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+ servings

Peanut Butter Chocolate Chip Cookies

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2 dozen


  • 2 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup creamy peanut butter other nut butters may be substituted
  • 1 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter chips


  • Preheat your oven to 325 degrees F and line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
  • In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In your stand mixer, with paddle attachment fixed, cream together the butter, peanut butter, brown sugar and granulated sugar until smooth and creamy. Add each egg, one at a time, fully incorporating the first one before you add the second. Add the vanilla extract and mix again.
  • With the mixer set on low speed, gradually add the dry ingredients to the wet until the dough comes together. Fold in both chips until evenly distributed.
  • Roll the dough into 2 tablespoon-sized balls and place on the prepared cookie sheets. Bake for 12-13 minutes or until still soft in the center but starting to brown around the edges. Remove from heat and let cool for 3-4 minutes before transferring to a wire rack to cool the rest of the way.
  • Cookies will keep in an airtight container for 2-3 days.