• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Living on Cookies
  • Recipe Index
  • Conversions & Substitutions
  • About
  • English
  • Deutsch
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Conversions & Substitutions
  • About
  • English
  • Deutsch
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Recipes

    Peanut Butter Chocolate Chip Cookies

    Published: Jul 5, 2018 · Modified: Jun 24, 2019 by Krista · Leave a Comment

    • Share
    • Tweet
    • WhatsApp
    • Email

    These easy homemade Peanut Butter Chocolate Chip Cookies are an adaptation of my Soft Peanut Butter Cookie recipe, the only change being the addition of chocolate chips. 

    These are the ultimate Peanut Butter Chocolate Chip Cookies! Made completely from scratch, they are soft, thick and pack the maximum amounts of peanut butter and chocolate into the dough.

    These are the ultimate Peanut Butter Chocolate Chip Cookies! Made completely from scratch, they are soft, thick and pack the maximum amounts of peanut butter and chocolate into the dough.

    These Peanut Butter Chocolate Chip Cookies are so yummy, they are for serious peanut butter cookie lovers only. Try this recipe today!

    Print Pin
    3.50 from 2 votes

    Peanut Butter Chocolate Chip Cookies

    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Servings 60 cookies

    Ingredients

    • 1 cup 225 g butter, room temperature
    • 1 cup 210 g brown sugar
    • ½ cup (100 g) granulated sugar
    • 1 ½ cups (375 g) peanut butter*
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 3 cups (420 g) flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 2 cups (340 g) chocolate chips or chunks

    Instructions

    • Preheat oven to 325°F (165°C). In a large mixing bowl, beat butter and sugars until light and fluffy. Mix in the peanut butter. Add the eggs and vanilla and mix well. With mixer on low speed, mix in the flour, baking soda and salt until combined. Stir in chocolate chips.
    • Roll dough into golf ball sized balls. Place balls on an ungreased baking sheet and flatten them into thick cookies with your fingers. Bake the cookies for about 10 minutes or until the edges start to brown and the tops form little cracks.
    • Remove from the oven, allow the cookies to set for a couple of minutes and then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to one week or freeze for up to two months.

    Notes

    *Use industrially made peanut butter, not an organic/health-food kind.
    Recipe adapted from Soft Peanut Butter Cookies.
    Cowboy Cookies
    The Best American Bakery-Style Cookies
    • Share
    • Tweet
    • WhatsApp
    • Email

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Krista, an American living and baking in Austria for over 25 years. Here you'll find everything I've painstakingly figured out so you can just enjoy baking.

    More about me →

    Trending Recipes

    • The Best American Bakery-Style Chocolate Chip Cookies
    • Austrian Topfen Dumplings (Topfenknödel)
    • How to Make Cream Cheese Frosting with European Cream Cheese (or Cream Cheese Spread)
    • Topfentorte

    Search

    Conversions & Substitutions

    Everything you need to know about American and European baking ingredients and measurements. Read more...

    Footer

    ↑ back to top

    More

    • About
    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up for emails and updates (in German only)

    Stay in Touch

    • Contact me
    • Facebook
    • Instagram
    • Pinterest

    Copyright © 2023 Living on Cookies

    • English
    • Deutsch