Adding peanut butter to chocolate chip cookie mix

These peanut butter chocolate chip cookies are chewy large cookies with crisp edges. They are loaded with creamy peanut butter and mini chocolate chips. These cookies are one of my all time favorites!

These peanut butter chocolate chip cookies were originally created for a just for fun bake. Then, these cookies turned out to be SO good, I had to share this recipe with you too.

If you want to try more peanut butter recipes, try peanut butter cheesecake, peanut butter cup brownies, and chocolate peanut butter stuffed cookies.

Why You Will Love This

• Chewy peanut butter cookies. These chewy cookies have soft centers and crisp edges. The perfect cookies!
• Large cookies. The cookies are 3-4 inches wide. They are large!
• Mini chocolate chips. These cookies use mini chocolate chips. It gives you an equal amount of chocolate through the cookie!
• Easy to make. The dough can be made in 15 minutes. It is very easy to make.

Ingredient Notes

• Butter- Pull this out 2 hours before baking.
• Brown sugar- I used light brown sugar.
• Peanut butter- Use Jif or Skippy creamy peanut butter. Natural peanut butter is too runny for this recipe.
• Eggs- Pull these out 2 hours before baking.
• Mini chocolate chips- Use minis for best results. You can use regular chocolate chips.

Step By Step Instructions

Here is how to make and bake these cookies.

STEP 1: Mix the dry ingredients. Make sure to use a sifter to prevent flour lumps getting into the dough.

STEP 2: Beat the butter and sugars. The butter and sugars need to be beaten on high for 2 minutes. It will be light and fluffy.

STEP 3: Add in wet ingredients. Next, add in vanilla and peanut butter. Mix until just combined. Then, add in the eggs and mix on high. It will be fluffy like picture below.

STEP 4: Add in dry ingredients. Slowly add in the dry ingredients. Next, add in the mini chocolate chips.

STEP 5: Chill dough. Chill the dough for at least 2 hours.

STEP 6: Scoop the cookie dough. Next, use a 3 oz cookie scoop to scoop the dough. Scoop into a heaping cookie dough ball. Place 6 per cookie sheet.

STEP 7: Bake the cookies. Bake the cookies for 13-15 minutes. I baked mine for 15 minutes. OPTIONAL: Add extra mini chocolate chips.

Expert Tips

To get the best chewy texture, it is very important to beat the wet ingredients well. The dough needs to properly aerate both with the butter step and the egg step.

If you would like to speed up the chilling process, place the dough in the freezer for 30-45 minutes. The dough needs to be cold.

However, the dough will chill unevenly. I highly recommend waiting the 2 hours for the dough to properly chill.

FAQ

How to prevent the cookies from spreading.

Use parchment paper on the cookie sheets. Do not bake the cookies straight on the cookie sheet or use a silicone baking mat.

Make sure the dough is cold before you bake.

Can the dough chill overnight?

Yes it can. You can do 2 options.
1. Chill the dough for the original 2 hours. Scoop the dough and cover. Chill overnight.
2. Chill the dough overnight. Let it sit on the counter for 30 minutes - 1 hour before scooping.

Can I freeze the cookie dough?

Yes you can. Freeze the cookie dough balls. Add an extra 2-4 minutes to the bake time.

Storing and Freezing

Store the peanut butter chocolate chip cookies in an airtight container up to 5 days.

Freezing

Freeze the baked cookies in an airtight container up to 30 days. Thaw for 1 hour before enjoying.

Other Cookie Recipes To Try

• Peanut Butter Nutella Cookies

• Mini M&M Cookies

• Churro Cookies Stuffed with Chocolate

• Mini Egg Cookies

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Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.

Stephanie Rutherford

These chewy and soft peanut butter cookies are large bakery style cookies. They are full of mini chocolate chips.

Prep Time 15 mins

Cook Time 15 mins

Chilling Time 2 hrs

Total Time 2 hrs 30 mins

Course Dessert

Cuisine American

Servings 20 Large Cookies

Calories 367 kcal

• 2 ½ cup All-purpose flour
• 1 teaspoon Baking soda
• 1 teaspoon Salt
• 1 cup Unsalted butter room temperature
• 1 ¼ cups Brown sugar packed light or dark
• ¼ cup White granulated sugar
• 1 cup Peanut butter creamy
• 2 teaspoon Pure vanilla extract
• 2 Large eggs room temperature
• 1 ¾ cups Mini chocolate chips

• In a medium mixing bowl, sift together flour, baking soda and salt. Set aside

  2 ½ cup All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt

• Using a mixer, beat butter, brown sugar, and sugar together on medium for 2 minutes. The butter will be light and fluffy. Add in peanut butter and vanilla. Mix on medium until combined.

  1 cup Unsalted butter, 1 ¼ cups Brown sugar, ¼ cup White granulated sugar, 1 cup Peanut butter, 2 teaspoon Pure vanilla extract

• Add in eggs. Mix on high for 2 minutes. Scrape bowl. Slowly add in dry ingredients. Scrape bowl and mix again. Add in mini chocolate chips and stir to combine.

  2 Large eggs, 1 ¾ cups Mini chocolate chips

• Cover and chill dough for 2 hours. Then, preheat oven to 350°F. Line 2 cookie sheets with parchment paper.

• Use a large 3oz cookie scoop and scoop the dough. These make large cookies. (3-4 inch cookies) Place 6 dough balls per cookie sheet. Keep dough in fridge while cookies bake.

• Bake for 13-16 minutes. Bake until edges are lightly golden brown. If baking smaller cookies they will need 8-10 minutes baking time. Let cookies sit on the cookie sheet for 4 minutes. Top with extra mini chocolate chips while warm. Then, transfer to a cooling rack.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour will cause dry cookies.

High altitude baking- Add 2 tablespoon extra flour.

Bring butter and eggs out 2 hours before baking. It will get a higher rise in the cookies.

Dough HAS to be chilled for at least 2 hours, it is a very wet dough. Baking before then, will cause them to spread.

Calories: 367kcalCarbohydrates: 44gProtein: 6gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 27mgSodium: 247mgPotassium: 126mgFiber: 2gSugar: 30gVitamin A: 319IUVitamin C: 1mgCalcium: 43mgIron: 1mg

Keyword chewy, chocolate chip cookies, crisp edges, gooey, mini chocolate chips, peanut butter, soft