Soft & Chewy Chocolate Chip Peanut Butter Cookies

The BEST EVER soft and chewy chocolate chip peanut butter cookies PACKED with chocolate chips!

Taking just 10 minutes to prepare, they are perfect for filling up the cookie jar or for lunch box treats.

Chocolate and peanut butter are a classic combination, and one of my personal favourites! Who could resist a slice of fudgy peanut butter brownies or crunchy peanut butter crunch bars?!

In these chocolate chip peanut butter cookies, I’ve combined the classic chocolate chip cookie with smooth and creamy peanut butter to make a cookie that is SO delicious!

If your family is as peanut butter obsessed as mine is, be sure to check out these other peanut butter recipes: 10 minute peanut butter fudge, 5 ingredient peanut butter slice, and these easy peanut butter cookies with M&Ms.

Why You’re Going To Love This Recipe

• Easy recipe – using just 1 bowl and taking 10 minutes to prepare, these cookies are quick and easy to make.
• Basic ingredients – chocolate chip peanut butter cookies are made with basic pantry ingredients.
• Freezer-friendly – make a batch and store in the freezer for a quick grab n go snack.
• Conventional and Thermomix – both methods are written in the recipe card at the end of the post.

What You Need

These peanut butter chocolate chip cookies are made with basic ingredients that you probably already have in your fridge and pantry!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

• Butter – softened to room temperature. Either salted butter or unsalted butter.
• Brown sugar – brown sugar gives the cookies a soft and moist texture in the centre.
• Caster sugar – also known as superfine sugar. This creates a cookie that is crunchy on the outside.
• Vanilla extract – or vanilla bean paste.
• Peanut butter – I recommend using smooth peanut butter.
• Salt – if using salted butter, omit the pinch of salt.
• Egg – I use size large eggs which weigh approx. 60g.
• Plain flour – also known as all-purpose flour.
• Baking powder – added to create a light cookie.
• Chocolate chips – either milk chocolate or dark chocolate chips.

Equipment Required 

• Electric beaters, stand mixer or Thermomix.
• Two baking trays lined with baking paper.
• Oven – I use a fan-forced oven. If using a conventional oven, increase the temperature by 10-20 degrees celsius.

Step By Step Instructions

It only takes 10 minutes to prepare these peanut butter cookies with chocolate chips!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Cream Butter And Sugars Together

Preheat the oven. Grease and line baking trays with baking paper.

Place the softened butter, brown sugar, caster sugar and vanilla into a bowl and beat together until pale and fluffy. 

Step 2 – Add The Peanut Butter

Add the smooth peanut butter and salt and beat until combined. 

Step 3 – Add The Egg

Beat the egg into the mixture until well combined.

Step 4 – Add Dry Ingredients

Slowly add the plain flour and baking powder.

Continue to beat until the mixture is well combined.

Step 5 – Add The Chocolate Chips

Mix the chocolate chips into the cookie dough gently until just combined.

Step 6 – Bake

Roll the mixture into balls and place onto the lined baking trays, making sure to leave a gap between the balls to allow for them to spread.

Bake chocolate chip peanut butter cookies in the preheated oven until lightly golden.

Leave the cookies to cool on the trays for a few minutes before transferring to a wire rack to cool completely.

Expert Tips

• Line the baking trays with baking paper – to stop the cookies from sticking to the trays.
• Don’t over mix the cookie dough – otherwise you will end up with hard cookies.
• Leaving a gap – leave a 5cm gap between the cookies to allow for spreading.
• Leave the cookies to cool on the baking trays for 5 minutes – the cookies are very fragile when warm from the oven, so it is best to leave them to cool slightly before moving to a wire cooling rack to cool completely.
• Storage – store chocolate chip peanut butter cookies in an airtight container at room temperature for up to a week.

FAQs

For more easy cookie recipes that take just minutes to prepare, have a look at these other popular recipes:

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Chocolate Chip Peanut Butter Cookies

The best ever Chocolate Chip Peanut Butter Cookies! Crunchy on the outside… soft and chewy on the inside!

Print Pin Rate

Course: Biscuits

Cuisine: Biscuits/Cookies

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 30 serves

Calories: 80kcal

Author: Lucy – Bake Play Smile

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 175 degrees celsius (fan forced) or 350 fahrenheit.

• Grease and line two baking trays with baking paper and set aside.

• Using electric beaters or a stand mixer, cream together the butter, brown sugar, caster sugar and vanilla extract until pale and fluffy. If using a Thermomix: Insert the Butterfly into the Thermomix bowl. Add the softened butter, caster sugar and brown sugar and mix for 20 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 40 seconds, Speed 4 (or until pale and creamy).
• Add the peanut butter and a pinch of salt and beat until combined. If using a Thermomix: Remove the Butterfly. Add the peanut butter and salt and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 5 seconds.
• Add the egg and beat until well combined. If using a Thermomix: Reduce to Speed 2 and add the egg through the MC hole. Mix for 10 seconds.
• Slowly add the sifted plain flour and baking powder. Continue to beat until well combined.If using a Thermomix: Add the plain flour and baking powder to the bowl. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
• Add in the chocolate chip cookies and mix gently to combine.If using a Thermomix: Add the chocolate chips and mix for 10 seconds, Reverse, Speed 1 (using the spatula to help mix).

• Roll the mixture into tablespoon sized balls and place onto the prepared trays (leaving a 5cm gap between the cookies to allow for spreading).

• Cook for 10 minutes or until lightly golden.

• Leave the cookies to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS

• Line the baking trays with baking paper – to stop the cookies from sticking to the trays.
• Have your butter and egg at room temperature.
• Don’t over mix the cookie dough – otherwise you will end up with tough cookies.
• Leaving a gap – leave a 5cm gap between the cookies to allow for spreading.
• Leave the cookies to cool on the baking trays for 5 minutes – the cookies are very fragile when warm from the oven, so it is best to leave them to cool slightly before moving to a wire cooling rack to cool completely.
• Storage – store the cookies in an airtight container at room temperature for up to a week.
• Freezing – wrap cookies well, place in an airtight container, and freeze for up to 3 months.

Nutrition

Calories: 80kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 29mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 104IU | Calcium: 12mg | Iron: 0.4mg