Introduction

If chocolate chip cookies are the king of comfort baking, peanut butter chip cookies are their irresistibly nutty cousin—the one who shows up at the party and steals the spotlight. These cookies are soft, chewy, and loaded with sweet, creamy peanut butter chips in every bite. They smell like home, taste like a hug, and disappear faster than you can pour a glass of milk.

This recipe is simple enough for a weekday bake but indulgent enough to impress at potlucks, bake sales, or family gatherings. Whether you’re a peanut butter devotee or just craving something a little different from the usual chocolate chip fare, this recipe delivers nostalgia with a twist.

Why We Love This Recipe (and Why You Must Try It)

• The Perfect Texture – Crispy edges with tender, chewy centers.
• Peanut Butter Bliss – Sweet peanut butter chips give bursts of nutty flavor without overwhelming the cookie.
• Balanced Sweetness – Just the right mix of sugars to keep the flavor rich, not cloying.
• Foolproof & Flexible – Works beautifully as-is or with a few fun mix-ins.

If you’ve ever found yourself sneaking spoonfuls of peanut butter straight from the jar, these cookies are your soulmate. One batch and you’ll see—they’re not just “another cookie.” They’re a must-bake.

Recipe Details

• Preparation Time: 15 minutes
• Chill Time (Optional but Recommended): 30 minutes
• Cooking Time: 10–12 minutes
• Total Time: 25–27 minutes (plus chilling if you choose)
• Servings: About 24 cookies
• Calories per Cookie: ~215 kcal

Ingredients

Dry Ingredients:

• 2 ¼ cups (280 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients:

• 1 cup (225 g) unsalted butter, softened
• ¾ cup (150 g) packed light brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract

Add-ins:

• 2 cups (340 g) peanut butter chips (such as Reese’s)
• Optional: 1 cup (100 g) chopped salted peanuts or mini chocolate chips for extra flair

Step-by-Step Preparation Method

1. Preheat the Oven – Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix the Dry Ingredients – In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the Butter and Sugars – In a large mixing bowl (using a hand or stand mixer), beat the butter, brown sugar, and granulated sugar together until light and fluffy—about 2–3 minutes.
4. Add Eggs and Vanilla – Beat in the eggs one at a time, then add the vanilla extract. Mix until just combined.
5. Combine Dry and Wet Mixtures – Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
6. Fold in Peanut Butter Chips – Use a spatula to gently fold in the peanut butter chips (and optional peanuts or mini chocolate chips if desired).
7. Optional Chill Step – For thicker, bakery-style cookies, cover the dough and chill in the refrigerator for at least 30 minutes.
8. Scoop and Bake – Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
9. Bake – Bake for 10–12 minutes, or until the edges are golden brown and the centers are set but still soft.
10. Cool and Enjoy – Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack. Serve warm or at room temperature.

Baker’s Tips

• Balance the Sweetness – Peanut butter chips are sweet, so avoid adding extra sugar.
• Don’t Overbake – They should be soft in the center when you pull them out of the oven.
• Go Big – Make giant bakery-style cookies by scooping ¼ cup of dough per cookie and baking for 13–15 minutes.

Variations

• Peanut Butter & Chocolate Combo – Use half peanut butter chips and half semi-sweet chocolate chips.
• Nut Lover’s Dream – Add chopped pecans, walnuts, or cashews for crunch.
• Double Peanut Butter – Swap ¼ cup of the butter for creamy peanut butter in the dough.
• Oatmeal Peanut Butter Chip Cookies – Replace 1 cup of flour with rolled oats for a chewy texture.

Freezing and Storage

Storage:

• Keep in an airtight container at room temperature for up to 5 days.
• Add a slice of bread to the container to keep cookies soft.

Freezing Dough:

• Portion dough balls, freeze until solid, and store in a freezer bag for up to 3 months.
• Bake straight from frozen, adding 1–2 minutes to the baking time.

Freezing Baked Cookies:

• Cool completely, wrap individually, and freeze for up to 3 months.

Special Equipment Needed

• Mixing bowls
• Hand or stand mixer
• Measuring cups and spoons
• Spatula
• Baking sheets
• Parchment paper or silicone baking mats
• Cooling rack

Frequently Asked Questions (FAQ)

Q: Can I use crunchy peanut butter chips?
A: Most peanut butter chips are smooth, but you can mix in chopped peanuts for crunch.

Q: Can I make them gluten-free?
A: Yes—use a quality 1:1 gluten-free baking blend in place of all-purpose flour.

Q: Can I reduce the sugar?
A: You can cut it by about ¼ cup total, but keep in mind the texture may change.

Q: Why are my cookies dry?
A: Overbaking or adding too much flour can cause dryness—measure flour correctly and watch bake times.

Conclusion

These Classic Peanut Butter Chip Cookies are the perfect balance of chewy, buttery, and sweetly nutty. With just the right amount of richness, they’ll win over even those who think they prefer chocolate chip cookies. Whether you bake them for a special event or just a cozy night in, one thing’s certain: they’ll be gone in no time, and you’ll be asked for the recipe—so keep it handy.