Peanut Butter Chocolate Chip Cookies Recipe

Peanut Butter Chocolate Chip Cookies Recipe

How To Make Peanut Butter Chocolate Chip Cookies

Chew on thick peanut butter chocolate chip cookies with our delicious recipe! Taste the peanut butter chunks and caramelized brown sugar in this treat.

Preparation: 10 minutes
Cooking: 10 minutes
Refrigerate Time: 10 minutes
Total: 30 minutes



  • 1cuppeanut buttercreamy or chunky, but not all-natural
  • 1 ½cupbrown sugarpacked, ½ light brown and ½ dark brown
  • 1largeegg
  • ½cupchocolate chipsdark chocolate, some reserved


  1. In a medium-sized mixing bowl, combine peanut butter, sugar, and egg, and mix well to combine.

  2. Stir in most of the chocolate chips, reserving about 36 to use later.

  3. Place bowl of dough in the refrigerator for 10 minutes to firm it up.

  4. Preheat oven to 350 degrees F. Line a baking tray with parchment or a silicone baking mat.

  5. Scoop a heaping 1 tablespoon of cookie dough into a ball and place on baking sheet 2 inches apart.

  6. Once the balls of cookie dough are on the tray, take a fork and gently press down on the dough making a cross hatch, pushing down until the cookie is approximately 1-centimeter thick.

  7. Gently press 3 of reserved chocolate chips into each cookie on the top.

  8. Bake for 10 minutes, or until light golden on the surface and darker golden on the edges.

  9. Leave to cool on the tray for 5 minutes, then remove to a cooling rack.

  10. Let cool to set completely, then serve and enjoy.

Recipe Notes


Don’t forget to let the cookies cool to set completely, or else they will crumble in your hands when served immediately.



  • Calories: 732.38kcal
  • Fat: 13.62g
  • Saturated Fat: 3.70g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 5.73g
  • Polyunsaturated Fat: 2.77g
  • Carbohydrates: 153.44g
  • Fiber: 1.33g
  • Sugar: 148.79g
  • Protein: 5.92g
  • Cholesterol: 16.90mg
  • Sodium: 56.52mg
  • Calcium: 144.05mg
  • Potassium: 318.57mg
  • Iron: 1.59mg
  • Vitamin A: 6.67µg
  • Vitamin C: 0.06mg
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