These Peanut Butter Chocolate Chip Cookies have a slightly crisp exterior and a deliciously buttery soft middle. The addition of chocolate chips makes them the ULTIMATE cookie.
Every single time my kids see me pulling out my stand mixer, their little faces light up and they ask me what I’m baking. Then they ask if they can help – no matter what it is. This Peanut Butter Chocolate Chip Cookie recipe is perfect for baking with those happy kiddos.
There is perhaps no greater combination than peanut butter and chocolate. They were made to be together. And they are back in action in these amazing cookies. This cookie recipe has the perfect amount of peanut butter flavor with the addition of chocolate chips.
How to Make Peanut Butter Chocolate Chip Cookies
These cookies follow the same pattern that I start with to make all my great cookie recipes.
- Mix all of the dry ingredients in a large bowl.
- In the base of a stand mixer, cream together the butter and sugar until it is light and fluffy.
- Beat in the peanut butter.
- Now beat in the eggs one at a time, followed by the vanilla.
- Add all of the flour mixture, turn the mixer on low. As soon as it is combined enough to turn the mixer up, turn it high until the flour is just combined.
- Stir in the chocolate chips.
- Use a cookie scoop to scoop out the dough, and bake.
Cookie Making Tips
Making cookies is not hard, but there are a few important tips to make things go smooth.
- Fresh Ingredients: This recipe uses baking soda and baking powder. Make sure both are fresh. Add baking soda to vinegar and baking powder to water. They should start bubbling right away in the liquid.
- Measuring Correctly: Flour should be measured by scooping into a dry measuring cup (see below under recommended tools), and then leveled off. Do not scoop right from the container.
- Room Temperature Butter: The butter should be cold to the touch. You should be able to easily dent it, but not push your finger all the way through.
- Room Temperature Eggs: To achieve room temperature eggs, place them right from the refrigerator to a bowl of luke warm water for five minutes.
Can This Dough Be Frozen?
Yes! This dough can be shaped into dough balls, flattened slightly, and frozen. Freeze for 1 hour on a wax paper lined plate before transferring to an air tight container.
The dough can be baked right from the freezer. Preheat your oven to 350 degrees before removing from the freezer. Then bake for 12 to 14 minutes.
These cookies can be stored in an airtight container for up to 1 week. Additionally, these cookies can be frozen and kept in the freezer for up to three months.
Other Great Cookie Recipes
If you are in the baking mood, bake up some other great cookie recipes!
If you make this great cookie recipe or any of my other recipes, make sure to leave me a comment to let me know what you think!
- Measuring Spoons: These are perfect because they are double sided.
- Dry Measuring Cups: Please make sure you use dry measuring cups when measuring the ingredients for this recipe.
- Hand Mixer: If you are using a hand mixer, I highly recommend this one.
- Stand Mixer: This is the stand mixer I have, and I love it!
- Rimmed Baking Sheets: These are my very favorite, they cook things perfectly.
- Cookie Scoop: I love using a cookie scoop. It makes every single cookie uniform.
Peanut Butter Chocolate Chip Cookies
- 2 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup butter room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup creamy peanut butter
- 2 eggs room temperature
- 2 tsps vanilla extract
- 1 cup chocolate chips I used milk chocolate chips
- In a large bowl, mix together the flour, baking soda, baking powder, and salt.
- In a large stand mixer or using a large bowl and hand mixer, cream together the butter and sugars until light and fluffy, about three minutes. Then beat in the peanut butter until combined, scrapping down the sides as needed. Beat in the eggs one at a time, and then beat in the vanilla.
- With the mixer on low, add the flour. As soon as you are able, turn the mixer up high just until the flour is combined.
- Scrape down the sides of the mixer and then using a spatula gently fold in the chocolate chips.
- Using a medium scoop make 1 inch balls out of the dough (about 1 1/2 TBSPs worth) and space them out 2 inches apart on the baking sheet.
- Bake for 12 minutes or until the edges of the cookies are just golden brown, rotate the pan halfway through baking. Leave on the baking sheet for three minutes after baking and then transfer to cooling rack to cool completely before storing in an air tight container for up to four days.