These Peanut Butter Chocolate Chip Cookies are so moist, chocolatey and delicious! Who doesn’t love some peanut butter and chocolate action?
If you love peanut butter cookies like we do, be sure to try our Peanut Butter Pudding Cookies too!
Peanut Butter Chocolate Chip Cookies
These peanut butter cookies have pretty much all of my favorite cookie ingredients! I have a deep love for brown butter cookies. Sometimes I just can’t stop making them. Do yourself a favor and whip up a batch for yourself! Let’s take a look!
Why You’ll Love This Recipe
- Great For Any Occasion. These delightful cookies are great for any party or family gathering you have coming up.
- Easy To Make. With my step by step instructions and photos, you’ll have no trouble making these homemade cookies at home.
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What You’ll Need
Here are the ingredients you’ll need to make Peanut Butter Cookies at home.
- Butter– I generally use salted butter for my recipes. Unsalted is fine as well.
- Granulated Sugar– This fine white sugar gives the cookies their sweetness.
- Egg– For consistency, I use large eggs in all of my recipes.
- Vanilla– For best tasting results, use pure vanilla extract for the cookies.
- Creamy Peanut Butter– Use your favorite variety of good quality peanut butter for best tasting results.
- All-Purpose Flour– Flour is the main dry ingredient in this cookie recipe.
- Baking Soda– Baking soda helps the cookies rise while they cook.
- Salt– I generally use kosher salt in my recipes.
- Chocolate Chunks– I like to cut my own chocolate chunks. Check Trader Joe’s for an amazing quality milk chocolate bar.
How Do You Make Peanut Butter Cookies?
Preheat Oven and Prepare Baking Sheet. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
Brown Butter. Place butter into a small saucepan over medium-high heat. Melt and let bubble until brown bits form at bottom of pan and butter turns a golden brown color. Takes 5-8 minutes generally. Remove from heat and let cool for 15 minutes before using in recipe. You can stick in the freezer for 5 minutes to cool quickly.
Cream Butter and Sugars. Place brown butter and sugar into a stand mixer, beating until combined.
Egg, Vanilla and Peanut Butter. Add egg, vanilla and peanut butter until combined.
Dry Ingredients Plus Chocolate. Slowly add flour, salt and baking soda.
Chocolate. Add chocolate chunks mixing on low until combined. I get my bar of chocolate from Trader Joe’s, but use whatever you can find.
Peanut Butter Cookie Dough
Cookie Dough. Stir mixture until dough forms.
Scoop Dough Onto Baking Sheet. With a cookie scoop, scoop dough onto prepared baking sheet 1 inch apart.
Bake. Bake for 10-12 minutes, until baked through. Remove from oven and let cool for 10 minutes before transferring to cooling rack. Serve warm or room temperature.
Recipe Tips For Success
- Quality Ingredients. For best tasting results, use high quality ingredients for the recipe.
- Don’t Over Mix Dough. For tender cookies, don’t over mix the dough. Just mix until dough is formed.
- Let Cookies Cool Completely. After baking, let cookies cool completely on baking sheet.
How To Serve
Serve cookies at your next gathering where dessert is needed. Serve room temperature or warmed topped with ice cream
How To Store Leftovers
Store leftover cookies in an airtight container or ziplock bag for up to 3 days.
You Might Also Like
- The Best Brown Butter Cookies
- Malted Oreo Chocolate Chip Cookies
- Churro White Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies
Equipment
- Oven
- parchment paper
- baking sheet
- Large Mixing Bowl or Stand Mixer
- measuring cups
- measuring spoons
- mixing spoons
Ingredients
- 1 stick butter unsalted
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/2 cup creamy peanut butter I used all natural
- 1 cup all-purpose Gold Medal Flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup chocolate chunks
Instructions
- Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper.
- Place butter into a small saucepan over medium-high heat. Melt and let bubble until brown bits form at bottom of pan and butter turns a golden brown color. Takes 5-8 minutes generally. Remove from heat and let cool for 15 minutes before using in recipe. You can stick in the freezer for 5 minutes to cool quickly.
- Place brown butter and sugar into a stand mixer, beating until combined. Add egg, vanilla and peanut butter until combined. Slowly add flour, salt, baking soda and chocolate chunks mixing on low until combined. With a cookie scoop, scoop dough onto prepared baking sheet 1 inch apart. Bake for 10-12 minutes, until baked through. Remove from oven and let cool for 10 minutes before transferring to cooling rack. Serve warm or room temperature.
Nutrition
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Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
Just made a batch of these cookies as the recipe sounded quite simple and pictures looked promising. They are suuuper yummy! Me and my boyfriend devoured half of them in no time! Thank you for the great recipe! 🙂
These look great! When you say you used all natural peanut butter is that skippys all natural or Laura scudders peanut butter( the kind that you have to stir because of the oil) thank you!
I don’t think I’d ever browned butter on purpose before (only accidentally when just intending to melt butter). I decided to give it a try and enjoyed the caramely flavor, so I knew this would be good. I had almost everything measured out when I realized I didn’t have an egg. I learned from Googling for substitutes that 1/4 mashed banana will do the trick. Heavenly results! A subtle, complimentary banana flavor which does not overpower but goes perfectly with the peanut butter and chocolate (and browned butter!). You must try it!! Thanks for the great recipe! I’ve bookmarked it and will making these again. Next time the banana will be intentional. 🙂
Awesome!!! I’ll totally try that mashed banana trick sometime!
Hi,
Just popping in to let you know I have included your yummy recipe post in my peanut butter round up!
Cathy
http://wp.me/p466oG-HM
Yummm! Cant wait to try these! Question for you how many cups is one stick of butter??
One stick of butter is 1/2 cup.
This looks delicious! Lately I’ve seen a few cookie recipes that call for brown butter, I guess it’s time to try it for myself 🙂
I also featured this on my blog today – would love for you to stop by! http://alittle-aboutalot.blogspot.com/2014/03/pintastic-friday-5-cookies.htm
Holy Coooooow! These are cookie perfection!
Your cookies look amazing, so yummy. Would you please answer a question? Apart from the chocolate, are these cookies anything like the peanut butter cookies they sell at Pooh Corner Bakery at Disneyland? The cookie resembled a scoop of ice cream and was moist and incredibly delicious. I recently had one and now I am trying to find a similar recipe and I noticed that you already tackled 2 of the cookies from Pooh Corner. Thanks.
Hi Suzanne,
No this cookie is not like the peanut butter cookies they sell at Pooh Corner. Next time I’m there I’ll be sure to try that cookie as I haven’t had it yet.
I found your blog because it was mentioned on The Pioneer Women – I took one look at this post in the am, thought about the cookies way too much at work and just finished making them now. They turned out deliciously (just like the picture) and I’ll definitely be on the lookout here for more recipe. Great job!
So glad to hear it Katie! Great to have you at Picky Palate 🙂
I found you on Pioneer Woman/A Farmgirl Dabbles. Like your blog.
Welcome Sharon!
These look absolutely luscious. I can’t wait to try them! Peanut butter, brown butter, and chocolate. Three of the most excellent flavors. And they’re so fat. I’m just getting too excited.
Ohhh, these cookies are mouthwatering! Traying them ASAP!