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Delicious homemade chocolate chip cookies with walnuts on a wooden platter, perfect for snacking or sharing. Freshly baked with soft centers and crispy edges, these cookies are a classic treat everyone loves.

Peanut Butter Chocolate Chip Cookies

Delightfully chewy cookies with crisp edges, balancing the saltiness of peanut butter with rich, dark chocolate chips for the perfect sweet and salty treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 35 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 150 g unsalted butter softened to room temperature
  • 170 g smooth peanut butter
  • 150 g soft light brown sugar packed
  • 100 g caster sugar
  • 1 large free-range egg at room temperature
  • 1 tsp vanilla extract
  • 250 g plain flour
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 200 g dark chocolate chips or a chopped dark chocolate bar
  • Incredible Texture and Flavour: The combination of soft light brown sugar and caster sugar creates a cookie that’s delightfully chewy in the middle with slightly crisp edges. The saltiness from the peanut butter cuts through the sweetness of the rich dark chocolate chips beautifully.
  • Comes Together in About 30 Minutes plus chilling: The active preparation time is minimal. You can whip up the dough while the oven preheats, and the chilling time is completely hands-off.
  • Flexible Recipe: Feel free to swap the dark chocolate chips for milk or white chocolate. You can also add a handful of chopped roasted peanuts for extra crunch or a sprinkle of flaky sea salt on top before baking for a gourmet touch.
  • Ideal for Any Occasion: These work wonderfully for packing into lunchboxes bringing to a friend’s house, or simply stocking the biscuit tin for the week ahead. They also freeze exceptionally well, both as dough and as baked cookies.
  • Family Tested: My kids absolutely adore these. I make this at least once a month - it's become a family favourite and they always disappear from the cooling rack within hours!

Method
 

  1. Cream the Butter and Sugars: In a large bowl, using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter, peanut butter, soft light brown sugar, and caster sugar on medium speed for 2-3 minutes until the mixture is light, pale, and fluffy. This step is crucial for the final texture, as explained by food science experts at Serious Eats.
  2. Add Wet Ingredients: Add the room temperature egg and vanilla extract to the bowl. Beat again on a low speed until just combined, scraping down the sides of the bowl with a spatula to ensure everything is incorporated evenly.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the plain flour, bicarbonate of soda, and salt.
  4. Mix the Dough: Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined after each. Be careful not to overmix at this stage; stop as soon as you no longer see streaks of flour.
  5. Fold in Chocolate: Add the dark chocolate chips and gently fold them into the dough using a spatula until they are evenly distributed.
  6. Chill the Dough: Cover the bowl with cling film and place it in the refrigerator to chill for at least 1 hour (or up to 48 hours). I find that a full hour is the minimum for the best results, as this solidifies the fat and prevents the cookies from spreading too much in the oven.
  7. Preheat and Prepare: When you're ready to bake, preheat your oven to 180°C (160°C fan) and line two large baking trays with baking parchment.
  8. Shape the Cookies: Scoop out portions of dough (about 2 tablespoons each) and roll them into balls. Place them on the prepared baking trays, leaving about 5cm (2 inches) of space between each one to allow for spreading.
  9. Bake to Perfection: Bake for 10-12 minutes, or until the edges are golden brown and the centres look slightly underdone. They will continue to cook on the hot tray after you remove them from the oven.
  10. Cool Down: Let the cookies cool on the baking trays for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them set and develop that perfect chewy texture.

Notes

Store in an airtight container for up to a week. Dough and baked cookies freeze well. For variations, try milk/white chocolate chips or add chopped peanuts.