I originally published this recipe in 2016 and have since added new photos, a video tutorial, and more helpful success tips. You don’t have to go another day without experiencing what some bakers have called “one of my favorite recipes on this site (and in general)” and “the best cookies I’ve ever made.” While there’s a recipe for classic peanut butter cookies in my Sally’s Cookie Addiction cookbook and I have my super-soft peanut butter cookies on this website, today’s cookies are EXTRA thick and absolutely loaded with peanut butter and chocolate chips. This IS peanut butter dessert perfection, after all.
These Bakery-Style Peanut Butter Chocolate Chip Cookies Are:
Huge—3 Tablespoons of dough per cookie Soft for days Crinkly & crackly on top Loaded with chocolate chips Thick & 100% irresistible Relatively quick—only 1 hour of chill time
Peanut Butter Chocolate Chip Cookies: What Works & What Doesn’t
Grab These Ingredients:
Selecting the right ingredients is important, especially when it comes to peanut butter. This recipe calls for more peanut butter than any other recipe that makes an equivalent amount of dough. So without question, you’re guaranteed an intensely flavored cookie.
Peanut butter: As mentioned, these cookies have—front and center—highly concentrated peanut butter flavor. To achieve this, use a commercial brand of creamy peanut butter like Jif or Skippy. Though it’s wonderful for eating and cooking, natural-style peanut butter isn’t ideal here. The cookies will be too crumbly and, depending on the brand, may even have an oily texture. Crunchy peanut butter produces the same crumbly results. If you want to use natural-style peanut butter in a cookie recipe, try these flourless peanut butter oatmeal cookies instead. Room-temperature butter: Make sure your butter is cool to the touch. Here’s what room-temperature butter really means. More white sugar than brown: In these peanut butter chocolate chip cookies, you’ll notice there’s more granulated sugar than brown sugar. When making basic chocolate chip cookies, I recommend using more brown sugar than white sugar because it produces a softer cookie. The addition of peanut butter already makes today’s cookies soft, and using more brown sugar made them EXTRA soft—to the point where they were falling apart. As a result, I learned it was simply too much of a good thing. Chocolate chips: Just like with peanut butter half moon cookies, the chocolate complements the intense peanut butter. I recommend semi-sweet chocolate chips because they add a balanced flavor, and just the right amount of sweetness.
You can even replace some of the chocolate chips with peanuts, which makes for a wonderfully chunky cookie with extra peanut flavor. You can also roll the balls of dough in granulated sugar (before slightly flattening them) for some sparkle, just like these peanut butter blossoms. I also have a recipe for unapologetically big and fat peanut butter oatmeal chocolate chip cookies that boast the same great flavor, and have the added chew from oats.
More Favorite Cookie Recipes
Oatmeal Raisin Cookies Chocolate Chip Cookies Monster Cookies Sugar Cookies Giant Chocolate Chip Cookies Iced Oatmeal Cookies Peanut Butter Snickerdoodles
