If you're looking for the best peanut butter chocolate chip cookies, you've found them. These bakery-style cookies are thick, soft, and full of peanut butter flavor with melty chocolate chips in every bite. They need no chill time and are ready in about 30 minutes.
Paid links used in this post. Read more about my link usage policies.
Today, I'm sharing a fun variation on my Chewy Chocolate Peanut Butter Cookies. This is one I've been testing for a couple of weeks now - and I think I've finally got the perfect peanut butter cookie!
It's rich and chewy on the inside, slightly crunchy on the outside. The chocolate chips stay perfectly melty and balance that bite of the peanut butter so well. If you're a fan of recipes like my Reese's Cup Chocolate Cake, you're going to want to try this one!
What Makes These Different
There are plenty of peanut butter chocolate chip cookie recipes out there - but I really think these stand out for a few simple reasons:
- A teeny hint of lemon juice gives the dough balance and depth. It's subtle, but it keeps the cookies from being overly sweet and helps tenderize the texture.
- Butter & peanut butter give you that perfect richness and chew while still keeping the peanut butter flavor front and center.
- Tested with and without chilling. The dough bakes up thick and soft either way, so you can skip the fridge when you want cookies fast or chill briefly for a little extra height.
These are the kind of cookies that look like they came from a bakery case - just easier, quicker, and made with basic ingredients you probably have on hand right now.
Why You'll Love This Cookie Recipe
- Super thick, rich cookies without mandatory chill time - the butter and peanut butter combo does the heavy lifting.
- Perfect balance of peanut butter and chocolate - some recipes lean heavy on one or the other, but this one nails that classic sweet-salty combo.
- Chocolate chips in every bite (and a few extra on top).
- Golden, soft centers with crisp edges.
- Flexible timing - bake right away, or chill the dough for up to 24 hours if you want to prep ahead.
Ingredients Notes
- 1.5 cups all-purpose flour (180 g) - Spoon and level it instead of packing it in. A little too much flour is all it takes to make these cookies dry and cakey.
- 1 teaspoon baking soda (5 g) - Gives the cookies their lift and chewy bite. If yours has been open more than six months, grab a fresh box.
- 1 teaspoon salt (6 g) - Balances the sweetness and really brings out the peanut butter flavor.
- 1.5 cups packed light brown sugar (300 g) - Adds moisture and that caramel depth that pairs so well with peanut butter. Dark brown sugar works too, just expect a slightly denser cookie.
- 1 cup creamy peanut butter (260 g) - Go with a classic like Jif or Skippy. Natural peanut butter can make the dough oily or crumbly unless it's stirred really well.
- 2 large eggs (100 g) - Help bind the dough and add richness. Room temperature eggs make the batter mix more smoothly.
- 1 teaspoon lemon juice (5 g) - A tiny splash that brightens the flavor and cancels out any baking-soda bitterness. You won't taste the lemon at all.
- 1 teaspoon vanilla extract (5 g) - Rounds out the sweetness and enhances the peanut butter flavor.
- 1 stick salted butter (113 g) - Make sure it's fully softened so it creams properly. This is what gives you that rich, chewy texture.
- 1 cup chocolate chips (180 g) - Milk chocolate keeps the cookies soft and sweet; semi-sweet gives a little more contrast. Both work great.
Substitutions & Variations
- Crunchy peanut butter: Adds texture and a touch more salt. Cookies will spread a bit less when using crunchy peanut butter.
- Natural peanut butter: Works if fully stirred. Expect slightly more spread - chill the dough 20 to 30 minutes if you want more control over the shape.
- Chocolate chips: Semi-sweet is classic. Try ½ cup semi-sweet + ½ cup mini chips for even distribution, or swap half for dark or milk.
- Add-ins that work (½ cup): chopped peanuts, toffee bits, mini Reese's.
- Add-ins to avoid: high-moisture mix-ins (marshmallows) - they melt and cause excess spread.
Equipment Needed
- Large mixing bowl or a stand mixer with paddle
- Hand mixer if you don't have a stand mixer
- Cookie scoop: use a #20 scoop (about 3 tbsp) for even baking and consistent height.
- Light-colored aluminum half-sheet pans for even browning
- Parchment paper or silicone baking mat for best edges and easy release
- Wire cooling rack so bottoms don't steam and soften
- Rubber spatula for scraping the bowl clean
- Measuring cups and spoons or a digital kitchen scale
- Recommended weights: flour 180 g, brown sugar 300 g, chips 180 g
Why this setup matters: light pans prevent over-browning, parchment supports crisp edges, a proper scoop keeps sizes uniform so every batch bakes evenly, and a scale removes the "too much flour" variable that makes cookies dry.
Love peanut-buttery goodness? Give my No-Bake Peanut Butter Cookies and Waffles with Peanut Butter a try, too! 🥜
How to Make Peanut Butter Chocolate Chip Cookies
- Combine the dry ingredients. In a medium measuring cup, stir together the flour, baking soda, and salt. Set aside.
- Cream the wet ingredients. In the bowl of a stand mixer (or using an electric hand mixer), beat the butter, brown sugar, and peanut butter together on medium speed for 1-2 minutes, until light and creamy. Add the lemon juice and vanilla extract, then beat in the eggs one at a time until smooth.
- Incorporate the dry ingredients. With the mixer on low speed, slowly add the flour mixture to the wet ingredients. Mix just until a soft dough begins to form - don't over-mix. Stop once all flour is incorporated and scrape down the sides of the bowl to ensure everything is evenly combined.
- Fold in the chocolate chips. Using a spatula or wooden spoon, gently fold in the chocolate chips until they're evenly distributed throughout the dough.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment or a silicone mat. If your kitchen runs very warm, you can chill the dough for 20-30 minutes while the oven heats to reduce spreading, but in a normal-temperature kitchen I found it baked just as thick without chilling.
- Scoop and shape. Using a large cookie scoop or ¼ cup measuring cup, portion out the dough and place each scoop at least 2 inches apart on the prepared baking sheet.
- Bake the cookies. Bake for 12-14 minutes, until the edges are light golden and the tops just set. The centers should still be a little soft - they'll finish baking on the sheet.
- Cool before serving. Let cookies cool on the baking sheet for 10-15 minutes before transferring to a wire rack. This step helps them set up and keeps them chewy inside with crisp edges.
Step-by-Step Recipe Video
Why These Bake Thick and Chewy
The ingredient ratios are what give these cookies their thick, bakery-style texture. Here's why this no-chill dough still bakes up so thick:
- Butter and peanut butter provide structure. The combination of solid butter and thick peanut butter gives enough fat to keep the cookies rich and chewy without making them greasy.
- Just enough flour. With its current ratio, the dough has enough flour to hold its shape, but not so much that the cookies turn dry or cakey.
- Brown sugar locks in moisture. Its molasses content draws in humidity, keeping cookies soft for days after baking.
- Balanced leavening. Just enough baking soda helps them puff slightly, then set with chewy centers instead of air pockets.
Storage & Freezing
These peanut butter chocolate chip cookies stay soft and chewy for days - and they freeze beautifully, too.
STORAGE: Once cookies are completely cool, store them in an airtight container at room temperature for up to 5 days. For extra softness, add a small piece of bread or tortilla inside to keep moisture in. Avoid the fridge - it dries them out.
When you're ready to enjoy them again, pop your cookie in the microwave for about 10 seconds - it's so much better warm!
FREEZING: To freeze the dough, scoop and freeze cookie dough balls on a parchment-lined sheet until firm (about 1 hour). Transfer to a labeled freezer bag and store up to 3 months. Bake straight from frozen - just add 2 extra minutes to the baking time.
To freeze baked cookies, cool completely, then layer with parchment in an airtight container or bag. Freeze up to 3 months. Thaw at room temp or warm at 300°F for 3-4 minutes to bring back that fresh-baked texture.
Make-ahead tip: You can cover and chill the dough for up to 24 hours before baking for slightly thicker cookies and deeper flavor, but it is not required for great results.
Leslie's Tips for the Perfect Peanut Butter Cookies
- Start with room-temperature butter and eggs so the batter comes together smoothly and traps a little air for height.
- Weigh your flour if possible for consistent results (1.5 cups = 180 g).
- Watch the edges, not the center. Pull the cookies when the edges are just turning golden and the centers look slightly soft - they'll finish setting on the pan.
- Bake one tray at a time on the middle rack for even browning.
- If your kitchen is hot, chill the dough briefly. A 20-30 minute chill after scooping helps prevent excess spread without adding much time.
FAQs and Troubleshooting
I can't wait to see what you think of these yummy showstopper cookies! If you want to tell us what you think, leave a ⭐️ review or comment below. You can also tag me on social media (@lambertslately) with your best cookie pictures. 📸
Peanut Butter Chocolate Chip Cookies
Equipment
- 2-tablespoon cookie scoop
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1.5 cups light brown sugar
- 1 cup peanut butter
- 2 eggs
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 stick salted butter (room temperature)
Add-In
- 1 cup chocolate chips
Instructions
- Whisk dry ingredients (flour, baking soda, and salt) in a medium bowl; set aside.
- In a separate large bowl or mixer, beat wet ingredients (brown sugar, peanut butter, eggs, lemon juice, vanilla, and butter) until smooth.
- Add dry ingredients to wet and mix just until combined.
- Fold in chocolate chips.
- Preheat oven to 350°F (175°C) and line baking sheet with parchment paper or a silicone baking mat.
- Scoop dough (about 2 tablespoon each) onto sheet, spacing 2 inches apart.
- Bake 12-14 minutes, until edges are golden and centers look soft.
- Cool on baking sheet 10-15 minutes before transferring to a baking rack.
Notes
- Use creamy peanut butter (like Jif or Skippy); natural types can separate.
- Weigh ingredients for best texture - too much flour makes cookies dry.
- Don't over-mix after adding flour; stops cookies from turning tough.
- Scoop 2 tablespoon portions for thick, rounded cookies. A cookie scoop works best!
- Bake until edges are golden and tops matte; centers set while cooling.
- Cool on sheet 10-15 minutes for chewy centers.
- Store airtight at room temp 5 days; add a bread slice to keep soft.
- Freeze dough balls up to 3 months; bake from frozen +2 minutes.
- Dry cookies = too much flour or over-baking; flat cookies = warm dough.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
I want to make these but have a question. What is chocolate cream cheese?
That was popular in stores a few years ago (when I made this article)...you can substitute regular cream cheese with 1 tbsp sugar and 1 tbsp cocoa powder if you can't find the chocolate variety!