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Peanut Butter Chocolate Chip Cookies

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Sometimes I just crave a cookie, a regular old chocolate chip cookie…with peanut butter and a ton of brown sugar. When I asked Zach what he wanted for his birthday, I thought that he’d want a cake or cupcakes…something that a normal human being would want for their birthday. Not Zach. He wanted chocolate chip cookies, so that’s exactly what he got. I did throw a little peanut butter into the mix to spice things up and they came out sooo delicious that I decided I’d blog about it and share the recipe. These peanut butter chocolate chip cookies are everything you crave in a chocolate chip cookie, with a little crunch and a little chew these cookies are a must-make!

Peanut Butter Chocolate Chip Cookies |

What’s so funny about making Zach these peanut butter chocolate chip cookies for his birthday, is that I completely forgot that we would be staying at a certain hotel that serves the best chocolate chip cookies on the planet. Ha! How could I forget such an important detail?! Oh well.

Now we have more cookies than we know what to do with because I have been stock-piling hotel cookies for 2 days now and I have no intention of ever stopping. It’s ok though. We are on “vacation” after all.

Peanut Butter Chocolate Chip Cookies |

I love chocolate chip cookies almost as much as I love peanut butter cookies, and as I was browsing through the Cooking and Beer archives I realized that there wasn’t just a simple recipe for the two. I think this is the perfect time to share such a perfect cookie recipe.

It’s your typical chocolate chip cookie dough, except that peanut butter is thrown into the mix. Sometimes I will start with all cold ingredients. Yup, cold butter and everything…I find that if you have a strong enough mixer and can really pulverize the heck out of it when combining with the sugars, the baking experience is a whole lot better. I personally think it makes for a better cookie. I’m totally that chill the cookie dough type, as much as I hate waiting. If you start with cold ingredients to begin with, then there is no chilling required!

You can choose which way to do this. In the recipe, I start with room temperature ingredients and I don’t chill the dough at all. It shouldn’t alter the recipe too much, except that without the chilling, they may spread a little more than normal. They still taste and smell fantastic though!

This is all based on personal preference however. Play around and bake them a few different ways before deciding which you like best!

Peanut Butter Chocolate Chip Cookies |

Pair these peanut butter chocolate chip cookies with an oatmeal stout! Recipe is below! Have a great day everyone! xo

Don’t miss a post! Follow along on social media!


Peanut Butter Chocolate Chip Cookies


2 dozen

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 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.

Peanut Butter Chocolate Chip Cookies |



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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

6 Responses

  1. Peanut butter/chocolate chip cookies are my favourite too – you can never have too many cookies! These look amazing – love your photos!

  2. These totally caught my eye, Justine. They look absolutely fantastic and I bet they taste oh so good! I can basically taste the crispy edges and chewy inside!

  3. I was so excited to see these cookies featured in my daily Foodie (by Mode Media) email on February 6th! Thought of you immediately, took forever to stop over and say good job! And I think the only way to improve a chocolate chip cookie is to add peanut butter. Nicely done! :)

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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