The Best Soft Peanut Butter Chocolate Chip Cookies You Will Ever Eat
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.These are the BEST soft peanut butter chocolate chip cookies. I’ve been told I make some of the best chocolate chip cookies by many of my friends and family, so I thought I would give that recipe and twist and incorporate peanut butter and we have a winner!
Why You’ll Love This Peanut Butter Cookie Recipe
Most peanut butter cookies have the traditional criss-cross pattern, which make them crispy. While those are still delicious, our family typically prefers a soft cookie almost always – unless it’s an Oreo! If you love soft cookies over crunchy cookies and you love peanut butter and chocolate, this is the perfect recipe for you. They don’t last long in our home when I make them and they come together easily!
What ingredients do I need to make these soft peanut butter chocolate chip cookies?
For this recipe, you’ll need the following ingredients – most of which you will likely have in your pantry and refrigerator already!
- Unsalted butter (room temperature)
- Light brown sugar
- Granulated sugar
- Eggs (room temperature)
- Pure vanilla extract
- All-purpose flour
- Baking powder
- Baking Soda
- Kosher salt
- Chocolate chips
Helpful Supplies For Baking Soft Peanut Butter Chocolate Chip Cookies
Below are some kitchen accessories that I find helpful for this Soft Peanut Butter Chocolate Chip Cookie recipe. Not every tool is required, but they make the process easier!
- Adjustable measuring cup (this is awesome for measuring the peanut butter, honey, sour cream – no scraping!)
- Cooling Racks (I love that these stack! I have limited counter space, so having stacking racks is so beneficial!)
- Non-stick cookie sheet
- Stand mixer (Kitchen Aid mixers stand the test of time. My mother-in-law still uses her mother’s and she gifted me hers. They are so worth the investment because they last for decades!)
What if I forgot to set my eggs out ahead of time?
You can place your eggs in a bowl of warm/hot water for about 5 minutes to bring them to room temperature.
What if I forgot to set my butter out ahead of time?
You can remove the butter from its packaging and barely warm it in the microwave. Only microwave a few seconds at a time. You want to be able to take your finger and press to be able to manipulate the butter, but you do not want it to be melted at all! Pay close attention when doing this so you don’t overheat the butter.
How do I make soft peanut butter chocolate chip cookies?
It’s quite simple to make these soft peanut butter cookies, especially since they do not call for the criss-cross pattern. See instructions below:
Preparing the Dough
- In a stand mixer (or hand mixer) mix together your room temperature butter, brown sugar, granulated sugar and peanut butter until well mixed.
- Add your eggs to the butter and sugar mixture, one at a time until well incorporated.
- Add in the vanilla.
- In a separate bowl, combine your dry ingredients: all-purpose flour, baking powder, baking soda, and kosher salt.
- Gradually add your dry ingredients to your wet ingredients just until fully incorporated.
- Add in the chocolate chips, quickly running the mixer for just a few seconds until evenly distributed.
Preparing to Bake
- Place your cookie dough in the refrigerator to chill for at least 30 mins.
- Preheat your oven to 350 degrees.
- Form cookie dough balls, approximately 2 tablespoons at a time. Shape into taller cookie dough cubes, approximately an inch in width and 1.5 inches tall. They should be taller than they are wide. Space them out by a couple inches on your cookie sheet. Depending on the size of your cookie sheet, you should be able to bake 8-12 at a time.
- Bake for 10-12 mins. Ovens will vary, so I recommend checking the cookies at 9 minutes and add in additional time as needed.
- Allow cookies to rest on the baking tray for 3-5 minutes before moving to a cooling rack.
Tips for baking the best soft peanut butter chocolate chip cookies
- Do NOT skip chilling the dough. Chill the dough for at least 30 minutes or longer.
- Make sure you shape them taller than they are wide, with approximately 2 tbsp of cookie dough.
- Use room temperature butter and eggs. See my tips above if you forgot to bring them to room temperature ahead of time!
How do I store the peanut butter chocolate chip cookies?
You should store these cookies at room temperature in an air-tight container for up to three days.
The Best Soft Peanut Butter Chocolate Chip Cookies
Equipment
- Stand or Hand Mixer
- Mixing Bowl
- Adjustable Measuring Cup
- Cookie Sheet
- Cooling Rack
- Measuring Cups
- Measuring Spoons
- Whisk
Ingredients
- 1 stick unsalted butter room temperature
- 2 cups light brown sugar packed
- 1/2 cup granulated sugar
- 1 cup peanut butter
- 3 eggs room temperature
- 1 tbsp pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp Kosher salt
- 1 1/2 cups chocolate chips your favorite kind
Instructions
Preparing the dough
- In a stand mixer or large mixing bowl with a hand mixer, mix together your room temperature butter, brown sugar, granulated sugar and peanut butter until well mixed.
- Add your eggs to the butter and sugar mixture, one at a time until well incorporated.
- Mix in the vanilla.
- In a separate bowl with a whisk, combine your dry ingredients: all-purpose flour, baking powder, baking soda, and kosher salt.
- Gradually add your mixed dry ingredients to your wet ingredients just until fully incorporated.
- Add in the chocolate chips last, quickly running the mixer for just a few seconds until evenly distributed.
Preparing to Bake
- Put your cookie dough in the refrigerator to chill for at least 30 mins.
- Preheat your oven to 350 degrees.
- Form cookie dough balls, approximately 2 tablespoons at a time. Shape into taller cookie dough cubes, approximately an inch in width and 1.5 inches tall. They should be taller than they are wide. Space them out by a couple inches on your cookie sheet. Depending on the size of your cookie sheet, you should be able to bake 8-12 at a time.
- Bake for 10-12 mins. Ovens will vary so I recommend checking the cookies at 9 minutes and add in additional time as needed.
- Allow cookies to rest on the baking tray for 3-5 minutes before moving to a cooling rack.
Storing the peanut butter chocolate chip cookies
- Store the cookies in an air-tight container at room temperature for up to 3 days.
Notes
Pin This Recipe for Later
Pin this recipe for later so you can bake these cookies again and again. I guarantee they’ll be a common request – I know they are in our home!
Yum! Making these later!
Yummy. We love a good soft cookie here and you can’t go wrong with peanut butter!
These are two of my favorite ingredients. Printing and trying this over the weekend, thanks!
Yumm! These sound absolutely delicious! Love the PB and chocolate chop combo. I’m saving this!
Delicious!