• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop
Watch VideoRead CommentsLeave a Review

Peanut Butter Chocolate Chip Cookies

March 20, 2008 by Joy the Baker 76 Comments

I often find myself with several bags of chocolate chips roaming freely in my cabinets. Today I found large milk chocolate chips, mini semi-sweet chips and white chocolate chips. When I bake cookies, I usually chop chocolate from a large bar of good chocolate, so it’s strange that I would find so many varieties of chips in my life. Well, life gave me chips, and I made cookies. Peanut Butter Chocolate Chip Cookies.

I also have a confession to make. I’ve been super busy adding great things to my life, not to mention the absolutely stellar weather in Los Angeles for the past few days. I wanted to just throw together a quick treat so I could get back outside to enjoy a good life.

These cookies are rich and buttery. They’re soft the day they’re baked, and have a nice crisp crunch the next day. The chocolate, whether you add one kind or three, is a lovely compliment to the peanut butter.

Go on… have a cookie and enjoy your life!

Peanut Butter Chocolate Chip Cookies

adapted from Baking

Print this Recipe!

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

pinch of freshly grated nutmeg

2 sticks (8 ounces) unsalted butter, at room temperature

1 cup peanut butter- crunchy or smooth, but not natural

1 cup light brown sugar (packed)

3/4 cup sugar

2 large eggs

1 1/2 cup chocolate chips, whatever kind you have on hand

1/2 cup granulated sugar for rolling cookies

Position the racks to divide the oven into thirds and preheat to 350 degrees F . Line two baking sheets with parchment paper.

Whisk together the flour, baking soda, baking powder, salt and nutmeg.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the eggs one at a time, beating for 1 minute after each addition. Scrape down the sides and bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the chocolate chips. You’ll have a soft a pliable dough.

Pour the 1/2 cup sugar into a small bowl. Working with a level tablespoonful of dough for each cookie, roll the dough between your palms into balls and drop the balls, a couple at a time, into the sugar. Roll the balls around in the sugar to coat them, then place on the backing sheet, leaving 2 inches between them. Dip the tines of the fork in the sugar and press the tines against each ball first in one direction and then in a perpendicular direction- you should have a flattened rough of dough with crisscross indentations.

Bake the dough for 12 minutes, rotating the sheets from top to bottom and from front to back at the midway point. When done, the cookies will be lightly colored and still be a little soft. Let the cookies cool on the baking sheet for a minute before transferring them to a cooling rack. Cool to room temperature.

Repeat with the remaining dough, making sure to cool the baking sheets between batches.

Previous PostNext Post

Categories: Chocolate, Cookies, Recipes

Previous Post: « Strawberry Buttermilk Ice Cream
Next Post: What’s the best salt for baking? »

Reader Interactions

All Comments
I Made This
Questions
  1. Chris

    May 28, 2017 at 7:13 am

    I love peanut butter and chocolate chip cookies. I like my cookies soft not crispy. I have to say this is the best recipe I have found. They came out soft and buttery. I put the dough in the refrig for a couple of hours and then baked them. The cookies did not spread. I put mine in the freezer. After taking them out of the freezer, they tasted as fresh as the day I made them.

    Reply
  2. carla

    September 5, 2013 at 11:42 am

    My 11 year old daughter and I just made this as a treat and a fun math practice session for my girl. She has autism and shows a great deal of interest in baking which we often use to our advantage for life skills practice.

    As we worked together I instructed her to refer to the recipe. As we got to the point where vanilla would normally be added I am asking her “ok Grace so how much vanilla?” and with her work-in-progress language skills she replies “No vanilla”.

    I’m all “oh come on Grace look closer there has to be vanilla” and she continues to insist there isn’t any and lo & behold she was right! She very often is!

    So my question is, why is vanilla conspicuously absent from this recipe? Just genuinely curious as we decided to add it anyway.

    Thanks!

    Reply
  3. Jonathan

    August 15, 2012 at 8:53 am

    Hi I am so thrilled I found your webpage, I really found you by accident, while I was browsing on Aol for something else, Anyways I am here now and
    would just like to say thanks for a marvelous post and
    a all round enjoyable blog (I also love the theme/design), I don’t have time to read it all at the minute but I have bookmarked it and also included your RSS feeds, so when I have time I will be back to read much more, Please do keep up the excellent work.

    Reply
  4. Randalle

    December 23, 2011 at 2:24 pm

    I made these last night with bars of chocolate instead of chips – they are delicious, and still soft today! Thanks for sharing a great recipe!

    Reply
« Older Comments

Trackbacks

  1. Peanut Butter Cup Peanut Butter Cookies | oh so decadent says:
    May 18, 2015 at 4:33 am

    […] Peanut Butter Cup Peanut Butter Cookies Slightly adapted from Joy the Baker […]

    Reply
  2. {I Made These For Me} Vegan Gluten-free Peanut Butter Chocolate Chip Cookies | Vision Cartography says:
    July 15, 2014 at 12:08 pm

    […] I browsed through Joy the Baker’s website looking for inspiration.  And then I saw it – Peanut Butter Chocolate Chip Cookies. […]

    Reply
  3. Peanut Butter Chocolate Chip Cookies | Breakfast Monkey says:
    February 19, 2014 at 9:07 pm

    […] I only adjusted a few very minor things to better suit our tastes. You can easily just go by the original recipe and you’ll end up with a batch of phenomenal cookies. However, if you like your treats a tad less […]

    Reply
  4. Chocolate peanut butter cookie brownies | Marzipan Elephants says:
    February 8, 2014 at 11:30 am

    […] cookies I baked to go in the brownie were Joy the Baker’s peanut butter and chocolate chip cookies. Now these cookies really work. They’re not your super squidgy, soft, slightly under baked in […]

    Reply
  5. chocolate dipped chocolate chip peanut butter cookies | A RAY OF SUN says:
    September 26, 2013 at 11:13 am

    […] for more than two weeks right?! Anyway, I got bit by the baking bug yesterday and decided to make these Peanut Butter Chocolate Chip Cookies (with a few adaptations) via the lovely Joy the Baker. I […]

    Reply
  6. {I Made These For Me} Vegan Gluten-free Peanut Butter Chocolate Chip Cookies « Nourish, Preserve, and Flourish says:
    October 7, 2012 at 10:07 pm

    […] I browsed through Joy the Baker’s website looking for inspiration.  And then I saw it – Peanut Butter Chocolate Chip Cookies. […]

    Reply
  7. Chocolate peanut butter cookie brownies | Les Délices de Fleur says:
    May 29, 2012 at 10:20 am

    […] cookies I baked to go in the brownie were Joy the Baker’s peanut butter and chocolate chip cookies. Now these cookies really work. They’re not your super squidgy, soft, slightly under baked in […]

    Reply
  8. Cookie Butter Chocolate Chip Hazelnut Cookies « Forbidden Rice Blog says:
    May 28, 2012 at 8:44 pm

    […] Recipe adapted from Joy the Baker’s Peanut Butter Chocolate Chip Cookies […]

    Reply
  9. No. 11 – There’s a Rumbly in my Tumbly « The Crafty Raven says:
    April 13, 2012 at 2:04 pm

    […] I love Joy the Baker. I’ve hardly touched most of the recipes on her site (but I LOVE her peanut butter chocolate chip cookies, which work well for plain peanut butter cookies as well), but all I have to say about this recipe […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Chocolate

close up shot of birthday cake recipes with a lit candle on top
The Distinguished Guest Birthday Cake

I flipped through an old vintage cookbook to find one of my favorite birthday cake recipes. A light and tender white cake filled with an easy almond-studded butterscotch caramel, topped with smooth mocha buttercream.  A cake made for a “Distinguished Guest” as Martha Meade suggests is indeed also perfect for a Distinguished Birthday. Forgotten in…

Read More

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk
Classic White Chocolate Macadamia Nut Cookies

Get ready to indulge in the ultimate sweet, salty, nutty treat with these irresistible white chocolate macadamia nut cookies! Made with butter and brown sugar, and loaded with chunks of creamy white chocolate and roasted macadamia nuts, these cookies are perfect for satisfying your sweet tooth cravings (with a hint of salt for balance). Whether…

Read More

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen
My Best Classic Blondie Recipe

Don’t think of blondies as brownies without the chocolate – these chewy little squares are sweet like butterscotch and studded with toasted walnuts and melty dark chocolate pockets. I add a generous sprinkle of flaky sea salt to balance the sweetness of the brown sugar, making these bars the best classic blondie recipe to come…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com
🍰 Products with @williamssonoma

joythebaker
Your mission this weekend, should you choose to ac Your mission this weekend, should you choose to accept it: turn little slices of 🍌🍌 into cinnamon sugar topped pancakes. 💖 Full recipe linked in the bio mmmkay enjoy!
The To-Do List can wait until after cookies, amiri The To-Do List can wait until after cookies, amiright? 
⁣
Two Giant Peanut Butter Cookies⁣
(or four smaller cookies) ⁣
⁣
1/4 cup unsalted butter, melted⁣
1/3 cup brown sugar, lightly packed⁣
1 large egg yolk⁣
A splash of vanilla extract⁣
1/4 cup peanut butter⁣
1/2 cup all-purpose flour or a gluten-free flour blend⁣
1/4 teaspoon baking soda⁣
1/4 teaspoon salt⁣
Coarse sugar and/or sea salt for sprinkling, optional⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 350 degrees f. Line a small baking sheet with parchment paper and set aside. ⁣
⁣
I’m a medium bowl, whisk together warm melted butter and brown sugar. Whisk in the egg yolk and vanilla extract. Add the peanut butter and mix to combine. ⁣
⁣
Add the dry ingredients and use a spatula to fold all the ingredients together. Divide in two big portions (or four smaller portions) onto the prepared baking sheet. Sprinkle with sugar and salt if you’d like. ⁣
⁣
Bake two giant cookies for 12-14 minutes, or four cookies for 10-12 minutes. Allow to cool for a few minutes before serving with cold milk.
You know those particularly messy sandwiches that, You know those particularly messy sandwiches that, when you pick up, you know you can’t put down until they’re good and gone? These Milk and Cereal Bars are the ice cream version of that sensation. So crunchy creamy sweet, with a hint of salt and spice. ⁣
⁣
Three Mostly Store-Bought Homemade Ice Cream Treat recipes are linked in the profile. It’s giving Semi-Homemade without the tablescapes or vodka. Iykyk.
I spent the weekend with Will and my family in Sou I spent the weekend with Will and my family in Southern California and there were sailboats, and vintage cars, and paddle boarding, and so many family laughs, and cookouts, and holding hands with my handsome boyfriend in a backwards baseball cap (WHY IS THAT SO SEXY?) but - the way we ordered a second TOWER OF ONION RINGS for the table at lunch was like…. BEYOND. 🥲🥰🥹😅🥳
Raise you hand if you secretly love a boxed cake m Raise you hand if you secretly love a boxed cake mix? Me: 🙋🏻‍♀️
⁣
My favorite version is this Easy Strawberry Sheet Cake baby topped with cream cheese frosting and extra fresh 🍓🍓. Perfect for the holiday weekend amiright? ⁣
⁣
Full recipe linked in the bio!
I woke up a year older and wiser today and the onl I woke up a year older and wiser today and the only advice I have for you is this: stay busy makin’ your own dreams come true. ⁣
⁣
xo
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up