Stacked chocolate chip cookies on cooling rack.

Peanut Butter Chocolate Chip Cookies

08/31/2025 | Bonia Bakery |

There’s something about the smell of peanut butter and chocolate melting in the oven that instantly makes everything feel better. These soft, chewy peanut butter chocolate chip cookies are exactly that kind of comfort—rich, indulgent, and packed with melty chocolate in every bite.

I love making these cookies because they’re simple, yet feel special. Creamy peanut butter gives them a deep, nutty flavor, and the combination of light brown sugar and a touch of granulated sugar keeps the texture chewy and tender. Using both an egg and an egg yolk adds extra richness, while the chocolate chips (or chunks, if you’re feeling generous) create those gooey pockets of chocolate that make every bite irresistible.

These cookies are perfect for a cozy afternoon, a weekend baking project, or just whenever you need a little sweet pick-me-up. Chill the dough for a bit, pop them in the oven, and enjoy the smell that fills your kitchen—it’s instant happiness.

Chewy Peanut Butter Chocolate Chip Cookies (Makes about 12-14 cookies)

Wet Ingredients

  • 175 g natural peanut butter, stirred well
  • 35 g unsalted butter, room temperature
  • 165 g light brown sugar (¾ cup packed)
  • 40 g granulated sugar (3 tablespoons)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 90 g all-purpose flour (¾ cup)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 150 g chocolate chips or chunks (1 cup)

Instructions

  1. In a large bowl, cream together the peanut butter, butter, and both sugars until smooth and fluffy.
  2. Add the egg, egg yolk, and vanilla extract. Mix until fully incorporated.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet mixture and mix until combined.
  4. Fold in the chocolate chips or chunks.
  5. Chill the dough for at least 30–60 minutes—especially important when using natural peanut butter.
  6. Scoop about 2 tablespoons of dough per cookie onto a lined baking sheet and roll into balls.
  7. Bake at 350°F (175°C) for 11–14 minutes, until edges are just golden but centers remain soft.
  8. Let cookies cool on the tray for 5 minutes before transferring to a wire rack to finish cooling.