Best Peanut Butter Chip Cookies
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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.
- 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!
These cookies are a breeze to make, I know you’ll love them!
- Mix dry ingredients together: all-purpose flour, cake flour, cornstarch, baking soda, baking powder and salt. Set aside.
- Cream butter, sugars and peanut butter
- Then add in the eggs and vanilla.
- Gradually add in the dry ingredients.
- Stir in peanut butter chips until incorporated.
- 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 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!
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!
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
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.
Hi Cindy!! Thank you SO much, so glad you love them!!
How about clearly identifying how much of each of the ingredients are needed – when you list an ingredient like corn starch how about specifying 1 tablespoon or whatever measure is needed – I’m not searching through the whole article to see if you eventually list how much – the recipe is useless without measurements –
Hey Giles. I actually do tell you how much of each ingredient is needed… The recipe card is at the bottom of the post. There is a nifty “jump to recipe” button I’ve added for you at the very top of the page so you can jump to the recipe. HOPE THIS HELPS!!! 🙂
Hello! First time baking these cookies. Followed the recipe exactly. First batch burnt on the bottom at 13 minutes at 400 degrees.
2nd batch. Only rolled tops in sugar. Baked on parchment paper At 375 degrees for 10 minutes. Came out perfect.
Hi! Thank you so much for making this recipe. So sorry they burnt at the bottom. Glad the second round was a success! 🙂
I made 2 different versions of these. First batch I put both peanut butter and chocolate chips in. Fantastic. The se one batch, I cut Reeses p.b.cups into chunks and added instead instead of any chips. Divine!!!
These are the BEST P.B. Cookies I have ever made!!!!!! I will use this recipe from now on. Thank you for sharing!
Hello! I normally don’t like peanut butter cookies but this one is exceptional. My bus driver friend gave me a couple of expensive fish and I was so grateful and asked him what his favorite cookie is. He said Peanut butter cookies. I searched and found your recipe. I made it this morning and it was big and chunky and was still warm when I put them in the brown paper bag. When I got out of the door on my way to work, the garbage truck was in front of my driveway and picking up my garbage. I decided to give them a treat! After work I went straight to home and have a bite of this big chubby peanut butter cookie and Oh my! Oh My! Excellent! Crunchy outside and soft inside. When I put it in the microwave for 10 sec. the peanut butter chips started oozing! Heaven! It is so good and amazing! Thank you so much for this recipe. 🙂
You are so kind! The photo looks so tasty. Thank you SO so much. I am happy you enjoyed them 🙂 xo, Tawnie
I stuffed these with marshmallow fluff and they came out AMAZING!! I was looking for a new peanut butter cookie base because after years of making it it started to fail more often than it worked. This cookie held up great and worked really well for stuffing. Thank you for sharing it!
Made this cookie today and my grandson informed me they are the very best cookie ever . Waiting for him to taste test the snickerdoodle cookies I also made today .
They must be pretty good because I’ve also made the s’mores, chocolate chip and funfetti cookies loved them . But peanut butter gets the win for best ever !
That is awesome, thank you soooo so much! So glad he loves them.
These peanut butter cookies are outstanding! Just one thing-the butter amount in teaspoons is incorrect for multiple batches. Thank you for sharing this recipe.
Hi Karen! Thank you so much 🙂 Ah yes, I see that it stays saying 8 Tbsp. The initial amount changes so you can reference that. 8 Tbsp = 1/2 cup. Thank you again!
I’m in love with you Tawnie!!!!🤣I don’t know how I was so lucky to find this site!!!!! Everything is amazing!!!!!! Please keep them coming♥️♥️♥️
Thank you so so much! So sweet of you! xo, Tawnie
Made these tonight and they were delicious! My husband is not a fan of PB cookies and even he loved them! I didn’t have PB chips but I had mini baking PB cups and they worked great. I made 2.5 oz cookies, baked at 11 min. Definitely keeping this recipe to bake again!
Hi Jessica! This makes me so happy, I’m so glad. Thank you so much!!