Chewy Peanut Butter Chocolate Chip Cookie Recipe

These giant peanut butter chocolate chip cookies are soft and chewy with slightly crispy edges. They deliver bold peanut butter flavor and plenty of chocolate chips. There’s no need to chill the dough, and they bake up like bakery-style cookies.

This post was updated July 23, 2025 with new photos and recipe tips.

Here’s Why You’ll Love these Peanut Butter Chocolate Chip Cookies

These cookies are large, thick, and chewy with slightly crisp edges and a pronounced peanut butter taste. They’re loaded with chocolate chips and simple to make — no dough chilling required. If you prefer smaller cookies, the recipe includes an option for making golf ball–sized portions.

Over the years I’ve tested many peanut butter cookie variations, from three-ingredient versions to oatmeal varieties, and this recipe consistently yields my favorite results because of a few key choices:

1. A higher ratio of peanut butter to butter for stronger peanut flavor.
2. Brown sugar to keep the cookies soft and chewy.
3. An extra egg yolk (in addition to one whole egg) for added tenderness.
4. The correct flour amount to ensure thick, tender cookies without dryness — measure carefully or weigh the flour.
5. Extra chocolate chips for added texture and flavor.

Method – Including Photos

Making the dough takes about 10 minutes. The rest is just baking.

1. Preheat the oven and line cookie sheets with parchment or silicone mats.
2. Beat together the butter, peanut butter, and brown sugar until smooth and creamy.
3. Mix in the egg, the extra egg yolk, and vanilla extract.

4. With the mixer on low, add the flour, baking soda, and salt until just combined.
5. Stir in most of the chocolate chips, reserving a few to press on the tops after baking.

6. Form the dough into balls about 3 tablespoons each and place them on the lined sheet about 2 inches apart. Slightly flatten so they’re a bit wider than tall — you don’t need to chill them.

7. Bake one tray at a time on the middle rack at 350°F (180°C) for 12–14 minutes, or until the tops look just set. For softer, chewier cookies, slightly underbake; bake longer for crisper edges.
8. When the cookies come out of the oven, press a few extra chocolate chips into the tops for a bakery-style finish.

Tips, Questions & Variations

• Peanut butter: Use a commercial smooth peanut butter with stabilizers and sugar (brands like Skippy, Jiff, or Kraft). Natural or homemade peanut butter can separate and add excess oil, producing inconsistent results.
• Smaller cookies: For smaller cookies, make dough balls 1–1.5 tablespoons each (golf ball size). Bake 8–10 minutes at 350°F until the tops look set.
• Chunky peanut butter: If using crunchy peanut butter, substitute 2/3 cup crunchy peanut butter and reduce the flour to 1 1/3 cups.
• Freezing dough: Form the dough into balls, chill for 30 minutes to firm, then freeze in a sealed bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
• If cookies spread too thin: This can be caused by too much butter, not enough flour, or an oven that runs hot.
• If cookies are dry and crumbly: Likely too much flour. Whisk the flour before measuring, spoon into the cup, and level off, or use a kitchen scale for accuracy. You can also press the cookie tops slightly before or after baking if needed.

Recipe Video

If you enjoy these cookies, try other peanut butter favorites from the same collection.

Peanut Butter Chocolate Chip Cookies

These giant peanut butter chocolate chip cookies are soft and chewy with slightly crispy edges. They have bold peanut butter flavor and lots of chocolate chips. No chilling required.

Prep: 10 mins

Cook: 12 mins

Total: 45 mins

Servings: 16 cookies

Equipment

• Cookie sheets

Ingredients

• 1/2 cup unsalted butter (112 g), softened
• 2/3 cup peanut butter (172 g)
• 1 cup brown sugar (210 g), light or dark
• 1 large egg
• 1 large egg yolk (in addition to the whole egg)
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour (188 g), spooned and leveled
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups chocolate chips (about 225 g), milk, dark, or semi-sweet

US Customary – Metric

Instructions

1. Preheat the oven to 350°F (180°C). Line two cookie sheets with parchment paper or silicone mats.
2. In a large bowl, beat the butter, peanut butter, and brown sugar until fluffy.
3. Add the egg, extra egg yolk, and vanilla, mixing until combined.
4. With the mixer on low, beat in the flour, baking soda, and salt until just combined.
5. Stir in 1 cup of chocolate chips, reserving some for the tops.
6. Form dough into balls about 3 tablespoons each and place 2 inches apart on the lined sheet. Flatten slightly so they are a bit wider than tall.
7. Bake one tray at a time on the middle rack for 12–14 minutes or until the tops look just set.
8. Remove from the oven and press a few extra chocolate chips into the tops of each cookie.

Notes

1. Peanut Butter: Use a commercial smooth peanut butter with stabilizers and sugar. Natural peanut butter can separate and affect texture. Crunchy peanut butter is acceptable if you reduce the flour to 1 1/3 cups.
2. Smaller Cookies: Use 1–1.5 tablespoons of dough and bake 8–10 minutes at 350°F.
3. Freezing: Form balls and chill 30 minutes, then freeze in a sealed bag up to 2 months. Bake from frozen, adding 1–2 minutes to baking time.
4. Storage: After cooling, store in an airtight container at room temperature up to 4 days. Baked cookies can be frozen up to 2 months.
5. Nutrition: Values are estimates per cookie, assuming 16 equal cookies.

Nutrition

Calories: 290 kcal, Carbohydrates: 35 g, Protein: 5 g, Fat: 15 g, Saturated Fat: 7 g, Sugar: 23 g, Sodium: 153 mg