Easy Peanut Butter Chocolate Chip Cookies give you the best of both worlds: peanut butter cookies combined with chocolate chip cookies! They’re soft, chewy, and loaded with chocolate chunks. Everyone loves them.
These cookies are a favorite in our house. We love chocolate chip cookies, oatmeal chocolate chip cookies, and trail mix cookies, but these peanut butter chocolate chip cookies are incredible. My son asked me to make jumbo cookies after a neighbor made jumbo chocolate chip cookies for him for shoveling her driveway.
I have always made cookies, just the regular size instead of jumbo. Once I started making jumbo cookies, I couldn't stop!
- Butter, at room temperature
- Brown Sugar
- Granulated Sugar
- Creamy Peanut Butter
- Egg, at room temperature
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- A Mix of Peanut Butter Chips and Chocolate Chips (I like to use about 1 cup of peanut butter chips and 1 cup of chocolate chips or chocolate chunks)
- Extra Chocolate Chips to press on top if desired.
Tip: Adding cornstarch to the cookie batter makes the cookie softer and thicker. This makes the cookies so soft and thick…and delicious, of course!
How to Make Peanut Butter Chocolate Chip Cookies
In a large bowl, with a stand mixer or hand-held mixer, beat the butter, sugars, and peanut butter until the mixture is smooth and creamy.
Beat in the egg and vanilla extract.
In a separate bowl, combine the flour, baking soda, salt, and cornstarch.
Slowly mix the dry ingredients into the wet ingredients until completely combined.
Add in the chocolate and peanut butter chips until just mixed in. Now, chill the dough for 3 hours or overnight.
Chill the Dough
When I make cookies, I really like to chill the dough. Why?...for a couple of reasons. Sometimes it is easier to make the dough (and clean up the mess!) early in the morning while I have time to myself. Then later in the day, it is fun to bake the cookies with my kids and not have the clean-up that goes along with making cookie dough. (I can be a little messy) Chilling the dough makes it firmer, and the dough does not spread as much. Also, the chilled dough will make a thicker cookie.
I take the dough out while my oven is preheating, and that seems to be just enough time for the dough to soften up a little, about 10-15 minutes. I would suggest chilling the dough for at least 3 hours or overnight. Trust me; it really does make a difference when chilling the dough.
When making the jumbo cookies, I use my OXO Good Grips Large Cookie Scoop. It measures ¼ cup of cookie dough in each scoop. My son, who could eat several of these and not gain a pound always tries to sweet talk me into more than one at a time. So my answer is normally no since one of these cookies is equal to three average-sized cookies… but of course, once in a while, I do give in. Because they are so yummy!
I took this photo of the sugar and peanut butter because I saw a smiley face in the peanut butter. I did not put that in there…really. My food smiles back at me. :o)
Bake the Cookies
Using the large cookie scoop, make a nice rounded cookie dough ball. If you do not have a cookie scoop like that, you could just use a ¼ cup measuring cup and then just roll the dough in your hands to make the cookie ball that way.
Place each scoop a couple of inches from each other. If you want, add a few chocolate chips onto each cookie so they look prettier. Bake at 350°F for 12-15 minutes. They are done when the edges are just slightly brown.
Let them cool on the cookie sheet for about five minutes before transferring them to a cooling rack.
If you would rather make these cookies average size, just make the dough balls about one tablespoon in size.
Place them about two inches apart on your cookie sheet that is lined with either a Silicone Baking Mat or parchment paper. Using the silicone mat or parchment paper helps keep the dough from sticking and makes for easy cleanup. Who doesn't want an easy cleanup, right? Bake the smaller cookies at 350°F for 10-12 minutes.
Once the cookies are cooled, pour a glass of milk, grab a cookie, and enjoy!
Easy Cookie Recipes
- Chocolate Dipped Sugar Cookies
- Peanut Butter Kiss Cookies
- Thanksgiving Cookies - Pilgrim Hats
- Spider Cookies
Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you.
Peanut Butter Chocolate Chip Cookies
- ½ cup butter at room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup creamy peanut butter
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 1¼ cup all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup peanut butter chips
- 1 cup semisweet chocolate chips you can also use chocolate chunks
- 1-2 tablespoons semisweet chocolate chips to press on top if desired
- In a large bowl, with a stand mixer or hand held mixer, beat the butter, sugars, and peanut butter until mixture is smooth and creamy.½ cup butter, ½ cup brown sugar, ¼ cup granulated sugar, ⅓ cup creamy peanut butter
- Beat in the egg and vanilla extract.1 egg, 1 teaspoon vanilla extract
- In a separate bowl, combine the flour, baking soda, salt, and cornstarch.1¼ cup all-purpose flour, 1 teaspoon cornstarch, ½ teaspoon baking soda, ¼ teaspoon salt
- Slowly mix the dry ingredients into the wet ingredients until completely combined.
- Add in the chocolate chips and peanut butter chips until just mixed in.1 cup peanut butter chips, 1 cup semisweet chocolate chips
- Chill the dough for 3 hours or overnight.
- Preheat oven to 350°F.
- Let the dough sit at room temperature while the oven preheats.
- Make dough balls about ¼ cup in size using a either a ¼ cup cookie scoop or a ¼ cup measuring scoop. Place dough balls about two inches apart on a cookie sheet lined with either silicone liner or parchment paper.
- Press additional chocolate chips onto the top of cookie dough if desired.1-2 tablespoons semisweet chocolate chips
- Bake at 350°F for 12-15 minutes, until slightly browned edges.
- Cool on cookie sheet for 5 minutes before placing on wire rack to cool completely.
Rachelle @ Beer Girl Cooks
You just can't go wrong with peanut butter and chocolate in my book! Jumbo just makes more to love! Thanks for the cornstarch tip too!
I agree on the peanut butter and chocolate! Thanks for checking out my blog! :o)
These look so good! I love adding cornstarch to cookies as well- so soft and thick. Gorgeous pictures! 🙂
Thank you! I love the cornstarch trick too! :o)
Would I need to change anything if I wanted to add oatmeal?
I have never added oats to this cookie recipe, but I don't think you would need to change anything. Let me know if you do and how they turn out! :o)