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Ultimate Soft and Chewy Bakery-Style Peanut Butter Chocolate Chip Cookies

A stack of four gooey peanut butter chocolate chip cookies with melted chocolate pools on top, served on a white plate.
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Welcome to My Kitchen! I am Carla Davis, and these are the best peanut butter chocolate chip cookies you will ever make. They are thick, soft, and chewy, delivering that rich, bakery-style flavor right from your home oven. This easy recipe uses simple pantry staples for ultimate comfort food baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and peanut butter until smooth. You can use a hand mixer, but this is a great one bowl cookies recipe if you mix well by hand.
  3. Add the brown sugar and granulated sugar to the butter mixture. Beat until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in the semi-sweet chocolate chips.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For thicker cookies, gently press the dough balls down slightly.
  9. Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them achieve that chewy center.

Notes

  • For an extra bakery-style look, press a few extra chocolate chips onto the tops of the dough balls before baking.
  • If you prefer a saltier contrast, use salted butter or sprinkle a tiny pinch of flaky sea salt on top immediately after removing the cookies from the oven.
  • This recipe does not require chilling the dough, making it a quick dessert idea.

Nutrition

Find it online: https://carlacooking.com/peanut-butter-chocolate-chip-cookies/