If you’re looking for a perfect peanut butter chocolate chip cookie, look no further. This one is amazing. Chewy, soft, slightly crisp around the edges with the perfect ratio of peanut butter to chocolate. I love them. I made two batches of dough so I could have plenty leftover to freeze after the baby came. Lucky I did, because these tasted SO good after a long day of diapers, feedings, burping and rocking. In fact, I still have a little bit left in my freezer right now…we may have to bake some up tonight! YUM!

Peanut Butter Chocolate Chip Cookies

1/2 cup (1 stick) butter
1/4 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup peanut butter
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups semi-sweet chocolate chips (I used mini-sized)

Preheat oven to 375 degrees.

In a large mixing bowl, cream butter and sugar until light and fluffy. Add the egg, vanilla, and peanut butter. Beat until smooth. Mix in the flour, baking powder and salt. Stir in the chocolate chips.

Drop spoonfuls of dough onto a cookie sheet. Bake for 10-12 minutes, or until lightly browned. Store in an airtight container at room temperature. Makes approximately 30 cookies.

Recipe source: The Pastry Affair

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42 Comments »

  1. I already have a peanut butter chocolate chip cookie recipe I adore, but I love how crispy these look on the outside! Might just have to give them a whirl anyway! :)

    [Reply]

    Comment by Nikki — February 21, 2012 @ 2:59 PM

  2. I love the mini chocolate chips in these! Your cookies just look so perfect. Mine never come out looking so amazing. I made about 100 peanut butter chocolate chip cookies two weeks ago but you have me craving them again. This will be the next peanut butter cookie recipe I try. :)

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    Comment by Erin @ Texanerin Baking — February 21, 2012 @ 3:38 PM

  3. They look so good! How do you bake them after freezing? I’ve always wanted to but haven’t!

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    amy Reply:

    I scoop the dough into balls, then freeze them. Then when I want to bake, I can just take out as much as I want. Just up the baking time by a minute or two more. Simple!

    [Reply]

    Comment by Elizabeth — February 21, 2012 @ 4:24 PM

  4. Ok, I clicked on your blog, glanced at the photo, and ran to the kitchen. These are currently in the oven. The dough is delicious…can’t wait to taste them when they are baked!

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    Comment by Karly — February 21, 2012 @ 4:54 PM

  5. Oooooh these look so good! I have had a huge craving for peanut butter for some reason lately, I’ll have to make these soon!

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    Comment by Ryan — February 21, 2012 @ 6:14 PM

  6. I can ALWAYS use a peanut butter cookie! Mini chocolate chips are my favorite to add to cookies, so you get a little chocolate in every bite!

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    Comment by Julia — February 22, 2012 @ 10:25 AM

  7. Oh my goodness–these would make the most amazing ice cream sandwiches. Holy yum!

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    Comment by Kelsey — February 22, 2012 @ 1:27 PM

  8. How funny, I made peanut butter chocolate chip cookies yesterday, too! :) I used a different recipe, though, a flourless one from Everyday Food.

    Congratulations on your new baby! She looks so cute.

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    Comment by Zoe — February 22, 2012 @ 2:12 PM

  9. I have yet to find a great pb cookie recipe and this sounds like the perfect one! They look fabulous!

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    Comment by Macaroni and Cheesecake — February 22, 2012 @ 3:39 PM

  10. Amy, you answered two questions in your first paragraph! 1) Are they “soft”? and 2) can you freeze the dough? I made some the other night (a recipe on the back of the chips) but they turned out like sugar cookies (we call them “coffee cookies” — good for dunking!) :) Your soft CHEWY ones were exactly what I was looking for — thank you!

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    Comment by Kimby — February 22, 2012 @ 9:19 PM

  11. I made these last night, they were awesome! My cookies usually turn out flat, but these looked exactly like your picture! Thanks for the great recipe!

    [Reply]

    amy Reply:

    So happy to hear it! :)

    [Reply]

    Comment by Abigail — February 24, 2012 @ 8:30 AM

  12. I was just going to make some chocolate chip cookies with my son, but now I HAVE to make these instead!!! YUM

    [Reply]

    Comment by Carolyn — February 26, 2012 @ 3:52 PM

  13. Can’t think of a better flavor combo. This cookies look just perfect to me.

    [Reply]

    Comment by Eliana — February 29, 2012 @ 10:25 AM

  14. Well I clicked on the link because these looked so yummy I wanted to try it. Then I realized I have to cook them myself. From scratch & realized I’m not that ambitious. J/k. But really I have no idea what “cream” means & would probably never be able to get it smooth. I have enough trouble with a hand mixer. :(

    [Reply]

    amy Reply:

    Cream just means beat at a high speed until light and fluffy.

    [Reply]

    Comment by tosha — February 29, 2012 @ 6:40 PM

  15. I just tried making these and I don’t think they came out very good at all. They came out very crumbly. Not sure what I did wrong. :(

    [Reply]

    amy Reply:

    Hmm. I’m not sure either. These are definitely not crumbly cookies. Maybe you mis-measured some of the ingredients?

    [Reply]

    Jillian Reply:

    Mine turned out crumbly too! :(

    [Reply]

    Candice Reply:

    Mine turned out crumbly also.

    [Reply]

    Rachel P. Reply:

    I just pulled mine out of the oven and they were crumbly as well. I followed the recipe exactly. Any idea about what might be wrong?

    amy Reply:

    Hmm, I’m really not sure. Did you use real butter?

    Rachel P. Reply:

    (For some reason I can’t reply to your reply so I’m doing it here.)

    I did use real butter but I also just realized that I forgot the brown sugar. I think it is because the first step of the recipe says “cream butter and sugar” and I assumed that just meant granulated sugar and that the brown sugar would come later. I would edit the recipe to say “cream butter and sugars” instead. Maybe the others made that same mistake?

    They’re still delicious but the consistency is definitely off. Hope that helps!

    amy Reply:

    I’ll do that, thanks!

    Comment by Iliana — March 1, 2012 @ 11:07 PM

  16. These are fabulous cookies! I brought them into work this morning and my coworkers loved them too!

    [Reply]

    Comment by Monica — March 2, 2012 @ 1:43 PM

  17. hi! new follower, i love food blogs and look forward to trying some of your food creations. p.s. bunny bait found me which led me to finding your blog… might as well call is “andrea bait” haha it looks YUMMY!

    [Reply]

    amy Reply:

    Thank you! I’m happy to have you as a reader!

    [Reply]

    Comment by andrea s — March 2, 2012 @ 3:07 PM

  18. Now for this recipe unsalted or salted butter? i want to be sure i use all the same correct ingredients. thank you.

    [Reply]

    amy Reply:

    I always use unsalted butter

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    Comment by Angela — March 11, 2012 @ 11:06 AM

  19. I just have to say these cookies are AMAZING! I added 1 c. of semi-sweet chips and 1/2 c. butterscotch chips just to use up what I had on hand. The butterscotch chips lend a delicious flavor to the cookie! The texture is phenomenal…definitely a winner!!

    [Reply]

    Comment by Kristin — March 19, 2012 @ 4:22 PM

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    Comment by My Homepage — March 25, 2012 @ 8:03 PM

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  22. I have tried and loved the soft peanut butter cookies on your blog. I especially loved your suggestion of putting them in a ramekin with chocolate chips. How are these cookies different (besides the ingredients being slightly different)? Thanks.

    [Reply]

    amy Reply:

    Thank you! These are chewier and not as crumbly. It’s a cross between a chocolate chip cookie and those peanut butter cookies.

    [Reply]

    Comment by KrisO — March 26, 2012 @ 8:17 PM

  23. I made these today, along with a batch of brown butter chocolate chip cookies, just to test two new recipes… these are, by far, the better ones! They come out looking so pretty!

    (Though I will note — for those bakers with convection ovens, I had to reduce the temp to 325 degrees and bake them for 8 1/2 minutes for them to turn out prettily… oh and I stuck the pans in the freezer for 5-8 minutes before baking them, but I do that with all my cookies.)

    [Reply]

    Comment by Traci D. Haley — March 29, 2012 @ 8:57 PM

  24. These were SO GOOD…..seriously, I made them for us as a family, and the whole container was gone 2 days after..YUM! Thanks Amy for another wonderful recipe! :-)

    [Reply]

    Comment by Cat — April 12, 2012 @ 4:32 PM

  25. I just made these and they didn’t turn out very well. I followed to the recipe to a T and they were crumbly and not very nice looking, not at all like yours.

    [Reply]

    Comment by Laura — April 14, 2013 @ 2:23 PM

  26. To be honest, these came out awful! They were dry and crumbly and didn’t spread as pictured. I followed the recipe exactly and was very dissapointed!

    [Reply]

    amy Reply:

    That’s too bad.

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    Comment by Deb — June 30, 2013 @ 5:29 PM

  27. Delicious! The ingredients included brown sugar but the directions left them out. When I tasted the batter, it was off. I didn’t realize I didn’t have the brown sugar in it. So I added 1/4 c of sugar. Then I realized and added the brown sugar. So my version had an extra 1/4 c of sugar. Obviously it made it that much more yummy!

    [Reply]

    Comment by Whitney — December 8, 2013 @ 4:27 PM

  28. Great recipe! Turned out perfect :)

    [Reply]

    Comment by Dawn Hamilton — April 27, 2014 @ 7:19 PM

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