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Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies – Deliciously thick and chewy cookies that are loaded with peanut butter flavour, and full of chocolate chips!

Overhead shot of chocolate chip peanut butter cookies on a baking tray with peanut butter on a spoon with chocolate chips.

Who doesn’t love a good peanut butter cookie??

Today, I bring you my favourite peanut butter cookie recipe. These cookies are thick, soft and chewy on the inside, crispy on the outside. They’re loaded with peanut butter flavour, and stuffed full of chocolate chips. They also have a surprise peanut butter centre.

I absolutely love them, and so does the family!

Thick chocolate chip peanut butter cookies on a baking tray.

Overhead shot of chocolate chip peanut butter cookies on a baking tray.

Overhead shot of chocolate chip peanut butter cookies on baking tray with one cookie broke in half to show peanut butter filling.

How to make Chocolate Chip Peanut Butter Cookies

Ingredients you’ll need:

  • plain OR all-purpose flour
  • baking powder
  • baking soda
  • cornflour OR cornstarch
  • salt
  • unsalted butter
  • caster OR granulated sugar
  • light brown sugar
  • large egg
  • vanilla extract
  • smooth peanut butter
  • chocolate chips

To make these cookies, simply start off by scooping out 16 teaspoons of peanut butter, and placing them onto a baking tray lined with parchment paper or a silicone mat. Freeze until solid – about 1 – 2 hours.

Next, whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.

In a separate bowl, whisk together the butter and sugars until combined. Add the egg, vanilla, and peanut butter, and mix until combined. Add the dry ingredients and mix until just combined, then fold in the chocolate chips.

Next, roll the cookie dough into 2oz balls, and flatten them out. Place the frozen peanut butter into the centres, then roll the dough back into balls. Place them onto a baking tray lined with parchment paper or a silicone mat.

Bake for 10 – 12 minutes. Do not over-bake, they will firm up as they cool. Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.

Scroll down for the FULL printable recipe. 🙂

Chocolate chip peanut butter cookies on baking tray with one cookie broke in half to show peanut butter filling.

A tall stack of chocolate chip peanut butter cookies on baking tray with top cookie broke in half to show peanut butter filling.

Chocolate chip peanut butter cookie leaning against a mason jar full of milk on a baking tray.

These Chocolate Chip Peanut Butter Cookies are:

  • super quick and easy to make
  • deliciously thick and chewy
  • loaded with peanut butter flavour
  • filled with a creamy peanut butter centre

How long will these peanut butter cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Prefer freshly baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥

Half of a chocolate chip peanut butter cookie being dipped into a mason jar full of milk on a baking tray.

Half of a chocolate chip peanut butter cookie resting on top of a mason jar full of milk on a baking tray.

Chocolate Chip Peanut Butter Cookies - Deliciously thick and chewy cookies that are loaded with peanut butter flavour, and full of chocolate chips! #peanutbutter #cookies #cookierecipes

More peanut butter recipes to try!

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Overhead shot of chocolate chip peanut butter cookies on baking tray with one cookie broke in half to show peanut butter filling.
3 from 2 votes
Chocolate Chip Peanut Butter Cookies
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Yields: 16 cookies
Calories: 288 kcal
Deliciously thick and chewy cookies that are loaded with peanut butter flavour, and full of chocolate chips!
Print
Ingredients
  • 2 cups plain/all-purpose flour 250g
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornflour/cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter 115g, melted
  • 1/2 cup caster/granulated sugar 100g
  • 1/4 cup light brown sugar 50g
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup smooth peanut butter 125g
  • 1 cup chocolate chips 175g, plus extra for topping
  • 16 teaspoons smooth peanut butter
Instructions
  1. Scoop out 16 teaspoons of peanut butter, and place them on a baking tray lined with parchment paper or a silicone mat. Freeze until solid - at least 1 hour.

  2. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  3. Whisk together the flour, baking powder, cornflour, baking soda, and salt. Set aside.

  4. Whisk together the butter and sugars until combined. Add the egg, vanilla, and peanut butter, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.

  5. Roll the dough into 2oz balls, and flatten them out. Place the frozen peanut butter into the centres, then roll the dough back into balls. Place onto the prepared baking tray, and press the extra chocolate chips on top.

  6. Bake for 10 - 12 minutes. Do not over-bake. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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9 Comments

  • Reply
    Demeter | Beaming Baker
    14th April 2017 at 3:09 pm

    Marsha, these cookies could not look more perfect! Be still my PB + chocolate lovin’ heart! They look so amazingly golden, moist, and just the right amount of dense. Pinned! Wishing you and your family an amazing weekend! 🙂

    • Reply
      Marsha
      14th April 2017 at 3:17 pm

      Thanks, Demeter! Can’t beat PB and chocolate in a cookie! 😉 Have an awesome weekend! 🙂 xo

  • Reply
    Edith Hall
    14th July 2017 at 12:05 am

    Are corn flour and corn starch the same thing?

  • Reply
    Robin
    22nd August 2018 at 12:59 pm

    Does the peanut butter center help them spread in the oven? I baked one without and pressed it down after baking since it hadn’t changed shape. Delicious either way!

    • Reply
      Marsha
      22nd August 2018 at 2:31 pm

      Hi Robin! I haven’t made this recipe without the peanut butter centres, and they spread out in the oven. They are quite a thick cookie, but should definitely spread out whilst baking.

      Too much flour can cause cookies not to spread at all in the oven. If you’re not already, I always recommend using scales instead of measuring cups 🙂

      Enjoy!

      • Reply
        Robin
        22nd August 2018 at 11:56 pm

        Interesting! I did weigh everything out but they stayed in perfect mounds. I’ll have to try them filled and see if it changes!

  • Reply
    Kathlee
    13th January 2019 at 3:34 am

    I had the same experience as Robin. The cookie dough seemed dry, but I proceeded with the recipe. All the cookies stayed in a mound.

    • Reply
      Marsha
      13th January 2019 at 9:30 am

      Too much flour can cause a dry, crumbly cookie dough. Be sure to weigh out your ingredients on a scale instead of using cups – more accurate. Add milk, 1 teaspoon at a time, until the dough is the right consistency, but not sticky.

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