Peanut Butter Cookie with Chocolate Chips for That Mid-Afternoon Craving

There’s something about the smell of peanut butter and chocolate warming up in the oven that immediately pulls you into a cozy bubble of comfort. I remember one afternoon, I was halfway through a book and feeling the usual mid-afternoon slump creeping in. I had just enough time to whip up a batch of these peanut butter cookies with chocolate chips before needing to head out, and honestly, they changed everything. The first bite was warm, soft, and slightly crumbly with that wonderful peanut butter richness balanced by the little bursts of melted chocolate. I wasn’t really paying attention to the clock, and I think I might have let a cookie or two cool a bit too long before diving in, but that just made them perfectly chewy in a way that felt like a tiny, sweet reward for the rest of the day.

It’s the kind of recipe that doesn’t demand a lot of fanfare or fancy ingredients, but somehow manages to feel like a treat all the same. The texture is just right—soft enough to melt in your mouth but sturdy enough to hold the chocolate chips without turning into a mess. I usually don’t go for super sweet cookies, but this one hits a nice balance where peanut butter really shines without being overshadowed by sugar or chocolate. It’s simple — and that’s kind of the point.

• Soft, chewy texture that feels almost homemade in the best way
• Minimal ingredients, which means it’s quick to pull together even on busy days
• The peanut butter flavor is rich but not overpowering; chocolate chips add just the right touch of sweetness
• It’s simple — and that’s kind of the point. No complicated steps or fancy equipment needed
• Makes a decent batch, so you’ll have enough to share… or not

If you’re wary about baking cookies because of complicated steps or fancy gadgets, this one’s super straightforward. You don’t need anything beyond a mixing bowl and baking sheet, and it’s pretty forgiving if your measurements aren’t exact. The taste definitely makes up for any tiny imperfections in shape or size—at least in my experience.

Peanut Butter Cookie with Chocolate Chips

Print Recipe

Deliciously soft and chewy peanut butter cookies loaded with rich chocolate chips. Perfect for a sweet treat or dessert.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies

Ingredients

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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 cup semisweet chocolate chips

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Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets 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 fully incorporated.
Fold in the semisweet chocolate chips evenly throughout the dough.
Using a tablespoon, scoop out dough and roll into balls. Place the dough balls on the prepared baking sheets 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 but the centers remain soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Kitchen Notes: I usually bake these on a simple baking sheet lined with parchment paper, which keeps clean-up easy and helps the cookies bake evenly. They’re great served just as they are, but if you want to switch things up, a sprinkle of flaky sea salt on top before baking adds a nice contrast. Sometimes I fold in chopped peanuts for extra crunch, though I haven’t tested how that changes the baking time exactly. A drizzle of melted peanut butter on top after baking can also amp up the flavor, but honestly, they’re just as good plain. For a fun twist, try swapping the chocolate chips for peanut butter chips or even butterscotch if you have those lying around. Just keep an eye on the oven since variations might bake differently.

FAQ:

Can I use crunchy peanut butter? You can, but the texture will be a bit different—expect a chunkier cookie with a slight crunch.

Is it possible to make these gluten-free? This recipe doesn’t call for flour, so it’s naturally gluten-free as long as your baking soda and other ingredients are certified free of cross-contamination.

How should I store leftovers? Keep them in an airtight container at room temperature for up to five days. They also freeze well if you want to save them longer.

When that sweet tooth calls or you need a quick snack, these peanut butter cookies with chocolate chips are a reliable answer. Go ahead and save this recipe—you’ll want to keep it handy for those moments when nothing else quite hits the spot.