Soft & Chewy Peanut Butter-Chocolate Chip Cookies
I find chocolate chip cookie recipes and brownie recipes to be somewhat similar – no matter how many I’ve tried or what my current favorite version is, if a new one comes along, I very rarely pass up the opportunity to give it a try. You never know… it could be the one. Do you do this, too? I can’t tell you how many different chocolate chip cookie and brownie recipes I’ve made over the years. It’s borderline insane, but I always think the next one might be just a little bit better than the last, and I’ll never know unless I try!
For a long time, my favorites were the thick and chewy chocolate chip cookies from Cook’s Illustrated, and they are fabulous cookies. Then, a few years back, I took all of the popular chocolate chip cookie recipes that I had heard about, made them, and invited my family to taste test them all and fill out ballots about which ones were their favorite. It wasn’t even a contest – the New York Times chocolate chip cookies by Jacques Torres won by a landslide. Since then, they have become my go-to chocolate chip cookie. I even made a batch for the sole purpose of packing some in my hospital bag and having a stash in the freezer for when I got home. That was definitely one of my better decisions in the past few months!
Then, I took the recipe for those chocolate chip cookies and gave it a little tweak to turn them into peanut butter cookies and loaded them up with milk chocolate chips. Another good decision!
I’ve found that there are two decidedly different types of cookie lovers out there – those in the “soft and chewy” camp, and those in the crispy camp. I am forever and always a member of the soft and chewy faction. I have never, ever liked crunchy cookies unless we’re talking about a cookie that by its very nature is supposed to be hard, such as pizzelle or biscotti. Otherwise, when it comes to things like chocolate chip, peanut butter, oatmeal, etc. I want my cookies big, thick, soft and chewy.
These cookies are every bit big, thick, soft and chewy, and they pack a big peanut butter flavor. I used milk chocolate chips in these cookies, but you could just as easily use semisweet or even dark chocolate, if you’d like. I made these a tiny bit smaller than the NY Times cookies (they’re still huge!) and dialed back on the chocolate chips a little so as not to overpower the peanut butter flavor.
I love having two favorite versions of the same cookie… my freezer is going to be forever stocked, which is so not a bad thing.
One year ago: Rye Irish Soda Bread
Two years ago: Mango-Pineapple Salsa
Four years ago: Guinness-Milk Chocolate Ice Cream
Seven years ago: Russian Grandmothers’ Apple Pie-Cake
Eight years ago: Texas Sheet Cake
Soft & Chewy Peanut Butter-Chocolate Chip Cookies
- 8½ ounces (240.97 g) bread flour, (2 cups)
- 8½ ounces (240.97 g) cake flour, (2 cups + 2 tablespoons )
- 1½ teaspoons (1.5 teaspoons) baking powder
- 1½ teaspoons (1.5 teaspoons) salt
- 1¼ teaspoons (1.25 teaspoons) baking soda
- 1¼ cups (283.75 g) unsalted butter, at room temperature
- ½ cup (129 g) creamy peanut butter
- 10 ounces (283.5 g) light brown sugar, (1⅓ cups )
- 8 ounces (226.8 g) granulated sugar, (1 cup + 2 tablespoons )
- 2 eggs
- 2 teaspoons vanilla extract
- 2½ cups (450 g) chocolate chips, milk, semisweet or dark
- Whisk both flours, the baking powder, salt, and baking soda together in a medium bowl; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter together on medium speed until light and fluffy, about 2 minutes, stopping to scrape down the sides of the bowl as necessary. Add both sugars and continue beating on medium speed until very light, about 3 to 4 minutes.
- Mix in the eggs, one at a time, until well combined, then beat in the vanilla. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until combined. Using a rubber spatula, stir in the chocolate chips until evenly distributed.
- Press plastic wrap against dough and refrigerate for at least 4 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicon baking mat.
- Divide the dough into 2½-ounce balls and place on the prepared baking sheet, leaving at least 2 inches of space between the cookies. Bake for about 15-17 minutes, or until the edges are set and golden brown.
- Transfer the baking sheet to a wire rack and allow the cookies to cool for a few minutes before removing the cookies to the rack to cool completely. Repeat with remaining dough (be sure to allow the baking sheet to cool between batches or use additional baking sheets). The cookies can be stored at room temperature in an airtight container for up to 4 days.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I’ve been craving chocolate and peanut butter in cookie form and man, this is good stuff. I made the recipe, measured by weight, and balled it up with a cookie scoop and it made about 60 cookies; baked for 17 minutes and cooled for 15 minutes. Delicious. Thank you.
I am confused! Soft & chewy peanut butter chocolate chip cookie recipe calls for 8 1/2 oz. ( 2 cups ) of bread flour & cake flour. Wouldn’t 2 cups of each flour be 16 ounces?
8 oz per cup measure is soley for liquid. Dries weigh less so you woukd end up using too much flour.
It seems that this recipe should make more than 30 – 32 cookies. Will it?
Hi Mary Lou, If you make them smaller, you will get more cookies. However, using the portion in the recipe (2.5 ounces), that is the amount.
These are very good. I used the American measurements. I had no way to measure 2-1/2 ounce balls for baking, so I used a melon baller as a scooper and baked for 14 minutes. I love peanut butter chocolate chip cookies, but my husband does not like peanut butter adulterating his chocolate chip cookies. These are the perfect compromise. We both love them!
Yummy!!!!!!!!! Turned out perfect!!!!! I cooled my dough quickly in the freezer..we couldn’t wait! Added to our recipe book!
How in the world can I tell if these are done, lol?? I added Nutella instead of peanut butter. They baked up beautifully, but I just can’t tell if they’re done! And I can’t stand to over bake them…sigh…
Just made these and I’m throwing away and forgetting the Toll House Cookie recipe. These are amazing cookies. I didn’t make them as big as your directions tho, only 1 1/2 oz. each. They cooked in 18minutes
LOVE this recipe. Using this recipe from now on, thank you!!! If you love soft cookies that retain their size, this is the recipe. Amazing.
Both on your post of the NYT cookie, and in their recipe, you have the cake flour amount listed as 2 cups MINUS 2 tablespoons, but here it is PLUS 2 tablespoons. Is this correct?
Hi Lisa, Once I started weighing ingredients regularly, I began using 4 ounces as the weight for 1 cup of cake flour. Using that and the 8.5 ounces measurement in the original recipe, my conversion is 2 cups + 2 tablespoons.
A question about the amount of chocolate chips. Is it 2.5 cups or 8 ounces?
(2.5 cups = 15 ounces)
Hi Zena, Thank you for catching that. The 8 ounces is a typo (I’ve corrected it) – it’s 2.5 cups (or 15 ounces, as you’ve noted).
Thank you for this amazing recipe!
I had to improvise a bit on mine, being I didn’t have cake flour on hand, so i ended up using regular flour for all of it, and I didn’t have time to let it chill for 4 hours, two little boys really wanted some cookies?!
But, the cookies still came out big, soft and chewy and were gone in seconds!
This is my new favorite cookie recipe!
You mentioned freezing…is that done before or after the baking?
Hi Brandie, I’ve done it both ways – if you freeze before baking, you’ll just need to add a few minutes to the baking time.
I made these last week and they were amazing! I’ve never made a batch of cookies that all come out so uniformly beautiful. They looked like I got them from a bake shop! Thanks for sharing.
Oh yes – those pictures are puuuurty! I can’t believe these came from that same mix – what else do you have up your sleeve with that stuff?! And those two
perfect little chips on top of each cookie? Love.
Would i be able to substitute crunchy PB?
I pinned this recipe when I first saw it and made it the other day. I was really excited to try it, but was disappointed in the cookies. They were not soft and chewy and were pretty bland tasting. After I made the first few 2.5 ounces, I made some about half that size and flattened them before cooking them. Those were a little more chewy. I was ready to give up on them until I tried them 3 days later after they sat in a ziplock bag. The texture was better after having sat for a few days. I was very careful in weighing the ingredients, even weighing the 2.5 oz for each cookie. I might try adding peanut butter to another recipe and see what happens as I love the idea of combining the two.
You might be interested in trying Trader Joe’s sutter’s formula cookies. They’re the best Peanut Butter Chocolate Chip cookie I’ve ever had. I could never figure out the recipe.
Found your blog through a friend and honestly can’t believe I am just now coming across it! Can’t wait to make these cookies…these are right up my alley. I could live off of chewy, peanutbuttery, chocolately goodness!
It’s a tradition that I send cookies or other treats for my BF’s son’s amateur hockey games – at least the road trips – especially when I can’t go myself. I know you follow hockey Michelle (ummm…GO RED WINGS!). This weekend is the Silver Cup (NA3HL) and he is a goalie (please…couldn’t he play a different position???) for the Nashville Jr Predators. He always looks forward to whatever I bake…I’m thinking these cookies will be so awesome they’ll have no option but to win! Thanks for sharing this great version!
Chewy cookies are my favorite kind!
I love you:)!!
from the original cookie monster
I’ve decided that chocolate chip cookies cure all things evil!!!! I decided to made the NYTimes recipe, as I did not have any peanut butter. WOW….that’s all I can say. I should thank you everyday for reminding us of this recipe! Using the combination of cake flour and bread flour creates such a soft cookie….I love that! Their over the top size doesn’t hurt either. I’m taking a few to a friend who will definitely appreciate them. When I’m having my next bad day….I’m running to the store, buying some peanut butter and whipping up a batch of yours!!!! Thank you!!!
Jacques Torres really does have the best chocolate cookie recipe ever! I know exactly what you mean about trying new recipes and always wondering if that one recipe will be better than all the others. But since my sister game me Jacques, I seriously think it can’t get any better.
I’ve never been a fan of peanut butter….but I do make the sacrifice from time to time and make peanut butter cookies for my family. It’s kind of my method for making certain I won’t eat any! Everyone else will gobble them up!
These look amazing! Just out of curiosity, what is the difference between using cake/bread flour instead of just using all purpose? Thanks again.
My favorite Chocolate Chip Cookie recipe comes from Cook’s Illustrated. They require you to brown the butter. It is by far the best. The NYT recipe is good but the texture gets hard the next day. Just wondering if it was a typo in your recipe…the NYT recipe calls for Cake Flour 2 cups minus 2 Tablespoons…your recipe says to add 2 Tablespoons….is that correct? Thanks for the clarification.
Oh my goodness! You have to try CI’s recipe for super nutty peanut butter cookies and then add chocolate chips. It is the best combo!
OMG, they look totally fab!
Can I have both crispy edges and soft and chewy insides? Those are my absolute favourite! These look so delicious. And yes, constantly trying a new recipes in hopes of finding The One is a problem… especially because everyone seems to have favourite recipes and nostalgic connections to The Perfect Cookie that can never ever be replicated!
I am a soft and chewy cookie girl all the way. I have to make these asap!!!
I just I finished baking these, they’re yummy! I couldn’t decide between semi-sweet or milk chocolate chips so I used half and half and my kids and I love them! I also appreciate that I got 5 dozen because I put half in the freezer for later. Thanks for the great recipes!
Oh man the chocolate chip cookies are my favorite so I know these will be at the top of my list for peanut butter now. Thick and chewy forever!
Hah! I hope you’re still blogging when Joseph is a teenager. Keeping your freezer stocked with those delectable looking cookies will be a bit more challenging!
It always annoys me when people ask you about changing a recipe and now I am about to do it lol sorry! What would be the difference if I used all bread flour or all purpose flour instead of cake flour? I don’t normally use cake flour and would rather not buy a whole package for a recipe I’m not sure I even like yet Ya know? Thanks so much!!
Hi Sara, The texture will be a little bit different, but I’m sure the cookies will still turn out.
I love the NY Times cookie, although I usually forget to pln ahead for them. One time when I made them, someone told me they were the CCC to compare all CCC’s to! I love the idea of adding peanut butter to them! When I forget to plan, I always use the Thick and Chewy recipe and it gets rave reviews, too.
Soft and chewy is definitely the best! Great photo!
When you freeze these- are you freezing the dough, or the baked cookie? If dough- do you have to thaw to bake, or can you bake from frozen? PB Chocolate chip is my absolute favorite- can’t wait to try these (and the NY choc. chip that inspired them) :) Thanks.
Hi Tiffany, I’ve done both and it’s great either way! If you bake from frozen, just add a couple of more minutes to the bake time.
These look AMAZING and I can’t wait to make them (am stocking up for baby girl’s arrival next month). For freezing: do you freeze the dough or the cookies? Thanks!
I do love the soft and chewy cookie! These look out-of-this-world amazing. I’m having family over for dinner and might have to make these for dessert. :D
I’m a hybrid. Love the soft and chewy middle, but crispy edges. It’s so hard to make that happen!
Adding peanut butter is always the best idea, though. I love these!
I´m with you – the cookie lovers in the “soft and chewy” camp! It can´t get better than that! I love that you did a survey with family & friends to see what the best cookie was.. that´s such a cute idea!!
This is exactly what I love about women!!! They’re always experimenting in the kitchen and I sit back and reap the benefits. It’s kind of like when I buy a pair of jeans, I’ll wear them for 10 years. Wife is not like that, she’s always buying new pairs hoping they look better, and like you, always trying new cookie recipes. Practice makes perfect! Right. (I know, easy for a guy to say.)
It’s too bad women are the only people capable of working in the kitchen. Oh wait
I used to lovvvve the thick and chewy chocolate chip cookies from Cooks Ill. as well, like maybe circa 2010 or so. Then I tried the NYT Cookies and for some reason when I make them, they never seem soft and chewy past like a day or so, so I don’t make that recipe very often. But when I see your cookies, they look exactly like I love my cookies! So I think I need to re-attempt the recipe, with your tweaks…and thanks for doing the legwork to work in peanut butter! Pinned!!
So this is the same recipe as last year’s peanut butter cookies, just with the pb cups and chips nixed?