These Peanut Butter Chocolate Chip Cookies are a dreamy blend of rich, nutty flavor and gooey chocolate indulgence. Each bite offers a perfect balance of chewy centers and crisp edges, making them irresistible. With just 25 minutes of prep and 11 minutes of baking, you’ll have warm, freshly baked cookies in no time. The aroma of toasted peanuts and melted chocolate will fill your kitchen, promising a treat that’s as comforting as it is decadent.
Whether you’re sharing them with friends or savoring them solo, these cookies are a guaranteed crowd-pleaser. The creamy peanut butter base pairs beautifully with the sweet, melty chocolate chips, creating a texture that’s both smooth and satisfying. In under 40 minutes, you can whip up a batch that’s perfect for any occasion—or just because. Trust me, one bite and you’ll be hooked!
What You’ll Need
- 2 cups lightly packed coconut sugar (or substitute with brown sugar)
- 2 large eggs
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 1 jar (16 oz.) natural creamy peanut butter (about 1¼ cups)
- 1 cup bittersweet chocolate chips (60% cacao, or use your favorite type)
How to Make Them
- Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
- In a medium bowl, combine the coconut sugar and eggs and whisk until smooth.
- Whisk in the vanilla and salt until fully blended.
- Add the peanut butter and whisk until the dough is smooth and the peanut butter is fully incorporated. (Switch to a spoon if the dough gets too thick.)
- Stir in the chocolate chips until evenly distributed.
- For perfectly mounded cookies, chill the dough for 15 minutes before baking.
- Use a 1-tablespoon cookie scoop or two spoons to drop heaping tablespoons of dough onto the prepared baking sheet, leaving 1 to 2 inches of space between each.
- Bake for 11 to 13 minutes, or until the edges are golden but the centers are still slightly underdone.
- Let the cookies rest on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
- Repeat with the remaining dough, chilling it between batches as needed.
Storage and Reheating Tips
These cookies stay fresh at room temperature for up to 4 days when stored in an airtight container. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To enjoy warm cookies, pop them in the microwave for 10-15 seconds or reheat in a 300°F oven for 5 minutes.
Recipe Variations to Try
Switch things up by using crunchy peanut butter for added texture or swapping bittersweet chocolate chips for milk chocolate or white chocolate. For a nut-free version, try sunflower seed butter instead of peanut butter. You can also add a sprinkle of sea salt on top before baking for a sweet-and-salty twist.
Time-Saving Tricks
To speed up prep, skip chilling the dough if you prefer slightly flatter cookies. Use a cookie scoop for evenly sized cookies and quicker portioning. Double the batch and freeze half the dough in pre-portioned balls for fresh-baked cookies anytime—just add 1-2 minutes to the baking time when baking from frozen.
Perfect Pairings
Serve these cookies with a cold glass of milk, a cup of coffee, or a scoop of vanilla ice cream for an indulgent treat. They also make a great addition to a dessert platter alongside brownies or fruit for a crowd-pleasing spread.
Equipment Guidance
A sturdy baking sheet and parchment paper are essential for even baking and easy cleanup. A 1-tablespoon cookie scoop ensures uniform cookies, while a wire rack helps them cool evenly. If you don’t have a scoop, two spoons work just fine for portioning the dough.
Peanut Butter Chocolate Chip Cookies
Ingredients
- 2 cups lightly packed coconut sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 1 jar (16 oz.) natural creamy peanut butter (1¼ cups)
- 1 cup bittersweet chocolate chips (60% cacao)
Instructions
- Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
- In a medium bowl, combine the coconut sugar and eggs and whisk until smooth.
- Whisk in the vanilla and salt until blended.
- Add the peanut butter and whisk until the dough is smooth and the peanut butter has completely blended into the batter (you might need to switch to a big spoon toward the end, which you’ll need for mixing in the chocolate chips, anyway).
- Add the chocolate chips and stir until the chocolate chips are evenly incorporated.
- For cookies that stay perfectly mounded, chill the dough for 15 minutes before proceeding.
- Use a 1-tablespoon cookie dough scoop or two spoons to scoop heaping tablespoons of dough onto the prepared baking sheets, leaving 1 to 2 inches of space around each one.
- Chill any remaining dough while you bake the first batch.
- Bake until the cookies are golden at the edges but still just a little underdone in the center, 11 to 13 minutes.
- Let the cookies rest on the hot baking sheet for 2 minutes before transferring them with a metal spatula to a wire rack to cool completely.
- Repeat with the remaining dough.
- These cookies keep well at room temperature for about 4 days, and freeze well for up to 3 months.