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Every time I bake these buttery peanut butter chocolate chip cookies, I end up with a kitchen that smells like home and a whole batch that disappears before they’ve fully cooled. The recipe is quick to throw together, ideal for satisfying cookie cravings or turning an ordinary afternoon into something special.
I still remember the first tray I pulled from the oven for a family game night. Now my friends call these my “fix everything” cookies since they seem to sweeten any mood.
Ingredients
- Butter: Gives these cookies a tender texture and rich flavor. Choose a good quality unsalted butter that is truly at room temperature for best mixing
- Creamy peanut butter: Brings a nutty aroma and makes every bite melt in your mouth. Pick one with little added sugar for a balanced sweetness
- Packed light brown sugar: Adds moisture and a caramel note. Always press it into the cup for accuracy
- Granulated sugar: Helps create that classic cookie crunch. Fresh sugar makes a difference in the finished texture
- A large egg: Provides structure and richness. I look for eggs with deep yellow yolks for best results
- Pure vanilla extract: Deepens the flavor. Real extract makes a world of difference over imitation
- All purpose flour: Balances chew and crisp. Fluff your flour before measuring to prevent dense cookies
- Baking soda: Helps the cookies spread and rise. Fresh baking soda always yields best results
- A pinch of salt: Sharpens all the flavors. Use fine sea salt so it disperses evenly
- Semisweet chocolate chips: Bring melty chocolate pockets in every bite. Choose chips that list chocolate as the first ingredient for quality
Instructions
- Preheat the Oven:
- Set your oven to 375 degrees. Line your baking sheets with parchment so the cookies lift right off without sticking or burning
- Cream the Butters and Sugars:
- In a large bowl, beat together the room temperature butter, peanut butter, brown sugar, and granulated sugar. Spend several minutes mixing until the texture turns pale and fluffy. This step is where the magic of tender cookies begins
- Add the Egg and Vanilla:
- Crack in the egg and pour in the vanilla extract. Mix thoroughly so no streaks of egg remain. The dough should become creamy and luscious
- Blend Dry Ingredients:
- Add the all purpose flour, baking soda, and salt. Mix slowly until just absorbed by the wet ingredients. Scrape down the sides to make sure every bit gets incorporated. Overmixing can lead to tough cookies
- Fold in the Chocolate Chips:
- Pour in the semisweet chocolate chips. Use a spatula to gently fold them through until the chips are evenly dotted throughout the dough
- Scoop and Shape:
- For small cookies use a standard cookie scoop and space dough balls about two inches apart on your prepared trays. For larger bakery style cookies grab a jumbo scoop and do the same
- Bake:
- Slide the trays into the hot oven. Small cookies need about eight to ten minutes while jumbo cookies bake for eleven to twelve. The goal is lightly golden edges with soft centers
- Cool and Enjoy:
- Let the cookies settle on the baking sheet for five minutes so they hold their shape. Transfer to a wire rack to cool completely which keeps them crisp around the edges but soft inside
The brown sugar is my favorite part because it gives the cookies such a warm flavor. Making these with my nephew, who loves sneaking chocolate chips when he thinks I am not looking, is now a little tradition we both look forward to.
Storage and Leftover Tips
Store cookies in an airtight container to keep them soft for several days on the counter. They also freeze exceptionally well — just stack them between layers of parchment in a covered container. When craving a fresh cookie zap in the microwave for a few seconds to revive that melty chocolate.
Easy Ingredient Swaps
Out of chocolate chips swap in chopped dark chocolate or white chocolate to mix things up. Natural peanut butter works well too though the dough may be a bit softer. If you prefer your cookies extra nutty try stirring in roasted peanuts along with the chips.
Perfect Ways to Serve This
These cookies shine on their own but are even better with a tall glass of milk or a scoop of vanilla ice cream. I have served them as ice cream sandwiches for birthday treats and even crumbled over yogurt for a quick sweet fix. Friends sometimes request these as party favors and they never last long on any dessert tray.
The Story Behind This Recipe
This is a recipe inspired by Snoop Dogg’s very own twist on classic peanut butter chocolate chip cookies. After hearing about his famous cookie tray I had to try them myself and they immediately became a regular bake at home. Even the neighbor’s kids come knocking on cookie days.
Adapting for Every Season
Warm these up with a sprinkle of cinnamon in autumn or swap out the chocolate chips for pastel colored candies at spring gatherings. For the winter holidays drizzle with melted white chocolate for a festive touch or add a pinch of flaky salt before baking on hot summer days for a sweet and salty bite.
Nothing beats the aroma and joy of a homemade batch of peanut butter chocolate chip cookies. Once you taste these you will never want store bought again.
Recipe Q&A
- → Can I use chunky peanut butter instead of creamy?
Yes, chunky peanut butter can be substituted for creamy, adding extra texture from peanut pieces.
- → What’s the best way to ensure cookies stay chewy?
Do not overbake. Take cookies out when edges are just golden and let them finish setting as they cool.
- → Can I freeze the dough or baked cookies?
Both dough and baked cookies freeze well. Store dough in portions, and thaw before baking as needed.
- → Is it possible to substitute the chocolate chips?
Milk or dark chocolate, chunks, or even white chips can be swapped in for semisweet for a customized flavor.
- → How should I store these cookies?
Keep cookies in an airtight container at room temperature for up to five days to maintain softness.