Jump to:
These peanut butter chocolate chip cookies are chewy and crunchy on the outside, soft on the inside, and so tasty! They have that toasty nuttiness from the peanut butter, sweet milk chocolate, and they have a little hit of saltiness. Because sweet and salty cookies are the best!
They're easy to make, and even the kids can get stuck in making these. I have been making these with my daughter since she was 11; however, younger kids may need a little supervision.
How To Make Peanut Butter Chocolate Chip Cookies
This is just a quick visual guide. Please see the recipe card below for detailed directions.
- Preheat the oven to 180 degrees C / 356°F. Line two baking trays with baking paper. Using an electric whisk, beat the sugar and butter until they are light and fluffy; this could take about 5 - 7 minutes.
- In a small bowl, beat the egg and vanilla together, then add to the butter and sugar. Whisk again until the egg is fully incorporated.
- Sift in the flour, then beat again until it is fully incorporated. Fold in the chocolate chips, then, using a spoon, mix in the peanut butter.
- Divide the mixture into 12 balls, place on the baking trays, giving each ball some space to spread.
- Bake on the middle and lower middle shelves for 10 - 12 minutes. They will be a pale colour mostly, but a little golden around the edges. They will also be soft in the middle but will harden when they cool.
- Leave the cookies to cool slightly on the baking trays, then transfer to a wire cooling rack to cool completely. Sprinkle with a tiny pinch of flaky sea salt if using.
- They will be a pale colour mostly, but a little golden around the edges. They will also be soft in the middle but will harden when they cool.
- Leave the cookies to cool slightly on the baking trays, then transfer to a wire cooling rack to cool completely. Sprinkle with a tiny pinch of flaky sea salt if using.
TOP TIPS
- Make sure to use room-temperature butter.
- These cookies don't take long to bake, so do keep an eye on them.
- This recipe makes 12 big cookies, and one is usually enough, so store these in an airtight container, and they will keep for a couple of days.
Peanut Butter Chocolate Chip Cookies
Big, bakery style, peanut butter chocolate chip cookies with a tiny hint of sea salt. Soft and chewy, slightly crunchy and seriously tasty.
Print
Pin
Rate
Servings: 12 cookies
Calories: 251kcal
Ingredients
- 100 g soft, room temperature butter I use salted butter but you can use unsalted if you like
- 100 g light muscovado sugar
- 80 g caster sugar
- 150 g self raising flour
- 1 large free range egg, at room temperature
- 1 teaspoon vanilla extract
- 100 g milk chocolate chips or chunks
- 80 g peanut butter I use crunchy, no added sugar peanut butter
- ¼ teaspoon flaky sea salt (optional)
Instructions
- Preheat the oven to 180℃ / 356℉. I use a fan-assisted electric oven; please adjust according to your own oven.Line two baking trays with baking paper.
- Use an electric whisk to beat the sugar and butter until it is light and fluffy; this could take about 5 - 7 minutes.
- In a small bowl, beat the egg and vanilla together, then add to the butter and sugar. Whisk again until the egg is fully incorporated.
- Sift in the flour then beat again until it is fully incorporated. Fold in the chocolate chips, then, using a spoon,mix in the peanut butter.
- Divide into 12 balls, place on the baking trays, giving each ball some space to spread.
- Bake on the middle and lower middle shelves for 10 - 12 minutes. They will be a pale colour mostly, but a little golden around the edges. They will also be soft in the middle but will harden when they cool.
- Leave the cookies to cool slightly on the baking trays, then transfer to a wire cooling rack to cool completely. Sprinkle with a tiny pinch of flaky sea salt if using.
- Store in an airtight container and eat within 2-3 days.
Nutrition
Calories: 251kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 139mg | Potassium: 93mg | Fiber: 1g | Sugar: 20g | Vitamin A: 231IU | Calcium: 22mg | Iron: 0.4mg
Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!
*Updated Dec 2025 for housekeeping
Jenna
Mmm! These look so good! I've been baking with my little lately too. Lots of fun, but definitely harder huh?
Michelle Alston
Thank you so much Jenna x Yep definitely fun but harder with the little ones, I always have to stop myself from taking over 😉
Jess
Anything with peanut butter is my favourite. These look delicious I can't wait to make them!
Michelle Alston
Thanks Jess, I hope you enjoy them x
Karly
Okay, this post is something I'd like to call: perfection. Cannot get over how good these look- MUST try soon!
Michelle Alston
Thank you so much Karly, that is very kind of you 🙂