Peanut Butter Chip Cookies – Deliciously thick, soft, and chewy peanut butter cookies that are LOADED with flavour, and stuffed full of peanut butter chips. These super easy cookies are a peanut butter lover’s dream!
Why you’ll love this recipe
Peanut butter lovers!
I have the PERFECT cookie recipe for you. Seriously, these are too good to miss.
These Peanut Butter Chip Cookies are incredibly thick, soft, and chewy. They are bursting with peanut butter flavour, and if that wasn’t enough, they are also stuffed full of peanut butter chips.
What more could you want for your peanut butter cravings??
Looking for even more PB recipes? Check out my Peanut Butter Easter Eggs, Chocolate Peanut Butter Fudge, and my Peanut Butter & Jam Muffins.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Baking powder
- Baking soda
- Cornflour/cornstarch: Helps keep the cookies soft for days.
- Salt
- Unsalted butter: Melted.
- Light brown sugar: Using more brown sugar than white sugar makes for extra chewy cookies.
- Caster/granulated sugar
- Large egg: You’ll need 1.
- Vanilla extract
- Smooth peanut butter
- Peanut butter chips: I used Reese’s.
How to make Peanut Butter Chip Cookies
To make these cookies, simply whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
In a separate large mixing bowl, whisk together the melted butter and sugars until combined.
Add the egg, vanilla extract, and peanut butter, and mix until combined.
Add the dry ingredients, and mix until just combined. Fold in the peanut butter chips.
TIP: If you find the cookie dough too crumbly, add milk (1 tablespoon at a time) and mix until it comes together and is easier to manage.
Roll the dough into 2-oz balls (or use a medium cookie scoop), and place onto a baking tray lined with parchment paper or a silicone mat. Bake for 10 – 12 minutes.
Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Peanut Butter Chip Cookies are:
- so quick and easy to throw together
- deliciously thick, soft, and chewy
- LOADED with peanut butter flavour
- studded with peanut butter chips
How long will these peanut butter cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week. Heat one up in the microwave for a few seconds for a warm, gooey cookie.
Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these cookies next!
- Raspberry Banana Cookies
- Chocolate Orange Brownie Cookies
- Condensed Milk Chocolate Chip Cookies
- Coconut Macaroons
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Peanut Butter Chip Cookies
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, melted
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup (125g) smooth peanut butter
- 1 cup (175g) peanut butter chips
Instructions
- Preheat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper or a silicone mat, and set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- In a separate large bowl, whisk together the melted butter and sugars until combined.
- Add the egg, vanilla, and peanut butter, and mix until combined.
- Add the dry ingredients, and mix until just combined. Fold in the peanut butter chips.
- TIP: If you find the cookie dough too crumbly, add milk (1 tablespoon at a time) and mix until it comes together and is easier to manage.
- Roll the dough into 2-oz balls (or use a medium cookie scoop), and place onto the prepared baking tray. Bake for 10 – 12 minutes.
- Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
So good
After I rolled the balls, I dipped a fork in flour and made a criss-cross pattern on top of each one. I made 47 cookies. They are yummy! Thank you for the recipe. Oh, I did add 1 tablespoon of milk as per your suggestion.
Wish I had read the comments first! I used a scale in grams and they also didn’t flatten.
Please don’t use 2 c of flour. The cookie tasted fine it just wouldn’t flatten while baking. Tried again with 1 c flour turned out perfect!
after trying this recipe several times here’s what I finally settled on *1 1/2 c flour *1/3 c sugar * 2/3 c peanut butter & added a few T milk
Like others, I followed this to the letter (I am European and use a scale, etc.) but the cookies did not flatten at all, and remained uncooked after 12 minutes in the oven. I flattened subsequent batches to ensure they cooked all the way through, but would not make again.
I just finished baking these delicious, and delectable cookies. I got 15 cookies. They also did not flatten out or spread. Halfway through, I flattened them out with my spatula which left grooves like traditional peanut butter cookies. For the remainder, I flattened before baking because I like the visibility of the chips. I HIGHLY recommend to do this. After reading reviews, I adjusted the flour. I have a little WW scale, so measured 250g then removed 2 rounded tablespoons. I recommend doing this also. Thank you for the recipe, Marsha. It’s not easy to explain adjustments. Now, I’m going to get some cafe and enjoy – ahem – 1 cookie.
I just made these and they are GORGEOUS and delicious! Thank you!
@Lisa M,
I’m getting ready to make them now! Did you use the U.S. measurement or grams?
Thank you,
—Cheryl
I would recommend using the gram measurements with a digital scale. It is what I do for all of my recipes 🙂 I offer cup measurements (using an online converter) for my US readers, but I’ll always recommend following the gram measurements for complete accuracy.
These were absolutely Delicious!! I added a little milk to make them softer and they turned out so yummy:) Thank you I will make these again and they will be my go to peanut butter cookies.
I’m so happy to hear you enjoyed them! 🙂
Hi Marsha,
Can salted butter be used in place of the unsalted and can nuts be added?
Hi Pamela! If using salted butter, I would omit the additional salt. Yes, you can add up to 1 cup of chopped nuts alongside the peanut butter chips. Enjoy! 🙂
Thanks for the recipe! They’re tasty but I wish I read the comments first.. they didn’t flatten at all. I used a scale and an oven thermometer and didn’t change anything. I’ll try less flour next time 🙂
Hi can i use salted butter for this?
Sure! You can lower the salt in the recipe or omit it all together.
Perhaps the recipe started out in grams and was converted to cups. It should state less flour; I would try 1 3/4 cups next time.
I hate wasting ingredients. I had to mash them with a fork after baking for 10 mins. They are tasty but you can even taste the abundance of flour. THink about it, a true peanut butter cookie recipe sometimes doesn’t have any flour; just egg, sugar and peanut butter. So, you really don’t need 2 cups of flour.
Well I’m not sure what I did wrong but my cookies did not come out right at all. They didn’t flatten at all, came out of the oven in the same shape I put them in and don’t seem done and I cooked one batch for 12 mins and the other for 10, just really strange consistency. I followed your directions perfectly.
Oh my gosh I made these today and they are so delicious! So peanut-buttery. My whole family loves them. I’ll be making these again – such a yummy twist to have the peanut butter chips. Thanks for the recipe. =)
Hi Marsha,
I’m going to try these with homemade sugar free peanut butter chips. All your chocolate peanut butter recipes look great!
Awesome – I hope you enjoy! 🙂
I made these following the recipe exactly. They didn’t flatten at all. I don’t know what I did wrong. Help.
I would suggest using a little less flour next time (or weigh out using grams instead of cups – more accurate). You could even flatten the dough balls out slightly on the baking tray to help them spread more in the oven.