These Peanut Butter Chip Cookies are soft, chewy, and packed with double the peanut butter in every bite. By pairing a rich, from scratch dough with peanut butter chips, this recipe delivers that extra punch of peanut butter in every single bite!
Every year I ask my family what they want me to make for their birthdays. This year, my sweet husband requested two desserts: my Peanut Butter Cookies, but with extra peanut butter flavor, and my homemade Banana Pudding. He specifically wanted the cookies so he could crumble them up into his pudding.
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Of course I made them for him, and now he insists it's the best dessert combo he's ever had! So if you make these cookies, maybe try them with a big bowl of banana pudding and let me know what you think of the flavor combo! It was such a popular combo that I served it on Easter, and everyone loved it!
If you're a fellow peanut butter lover, you should also check out my Monster Cookies or my Chocolate Cupcakes with Peanut Butter Frosting, they are a family favorite!
Key Ingredients & Substitutions
- Peanut Butter - For the best results, use a standard creamy peanut butter like Jif or Skippy. I find that natural stir-style peanut butters typically cause the cookies to spread too thin in the oven.
- Whole Egg + Egg Yolk - Using one whole egg plus an extra yolk is the key to getting the best texture!
- Brown Sugar - This adds moisture and a slight molasses flavor that pairs beautifully with the peanut butter. If you are all out, substitute with granulated sugar, but the cookies will be a bit crispier.
- Peanut Butter Baking Chips - A full 10-ounce bag for the most peanut butter flavor. Or you can totally mix in chocolate chips!
See the recipe card below for the full list of ingredients and measurements.
How To Make Peanut Butter Chip Cookies
You're going to love how easy these double peanut butter cookies are to make! Here is how I pull it all together:
- Combine the dry ingredients in a medium bowl and whisk together.
- Cream together the butter and both sugars until light and fluffy.
- Beat in the egg, the extra yolk, and the vanilla extract. Then, stir in the peanut butter until well combined.
- Add the dry ingredients to the butter mixture and stir well to combine.
- Fold in the peanut butter chips. Reserving a few for the tops.
- Scoop onto the prepared pan and place a few extra chips on top of each cookie.
- Bake for 12 minutes. Enjoy!
- And if you are craving that peanut butter banana combo, crumble your cookies into a big bowl of banana pudding!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Gently flatten the dough before baking to get that perfect shape!
- For a professional look, reserve a small handful of the peanut butter baking chips to press into the tops of the dough balls right before they go into the oven.
- Pull the cookies out of the oven when the edges are set and the centers still look slightly puffed and "underdone." Don't overbake them! They will finish setting up on the hot cookie sheet as they cool.
Frequently Asked Questions
Yes! If you like a little extra crunch, chunky peanut butter works just fine in this recipe.
Nope! This is a no chill cookie dough recipe. Just mix the dough and pop them right into the oven!
I can't wait for you to try these! Whether you eat them warm from the oven or crumble them into pudding like my husband does, they are a fantastic treat!
-Sky🩷
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📖 Recipe
Peanut Butter Chip Cookies
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- ½ cup peanut butter
- 10 ounces peanut butter chips
Instructions
- Preheat an oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully incorporated.
- Stir in the peanut butter and mix until well combined. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Now add in the peanut butter chips (reserving a few for topping the cookies if desired) and fold in until fully incorporated.
- Using a one-ounce cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. Press down gently with your hand to slightly flatten them out. Add a few of the peanut butter chips on top if desired.
- Bake for 12 minutes, or until the edges are set and lightly browned. Enjoy!
Notes
- Adding the peanut butter chips does make these cookies a lot sweeter. If you like, just use about half of the bag.
- The cookies are ready when the edges are lightly browned and set, while the centers remain slightly puffed and underdone. They will continue to bake on the cookie sheet as they cool, giving you that perfect soft and chewy texture.
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