Peanut Butter Chocolate Chip Cookies

You might already have a peanut butter cookie recipe.

You might also have your go-to chocolate chip cookie.

But you might not have this cookie—one that lives between the two, with no need to choose a side.

This recipe marries the gentle richness of peanut butter with the confidence of melted chocolate, all tucked into a cookie that holds its shape without losing its chew. It’s a cookie I make when I want something that feels like an old favorite but gives me something new.

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Why This Peanut Butter Chocolate Chip Cookie Recipe Works

A good cookie doesn’t just happen. It needs balance. Soft centers. Golden edges. A dough that doesn’t dry out or overspread.

This one has all that. The extra swirl of peanut butter on top is more than decoration—it deepens the flavor and gives every bite a double note.

I’ve tested dozens. This is the one I kept making.

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How the Ingredients Shape the Final Cookie

Flour, baking soda, and salt hold structure and help control spread. You want just enough flour to hold the butter and sugar in check.

Butter and peanut butter do more than bring richness. Together, they soften the dough and make it bend toward chewy. I use creamy peanut butter—the no-stir kind. It gives consistency, every time.

The blend of brown sugar and white sugar gives both softness and caramel edges. Brown sugar helps the centers stay chewy. White sugar helps the edges crisp just right.

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What Makes This Cookie Dough Easy to Work With

Once the butter, sugars, and peanut butter are creamed, the egg and vanilla go in to bring everything together.

Mixing in the dry ingredients slowly helps you avoid overmixing, which can make cookies tough.

Then the chocolate chips. Stir them in gently. This dough is soft and slightly sticky, just as it should be.

Thirty minutes of chill time firms it up enough to scoop easily. No mess, no fuss.

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Why the Peanut Butter Swirl Matters

Before baking, you press each dough ball with a spoon and add a little peanut butter.

It’s not just a visual trick. That swirl sinks slightly as it bakes, creating a soft pocket of extra peanut flavor.

Use the tip of a knife or a skewer to swirl it just enough. Don’t overdo it—you want the contrast.

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Tips for Baking These Cookies with the Best Texture

Bake them at 350°F for 10 to 12 minutes. They should look slightly underbaked in the center when you pull them.

The carryover heat finishes them gently. That’s how you keep them tender in the middle.

Five minutes on the tray, then move to a rack. Let them cool completely if you can wait.

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How I Serve and Store These Peanut Butter Chocolate Chip Cookies

I serve them just as they are, with a little sea salt sprinkled on top if I’m feeling generous. They go quickly.

Store them in an airtight container for up to four days. They stay soft.

Or freeze the shaped dough balls. When I want just a few cookies, I bake them straight from frozen, swirl the peanut butter on top, and add a couple extra minutes.

That trick has saved me on days when I need a quick bake for last-minute guests.

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If You Like This, You’ll Probably Love These Too:

Try my Chocolate Chip Cookies if you want the classic, clean version without peanut butter.

Or these White Chocolate Macadamia Nut Cookies—they’ve got a similar richness but with a completely different bite.

And if you want something nostalgic but with a twist, my Peanut Butter and Jelly Thumbprint Cookies will surprise you.

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Let Me Know If You Try It

If this cookie made it into your rotation—or if you swirled in something new—drop a note in the comments.

Save this to your cookie board on Pinterest so you can find it the next time you want something soft and bold. I’d love to know how it turned out for you.

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