There is nothing like the smell of warm cookies on a snowy winter day. These Best Peanut Butter Chip Cookies are a true family favorite in my home. They are soft, chewy, and full of rich peanut butter goodness. You will love how easy they are to make from scratch.
I always turn to this recipe when we need a little extra comfort. It is simple enough for a quick weeknight treat or a weekend project. Your kitchen will smell like a cozy bakery in no time. These cookies are guaranteed to disappear from the cooling rack fast!
Why This Recipe Is a Winner
This recipe is a winner because it uses simple pantry staples. You likely have everything you need in your kitchen right now. It delivers a double dose of peanut butter in every single bite. The combination of creamy butter and chips is just heavenly.
Busy families will love that these are ready in only 25 minutes. There is no need to wait for the dough to chill. You can go from craving to eating in less than half an hour. It is the ultimate time-saving dessert for any occasion.
Beginner cooks will find the steps very easy to follow. The texture is consistently soft and tender every time you bake. These cookies stay fresh and delicious for several days. They are perfect for winter lunchboxes or after-school snacks.
Simple Cooking Steps
Making these cookies is a straightforward and fun process. You start by creaming the butter and sugars until they are light. This creates a tender and fluffy base for your dough. Adding the egg and vanilla gives it a rich flavor.
Mixing the dry ingredients separately ensures everything is even. You just gently fold the peanut butter chips in at the end. Using a cookie scoop helps keep them all the same size. Even if you are new to baking, you can do this with confidence.
Ingredients You’ll Need
These cookies rely on basic ingredients that create a wonderful depth of flavor. Using both granulated and brown sugar makes them extra chewy.
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 2/3 cups peanut butter chips
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In the bowl of a stand mixer, cream the butter, peanut butter, and sugars.
- Beat on medium-high speed for 2-3 minutes until light and fluffy.
- Add the egg and vanilla extract and beat until fully incorporated.
- Scrape down the sides of the bowl to ensure a smooth mixture.
- In a separate bowl, whisk the flour, baking soda, baking powder, and salt.
- Reduce mixer speed to low and gradually add the dry ingredients.
- Mix just until no streaks of flour remain in the dough.
- Fold in the peanut butter chips by hand using a rubber spatula.
- Use a 1.5-tablespoon scoop to portion the dough into balls.
- Place them 2 inches apart on the prepared baking sheet.
- Bake for 9-11 minutes until the edges are set and lightly golden.
- Cool on the sheet for 5 minutes before moving to a wire rack.
Best Ways to Enjoy It
Serve these cookies warm with a tall glass of cold milk. The melting peanut butter chips are truly the best part. You can also crumble them over vanilla bean ice cream. They make a wonderful addition to any holiday cookie platter.
Set the table with a warm mug of cocoa for a cozy treat. These cookies are great for sharing with friends and neighbors. Pack them into small bags for a sweet homemade gift. Everyone will ask you for this recipe after one bite!
How to Store Leftovers
Store your cookies in an airtight container at room temperature. They will stay soft and fresh for up to five days. You can also freeze the baked cookies for later enjoyment. Simply place them in a freezer-safe bag for three months.
To reheat, place a cookie in the microwave for ten seconds. This makes the chips warm and gooey all over again. You can also freeze the raw dough balls for fresh baking later. Just add two minutes to the baking time from frozen.
Tips for Best Results
- Use room temperature eggs for the smoothest cookie dough.
- Don’t skip the parchment paper to prevent sticking and burning.
- Take the cookies out when the centers still look soft.
- They will continue to firm up as they cool on the pan.
- For a winter twist, add a pinch of cinnamon to the flour.
- Use a cookie scoop to ensure every cookie bakes evenly.
- Avoid over-mixing the dough once you add the dry ingredients.
- Check your baking soda to make sure it is fresh.
Easy Flavor Ideas
- Swap half the peanut butter chips for semi-sweet chocolate chips.
- Sprinkle a little flaky sea salt on top before baking.
- Use crunchy peanut butter if you want a bit of texture.
- Add half a cup of chopped peanuts for extra crunch.
- In the summer, serve these as part of an ice cream sandwich.
Quick Answers
Can I make the dough ahead of time?
Yes, you can keep the dough in the fridge for two days. This is great for holiday prep when you are busy. Just let it sit at room temperature for ten minutes before scooping.
What if I don’t have a stand mixer?
A hand mixer works just as well for this recipe. Just make sure to cream the butter and sugars very thoroughly. It might take an extra minute of mixing by hand.
How do I know when the cookies are done?
The edges should be lightly golden brown and set to the touch. The middle should still look slightly underbaked and soft. They will finish setting while they cool on the hot sheet.
I hope these cookies bring a little extra warmth to your winter. They are the ultimate comfort food for a cozy night in. Happy baking and enjoy every sweet bite!
— Lidia
Best Peanut Butter Chip Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all -purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 2/3 cups peanut butter chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, creamy peanut butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light and fluffy.
- Add the egg and vanilla extract, beating until fully incorporated and scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture, mixing just until no streaks of flour remain.
- Fold in the peanut butter chips by hand using a rubber spatula.
- Using a 1.5-tablespoon cookie scoop, portion the dough into balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 9-11 minutes, or until the edges are set and lightly golden, though the centers may still appear slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling.
