My Peanut Butter Chocolate Chip Cookies are a one-bowl, no-fuss recipe made from simple pantry ingredients and plenty of chocolate chips. They bake up chewy in the center with crisp edges, delivering rich peanut butter flavor and melty pockets of chocolate. Best of all, this recipe requires no chill time, so you can go from mixing to baking in under an hour. If you prefer to plan ahead, the dough can be chilled for up to three days or frozen for longer storage.
Table of Contents
- Why you’ll love these PB Chocolate Chip Cookies
- Ingredient Overview
- Substitutions & Variations
- How to Make the Cookies
- Expert Baking Tips
- More Peanut Butter Recipes
- Recipe Card
Why you’ll love these PB Chocolate Chip Cookies
- Chewy centers with crisp edges — the texture balance everyone loves.
- No chill required — ready to scoop and bake right away. You can still chill the dough if you want to bake later.
- Generous peanut butter and chocolate — creamy peanut butter plus a mix of regular and mini chocolate chips for a bakery-style look and texture.
Ingredient Overview
Below is a brief explanation of the main ingredients so you can make the best choices for flavor and texture. The full ingredient list and detailed directions appear in the recipe card toward the end of this article.
- Peanut Butter — creamy peanut butter produces a uniform texture in the dough; chunky will work if you prefer bits of peanut. Avoid runny, oil-separated natural peanut butter for this recipe since it can change dough consistency.
- Butter — salted or unsalted butter work; salted butter adds a touch of seasoning that complements the peanut butter and chocolate.
- Chocolate Chips — a mix of regular and mini chips looks great and gives a variety of melty pockets throughout the cookie.
Substitutions & Variations
Gluten-free: If you need gluten-free cookies, swap in a cup-for-cup gluten-free flour blend and consider adding an extra tablespoon of milk if the dough feels dry. I haven’t tested this exact cookie with every GF flour, but many blends work in similar cookie recipes.
Dairy-free: Use a solid dairy-free butter substitute and dairy-free chocolate chips. Choose a firm plant-based butter (stick-style) for the closest texture match.
Add-ins: Stir in chopped peanuts, toffee bits, or a handful of oats for variation. You can also fold in peanut butter chips for an extra hit of peanut flavor.
How to Make the Cookies
Step 1 — Cream the fats: In a large bowl, cream together softened butter and peanut butter until smooth and slightly fluffy. Add the brown sugar and granulated sugar and beat until well combined. Mix in eggs, one at a time if desired, and vanilla until the mixture is smooth. Scrape the bowl to ensure even mixing.
Step 2 — Add dry ingredients: Gently mix in the flour, baking powder, baking soda, and salt until combined. Fold in the chocolate chips, leaving the dough slightly soft but cohesive so it will spread nicely while baking.
Step 3 — Portion: Preheat the oven to 350°F (175°C). Scoop dough into balls of about 75 grams each for large, bakery-style cookies. Press a few extra chocolate chips onto the tops for an attractive finish.
Step 4 — Bake: Place 5–6 dough balls on a parchment-lined baking sheet and bake at 350°F for 10–13 minutes. The cookies should spread moderately, look puffy, and the centers should be set but still soft. The edges should be lightly browned and crisp.
Step 5 — Cool and serve: Let the cookies rest on the baking sheet on a wire rack for 5–10 minutes before transferring to a cooling rack. Serve warm for gooey centers and, if you like, finish with a light sprinkle of flaky sea salt to highlight the flavors.
Expert Baking Tips
Oven accuracy: Ovens can run hot or cold. An oven thermometer helps ensure you bake at the correct temperature and get consistent results.
Weigh ingredients: For the most consistent cookies, use a kitchen scale to weigh flour and other key ingredients. Volumetric measuring can vary between scooping and spooning methods.
Scaling the recipe: This recipe is easy to double or halve depending on how many cookies you need.
More of my Best Peanut Butter Recipes
Cookies
Bakery-Style Monster Cookies
No-Bake Desserts
Silky No-Bake Peanut Butter Pie
Cheesecake
Peanut Butter Cheesecake
Christmas
Grandma’s Famous Peanut Butter Fudge
Did you make this recipe? Leave a comment and a star rating in the recipe card below.
No Chill Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup salted butter, softened (226 g)
- 2/3 cup creamy peanut butter (166 g)
- 3/4 cup packed brown sugar (163 g)
- 3/4 cup granulated sugar (156 g)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tbsp milk (optional, 15 g)
- 2 3/4 cups all-purpose flour, spooned and leveled (356 g)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips (360 g)
- 1/2 cup mini chocolate chips (100 g)
- Extra chocolate chips, for topping
- Flaked sea salt, for topping (optional)
Instructions
- Make cookie dough: In a large bowl, cream the softened butter for about 30 seconds. Add the peanut butter and beat until incorporated, about 1 minute. Add brown and granulated sugars and mix until combined. Add eggs and vanilla, mixing on medium-high until smooth. Scrape the bowl to ensure everything is combined. Add the dry ingredients (flour, baking powder, baking soda, salt) and mix until just combined. Fold in the chocolate chips.
- Portion: Preheat the oven to 350°F (175°C). Scoop dough into roughly 75-gram balls. Press extra chocolate chips on top of each ball for a bakery-style finish.
- Bake: Place 5–6 dough balls on a parchment-lined baking sheet, leaving room to spread. Bake 10–13 minutes. Cookies should be slightly puffy with centers just set and edges lightly browned.
- Cool and serve: Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack. Serve warm for soft centers and sprinkle with flaky sea salt if desired. Store cooled cookies in an airtight container for 3–4 days.
- Make-ahead & freezing: Dough balls can be refrigerated, covered, for up to 72 hours; add 1–2 minutes to the bake time if chilled. Dough balls also freeze well—freeze on a sheet pan until solid, then transfer to a freezer-safe bag for 1–2 months. Bake from frozen, adding 1–3 minutes to the bake time.
Nutrition (per cookie)
Calories: 342 kcal • Carbohydrates: 41 g • Protein: 4 g • Fat: 19 g • Sugar: 27 g
Nutrition information is an estimate and should be used as a guideline only.