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Peanut Butter Chocolate Chip Cookies

These giant peanut butter chocolate chip cookies are soft and chewy with slightly crispy edges. They have BIG peanut butter flavor with tons of chocolate chips. There's no need to chill the dough, and the cookies taste better than your favorite bakery.
Course Dessert
Cuisine American
Keyword Chocolate Chip Cookies, Peanut Butter Chocolate Chip Cookies, Peanut Butter Recipes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 16 cookies
Calories 289kcal


  • ½ cup unsalted butter softened
  • cup peanut butter*
  • 1 cup brown sugar light or dark
  • 1 large egg
  • 1 large egg yolk in addition to the whole egg - discard the egg white
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour spooned and leveled
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups chocolate chips I used a combination of regular and mini chocolate chips


  • Preheat the oven to 350F degrees and line 2 cookie sheets with parchment paper or baking mats. 
  • In a large bowl beat the butter, peanut butter and sugar until fluffy.
  • Mix in the egg, egg yolk and vanilla. 
  • With the mixer on low speed beat in the flour, baking soda, and salt. 
  • Stir in 1 cup of the chocolate chips. 
  • Form the dough into balls about 3 tablespoons in size (I use a large cookie scoop for this), then place 2 inches apart on the lined cookie sheet. Flatten the dough balls slightly so that they are slightly wider than they are tall.
  • Bake one tray at a time on the middle rack of the oven for 12-14 minutes or until the tops look just set. 
  • Remove from the oven and dot the tops of each cookie with a few more chocolate chips. 


  1. Do not use natural or homemade peanut butter. This recipe was developed using smooth, peanut butter that contains stabilizers and sugar. Brands such as Skippy, Jiff or Kraft work perfectly.
  2. Crunchy peanut butter is ok - but if using crunchy peanut butter, reduce the flour to 1 ⅓ cups.
  3. For smaller cookies, form the dough into balls about 1 - 1.5 tablespoons of batter each. Cookies will need to bake for 8-10 minutes at 350F degrees.
  4. To freeze cookie dough, form the dough into balls and place on a plate in the fridge for 30 minutes for the balls to firm up. Then place dough balls in a freezer bag, remove the air and freeze for up to 2 months. When ready to bake, preheat the oven to 350F degrees and place frozen cookie dough balls 2 inches apart on lined sheets. The cookies will need 1-2 extra minutes to bake. 
  5. After cookies have fully cooled, place in an airtight container and store at room temperature for up to 4 days. Baked and cooled cookies can be frozen for up to 2 months. 
  6. Nutrition information is an estimate only and based on 1 cookie - assuming the recipe yields 16 equal-sized cookies. 


Calories: 289kcal | Carbohydrates: 34g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 156mg | Potassium: 105mg | Fiber: 1g | Sugar: 23g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg