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A stack of three peanut butter cookies on a plate with a fourth cookie stacked vertically against them.
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Best Peanut Butter Chip Cookies

These thick, soft, and chewy peanut butter chip cookies are everything you love about a classic peanut butter cookie—only better. Each bite is packed with rich, nutty flavor and melty peanut butter chips, all wrapped up in a perfectly tender center.
Course Dessert
Cuisine American
Keyword chewycookies, peanutbutter
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 16 cookies
Calories 250kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 3/4 cup all-purpose flour spooned and leveled
  • 1/2 cup cake flour spooned and leveled
  • 1 tsp. cornstarch
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup creamy peanut butter like Skippy or Jif, not a natural peanut butter
  • 1/2 cup unsalted butter room temperature
  • 2/3 cup packed brown sugar
  • 1/4 cup granulated sugar plus more for rolling
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 tsp. vanilla extract
  • 1, 10 oz. bag peanut butter chips ~2 cups (or you can add in mini chocolate chips or chopped peanuts)
  • Flaky sea salt such as Maldon, for finishing
US Customary - Metric

Instructions

  • Dry ingredients: Whisk together the flours, cornstarch, baking soda, baking powder, and salt. Set aside.
    3/4 cup all-purpose flour, 1/2 cup cake flour, 1 tsp. cornstarch, 1 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
    Side-by-side image of adding dry ingredients to a bowl and mixing with whisk.
  • Cream: In a stand mixer fitted with the paddle attachment, cream the peanut butter, butter, and sugars on medium speed for 2-3 minutes or until light and fluffy.
    3/4 cup creamy peanut butter, 1/2 cup unsalted butter, 2/3 cup packed brown sugar, 1/4 cup granulated sugar
    Side-by-side image of creaming the butter, peanut butter and sugars togther.
  • Add eggs and vanilla: Scrape down the sides of the bowl as needed with a rubber spatula, and add in the eggs and vanilla. Mix until combined.
    1 large egg, 1 large egg yolk, 2 tsp. vanilla extract
    Side-by-side image of adding the eggs and vanilla to wet ingredients and mixing until combined.
  • Add dry ingredients: Gradually add in the dry ingredients and mix just until combined.
    Side-by-side image of gently incorporating the dry ingredients into the wet.
  • Add in mix-ins: Stir in mix-ins of choice. (you can reserve some for decorating the tops).
    1, 10 oz. bag peanut butter chips
    Side-by-side image of adding peanut butter chips to cookie dough and mixing until they are combined.
  • Chill: Cover and chill the cookie dough in the fridge for 1 hour or up to 3 days
  • Preheat and prep: Preheat the oven to 350°F and line a few baking sheets with parchment paper or silicone baking mats.
  • Scoop and roll: Using a 2 tbsp. cookie scoop, scoop the cookie dough and roll in granulated sugar. Place on a prepared baking sheet, arranging each cookie a couple of inches apart.
    Side-by-side image of rolling ball of cookie dough in sugar then placing it with other cookie dough balls on prepared baking sheet.
  • Shape: Gently press down on the cookie to flatten slightly, and then press the tines of a fork down on the cookie, lift the fork, rotate it 90 degrees, and press again to create the classic crisscross pattern.
    Side-by-side image of gently pressing down on cookie dough balls then pressing lines into them with fork.
  • Bake: Finally! Bake for 9-11 minutes Start Timer or just until the edges are golden and the centers still look slightly underdone. (I like to go slightly underbaked for a deliciously soft cookie, the edges should be a light golden brown and centers still a little gooey looking, they will continue to bake on baking sheet when removed from oven).
    Baked peanut butter chip cookies sprinkled with flaky salt on parchment lined tray.
  • Cool: Cool on the baking sheet for just about 5 minutes, then transfer to a wire rack to cool completely. They will firm up further as they cool. Finish with flaky sea salt and enjoy.
    Flaky sea salt

Video

Notes

  • Store the cookies at room temperature in a baggie or air-tight container for 5-7 days, or freeze for up to 3 months. 
  • July 2025 update: I omitted the milk because I actually found it was making the cookies drier. I also increased the amount of baking soda from ½ tsp to 1 tsp, changed the temperature of the butter and eggs to room temperature as opposed using cold butter and eggs (I found they mix better with the rest of the wet ingredients), and increased the amount of brown sugar for a more moist and rich cookie.
  • July 2024 update: The original recipe said to make 8, 5 oz. large cookies and bake for ~13 minutes at 400°F. After testing several times, I felt a smaller cookie at a lower temperature was more appropriate. Feel free to change the cookie size based on your preference, and oven temperatures vary so find what works best for you and your oven. 

Nutrition

Serving: 1cookie | Calories: 250kcal | Carbohydrates: 26g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 195mg | Potassium: 120mg | Fiber: 1g | Sugar: 15g | Vitamin A: 210IU | Calcium: 29mg | Iron: 1mg