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The Best Soft Peanut Butter Chocolate Chip Cookies

These are the BEST soft peanut butter chocolate chip cookies and odds are you already have everything you need to bake them in your pantry and refrigerator!
Print Recipe
three soft peanut butter chocolate chip cookies on a small white and navy plate
Prep Time:10 minutes
Cook Time:10 minutes
Chill Time:30 minutes
Total Time:50 minutes

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

A stand mixer works great for this recipe.
Do not skip refrigerating the dough! This is critical to baking thicker, soft peanut butter chocolate chip cookies.
Make sure your cookie dough is shaped taller than they are wide to create that thicker and softer peanut butter cookie.
Servings: 32 cookies