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–+ peanut butter chocolate cookies
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Peanut Butter Chocolate Chip Cookies

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.
Prep Time5 minutes
Cook Time9 minutes
Chill time30 minutes
Total Time44 minutes
Course: Dessert
Cuisine: American
Servings: 12 peanut butter chocolate cookies
Calories: 315kcal
Author: Bianca Fernandez

Equipment

  • Kitchen scale/measuring cups
  • Measuring spoons
  • 1 large mixing bowl for mixing dough
  • 1 small bowl or plate, for rolling dough in sugar
  • 1 silicone spatula
  • 1 Medium cookie scoop 2-3 tablespoon capacity
  • 2 Cookie sheets
  • Parchment Paper

Ingredients

Dry ingredients:

  • ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt or table salt

Wet ingredients:

  • ¼ cup unsalted butter melted and cooled
  • ¾ cup creamy peanut butter
  • ¾ cup light or dark brown sugar packed
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract or paste
  • 1 egg room temperature
  • 1 egg yolk room temperature

Mix-ins:

  • 1 cup chocolate chips or chopped chocolate; I used dark

For topping:

  • flaky sea salt
US Customary - Metric

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!

Video

Notes

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.
Storage instructions:
If you’d like to make these peanut butter cookies ahead of time, you can freeze raw cookie dough balls for up to 3 months. Just add 2-3 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.

Nutrition

Serving: 1 cookie | Calories: 315kcal | Carbohydrates: 37g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 222mg | Potassium: 170mg | Fiber: 1g | Sugar: 28g | Vitamin A: 160IU | Calcium: 37mg | Iron: 1mg
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