Peanut Butter Chip Cookies
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Homemade peanut butter chip cookies can be just as good as the bakery variety. Bake these soft, chewy cookies at home using peanut butter chips and chocolate chips in less than 30 minutes.
My kids absolutely love these cookies any time of the year. Peanut butter chips and chocolate chips come together in a soft and delicious cookie – sure to please any time of the day!
Why make these cookies?
- These cookies are similar to my everyday chocolate chip cookies. They have a soft and chewy texture, with a wonderful taste of peanut butter and chocolate chips.
- I am using an electric mixer (hand mixer) but you can use a large bowl and whisk or spatula as well.
- And most of the ingredients are simple pantry staples or easy to find.
- Also, these can be made in less than 45 minutes from start to finish.
- This is kids’ favorite cookie so make sure to double the recipe.
- In addition, they make perfect gifts to give family and friends during the holiday season or any time of the year. Once baked and cooled completely, just wrap them in a box and tie a pretty bowl.
- The process is also very simple and straightforward:
- Prepare the cookie dough – 10 mins
- Chill cookie dough – 20 mins
- Bake cookies – 10 mins
Ingredients and substitutions
- Flour – It’s best to use plain all-purpose flour for these cookies. They will spread, but that is what they are supposed to do.
- Sugars – We have both brown sugar and white sugar, and they are both necessary. Since the brown adds softness to the cookie, while the white adds that crispness.
- Cornstarch – Gives the cookies that chewy texture and also absorbs excess moisture, which prevents them from spreading too much.
- Vanilla – Use good quality vanilla as it makes a huge difference. I use my homemade vanilla extract.
- Chips – I am using Reese’s peanut butter and half-bittersweet chocolate chips. I think that is a perfect combination but feel free to use all peanut butter chips.
- Leavening – I like to use a combination of baking soda and baking powder in these cookies.
How to make peanut butter chip cookies
- Dry ingredients – In a medium bowl, combine the flour, salt, cornstarch, baking powder, and baking soda. Set aside.
- Wet ingredients – In the bowl of a stand mixer with the paddle attachment, cream the melted butter with brown sugar and white sugar. Then, add the whole egg and egg yolk followed by the vanilla extract.
- Dry to wet – Add the flour mixture to the wet ingredients. Followed by the peanut butter chips and chocolate chips. Stir well to combine.
- Chill – Cover the bowl with plastic wrap and chill the dough for 15 minutes or until firm enough to roll.
Pro tip – Alternatively, you can use a cookie scoop to scoop the cookies onto a baking tray and chill for just 10 minutes.
- Heat oven – Preheat the oven to 350°F / 177°C / Gas Mark 4. Line two baking trays with silicone baking mats or parchment paper.
- Shape – Use spoonfuls of cookie dough and shape them into balls. Place them on a cookie sheet leaving enough space for them to spread. Then, add a few more peanut butter chip cookies to each ball.
Pro tip – You can also chill the cookie dough balls on a baking tray. Then, place them in a freezer bag and freeze them for up to a month.
- Bake in the preheated oven on the center rack for 9 to 10 minutes or until the edges start to a slightly golden brown while the center is still soft. Cool on the baking tray for 5 minutes. Then, transfer to a wire rack to cool completely. Finally, transfer the cookies to an airtight container.
Pro tip – I like to add a few more peanut butter chip cookies on the freshly baked cookies.
Tips for Success
- Melt the butter until it just barely melted, give it a stir and let it cool.
- Do not use hot melted butter as it makes greasy cookies
- I like to use dark brown sugar because it gives a rich molasses flavor to the cookies but you can also use light brown sugar.
- And the white sugar adds crispiness to the cookies. So it’s best to use both white and brown sugar.
- Also, the right oven temperature is very important for baking these cookies. So make sure the oven is well preheated before baking. A cool oven will cause the cookies to spread too much.
- You can make large-size cookies of about 3 tablespoons each but you can make smaller cookies of about a tablespoon or more. Adjust baking time according to the size of the cookies. Small cookies will, of course, take less and large cookies will take longer to bake.
- You can also make the cookie dough ahead of time and let the dough chill in the fridge up to overnight.
- The cookie dough freezes well for up to a month.
- In addition, I like to make the cookie dough into balls and then freeze them. That way, I can bake them from frozen. They will take a minute or two extra baking time when frozen.
- I am using bittersweet chocolate chips but you can use a combination of semisweet or dark as well.
More cookie recipes
- Classic chocolate chip cookies or Everyday chocolate chip cookies
- Christmas Spritz Cookies or Christmas Star Cookies
- Gingerbread Snowflake Cookies or Gingerbread Sugar Cookies
- Classic Gingerbread cake or Gingerbread Cupcakes
- Spiced Gingerbread Loaf Cake
- The Best Molasses Cookies and Ginger molasses cookies
- Shortbread with Molasses
- See all holiday cookies or all cookie recipes
How long will these cookies keep?
These peanut butter chip cookies will keep in an airtight container for up to a week. You can chill the cookies in the refrigerator for up to 3 days, or you can also freeze the dough for up to 3 months or freeze the cookies for up to a month.
How to prevent the cookies from spreading too much?
These cookies do spread so make sure to leave enough room around them.
However, too much butter or sugar in the recipe can lead to cookies spreading. Also, too much baking powder or baking soda can also make cookies spread too much.
In addition, place cookies on a cold, not hot baking pan.
And make sure the oven is at the right temperature.
How to freeze these peanut butter chip cookies?
You can freeze the cookie dough for up to a month. You can also freeze the cookie dough balls in freezer bags for up to 3 months. The baked cookies will keep in the freezer for up to a month.
Peanut Butter Chip Cookies
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F/ 177°C/ Gas Mark 4
Calories: 243kcal
Adjust Servings Here: 18 cookies
Description
Homemade peanut butter chip cookies can be just as good as the bakery variety. Bake these soft, chewy cookies at home using peanut butter chips and chocolate chips in less than 30 minutes.
Video
Ingredients
Dry ingredients
- 2⅓ cup (290 g) All-purpose flour
- 1 tsp Baking Soda
- ½ tsp Baking powder
- ½ tsp Salt
- 1 tbsp Cornstarch
Wet ingredients
- ¾ cup (170 g) Butter (unsalted, melted and cooled)
- ¾ cup (160 g) Brown sugar (dark )
- ½ cup (100 g) White sugar (granulated)
- 1 large Egg
- 1 large Egg yolk
- 1 tsp Vanilla extract
Plus
- ½ cup (85 g) Peanut butter chips (plus more for the top)
- ½ cup (120 g) Chocolate Chips
Instructions
- Dry ingredients – In a medium bowl, combine the flour, salt, cornstarch, baking powder, and baking soda. Set aside.
- Wet ingredients – In the bowl of a stand mixer with the paddle attachment, cream the melted butter with brown sugar and white sugar. Add the whole egg and egg yolk followed by the vanilla extract.
- Dry to wet – Add the flour mixture to the wet ingredients. Followed by the peanut butter chips and chocolate chips. Stir well to combine.
- Chill – Cover the bowl with plastic wrap and chill the dough for 15 minutes or until firm enough to roll.Pro tip – Alternatively, you can use a cookie scoop to scoop the cookies onto a baking tray and chill for just 10 minutes.
- Heat oven – Preheat the oven at 350°F / 177°C / Gas Mark 4. Line two baking trays with silicone baking mats or parchment paper.
- Shape – Use spoonfuls of cookie dough and shape them into balls. Place them on a cookie sheet leaving enough space for them to spread. Add a few more peanut butter chip cookies to each ball. Pro tip – You can also chill the cookie dough balls on a baking tray. Then, place them in a freezer bag and freeze them for up to a month.
- Bake in the preheated oven on the center rack for 9 to 10 minutes or until the edges start to a slightly golden brown while the center is still soft. Cool on the baking tray for 5 minutes. Then, transfer to a wire rack to cool completely. Finally, transfer the cookies to an airtight container. Pro tip – I like to add a few more peanut butter chip cookies on the freshly baked cookies.
Recipe Notes & Tips
- Melt the butter until it just barely melted, give it a stir and let cool.
- Do not use hot melted butter as it makes greasy cookies
- I like to use dark brown sugar because it gives a rich molasses flavor to the cookies but you can also use light brown sugar.
- The white sugar adds crispiness to the cookies so it’s best to use both white and brown sugar.
- The right oven temperature is very important to baking these cookies. So make sure the oven is well preheated before baking. A cool oven will cause the cookies to spread too much.
- You can make large size cookies about 3 tablespoons each but you can make smaller cookies about a tablespoon or more. Adjust baking time according to the size of the cookies. Small cookies will of course take less and large cookies will take longer to bake.
- You can make the cookie dough ahead of time and let the dough chill in the fridge up to overnight.
- The cookie dough freezes well for up to a month.
- I like to make the cookie dough into balls and then freeze them – that way I can bake them from frozen. They will take a minute or two extra baking time when frozen.
- I am using bittersweet chocolate chips but you can use a combination of semisweet or dark as well.
Storage
- These cookies will stay at room temperature for up to a week.
- They can be frozen for up to a month – use parchment paper in between cookies
- The cookie dough can be kept in the freezer for up to a month
- I like to roll the cookie dough into balls, freeze them on a cookie tray, once frozen place them in freezer-safer silicon bags.
- You can bake these from frozen, they will take a minute or two extra baking time.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 243– kcalCarbohydrates: 33– gProtein: 3– gFat: 11– gSaturated Fat: 7– gPolyunsaturated Fat: 1– gMonounsaturated Fat: 2– gTrans Fat: 1– gCholesterol: 43– mgSodium: 213– mgPotassium: 48– mgFiber: 1– gSugar: 20– gVitamin A: 276– IUVitamin C: 1– mgCalcium: 26– mgIron: 1– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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