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These simple chocolate chip peanut butter cookies are the best! Very easy to whip up quickly and loaded with chocolate chips, so they’re super gooey – delicious!
If you love cookies as much as me try my gingersnap cookies, peanut butter cookies, no-butter chocolate chip cookies!
Pin this now to find it later
Pin ItI still have the invitation to my Kindergarten graduation asking us to bring a dozen of our favorite cookies – I brought peanut butter, of course! I’ve been obsessed ever since, and this loaded peanut butter cookie recipe is truly the best I’ve ever made.
They’re thick, rich, and gooey in the center with a crispy edge, packed with peanut butter chips, milk and dark chocolate, and toffee bits. The trick? Don’t overbake – take them out while they’re still doughy. Gooey is always better (especially warm, right out of the oven!). Honestly… they’re Levain-level good.
How To Make Chocolate Chip Peanut Butter Cookies
- 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.
Freezing 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.
Recipe Tips
- 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.
More Cookie Recipes
My Favorite Chocolate Cherry Cookies
Butter-Less Chocolate Chip Cookies
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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
oh my gosh, the best peanut butter cookies hands down. just LOVE the photo. definitely craving a bite now. Xx
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!
You’re welcome Trina and Tina!! Thanks for the sweet comment 🙂
i think these will be a new favorite. the pictures are divine! thanks!
You’ll love them Sharon!!!
i made these and they are heavenly!! 🙂
These cookies are making my mouth water! Yum!
Thanks Ryan! 🙂