Best Peanut Butter Chip Cookies

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.

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. 

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  

• 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.

• 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!

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 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.

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!

the goods

Peanut Butter Chips

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Peanut Butter

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Cake Flour

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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 Instagram. Sign up for my email list, too!

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!

4.96 from 21 reviews

Print Recipe Pin Recipe Rate

Prep Time: 10 minutes

Cook Time: 13 minutes

Resting time: 30 minutes

Total Time: 53 minutes

Servings: 8 (~5 oz.) cookies

Calories: 462kcal

Author: Tawnie Graham of Kroll’s Korner

Ingredients

• ▢ 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

Rolling:

• ▢ 1/4 cup granulated sugar

US Customary – Metric

TEXT INGREDIENTS

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Instructions

• 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!

Video

Notes

If making 2-3 oz sized cookies, adjust baking time. Will need ~1-2 minutes less time depending on size and ovens may vary.

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Nutrition

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

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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