These Peanut Butter Chocolate Chip Cookies are a dreamy blend of rich, nutty flavors and gooey chocolate indulgence. With a perfect balance of chewy and crisp textures, each bite delivers a comforting warmth that feels like a hug. Ready in just over an hour, including a quick chill time, they’re an effortless treat to whip up for any occasion. The aroma of toasted peanuts and melted chocolate will fill your kitchen, making it impossible to resist sneaking a taste before they cool.
Packed with wholesome ingredients, these cookies offer a satisfying treat without overwhelming sweetness. The creamy peanut butter pairs beautifully with the decadent chocolate chips, creating a harmony of flavors that’s both nostalgic and irresistible. Whether you’re sharing with friends or savoring solo, these cookies are sure to become a go-to favorite. Plus, with 32 servings, there’s plenty to enjoy and share—though they might disappear faster than you think!
Ingredients for Peanut Butter Chocolate Chip Cookies
- 1 cup (226 g) unsalted butter, melted and cooled (not warm to the touch)
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar, firmly packed
- 1 cup (264 g) creamy peanut butter (use natural or regular, but avoid oily varieties)
- 3 Tablespoons honey
- 2 large eggs, room temperature preferred
- 1 teaspoon vanilla extract
- 3 ¼ cups (410 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (255 g) milk chocolate chips (substitute with dark or semi-sweet if preferred)
- 1 heaping cup (140 g) dry-roasted peanuts, coarsely chopped
Step-by-Step Instructions
- In a large mixing bowl, combine the melted butter, granulated sugar, brown sugar, and peanut butter. Stir until well mixed.
- Add the honey, eggs, and vanilla extract. Stir until the batter is cohesive and smooth.
- In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
- Fold in the chocolate chips and chopped peanuts until evenly distributed.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (or up to several hours).
- When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop the dough into 2 Tablespoon-sized balls. For uniform cookies, roll the dough between your palms into smooth balls before placing them on the baking sheet, spacing them at least 2 inches apart.
- Bake on the center rack of the oven for 11-12 minutes. The cookies may look slightly underdone in the center, but this is normal.
- Allow the cookies to cool completely on the baking sheet before removing and enjoying.
Storage and Reheating Tips
Store your Peanut Butter Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To enjoy them warm, pop a frozen cookie in the microwave for 10-15 seconds or reheat in a 300°F (150°C) oven for 5 minutes.
Recipe Variations to Try
Swap out the milk chocolate chips for dark or white chocolate chips for a different flavor profile. If you’re feeling adventurous, add a sprinkle of sea salt on top before baking for a sweet-and-salty twist. For a nut-free version, omit the peanuts and use sunflower seed butter instead of peanut butter.
Time-Saving Hacks
If you’re short on time, skip the chilling step, but note that the cookies may spread more during baking. To speed up the process, portion the dough into balls and freeze them for 10 minutes instead of chilling the entire batch. You can also prepare the dough ahead of time and refrigerate it for up to 24 hours before baking.
Perfect Pairings
These cookies pair wonderfully with a cold glass of milk or a hot cup of coffee. For a fun dessert, crumble them over vanilla ice cream or use them as a base for a cookie ice cream sandwich. They’re also great for gifting—wrap a few in a cute box or jar for a thoughtful homemade treat.
Equipment Guidance
Use a sturdy baking sheet lined with parchment paper to prevent sticking and ensure even baking. A cookie scoop (about 2 tablespoons) will help you portion the dough evenly and keep your cookies uniform. If you don’t have a scoop, a measuring spoon works just as well—just roll the dough into smooth balls with your hands.
Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter melted and then cooled until no longer warm to the touch
- 1 cup granulated sugar
- 1 cup light brown sugar firmly packed
- 1 cup creamy peanut butter see note
- 3 Tablespoons honey
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk chocolate chips
- 1 heaping cup dry-roasted peanuts coarsely chopped
Instructions
- Combine melted, cooled butter, both sugars, and peanut butter in a large mixing bowl and stir well.
- Add honey, eggs, and vanilla extract and stir well until batter is cohesive.
- In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually stir dry ingredients into wet until thoroughly combined.
- Add chocolate chips and peanuts and stir well.
- Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to several hours.
- Once dough is nearly ready to bake, preheat oven to 350F (175C) and line several baking sheets with parchment paper.
- Remove dough from refrigerator and scoop into about 2 Tablespoon-sized balls. To make cookies more uniform and round, roll them between your palms into a smooth ball before placing on baking sheet. Space cookies at least 2” apart.
- Transfer baking sheet to center rack of 350F (175C) oven and bake for 11-12 minutes. Cookies may appear slightly underdone in the centers, this is fine. Allow cookies to cool completely on baking sheet before removing and enjoying.