Okay, I need to settle a debate. Is there anything better than the combination of peanut butter and chocolate? I’m gonna say no. It’s a fact. And these cookies? They are the absolute pinnacle of that glorious union. We’re not making those criss-cross fork-pressed peanut butter cookies here (though I love those too). No, these are something else entirely. They’re thick, they’re supremely soft and chewy, and they’re STUFFED with chocolate chips. The peanut butter flavor is front and center—rich, a little salty, and so darn comforting. The first time I pulled a batch of these out of the oven, I did a little happy dance right there in my kitchen. They’re the kind of cookie that stays soft for days (if they last that long) and just makes everything feel right in the world. They’re my go-to for bake sales, my secret weapon for making friends, and my personal favorite cure for a bad day.
🎯 QUICK FACTS TABLE
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 minutes + 1 hr chill | 9-11 minutes | 1.5 hours | 14-16 cookies | Easy |
📝 INGREDIENTS SECTION
The Wet & Peanut-Buttery:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup creamy peanut butter (not all-natural—use one like Jif or Skippy for stability)
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg + 1 large egg yolk (the extra yolk is the SECRET to ultimate chew!)
- 2 tsp vanilla extract
The Dry Crew:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt (if you use salted peanut butter, maybe reduce this a smidge)
The Main Event:
- 1 ¼ cups semi-sweet chocolate chips (milk chocolate works great here too!)
👩🍳 HOW TO COOK!
- The Creaming (This is Where the Magic Starts): In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar with an electric mixer for a full 2 minutes. You want it light, fluffy, and completely smooth. Scrape down the sides. Beat in the whole egg, then the extra egg yolk, and finally the vanilla. That extra yolk adds fat and richness, which equals a chewier, more tender cookie. It’s a game-changer!
- The Dry Merge: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the wet ingredients, mixing on low speed until just combined. The dough will be thick! That’s what we want.
- The Chip Fold & The CRUCIAL Chill: Switch to a spatula and fold in the chocolate chips. Now, cover the bowl and CHILL THE DOUGH for at least 1 hour, and up to 3 days. I know, I know. But this is non-negotiable! It prevents the cookies from spreading into flat puddles and allows the flour to hydrate, giving us that perfect soft-baked, thick texture.
- The Scoop & Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into 2-tablespoon-sized balls (I use a cookie scoop for this—it’s a lifesaver). Place them 2 inches apart on the sheet. You can roll them into smooth balls for a uniform look, but I like a craggier top.
- The Underbake (Trust Me!): Bake for 9-11 minutes. The cookies are done when the edges are just set and barely golden. The centers will look puffy, soft, and underbaked. They will not look done. THIS IS PERFECT. Do not overbake! They will firm up as they cool.
- The Cool Down: Let the cookies cool on the hot baking sheet for 5 full minutes. This is the final stage of cooking. Then, transfer them to a wire rack to cool completely. This rest on the pan is what gives you that dreamy, soft, and chewy texture all the way through.
📊 NUTRITION & TIPS
Pro-Tips Section: Little Tweaks, Big Results:
- [Time Saver] Scoop all the dough balls onto a baking sheet, freeze them solid, and then toss them in a freezer bag. You can bake frozen dough balls anytime, just add 1-2 minutes to the bake time. Fresh, warm cookies in 15 minutes flat!
- [Essential Technique Tip] The two pillars of a soft-baked cookie are the extra egg yolk (for richness and chew) and the chilling time (for a thick texture). Using a standard commercial peanut butter (not the all-natural, oily kind) also ensures the right consistency and flavor. And for heaven’s sake, take them out when they look underdone!
❓ READERS ASKED, WE ANSWERED
Q: Can I use crunchy peanut butter?
A: Absolutely! It’ll give you little bits of peanut crunch throughout, which is a fantastic texture. Just make sure it’s not the all-natural kind that separates, as that can throw off the fat-to-liquid ratio in the recipe. The creamy stuff is just a guarantee for a perfectly smooth, chewy bite.