Everyone, and I mean everyone needs a good peanut butter chocolate chip cookies recipe. One that’s not crisp and crunchy, but one that’s tender, gooey, and chocolate-y with the perfectly creamy peanut butter flavor.

Recently I was able to spend a week in Rexburg, Idaho. I know what some of you are thinking, “why would you ever spend a week in a little town in Idaho?!”, but it’s because my parents just moved there. And, I actually think it is a lovely town. Take away the wind and crappy winter, and I think I could actually live there. It’s quiet, the pace is a bit slower, and it’s beautiful. I really enjoy the people too. I love farmers. I truly do. They are the most compassionate, hard working, and lovely people that I know. Did I mention hard working? I love that it can be dark out and yet you will see the farmers out on their tractors getting ready to start planting.

My girls especially loved it. Mom and Dad have a big back yard and my little brother hung this sweet tire swing for P. Oh my lands, she loves that thing. She was so nervous at first, and then you couldn’t swing her high enough or fast enough.

The trees branches hung so low that each tree was a perfect little fort. The girls literally played outside from breakfast to dinner, and only little C came in for naps. The favorite thing to do was catch lady bugs and put them in tupperware to watch. WOW. Little C was just as obsessed as big sis. She could sit, no exaggeration, for a half hour, perfectly still, and just watch the ladybugs.It was the best week, and so relaxing. I cannot wait to go back.
While we were there we made up a batch of peanut butter chocolate chip cookies. This is my new favorite recipe. I’ll probably never use another again. It’s that good. I can’t believe how soft they are and I especially love how long they stay soft. We always warm our cookies back up in the microwave because we are fresh cookie eaters and at least the mic makes them gooey, warm, and “fresh-ish” again. These I could actually eat cold. DELICIOUS. We added a little milk to the mixture just like we do in our oatmeal cookies just to make them a little softer. It works perfectly and the outcome is again, Delicious!

How Long Will Cookies Keep?

Properly stored, cookies will keep for 2-3 weeks.

Is Peanut Butter Still Good If It Separates?

Yes, peanut butter is still good, and fine to eat if it separates.

Peanut butter contains a lot of oil, and sometimes the oil will separate.

When the oil is coming out its fine to mix it back in, as it will keep it spreading nicely.

Can You Freeze Peanut Butter Cookies?

You can freeze peanut butter cookies for up to 3 months.

Place the cookies in a single layer on a baking sheet and freeze.

Once frozen, transfer cookies to a heavy duty freezer bag and store for up to 3 months.

More COOKIE RECIPES You’re Going to Love:

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

5 from 2 votes
Servings: 24
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes


Peanut butter chocolate chip cookies are always a favorite! But wait till you see how soft and delightful these are.


  • 1/2 Cup Peanut Butter, Creamy
  • 1/2 Cup Butter, Unsalted, softened (must be softened, and not by the microwave)
  • 1 Egg, Large, slightly beaten
  • 2 teaspoons Milk
  • 3/4 teaspoon Vanilla
  • 1/2 Cup Brown Sugar, light
  • 1/2 Cup White Sugar
  • 1 1/4 Cup Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 Cup Milk Chocolate Chips


  • Heat the oven to 350.
  • In the bowl of a standing mixer, add the peanut butter, butter, egg, milk, vanilla, and sugars.
    1/2 Cup Peanut Butter, 1/2 Cup Butter, 1 Egg, 3/4 teaspoon Vanilla, 2 teaspoons Milk, 1/2 Cup Brown Sugar, 1/2 Cup White Sugar
  • Mix until well combined. Turn off the mixer.
  • In a small bowl combine, flour, salt, baking powder and baking soda with a whisk.
    1 1/4 Cup Flour, 1/2 teaspoon Salt, 1/2 teaspoon Baking Powder, 1/2 teaspoon Baking Soda
  • Once the dry ingredients are well incorporated add them to the wet ingredients and mix on medium speed just until the dough comes together and all ingredients are well combined.
  • Using a wooden spoon, stir in the chocolate chips.
    1 Cup Milk Chocolate Chips
  • Place in heaping spoon fulls on a parchment lined baking sheet.
  • Bake at 350 for 10-12 minutes.
  • Let cool for one minute and remove to a cooling rack.


Cookies can be frozen for up to 3 months.


Serving: 1gCalories: 180kcalCarbohydrates: 21gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 17mgSodium: 140mgPotassium: 59mgFiber: 1gSugar: 15gVitamin A: 128IUCalcium: 28mgIron: 1mg
Author: Sweet Basil
Course: 100 Best Cookies Recipes on the Planet

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