There’s something about the way peanut butter and chocolate come together that feels like a little moment of magic in your day. These peanut butter cookies with chocolate chips are exactly that — a cozy, simple delight that can turn an ordinary afternoon into a memory worth savoring.
I remember the last time I made these, the kitchen smelled like a warm hug. I was halfway through folding the chocolate chips in when my phone buzzed, pulling my attention away for a moment. When I came back, I caught myself licking some dough off my finger — don’t judge. It’s that kind of recipe that invites you to sneak a taste right out of the bowl, even if you probably shouldn’t. The cookies baked up soft with just the right chew, and those chocolate chips? They melted in a way that made it impossible to stop at one.
Why You’ll Love It:
- The chewy texture feels homemade and comforting, not like the dry, crumbly cookies you sometimes get.
- It’s simple — and that’s kind of the point. No complicated steps, just good ingredients coming together.
- Chocolate and peanut butter lovers alike will find that perfect balance here, although some might prefer a little extra chocolate.
- These cookies don’t spread too much, so you get a nice thick bite every time.
If you’re worried about the peanut butter flavor being too strong or the texture not coming out right, don’t stress. This recipe tends to be forgiving, and honestly, a slightly different chew here or there doesn’t ruin the experience.
PrintPeanut Butter Cookie with Chocolate Chips
Classic peanut butter cookies loaded with rich chocolate chips. These cookies are soft, chewy, and perfect for any peanut butter and chocolate lover.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
1 cup creamy peanut butter
1 cup granulated sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the peanut butter and granulated sugar. Mix until smooth and creamy.
Add the egg, baking soda, vanilla extract, and salt to the peanut butter mixture. Stir until all ingredients are fully incorporated.
Fold in the semisweet chocolate chips evenly throughout the dough.
Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet about 2 inches apart.
Flatten each dough ball slightly with the back of a fork, creating a crisscross pattern.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Kitchen Notes: I usually use a simple baking sheet lined with parchment — nothing fancy needed. These cookies are great with a cold glass of milk or even coffee if you’re feeling fancy. Sometimes, I’ve tossed in a handful of chopped nuts just for a little crunch, but I haven’t tested all of these tweaks extensively. Also, if you want to switch up the chocolate chips for white chocolate or even peanut butter chips, it could be a fun experiment. Just be ready for a slightly different flavor profile.
FAQ:
Can I use crunchy peanut butter? You can, but it might change the texture a bit, making the cookies a little grainier.
How do I store leftovers? Keep them in an airtight container at room temperature for a few days or freeze them if you want to save them longer.
Are these cookies gluten-free? If you use gluten-free baking soda and check your chocolate chips, yes — but always double-check labels.
Ready to satisfy that peanut butter and chocolate craving? Scroll up, save this recipe, and get baking. These cookies won’t last long once they’re out of the oven.