.

Variations and Substitutions

No peanut butter? Almond butter or sunflower seed butter work great!
Out of chocolate chips? Chop up any chocolate bar you have lying around. Or use M&Ms!
Want to make them healthier? Use whole wheat flour instead of all-purpose. I’ve tried it… they’re a little denser, but still good.
No brown sugar? Just use all white sugar. They’ll be a little crispier, but still delicious. Or mix some molasses into your white sugar! I’ve also just skipped the brown sugar altogether in a pinch and prayed… they were fine.

Frequently Asked Questions

Can I use natural peanut butter?

You *can,* but it’s a little trickier because it separates. Make sure you stir it REALLY well before using it, and maybe add an extra tablespoon of flour to the dough if it seems too wet.

My cookies spread too thin! What did I do wrong?

Probably your butter was too soft, or you overmixed the dough. Try chilling the dough for 30 minutes next time.

Can I freeze the cookie dough?

Heck yes! Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the baking time.

Can I make these vegan?

I haven’t tried it myself, but I think you could! Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and vegan butter. Let me know how it goes!

Help! I burned my cookies!

Okay, deep breaths. It happens to the best of us. Next time, check them a minute or two earlier. And hey, even burnt cookies are good crumbled over ice cream! (See? Always a silver lining.)

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