These peanut butter chocolate chip cookies are the BEST—soft, chewy, and packed with rich, nutty, chocolatey goodness in every bite! And topped with some flaky sea salt, they’re simply irresistible. With 5 minutes of prep, these cookies are the perfect peanut butter treat to enjoy year-round.
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In January, I went on a work trip to attend a food blogger conference called Tastemaker. Coming back, I knew grocery shopping would be one of the first things I had to do. Instead of shopping in-person, I ordered my groceries online using Hungryroot!
I customized my Hungryroot order to create delicious meals for the week: bruschetta chicken alla vodka, ginger salmon rice bowls, and cheeseburgers. Plus, I added in some amazing snacks like their almond chickpea cookie dough—SO GOOD (tip: put it in the freezer)! And since I’ve been thinking of making some peanut butter cookies for the blog for a long time, I ordered a few packs of creamy peanut butter and dark chocolate.
Big thanks to Hungryroot for making meal prep so easy this week and for sponsoring this recipe! If you want to give Hungryroot a try, use my code ‘BITESBYBIANCA‘ to get 40% off your first delivery and a free gift! 🙂
❤️ Why You’ll Love This Recipe
- You won’t need any special equipment. Simply mix everything in one bowl with a spatula, scoop, then bake!
- It’s perfect for peanut butter lovers. My brother and dad who are avid peanut butter lovers were obsessed with these cookies! They were gone within 2 days.
- It’s versatile. You can omit the chocolate and roll the cookie dough balls in sugar prior to baking to make peanut butter sugar cookies. Or, you can swap out the chocolate for other mix-ins like M&Ms or Reese’s Pieces!
Looking for more simple cookie recipes? Try out my mini chocolate chip cookies!
Ingredients
To follow my easy peanut butter chocolate chunk cookie recipe, you’ll need the following ingredients:
- Melted unsalted butter makes the peanut butter cookie dough really easy to mix by hand.
- I like to use a mix of brown sugar and granulated sugar to create the perfect balance of flavor and chew. You can use light or dark brown sugar; dark brown sugar will just give you a deeper butterscotch flavor.
- I used one whole egg and an extra egg yolk to add extra flavor and tenderness.
- I used Hungryroot’s organic creamy peanut butter and dark chocolate! Feel free to swap in chocolate chips.
- You can use either vanilla extract or vanilla paste (1:1) in this recipe.
- Flaky sea salt really enhances the sweetness and nuttiness of the cookie.
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tip
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- For rounder cookies, place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round! This step is totally optional and purely for plating purposes! 🙂
How to Make The Best Peanut Butter Chocolate Chip Cookies
Step 1: Mix together melted butter with peanut butter, brown sugar, and granulated sugars until fully combined.
Step 2: Add in egg, egg yolk, and vanilla until silky smooth.
Step 3: Stir in dry ingredients and chocolate chips or chunks until no dry spots remain. Cover the dough with plastic wrap and refrigerate for 30 minutes or up to 2 days. Use a cookie scoop (2-3 tablespoon capacity) to gather dough. Roll into sugar and place on lined baking sheet, spacing cookies 3-4 inches apart.
Step 4: Bake cookies at 350°F/177°C for 9-11 minutes, or until edges are lightly golden and middles are mostly set. Remove from oven and immediately sprinkle with flaky sea salt. Let completely cool on tray and enjoy!
For full instructions, see the recipe card below.
Storage
If you’d like to make these peanut butter chocolate cookies ahead of time, you can freeze raw cookie dough balls for up to 3 months. Just add a few minutes to the baking time.
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
😋 More Recipes You’ll Love
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Thank you so much! -Bianca ❤️
📖 Recipe & Video
Peanut Butter Chocolate Chip Cookies
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Equipment
- 1 large mixing bowl for mixing dough
- 1 small bowl or plate, for rolling dough in sugar
- 1 Medium cookie scoop 2-3 tablespoon capacity
- Parchment Paper
Ingredients
Dry ingredients:
- ¾ cups (93.75 g) all-purpose flour
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (3 g) fine sea salt or table salt
Wet ingredients:
- ¼ cup (56.75 g) unsalted butter melted and cooled
- ¾ cup (193.5 g) creamy peanut butter
- ¾ cup (165 g) light or dark brown sugar packed
- ¼ cup (50 g) granulated sugar
- 1 tablespoon (13 g) vanilla extract or paste
- 1 (1) egg room temperature
- 1 (1) egg yolk room temperature
Mix-ins:
- 1 cup (180 g) chocolate chips or chopped chocolate; I used dark
For topping:
Instructions
For the cookie dough:
- In a large bowl, use silicone spatula to mix melted ¼ cup unsalted butter, ¾ cup creamy peanut butter, ¼ cup granulated sugar, and ¾ cup light or dark brown sugar until combined.
- Mix in 1 egg, 1 egg yolk, and 1 tablespoon vanilla until smooth.
- Add in all of the dry ingredients: ¾ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon fine sea salt, and 1 cup chocolate chips. Mix until no dry spots remain.
- Cover the dough with plastic wrap and refrigerate for 30 minutes or up to 2 days.
Scoop & bake cookies:
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper.
- Use cookie dough scoop to gather dough (2-3 tablespoons). Place on lined baking tray, spacing cookies about 3-4 inches apart.
- Bake one tray at a time for 9-11 minutes, or until edges are slightly golden brown and middles are mostly set. Immediately sprinkle on flaky sea salt.For the perfectly aesthetic cookie (optional!), place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round.
- Cool cookies on pan for 5 minutes, then transfer cookies to wire rack to cool completely. Enjoy!
Notes
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
-
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
-
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months.
-
- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
