Recipe

Peanut Butter Chocolate Chip Cookies

Chewy, chocolatey, peanut buttery cookies with crisp edges, a soft center, and just enough salt to keep you reaching for one more.

By Matt Campbell

•

4.9

A plate of warm peanut butter chocolate chip cookies with crisp edges and melty chocolate chips on a wooden table, soft window light

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These are my kind of cookies. Cozy, unapologetically peanut buttery, and studded with chocolate chips like it's their job. The texture is the best part: crisp, golden edges that crackle a little when you bite, and a soft, chewy center that stays chewier for a few days if you store them right.

We're keeping it simple and weeknight friendly. One bowl, no mixer required, and nothing weird in the ingredient list. I'll walk you through the small moves that make a big difference, like how to keep them thick, how to avoid dry peanut butter cookies, and what to do when your dough feels a little too sticky.

Hands stirring peanut butter cookie dough in a large mixing bowl with a wooden spoon on a kitchen counter

Why It Works

Peanut butter stays front and center by using creamy peanut butter and enough brown sugar for that deep, toasty sweetness.
Chewy, not crumbly thanks to brown sugar, an egg, and a short dough rest that helps the flour hydrate and the dough thicken.
Crisp edges, soft centers because we bake just until the middles look slightly underdone, then let carryover heat finish the job.
Chocolate in every bite since we fold chips in and press a few on top so they look like bakery cookies without any drama.

A tray of baked peanut butter chocolate chip cookies with golden edges and visible chocolate chips

Pairs Well With

Storage Tips

Keep them chewy

Room temp: Store cookies in an airtight container for up to 4 days. Add a small slice of sandwich bread to the container to help keep them soft. The bread gets stale so the cookies don't.
Freeze baked cookies: Freeze in a zip top bag with parchment between layers for up to 2 months. Thaw at room temp, or warm 10 to 20 seconds in the microwave.
Freeze the dough: Scoop into balls, freeze on a sheet pan until firm, then bag. Bake from frozen at 350°F and add 1 to 3 minutes.

Peanut butter chocolate chip cookies stacked in a clear airtight container on a kitchen counter

Common Questions

Can I use natural peanut butter?

You can, but it's less predictable. Natural peanut butter can make the dough oily or dry depending on separation. If you use it, stir it extremely well, then chill the dough 30 to 60 minutes before baking. For the most reliable results, use a no stir creamy peanut butter.

Why did my cookies spread too much?

Usually it's warm dough, soft butter, or a hot pan. Chill the dough 20 to 30 minutes, use parchment, and make sure your baking sheet is cool between batches.

How do I make them thicker?

Chill the dough, use slightly heaped scoops, and don't flatten. You can also add 1 to 2 tablespoons more flour if your dough is very loose, especially on humid days.

Can I make these gluten free?

A 1:1 gluten free baking blend usually works well here. Let the dough rest 15 minutes before scooping so the flour can hydrate.

What chocolate works best?

Semi sweet chips are classic. For a deeper vibe, do half semi sweet and half dark. Milk chocolate makes them sweeter and softer.

A peanut butter chocolate chip cookie broken open to show a chewy center with melted chocolate chips

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Whisk and rubber spatula or wooden spoon
Measuring cups and spoons
Rimmed baking sheet
Parchment paper
Cookie scoop (optional but helpful)
Wire rack for cooling

Peanut butter cookies were one of the first things I learned to bake without feeling like I needed an adult to supervise. The fork crisscross was my signature move, and I was aggressively proud of it. Later, when I started chasing more practical kitchen skills instead of sticking to the neat path, I realized the real secret isn't the pattern. It's knowing when to stop baking.

These cookies are my grown up version: still familiar, still pantry friendly, but with more chocolate and a little extra salt so the peanut butter tastes louder. They're the kind of cookies you make while dinner's happening and everyone keeps “checking” the cooling rack like it owes them money.