The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These are the Best Peanut Butter Chocolate Chip Cookies! They’re thick, chewy, and loaded with peanut butter flavor and milk chocolate chips!
This recipe costs about $9.25 and makes 36 cookies. That’s only $0.26 per cookie!
Peanut Butter and Chocolate Chips belong together, and these cookies are the perfect place for them to come together! They are a match made in cookie heaven!
The inspiration for this recipe comes from my Deep Dish Peanut Butter Chocolate Chip Pie recipe. I wanted that glorious pie in cookie form.
These cookies have a bold peanut butter flavor, are soft and chewy. They have a crispy outer edge while being molten-like on the inside.
Enjoy them while still warm with a glass of milk, and all will be right in your world for that moment. That’s right; these Peanut Butter Chocolate Chip Cookies are so good they will solve life problems, even if only for just a few minutes!
Ingredients and Cost
Per Serving Cost: $0.26
Recipe Cost: $9.25
- 2 ½ cups all-purpose flour – $0.48
- 1 teaspoon baking soda – $0.01
- 2 teaspoons baking powder – $0.30
- ½ teaspoon table salt – $0.01
- 1 ¼ cups creamy peanut butter – $1.76
- 1 cup unsalted butter – $1.60
- 1 cup granulated sugar – $0.23
- 1 cup dark brown sugar – $0.57
- 1 teaspoon vanilla extract – $0.08
- 2 large eggs – $0.20
- 1 large egg yolk – $0.05
- 11.05 ounces milk chocolate chips – $1.98
- 1 cup peanut butter chips – $1.98
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, preheat the oven to 375 degrees F. Then line baking sheets with parchment paper.
- Next, mix the dry ingredients. Set this bowl aside.
- Using a stand mixer, cream the butter, peanut butter, and sugars together. Add in the vanilla and eggs.
- Slowly mix in the dry ingredients. Then add the chocolate chips and peanut butter chips.
- Next, scoop the dough and place the dough balls on the baking sheet. Bake for 10-12 minutes.
- Finally, let the cookies cool on a wire rack for thirty minutes before serving.
- I used Ghiradelli Milk Chocolate Chips in these cookies, and I highly recommend them as they’re high in quality and taste. Plus, they are a bit larger than regular chocolate chips, which makes them look more bakery-quality! Instead of these chocolate chips, you can use mini peanut butter cups.
- You can make these cookies to be flattened or more rounded. How you achieve this is you either scoop & compress the dough with your fingers or scoop the dough. See the picture below.
SERVE AND STORE: Serve and store these peanut butter chocolate chip cookies at room temperature. Store them in an airtight container at room temperature for 3-4 days.
FREEZE: You can freeze the cookie dough by scooping mounds on a baking sheet. Freeze until solid, about 1 hour. Then, place the frozen dough balls in a freezer-safe container or Ziploc bag and freeze for about 3 months. When baking the dough from a frozen state, add 2-4 minutes to the baking time.
Additionally, you can freeze baked cookies. Place them in a freezer-safe container or Ziploc bag. Freeze for up to 3 months. Thaw cookies at room temperature for about an hour before serving.
This could be due to a couple of different reasons. Here is what I would check first, did you overcook them? Sometimes we get busy and forget about what is in the oven (speaking from experience!). Set a timer on your phone if you are not by the oven to hear the timer go off. Secondly, make sure to follow the ingredient measurements. Adding too much flour will also result in crumbly cookies and not in a good way!
After baking the cookies, store them in an airtight container to help keep the air out if you have any leftover. You can also add a piece of bread or tortilla with the cookies to help them stay soft!
A few tips for telling if your cookies are done are to see if they are golden brown around the edges. They should also be slightly cracked around the edges. The cookies will also have lost their “glossy sheen” while baking. If you have baked them for 10-12 minutes and they look like I have just described, then they are done baking.
- baking sheets
- non-stick baking mats OR parchment paper
- mixing bowls
- stand mixer OR handheld mixer
- 3-tablespoon cookie scoop
- wire cooling rack
More Cookies Recipes:
- Chocolate Whoopie Pies
- Paradise Cookies
- Chewy Chocolate Chip Cookies
- Pink Macarons
- Lemon and Raspberry Jam Thumbprint Cookies
- Black and White Cookies
- Browned Butter and M&M Pretzel Cookies
- Soft Frosted Sugar Cookies
- Chocolate Chip Shortbread Cookies
- Chocolate Meringue Cookies
- Red Velvet Cookies
- Snickerdoodle Cookies
Peanut Butter Chocolate Chip Cookies
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 1 ¼ cup creamy peanut butter I used JIF
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- 11.5 ounces bag milk chocolate chips
- 1 cup peanut butter chips
- Move oven racks to the middle and lower-middle positions. Preheat oven to 375 degrees F.
- Prepare 2 baking sheets with either parchment paper or silicone baking mats.
- In a medium bowl sift together the dry ingredients: the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer (or in a large bowl if you’re using hand beaters), cream the butter, peanut butter, and sugars on medium speed for 2-3 minutes, or until nice and fluffy. Add in the vanilla and the eggs, one at a time, until well mixed.
- Add the dry ingredients and mix slowly until just combined. Add the chocolate chips and peanut butter chips and mix until just combined.
- Using a 3 tablespoon cookie scoop, scoop the cookies 2 inches apart onto the cookie sheets. If you want a flatter cookie, compress each dough ball lightly with your fingers.
- Bake the cookies for 10-12 minutes, rotating the pans halfway through baking, or until the cookies are light golden brown but still soft in the middle.
- Move cookie sheets to wire rack and cool for 30 minutes before serving.