Best Peanut Butter Chip Cookies

Desserts  |  Published Jun 23, 2020  |  Updated Sep 14, 2020  |  By Tawnie

peanut butter chip cookies on a white board

Creating these Peanut Butter Chip Cookies

To all the peanut butter lovers out there, this peanut butter chip cookie recipe was created just for you. It’s like, peanut butter cookie heaven.

Packed with peanut butter chips, these golden brown cookies are made to be thick and golden brown on the outside, yet soft and gooey on the inside. (Each cookie is 5 oz. each!)

With the use of household staples and a few tricks in this recipe, these cookies are made to perfection with an effortless touch.

Peanut butter chip cookies are another classic aside from the chocolate chip cookies which is another delish recipe that you can check out!

When I was kid, peanut butter cookies were my favorite so these cookies take me back to my childhood except this recipe adds a twist with its peanut butter chips.

freshly baked peanut butter chip cookies

The pb chips elevate these cookies and makes them that much better than the classic peanut butter cookie.

These cookies are made to be slightly golden on the outside with a bold creamy sweetness on the inside. You’ll also pick up a hint of savoriness that peanut butter is famous for.

With the use of common baking ingredients, this recipe is unbelievably simple to make yourself or with your friends and family. 

peanut butter cookie dough in a glass bowl

So grab your ingredients if you want cookies that are:

  • Chewy and a bit crispy on the outside
  • Velvety and moist on the inside
  • Simple to make
  • Reminiscent of childhood
  • Peanut buttery, of course

Ingredient Notes  

ingredients needed to make peanut butter cookies in small glass bowls
  • All-Purpose Flour: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need.
  • Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it. You’ll need ~115g for this recipe or 3/4 cup.
  • Cake flour: Finer, softer and lighter than All-Purpose Flour to give cookies a delicate texture. I find using a mix of both cake flour and All-Purpose results in the perfect cookie. You will need about 100g for this recipe or 3/4 cup.
  • Corn Starch: Sounds strange, but cornstarch is the secret ingredient in giving the cookies a more tender and chewy texture that we all die for.
  • Baking powder: Leavening agent for the cookie.
  • Baking soda: Another leavening agent that is four times stronger than baking powder.
  • Salt: Don’t ever forget the salt! Salt is so great in baking because it intensifies the body’s ability to taste the sweetness of the sugar. Yum! We want that.
  • Butter: Cold, unsalted butter is used in this recipe. Not melted or frozen or room temperature. Cold butter straight from the fridge.
peanut butter cookies made with peanut butter chips on a cooling rack.
  • Granulated white sugar: Helps spread and hold the cookies together when baking because the peanut butter already gives a very smooth, soft texture so we want to avoid making peanut butter crumbs! 
  • Light or dark brown sugar: Either sugar works deliciously on this recipe! I use more brown sugar than white to give the cookies a moist, soft and chewy texture.
  • Peanut Butter, creamy: Behold, the core ingredient of this recipe! The creamy texture gives the cookies a smooth delicate center for us to bite into!
  • Eggs: Cold eggs, straight from the fridge.
  • Pure Vanilla extract: Used as an enhancement to give the optimal taste of this cookie.
  • Reese’s Peanut Butter chips: To double up on the delicious peanut butter-y, nutty flavor!

How to make Peanut Butter Chip Cookies

These cookies are a breeze to make, I know you’ll love them!

peanut butter cookies made with peanut butter chips on a cooling rack.
  1. Mix dry ingredients together: all-purpose flour, cake flour, cornstarch, baking soda, baking powder and salt. Set aside.
  2. Cream butter, sugars and peanut butter
  3. Then add in the eggs and vanilla.
  4. Gradually add in the dry ingredients.
  5. Stir in peanut butter chips until incorporated.
  6. Roll each cookie dough into a dough ball and roll in granulated sugar.
  7. Place cookies on an ungreased cookie sheet and flatten each cookie with a fork, making a crisscross pattern.
  8. Bake until the tops are golden brown. Transfer to a wire rack to cool.

Expert Tips and Tricks

  • Instead of peanut butter chips, use (milk, semi, or dark) chocolate chips or chocolate chunks to get the best of both flavors!
  • You can use 100% all purpose flour if you can’t find cake flour.
  • Use cold butter and cold eggs, straight from the refrigerator.
  • Use ungreased cookie sheets, no need to spray with baking spray. A silicone mat or parchment paper works perfectly.

The cookies straight out of the oven are VERY soft. Transfer to a wire rack to cool completely, at least 15-30 minutes or even up to an hour before enjoying so they don’t crumble in your hands.

Can I use crunchy peanut butter? (or almond butter?)

Yes! Almond butter has a similar texture as peanut butter so you will still get the same smooth creamy texture to fulfill your sweet desires. Crunchy peanut butter is another way to go if you want to add the extra crunch to your cookies!

Can I freeze these cookies?

Yes! The last thing we want to do is to waste these yummy cookies. These peanut butter chip cookies can be stored in a plastic baggie or a reusable freezer bag for up to 3 months.

To thaw, I like to leave them out on the counter for 30-60 minutes or to speed things up, you can pop them in the microwave for up to 30 seconds. And voila, your cookies are ready to eat!

peanut butter cookies made with peanut butter chips on a white board

Team creamy or crunchy peanut butter?

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

peanut butter chip cookies on a white board
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Best Peanut Butter Chip Cookies

These Peanut Butter Chip Cookies are thick, chewy, and soft-centered. Packed with a nutty flavor and are baked until beautifully bronzed on top. This is the BEST way to make them!
4.87 from 45 reviews
Prep Time: 10 minutes
Cook Time: 13 minutes
Resting time: 30 minutes
Total Time: 53 minutes
Servings: 8 (~5 oz.) cookies
Calories: 462kcal


  • 3/4 cup All-Purpose Flour
  • 3/4 cup Cake Flour
  • 1 tsp. corn starch
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup cold, unsalted butter, cubed (8 Tbsp.)
  • 1/2 cup brown sugar, packed (light or dark)
  • 1/4 cup granulated sugar
  • 1 cup creamy peanut butter*
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp. vanilla extract
  • 1 (10 oz.) bag peanut butter chips (I use Reese's brand) ~2 cups


  • 1/4 cup granulated sugar


  • Mix dry ingredients together: Preheat the oven to 400°F. In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder and salt. Set aside.
  • Cream butter, sugars and peanut butter: Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on the lowest setting. Let the mixer cream the butter for about 30 seconds, and then add in the brown sugar and mix for ~30 seconds, followed by the white sugar and creamy peanut butter until incorporated.
  • Then add in the egg, egg yolk and vanilla extract. Blend until mixed. If any of the mixture gets stuck on the paddle attachment use a rubber spatula to knock it off.
  • Keep the mixer on low speed and gradually add in the dry ingredients. I add in about ¼ cup at a time. Add in the peanut butter chips until incorporated and then turn off the machine.
  • Measure out the cookies into 8 large cookies, ~5 oz. portions (or smaller if you prefer). Roll each cookie dough into a dough ball and roll in granulated sugar.
  • Place cookies on an ungreased cookie sheet and flatten each cookie with a fork, making a crisscross pattern.
  • Bake the cookies for 13-15 minutes or until the tops are golden brown. The secret is to pull them out before you think they are done.
  • Let them rest on the cookie sheet for at least 15 minutes and then using a spatula transfer them to a cooling rack. The cookies are very soft right out of the oven. I like to enjoy them about an hour later!



If making 2-3 oz sized cookies, adjust baking time. Will need ~1-2 minutes less time depending on size and ovens may vary.
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner


Serving: 1cookie | Calories: 462kcal | Carbohydrates: 45g | Protein: 11g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 31mg | Sodium: 391mg | Potassium: 252mg | Fiber: 3g | Sugar: 24g | Vitamin A: 355IU | Calcium: 50mg | Iron: 1mg

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1 year ago

These are, by far, the BEST peanut butter cookies ever!! They are so thick and so full of peanut butter goodness. This is the only PB cookie recipe I will make from now on.

1 year ago

This recipe looks amazing!

Can these cookies be frozen? And if so, should I freeze them with the granulated sugar?

1 year ago
Reply to  Krolls Korner

Thank you!!

2 years ago

I made these today. Just what I was looking for in a peanut butter cookie. Only changed no peanut butter chips
( cause I didn’t have any) replaced them with mini peanut butter cups! AMAZING COOKIES😋

2 years ago

You have the honorable right to name these “Best”. Easy and super fun to make. I had to use my scale to be sure the size/weight was correct! Baked to your specifications, I was rewarded with the most delicious tasting and great-looking cookies.

2 years ago

This recipe looks amazing. I am trying it right now! So, help me with the math because I’m confused. Instead of making 8 5 oz cookies (with equal 40 oz of dough), I made 11 2.5 oz cookies, which equals 27.5 oz of dough. I thought that if I made 1/2 the weight of your 8 large, I would get double?? What did I do wrong? Can’t wait to taste them!!

2 years ago
Reply to  Krolls Korner

They are a great cookie! I used all ap flour as I wanted to see the diff between cake and ap, and all ap. We loved them! My daughter, who isn’t really a sweets fan, loved them as she described them as a slightly sweet but savory cookie, and her expectation of a peanut butter cookie is not too sweet. I’d love to figure out the math part, and I did weigh each dough ball. Hummm.. 🙂

Emily Yeargin
2 years ago

Could you put these in metric love that your other cookie recipes can be in metric?

Christina Davis
2 years ago
Reply to  Emily Yeargin

Not sure why my dough is so crumbly 🙁 ?

2 years ago

These cookies look amazing. Is it wrong if I said I want to eat the whole batch?

Nart at Cooking with Nart
2 years ago

Big fan of peanut butter here and these look soooo good!

2 years ago

oh Girl, feels great to found you. First your peanut butter cookies made me drool and second I loved all peanut butter recipes. I am going to try soon.

2 years ago

Who can ever say no to a good peanut butter cookies right? Thanks for sharing.

2 years ago

Best recipe for all Peanut Butter Lovers and I am one of them. Definitely making my share of these yummy cookies.

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