Peanut butter and chocolate. Is there a match more made in heaven than this?! I think not! The ultimate combination of sweet and salty and these Peanut Butter Chocolate Chip Cookies are all of that and more. Crispy edges with a soft chewy center, these cookies bake up in a snap with no-chill time required.


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A stack of golden peanut butter chocolate chip cookies with the top cookie broken in half

What Peanut Butter Should I Use?

There are so many different kinds of delicious peanut butter. Smooth, creamy, chunky, honey, and all-natural. Each scrumptious in their own right. For this cookie recipe, I went with a smooth peanut butter like Kraft, Jif, or Skippy. It creates an ultra-creamy and rich peanut butter base for this dreamy cookie recipe.

Peanut butter chocolate chip cookies sitting in a bread pan with a white linen underneath

How Do I Bake With Peanut Butter?

The first trick to baking with peanut butter is using it in combination with butter. Too much peanut butter and the cookie will end up dense and heavy. Not enough peanut butter and you’ll lose that peanut butter taste. Using half peanut butter and half butter will strike that perfect balance between the two fat sources in this cookie.

A small stack of chocolate chip cookies each broken in half to show the inside texture

How To Tell When A Peanut Butter Cookie Is Done Baking

Here’s a little insider baking tidbit…did you know that cookies will continue to bake even when they’re out of the oven. Kinda neat, right?! The heat from the cookie sheet will further bake the cookies for a little bit and so in knowing this, you will want to take these peanut butter chocolate chip cookies out of the oven when they look a tad underbaked in the center. This will ensure that you don’t end up with dry overbaked cookies.

A close-up shot of peanut butter chocolate chip cookies with one cookie broken in two.

How Do I Incorporate Peanut Butter Into A Cookie?

To incorporate the peanut butter into these cookies, you will begin by creaming it together with the butter. First, using a mixer and paddle attachment, mix the butter and peanut on low and then increase the speed to high. Allow this mixture to beat on high for several minutes until it’s light and fluffy.

A close up shot of a stack of peanut butter chocolate chip cookies

Now that we are all peanut butter baking savy, I think you’re ready to bake up some delicious peanut butter chocolate chip cookies.

Made the cookies and love them? Tell me about it. Let me know below if you give them a try or share them with me on social media!

If you’re a chocolate chip cookie fan, you most definitely should try my go-to Chocolate Chip Cookie recipe. Or perhaps you prefer a bit more peanut butter in your life. If so, I highly recommend this Peanut Butter Chocolate Cake.

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A row of peanut butter chocolate chip cookies in a bread pan on top of a white linen

Peanut Butter Chocolate Chip Cookies


  • Author: Katie Stymiest
  • Total Time: 20 Minutes
  • Yield: 2 Dozen 1x

Description

Crispy edges and a chewy center, these are the best peanut butter chocolate chip cookies ever! An easy no-chill and dairy-free cookie recipe.


Ingredients

Scale

Peanut Butter Chocolate Chip Cookies

  • ½ cup dairy-free salted butter, room temperature
  • ½ cup smooth peanut butter
  • 1 cup brown sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp coarse sea salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 cup mini dairy-free chocolate chips
  • 1 cup chopped peanuts

Instructions

  1. Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper.

  2. In the bowl of a stand mixer with the paddle attachment cream the butter and peanut butter on high for 2 minutes until light and fluffy.

  3. Add in the brown sugar and mix on high for another 2 minutes. Scrape down the sides of the bowl when neccessary.
  4. Add in egg and vanilla extract and mix until fully combined and smooth.

  5. Add in flour, baking soda, baking powder, and salt into the bowl and mix on low until fully incorporated and a dough forms.

  6. Mix in the mini chocolate chips and chopped peanuts until just incorporated. Be careful not to overmix.

  7. Using a 1 ½ tbsp. cookie scoop drop the cookie dough onto the parchment-lined cookie trays approximately 2 inches apart and bake for 8-10 minutes or until the edges are just barely light golden brown and the centers appear slightly under-baked.

  8. Let the cookies cool on the tray for 10 minutes before removing them to a cookie rack to fully cool. Enjoy!

  9. Store leftover cookies in an airtight container for up to 7 days.
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 124
  • Sugar: 9 Grams
  • Sodium: 150 Miligrams
  • Fat: 6 Grams
  • Saturated Fat: 3 Grams
  • Unsaturated Fat: 1 Gram
  • Trans Fat: 0 Grams
  • Carbohydrates: 14 Grams
  • Fiber: 0 Grams
  • Protein: 2 Grams
  • Cholesterol: 17 Miligrams

Keywords: peanut butter chocolate chip cookies, dairy-free peanut butter chocolate chip cookie recipes, dairy free peanut butter cookies, peanut butter cookies, peanut butter chocolate chip cookie recipe, easy cookie recipe