These simple peanut butter chocolate chip cookies are the best! Very easy to whip up quickly and loaded with chocolate chips, so they’re super gooey – delicious!
I still have the invitation to my Kindergarten graduation with written instructions to bring a dozen of your favorite cookies. I chose my favorite peanut butter cookies and I can remember bringing the plate to class, with a giant bow in my hair.
I’ve always been a fan of peanut butter cookies and have made several versions throughout the years. I can assure you, this loaded peanut butter cookie recipe will be the best you’ve ever had!
The best part is the recipe is super simple to follow… pretty much no-fail. These peanut butter cookies are rich, thick and dense with a crispy outside and gooey center. Loaded with peanut butter chips, milk and dark chocolate chunks, and Heath Bar toffee chips.
The key when cooking these is to not overcook them. Take them out when they’re gooey and still doughy as they continue to cook while cooling. Gooey is BEST! And of course, like most cookies, they are absolutely divine right out of the oven… I crave a warm, gooey, loaded peanut butter cookie!
We even compared them to Levain Bakery in NYC (oh yes we did!), because they really are that good!
How To Make Peanut Butter Cookies – Step By Step
Table of Contents
- Preheat the oven to 350 degrees.
- In an electric mixer, beat the butter, peanut butter and both sugars on high, until smooth.
- Add the egg, vanilla, salt and baking soda. Continue to beat on medium.
- With the mixer speed on low, add in the flour and beat just until incorporated.
- Fold in the chocolate chunks, peanut butter chips and Heath Bar chips.
- Lay a large sheet of parchment paper on a cooking pan and scoop ice cream size cookie balls onto the sheet. You can use this cookie scooper, but it’s 2 scoops per cookie. That’s what makes them thick and gooey!
- Bake for 7-10 minutes until the tops are just golden brown. Do NOT over bake them!!
- They’re best right out of the oven after cooling for a few minutes. If you’re hosting a dinner party, scoop them onto a cookie sheet and refrigerate until you’re ready to bake and serve.
Your guests will be in awe of these when they’re warm and right out of the oven!
Easy Peanut Butter Cookies
These flavor-packed peanut butter and chocolate chip cookies are so easy to make, you’ll probably have most of the ingredients already in your cupboard. They’re perfect for any last-minute gatherings. The steps are so simple, just mix the ingredients, scoop and bake for 10 mins – easy!
Perfect Chewy Cookies
These are best as chewy gooey pillows of peanut heaven, so make sure you do not over bake them if you want that chew! How do you know when your cookies are done to gooey perfection? Keep an eye on the cookie until they are just golden brown, then remove and eat!
Freezing These Simple Peanut Butter Cookies
If you do want to freeze these chocolate chip and peanut butter cookies, you can of course. Baked cookies will keep in the freezer for up to 3 or 4 weeks. After baking, allow cookies to cool completely.
Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date.
Tips For Simple Peanut Butter Cookies
- Make sure to preheat your oven.
- Make sure your flour is in date and is sealed well once opened to keep the raising agent from deactivating.
- Use quality chocolate that you enjoying eating by itself.
- To keep chewy cookies from turning dry and brittle, store them in a zipper-lock bag at room temperature with a small piece of bread (no more than half of a slice) placed inside.
Check Out These Other Delicious Cookie Recipes
My Favorite Chocolate Cherry Cookies
Butter-Less Chocolate Chip Cookies
Mom’s Double Chocolate Cookies by The Recipe Rebel
If you have tried this simple peanut butter cookies recipe, then please rate it and let me know how it turned out in the comments below!
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Loaded Peanut Butter Cookie Recipe
Ingredients
- 1/2 cup soft, creamy peanut butter
- 1/2 cup unsalted butter, softened (room temp)
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/2 teaspoon baking soda
- 1 large egg
- 1 cup flour
- 1/2 teaspoon vanilla
- 3/4 teaspoon salt
- 1 cup milk chocolate chunks
- 1 cup dark chocolate chunks
- 1 cup peanut butter chips
- 1 1/2 cup Heath Bar chips
Instructions
- Preheat the oven to 350 degrees.
- In an electric mixer, beat the butter, peanut butter and both sugars on high, until smooth.
- Add the egg, vanilla, salt and baking soda. Continue to beat on medium.
- With the mixer speed on low, add in the flour and beat just until incorporated.
- Fold in the chocolate chunks, peanut butter chips and Heath Bar chips.
- Lay a large sheet of parchment paper on a cooking pan and scoop ice cream size cookie balls onto the sheet. You can use this cookie scooper, but it’s 2 scoops per cookie. That’s what makes them thick and gooey!
- Bake for 7-10 minutes until the tops are just golden brown. Do NOT over bake them!!
- They’re best right out of the oven after cooling for a few minutes. If you’re hosting a dinner party, scoop them onto a cookie sheet and refrigerate until you’re ready to bake and serve. Your guests will be in awe of these when they’re warm and right out of the oven!
Thalia @ butter and brioche says
oh my gosh, the best peanut butter cookies hands down. just LOVE the photo. definitely craving a bite now. Xx
Trina and Tina says
By the looks of these they’re soon to be a favorite of ours too! Thanks for the hosting tip to cook right before guests arrive! Genius!
Eden says
You’re welcome Trina and Tina!! Thanks for the sweet comment 🙂
sharon says
i think these will be a new favorite. the pictures are divine! thanks!
Eden says
You’ll love them Sharon!!!
sharon says
i made these and they are heavenly!! 🙂
Ryan | A Polished Palate says
These cookies are making my mouth water! Yum!
Eden says
Thanks Ryan! 🙂