Peanut butter chocolate chip cookies on a black wire cooling rack

Peanut Butter Chocolate Chip Cookies

Chewy peanut butter chocolate chip cookie recipe
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chilling 1 hour
Total Time 25 minutes
Servings 24 cookies
Calories 154kcal
Author I Heart Eating


  • 1/2 cup butter at cool room temperature
  • 1/2 cup creamy or crunchy peanut butter not natural
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup chopped lightly salted peanuts
  • 1/2 cup mini semisweet chocolate chips¹


  • In a large bowl, beat butter and peanut butter together.
  • Add sugars, and beat until well-combined.
  • Mix in egg and vanilla until combined.
  • Add flour, baking powder, baking soda, and salt. Stir until combined. 
  • Stir in chopped nuts and mini chips, if using. 
  • Cover, and chill dough for 1 hour, or until firm. Don't skip this step, or the cookies will bake out.
  • Toward the end of the chilling time, preheat oven to 350 F.
  • Scoop out 1.5 tablespoons of dough and place on prepared cookie sheet 2 inches apart. I've slightly flattened the cookies and left them as-is, and it doesn't seem to make much difference.
  • Bake 10-15 minutes, or until edges are lightly browned and middles are set. 


  1. Can sub regular-sized or jumbo chocolate chips or chunks.
  2. Nutrition values are estimates. 


Serving: 1cookie | Calories: 154kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 122mg | Potassium: 93mg | Sugar: 9g | Vitamin A: 130IU | Calcium: 17mg | Iron: 0.6mg