Best Peanut Butter Chip Cookies

These soft and chewy peanut butter chip cookies are packed with rich peanut butter flavor and sweet peanut butter chips. Made with simple ingredients, they bake up with golden edges and gooey centers perfect for dessert, gifting, or anytime snacking.

Ingredients

Dry Ingredients:

• ¾ cup all-purpose flour, spooned and leveled
• ½ cup cake flour, spooned and leveled
• 1 tsp cornstarch
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt

Wet Ingredients:

• ¾ cup creamy peanut butter (like Skippy or Jif — avoid natural peanut butter)
• ½ cup unsalted butter, room temperature
• ⅔ cup packed brown sugar
• ¼ cup granulated sugar, plus more for rolling
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 tsp vanilla extract

Mix-ins:

• 1 (10 oz) bag peanut butter chips (~2 cups)
  (or substitute with mini chocolate chips or chopped peanuts)

For Finishing:

• Flaky sea salt, such as Maldon

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Instructions

1. Prepare the dry ingredients:
In a medium bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside.

2. Cream the butter and peanut butter:
In a stand mixer fitted with a paddle attachment, beat the peanut butter, butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes, or until light and fluffy.

3. Add the eggs and vanilla:
Scrape down the sides of the bowl, then add the egg, egg yolk, and vanilla extract. Mix until fully incorporated.

4. Combine the wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined.

5. Stir in the mix-ins:
Fold in the peanut butter chips (and any additional mix-ins you’d like). For a bakery-style look, reserve a few chips to press on top before baking.

6. Chill the dough:
Cover the dough and refrigerate for at least 1 hour, or up to 3 days. This step enhances the flavor and prevents excessive spreading.

7. Preheat and prepare the baking sheets:
When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

8. Scoop and roll:
Use a 2-tablespoon cookie scoop to portion the dough. Roll each ball in granulated sugar, then place them 2 inches apart on the prepared sheets.

9. Shape the cookies:
Gently press down each cookie with the back of a fork to flatten slightly, creating the classic crisscross pattern by pressing again in the opposite direction.

10. Bake:
Bake for 9–11 minutes, or until the edges are lightly golden and the centers look slightly underbaked. The cookies will finish baking as they cool.

11. Cool and finish:
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt and allow to cool completely.

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Why You’ll Love This Recipe

These peanut butter chip cookies are rich, soft, and full of nutty flavor. Each bite is chewy on the inside with crisp edges and loaded with creamy peanut butter chips. Perfect for peanut butter lovers, these cookies balance sweetness and saltiness beautifully — a must-try for any cookie fan.

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Tips

• Use room temperature ingredients for better texture and even mixing.
• Avoid natural peanut butter — it separates and alters the dough consistency.
• Chill the dough to prevent spreading and intensify flavor.
• Don’t overbake: Remove cookies when the centers are still slightly soft; they’ll firm up as they cool.
• Add flaky sea salt after baking for a gourmet finish.

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Variations and Substitutions

• Add chocolate chips: Replace half of the peanut butter chips with chocolate or white chocolate chips.
• Crunchy texture: Stir in chopped peanuts or pretzel pieces.
• Gluten-free option: Use a 1:1 gluten-free flour blend.
• Brown butter twist: Brown the butter first for a deeper, nutty flavor.
• Sandwich cookies: Spread chocolate ganache or marshmallow fluff between two cookies.

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FAQs

Can I skip the chilling step?
It’s best not to — chilling prevents spreading and helps achieve the perfect soft-chewy texture.

Can I freeze the dough?
Yes! Scoop the dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag and bake straight from frozen, adding 1–2 extra minutes.

Why did my cookies spread too much?
The dough might have been too warm, or the butter too soft. Always chill before baking.

Can I use chunky peanut butter?
You can, but it will create a more textured cookie. For a classic smooth version, stick with creamy peanut butter.

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Serving and Suggestions

Serve these cookies warm with a glass of cold milk or coffee. They also make a great gift stack a few in a decorative jar or wrap them in parchment for a homemade treat. For dessert lovers, sandwich a scoop of vanilla or chocolate ice cream between two cookies for an easy ice cream sandwich.