These Unbeatable Chocolate Chip Peanut Butter Cookies are a dreamy blend of rich, gooey chocolate and creamy peanut butter. Each bite delivers a perfect balance of chewy centers and crisp edges, making them impossible to resist. With just 25 minutes of prep and 20 minutes of baking, you’ll have a batch of warm, fragrant cookies ready in under an hour.
The aroma of freshly baked cookies fills your kitchen, promising a treat that’s both indulgent and comforting. The melty chocolate chips and nutty peanut butter create a symphony of flavors that’s sure to satisfy any sweet tooth. Whether you’re sharing with friends or savoring solo, these cookies are guaranteed to become a favorite in no time.
Gather Your Ingredients
- ½ cup (4 oz/115 g) butter, softened (unsalted recommended)
- 1 cup (8 oz/225 g) smooth peanut butter (natural or regular both work)
- ¾ cup (6 oz/170 g) granulated sugar
- ½ cup (3 oz/85 g) dark brown sugar (light brown sugar can be substituted)
- 1 large egg, at room temperature
- 1 tablespoon whole milk (or any milk alternative)
- 1 teaspoon vanilla extract
- 1 ¼ cups (6¼ oz/177 g) all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 ⅓ cups (8 oz/225 g) milk chocolate chips (dark or semi-sweet chips work too)
- ⅔ cup (3¾ oz/106 g) roasted and salted peanuts, chopped (optional, for extra crunch)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Line 2 large (18×13 inch) cookie sheets with parchment paper.
- In a mixing bowl, cream together the butter and peanut butter using a hand whisk or electric mixer until soft and well combined.
- Add the granulated and dark brown sugars and beat until the mixture is light and fluffy, about 2-3 minutes.
- Mix in the egg, milk, and vanilla extract until fully incorporated and smooth.
- Stir in the flour, baking powder, baking soda, and salt until just combined. Avoid overmixing.
- Fold in the chocolate chips and chopped peanuts until evenly distributed throughout the dough.
- Using a tablespoon measure, scoop heaped tablespoons of dough and roll them into balls. Place them on the prepared cookie sheets, leaving about 2 inches of space between each.
- Press each ball into a 2-inch disc using your fingers or the back of a spoon.
- Bake for 20-22 minutes, or until the edges are lightly golden brown. The centers may look slightly soft but will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy warm for the best experience, or store leftovers in an airtight container at room temperature for up to 3 days.
Perfect Pairings: Serving Suggestions
These cookies are a treat on their own, but they’re even better with a glass of cold milk or a scoop of vanilla ice cream. For a fun twist, sandwich a scoop of ice cream between two cookies for an indulgent ice cream sandwich. They also pair wonderfully with a cup of coffee or hot chocolate for a cozy snack.
Storage Secrets: Keeping Cookies Fresh
To maintain their chewy texture, store the cookies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, freeze the baked cookies in a single layer in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm them in the oven for a fresh-from-the-oven taste.
Mix It Up: Recipe Variations
Feel free to customize these cookies to suit your taste! Swap the milk chocolate chips for dark or white chocolate, or use almond butter instead of peanut butter. For a nut-free version, omit the peanuts and add extra chocolate chips or even pretzel pieces for a salty crunch.
Time-Saving Tips for Busy Bakers
To save time, prepare the dough ahead of time and refrigerate it for up to 24 hours. When ready to bake, simply scoop and bake as directed. You can also freeze the dough balls on a baking sheet, then transfer them to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
Essential Equipment for Cookie Success
For best results, use a sturdy hand whisk or stand mixer to cream the butter and peanut butter. A tablespoon measure ensures evenly sized cookies, and parchment paper prevents sticking and makes cleanup a breeze. A wire rack is key for cooling the cookies evenly and maintaining their texture.
Unbeatable Chocolate Chip Peanut Butter Cookies
Ingredients
- ½ cup butter, softened
- 1 cup smooth peanut butter
- ¾ cup granulated sugar
- ½ cup dark brown sugar
- 1 large egg
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 ⅓ cups milk chocolate chips
- ⅔ cup roasted and salted peanuts, chopped
Instructions
- Preheat the oven to 350°F (180°C) and line 2 (18×13 inch) cookie sheets with parchment paper.
- Using a hand whisk, cream the butter and peanut butter together until soft.
- Mix in sugars and beat until light and fluffy.
- Add in egg, milk, and vanilla and mix well.
- Stir in flour, baking powder, baking soda, and salt until just combined.
- Lastly, stir in the chocolate chips and peanuts.
- Using a tablespoon measure, scoop out heaped tablespoons of dough and roll into balls. Press the cookie down into a 2 inch disc. Leave some space between the cookies as they spread during baking.
- Bake them for roughly 20-22 minutes or until lightly golden brown.
- Remove from the oven and transfer to a wire rack to cool down completely.
- These cookies are best enjoyed straight out of the oven, but if you have leftovers store them at room temperature in an airtight container for up to 3 days.