Something magical happens when creamy peanut butter meets rich chocolate chips in cookie form. Whether you’re craving classic comfort food, need a quick treat for unexpected guests, or want to try an exciting new twist, these 34 delicious recipes have you covered. Let’s dive into the ultimate collection of peanut butter chocolate chip cookies that will satisfy every sweet tooth and baking mood!
Classic Peanut Butter Chocolate Chip Cookies
Nothing beats the nostalgic comfort of warm peanut butter chocolate chip cookies straight from the oven. Now you can recreate that perfect chewy texture and rich flavor combination at home. These classic cookies deliver that satisfying peanut butter depth alongside melty chocolate in every bite.
Ingredients
– 1 cup creamy peanut butter
– ¾ cup granulated sugar
– ½ cup packed light brown sugar
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– 1 teaspoon baking soda
– ¼ teaspoon fine sea salt
– 1 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy peanut butter, ¾ cup granulated sugar, and ½ cup packed light brown sugar.
3. Beat the mixture with an electric mixer on medium speed for 2 minutes until fully combined and slightly fluffy.
4. Crack 1 large farm-fresh egg into the bowl and add 1 teaspoon pure vanilla extract.
5. Mix on low speed just until the egg is fully incorporated, about 30 seconds.
6. Sprinkle 1 teaspoon baking soda and ¼ teaspoon fine sea salt evenly over the dough.
7. Use a spatula to fold the dry ingredients into the wet mixture until no white streaks remain.
8. Gently fold in 1 cup semi-sweet chocolate chips until evenly distributed throughout the dough.
9. Scoop tablespoon-sized portions of dough and roll into smooth balls between your palms.
10. Place dough balls 2 inches apart on prepared baking sheets and flatten slightly with your palm.
11. Use a fork to create a crisscross pattern on top of each cookie, pressing down gently.
12. Bake for 10-12 minutes until the edges are golden brown but centers still appear slightly soft.
13. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
14. Repeat with remaining dough, allowing baking sheets to cool completely between batches. Don’t rush the cooling process—these cookies achieve their signature chewy texture as they set. The contrast between salty peanut butter and sweet chocolate creates an addictive balance that keeps you reaching for just one more.
Chewy Oatmeal Peanut Butter Chocolate Chip Bars
Dense, chewy, and packed with flavor, these oatmeal peanut butter chocolate chip bars deliver serious satisfaction. They come together quickly with pantry staples for minimal effort. Perfect for lunchboxes, snacks, or a quick dessert fix.
Ingredients
– 1 cup creamy natural peanut butter
– ½ cup packed light brown sugar
– 2 large farm-fresh eggs
– 1 teaspoon pure vanilla extract
– 1 ½ cups old-fashioned rolled oats
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy natural peanut butter and ½ cup packed light brown sugar until smooth.
3. Crack in 2 large farm-fresh eggs and add 1 teaspoon pure vanilla extract, then mix vigorously for 1 full minute to incorporate air.
4. Tip: Mixing for a full minute creates a lighter, chewier texture in the final bars.
5. Add 1 ½ cups old-fashioned rolled oats, 1 teaspoon baking soda, and ½ teaspoon fine sea salt to the wet ingredients.
6. Stir with a spatula until the dry ingredients are just moistened and no floury streaks remain.
7. Fold in 1 cup semi-sweet chocolate chips until evenly distributed throughout the batter.
8. Tip: Reserve a handful of chocolate chips to press on top before baking for better visual appeal.
9. Transfer the thick batter to your prepared pan and press it into an even layer using damp fingers.
10. Bake at 350°F for 20-22 minutes until the edges are golden brown and the center appears just set.
11. Tip: The bars will continue to firm up as they cool, so avoid overbaking for the chewiest texture.
12. Let the pan cool completely on a wire rack before slicing into bars with a sharp knife.
Soft and chewy with pockets of melted chocolate, these bars balance nutty peanut butter with sweet oats. Serve them slightly warmed with a cold glass of milk for the ultimate treat.
Gluten-Free Peanut Butter Chocolate Chip Cookies
Last-minute cookie cravings deserve a solution that’s both gluten-free and deeply satisfying. Let’s make chewy, nutty peanut butter chocolate chip cookies that come together in one bowl. No fancy techniques required—just straightforward, delicious results.
Ingredients
– 1 cup creamy natural peanut butter
– ¾ cup light brown sugar, packed
– 1 large farm-fresh egg
– 1 tsp pure vanilla extract
– ½ tsp baking soda
– ¼ tsp fine sea salt
– ¾ cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the creamy natural peanut butter and packed light brown sugar until smooth.
3. Crack in the farm-fresh egg and add the pure vanilla extract, then mix vigorously for 1 full minute to incorporate air.
4. Sprinkle in the baking soda and fine sea salt, stirring just until no white streaks remain.
5. Fold in the semi-sweet chocolate chips evenly with a spatula.
6. Scoop heaping tablespoons of dough, roll into 1½-inch balls, and place 2 inches apart on the prepared baking sheet.
7. Gently flatten each ball with a fork in a crisscross pattern to about ½-inch thickness.
8. Bake for 9–11 minutes, until the edges are lightly golden but centers still look soft.
9. Let cookies cool on the baking sheet for 5 minutes to set before transferring to a wire rack.
Baking these creates cookies with crisp edges and fudgy, soft centers that stay tender for days. The rich peanut flavor pairs perfectly with melty chocolate pockets. For a fun twist, sandwich a scoop of vanilla ice cream between two cookies for an instant gluten-free ice cream sandwich.
Vegan Peanut Butter Chocolate Chip Cookies
Whip up these vegan peanut butter chocolate chip cookies when that sweet tooth strikes. They come together quickly with pantry staples and deliver that classic chewy texture everyone craves. You won’t miss the dairy or eggs one bit.
Ingredients
– 1 cup creamy natural peanut butter
– ¾ cup light brown sugar, packed
– ⅓ cup unsweetened almond milk
– 1 tsp pure vanilla extract
– 1 cup all-purpose flour
– ½ tsp baking soda
– ¼ tsp fine sea salt
– ¾ cup dairy-free dark chocolate chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, combine 1 cup creamy natural peanut butter and ¾ cup packed light brown sugar until smooth.
3. Tip: For easier mixing, ensure your peanut butter is at room temperature.
4. Pour in ⅓ cup unsweetened almond milk and 1 tsp pure vanilla extract, then mix until fully incorporated.
5. In a separate bowl, whisk together 1 cup all-purpose flour, ½ tsp baking soda, and ¼ tsp fine sea salt.
6. Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain.
7. Tip: Avoid overmixing to prevent tough cookies.
8. Fold in ¾ cup dairy-free dark chocolate chips until evenly distributed.
9. Scoop 1½ tablespoon portions of dough, roll into balls, and place 2 inches apart on prepared baking sheets.
10. Gently flatten each ball with your palm or a fork to about ½-inch thickness.
11. Tip: For uniform baking, make sure all cookies are the same thickness.
12. Bake for 10–12 minutes, or until the edges are lightly golden and centers appear slightly underdone.
13. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
14. Bake remaining dough, using cooled baking sheets for subsequent batches.
Bite into a warm cookie for that irresistible melt-in-your-mouth chocolate and peanut butter combo. The centers stay wonderfully soft while the edges offer a subtle crispness. Crumble them over dairy-free ice cream or pack them for an on-the-go energy boost.
No-Bake Peanut Butter Chocolate Chip Balls
Satisfying no-bake treats come together in minutes with these peanut butter chocolate chip balls. Simply mix, roll, and chill for energy-packed snacks that beat store-bought versions. They’re perfect for lunchboxes, post-workout fuel, or midnight cravings without turning on your oven.
Ingredients
– 1 cup creamy natural peanut butter
– 1/3 cup rich raw honey
– 1 teaspoon pure vanilla extract
– 1 cup old-fashioned rolled oats
– 1/4 cup finely ground flaxseed meal
– 1/4 cup mini semi-sweet chocolate chips
– Pinch of flaky sea salt
Instructions
1. Measure 1 cup creamy natural peanut butter into a medium mixing bowl.
2. Add 1/3 cup rich raw honey to the peanut butter.
3. Pour in 1 teaspoon pure vanilla extract.
4. Stir vigorously with a wooden spoon until the mixture becomes smooth and fully combined, about 1 minute.
5. Mix in 1 cup old-fashioned rolled oats until evenly distributed.
6. Add 1/4 cup finely ground flaxseed meal and stir until no dry spots remain.
7. Fold in 1/4 cup mini semi-sweet chocolate chips until evenly dispersed throughout the mixture.
8. Sprinkle a pinch of flaky sea salt over the dough and mix briefly to incorporate.
9. Scoop 1 tablespoon portions of dough using a cookie scoop or measuring spoon.
10. Roll each portion between your palms to form smooth, round balls about 1-inch in diameter.
11. Arrange the balls in a single layer on a parchment-lined baking sheet.
12. Refrigerate the balls for at least 30 minutes until firm to the touch.
13. Transfer the chilled balls to an airtight container. During rolling, if the dough feels sticky, chill it for 15 minutes before continuing. For optimal texture, use natural peanut butter that’s well-stirred with oil visible on top. Store between layers of parchment paper to prevent sticking. Dense and chewy with bursts of melted chocolate, these protein-packed balls deliver sweet-salty satisfaction in every bite. Roll them in crushed peanuts or cocoa powder for extra texture, or freeze for instant frozen treats that soften perfectly at room temperature.
Double Chocolate Peanut Butter Chip Cookies
Nothing beats the combination of rich chocolate and creamy peanut butter in cookie form. These double chocolate peanut butter chip cookies deliver intense flavor with minimal fuss. They’re perfect for when you need a serious chocolate fix.
Ingredients
– 1 cup unsalted European-style butter, softened
– 1 cup dark brown sugar, packed
– ½ cup granulated white sugar
– 2 large farm-fresh eggs
– 1 tsp pure vanilla extract
– 2 cups all-purpose flour
– ¾ cup Dutch-process cocoa powder
– 1 tsp baking soda
– ½ tsp fine sea salt
– 1 cup semi-sweet chocolate chunks
– 1 cup peanut butter chips
Instructions
1. Preheat your oven to 350°F and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened European-style butter, packed dark brown sugar, and granulated white sugar until light and fluffy.
3. Beat in the farm-fresh eggs one at a time until fully incorporated.
4. Stir in the pure vanilla extract until just combined.
5. In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and fine sea salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the semi-sweet chocolate chunks and peanut butter chips until evenly distributed throughout the dough.
8. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
9. Bake at 350°F for 10-12 minutes until the edges are set but centers still appear slightly soft.
10. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
Really, these cookies achieve the perfect balance between chewy centers and crisp edges. The double chocolate base provides deep cocoa flavor that complements the salty-sweet peanut butter chips beautifully. Try serving them warm with a cold glass of milk or crumbled over vanilla ice cream for an indulgent dessert.
Peanut Butter Chocolate Chip Blondies
Melt-in-your-mouth peanut butter blondies deliver chewy satisfaction with pockets of melted chocolate. These one-bowl wonders require minimal effort for maximum reward. Perfect for last-minute cravings or casual gatherings.
Ingredients
– 1 cup creamy natural peanut butter
– ⅔ cup packed light brown sugar
– 2 large farm-fresh eggs
– 1 tsp pure vanilla extract
– ½ tsp baking soda
– ¼ tsp fine sea salt
– 1 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy natural peanut butter and ⅔ cup packed light brown sugar.
3. Beat the mixture with a wooden spoon until fully incorporated and slightly grainy.
4. Crack 2 large farm-fresh eggs directly into the bowl.
5. Add 1 tsp pure vanilla extract to the wet ingredients.
6. Stir vigorously until the mixture becomes smooth and slightly glossy.
7. Sprinkle ½ tsp baking soda and ¼ tsp fine sea salt evenly across the surface.
8. Fold the dry ingredients into the wet batter until no white streaks remain.
9. Gently mix in 1 cup semi-sweet chocolate chips until evenly distributed.
10. Spread the thick batter into your prepared pan using a spatula.
11. Smooth the top surface to create an even layer.
12. Bake at 350°F for 20-22 minutes until the edges are golden but the center appears slightly underdone.
13. Cool completely in the pan on a wire rack before slicing.
Never underestimate these humble bars—their fudgy centers contrast beautifully with crisp edges. The peanut butter base provides savory depth that balances the sweet chocolate pockets. Serve slightly warm with vanilla ice cream for ultimate indulgence.
Salted Peanut Butter Chocolate Chip Cookies
Very few treats hit that perfect sweet-salty balance like these cookies. They combine creamy peanut butter with dark chocolate and just enough salt to keep you reaching for another. You’ll want to make a double batch—they disappear fast.
Ingredients
– 1 cup creamy, high-quality peanut butter
– ¾ cup packed light brown sugar
– 1 large farm-fresh egg
– 1 tsp pure vanilla extract
– ½ tsp flaky sea salt
– ½ cup bittersweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine 1 cup creamy peanut butter, ¾ cup packed light brown sugar, 1 large farm-fresh egg, and 1 tsp pure vanilla extract.
3. Mix vigorously with a wooden spoon until the dough becomes thick and cohesive.
4. Fold in ½ cup bittersweet chocolate chips until evenly distributed throughout the dough.
5. Scoop tablespoon-sized portions of dough and roll into smooth balls.
6. Place dough balls 2 inches apart on the prepared baking sheet.
7. Gently press each ball with a fork to create a crisscross pattern.
8. Sprinkle ½ tsp flaky sea salt evenly over all the cookies.
9. Bake at 350°F for exactly 10-12 minutes until the edges are golden but centers appear slightly soft.
10. Let cookies cool on the baking sheet for 5 minutes to set.
11. Transfer cookies to a wire rack to cool completely.
You’ll love the chewy texture with melty chocolate pockets and that addictive salty-sweet contrast. Try crumbling one over vanilla ice cream for an instant dessert upgrade, or enjoy slightly warm when the chocolate is still gooey.
Peanut Butter Chocolate Chip Cookie Cups
A perfect handheld treat that combines two classic favorites in one irresistible package. These cookie cups deliver chewy peanut butter goodness with melty chocolate pockets in every bite. They’re ideal for parties, lunchboxes, or whenever you need a quick sweet fix.
Ingredients
– 1 cup creamy natural peanut butter
– ¾ cup light brown sugar, packed
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– ½ teaspoon baking soda
– ¼ teaspoon fine sea salt
– ¾ cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and generously grease a 24-cup mini muffin tin with cooking spray.
2. In a medium mixing bowl, combine 1 cup creamy natural peanut butter and ¾ cup packed light brown sugar until fully incorporated.
3. Crack 1 large farm-fresh egg into the mixture and add 1 teaspoon pure vanilla extract, mixing until smooth.
4. Sprinkle ½ teaspoon baking soda and ¼ teaspoon fine sea salt over the dough, then stir until just combined.
5. Fold in ¾ cup semi-sweet chocolate chips until evenly distributed throughout the dough.
6. Scoop 1 tablespoon of dough into each prepared mini muffin cup, pressing down slightly to form cups.
7. Bake at 350°F for exactly 10-12 minutes until the edges are golden brown and centers appear set.
8. Remove from oven and immediately use the back of a teaspoon to press down the centers, creating defined cup shapes.
9. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
10. Store in an airtight container at room temperature for up to 5 days.
Perfectly portable with crispy edges and soft centers that cradle the melted chocolate chips. The salty-sweet balance makes them dangerously addictive straight from the container. Try filling the cups with vanilla ice cream or whipped cream for an elevated dessert experience.
Paleo Peanut Butter Chocolate Chip Cookies
Hunting for a grain-free treat that satisfies your sweet tooth without derailing your diet? These paleo peanut butter chocolate chip cookies deliver chewy perfection with clean ingredients. They come together quickly for when cookie cravings strike hard.
Ingredients
– 1 cup creamy natural peanut butter
– ½ cup pure maple syrup
– 1 large pasture-raised egg
– 1 teaspoon vanilla extract
– ½ cup finely ground almond flour
– ¼ cup coconut flour
– ½ teaspoon baking soda
– ¼ teaspoon flaky sea salt
– ⅔ cup dark chocolate chunks
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy natural peanut butter and ½ cup pure maple syrup using a sturdy spatula.
3. Crack 1 large pasture-raised egg into the mixture and add 1 teaspoon vanilla extract.
4. Mix vigorously until the ingredients form a smooth, uniform batter.
5. Sprinkle ½ cup finely ground almond flour, ¼ cup coconut flour, ½ teaspoon baking soda, and ¼ teaspoon flaky sea salt over the wet ingredients.
6. Fold the dry ingredients into the wet mixture until no white streaks remain.
7. Gently stir in ⅔ cup dark chocolate chunks until evenly distributed.
8. Scoop tablespoon-sized portions of dough and roll into balls between your palms.
9. Place dough balls 2 inches apart on your prepared baking sheet.
10. Use a fork to press criss-cross patterns into each cookie, flattening to ½-inch thickness.
11. Bake at 350°F for 10-12 minutes until edges are golden and centers appear slightly underdone.
12. Let cookies cool on the baking sheet for 5 minutes to set properly.
13. Transfer cookies to a wire rack to cool completely before serving.
Ultra-chewy with crisp edges, these cookies offer deep peanut flavor punctuated by molten chocolate pockets. Serve slightly warm with a glass of cold almond milk, or crumble over dairy-free ice cream for an indulgent dessert upgrade.
Peanut Butter Chocolate Chip Icebox Cookies
Keep these peanut butter chocolate chip icebox cookies in your freezer for instant cookie emergencies. They require no baking skills, just simple chilling and slicing. Perfect for when cookie cravings strike unexpectedly.
Ingredients
– 1 cup creamy natural peanut butter
– ½ cup unsalted butter, softened to room temperature
– ¾ cup light brown sugar, packed
– 1 large egg, at room temperature
– 1 teaspoon pure vanilla extract
– 1 ½ cups all-purpose flour, spooned and leveled
– ½ teaspoon baking soda
– ¼ teaspoon fine sea salt
– ¾ cup semi-sweet chocolate chips
Instructions
1. Combine 1 cup creamy natural peanut butter and ½ cup softened unsalted butter in a large mixing bowl using an electric mixer on medium speed for 2 minutes until fully incorporated.
2. Add ¾ cup packed light brown sugar and beat for 1 additional minute until the mixture becomes light and fluffy.
3. Crack 1 large room temperature egg into the bowl and add 1 teaspoon pure vanilla extract, then mix on low speed just until combined.
4. In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt until evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms, about 1 minute.
6. Fold in ¾ cup semi-sweet chocolate chips using a spatula until evenly distributed throughout the dough.
7. Turn the dough out onto a lightly floured surface and shape into a 2-inch diameter log about 12 inches long.
8. Wrap the dough log tightly in plastic wrap and refrigerate for at least 4 hours or until firm enough to slice cleanly.
9. Preheat your oven to 350°F and line two baking sheets with parchment paper.
10. Unwrap the chilled dough log and use a sharp knife to slice into ¼-inch thick rounds, rotating the log slightly between cuts to maintain round shape.
11. Arrange the cookie slices 2 inches apart on prepared baking sheets and bake for 10-12 minutes until edges are lightly golden.
12. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Now you have perfectly crisp-edged cookies with chewy centers that showcase the peanut butter and chocolate harmony. Nothing beats dunking these in cold milk or crumbling them over vanilla ice cream for an elevated dessert experience.
Healthy Peanut Butter Chocolate Chip Bites
Grab these peanut butter chocolate chip bites when you need a quick, wholesome snack that satisfies sweet cravings without the guilt. They come together in minutes with simple pantry staples and require zero baking. Perfect for lunchboxes, post-workout fuel, or late-night nibbling.
Ingredients
- 1 cup creamy natural peanut butter
- ⅓ cup pure maple syrup
- 1 tsp pure vanilla extract
- ½ cup old-fashioned rolled oats
- ¼ cup ground flaxseed
- ⅓ cup mini dark chocolate chips
- Pinch of fine sea salt
Instructions
- Line a baking sheet with parchment paper.
- In a medium bowl, combine 1 cup creamy natural peanut butter, ⅓ cup pure maple syrup, and 1 tsp pure vanilla extract.
- Stir vigorously with a spatula until the mixture is smooth and fully incorporated.
- Add ½ cup old-fashioned rolled oats, ¼ cup ground flaxseed, and a pinch of fine sea salt to the bowl.
- Mix until the dry ingredients are evenly distributed throughout the peanut butter base.
- Fold in ⅓ cup mini dark chocolate chips until they’re scattered throughout the dough.
- Scoop tablespoon-sized portions of dough and roll between your palms to form compact balls. Tip: If the dough feels too sticky, chill it in the refrigerator for 15 minutes first.
- Arrange the balls on the prepared baking sheet, spacing them about 1 inch apart.
- Refrigerate the bites for at least 30 minutes, or until firm to the touch. Tip: For faster setting, place them in the freezer for 15 minutes instead.
- Transfer the chilled bites to an airtight container. Tip: Store them in the refrigerator to maintain their firm texture and prevent melting.
Each bite delivers a chewy, dense texture with creamy peanut butter richness and bursts of melted dark chocolate. Enjoy them straight from the fridge for a cool treat, or crumble over Greek yogurt for breakfast. They stay perfectly firm for up to a week when stored properly.
Keto Peanut Butter Chocolate Chip Cookies
Perfectly chewy keto cookies that satisfy sweet cravings without the sugar spike. Packed with rich peanut flavor and melty chocolate pockets, they come together in under 30 minutes. These low-carb treats prove you don’t need flour to achieve cookie perfection.
Ingredients
- 1 cup creamy natural peanut butter
- 1 large farm-fresh egg
- 1/2 cup golden monk fruit sweetener
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup sugar-free dark chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, combine 1 cup creamy natural peanut butter, 1 large farm-fresh egg, and 1/2 cup golden monk fruit sweetener using a wooden spoon.
- Mix in 1 tsp pure vanilla extract, 1/2 tsp baking soda, and 1/4 tsp fine sea salt until fully incorporated.
- Fold in 1/2 cup sugar-free dark chocolate chips until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and roll into balls between your palms. Tip: Wet your hands slightly to prevent sticking.
- Place dough balls 2 inches apart on the prepared baking sheet and flatten gently with a fork in a crisscross pattern.
- Bake at 350°F for 10–12 minutes until the edges are lightly golden but centers still appear soft. Tip: They’ll firm up as they cool, so don’t overbake.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes to set.
- Transfer cookies to a wire rack to cool completely, about 15 minutes. Tip: For extra crunch, sprinkle with flaky sea salt right after baking.
Rich with nutty depth and pockets of melted chocolate, these cookies stay soft for days when stored airtight. Crumble over keto ice cream or enjoy with black coffee for a balanced treat.
Peanut Butter Chocolate Chip Bread
Easily one of the most comforting quick breads you’ll bake this season. This peanut butter chocolate chip bread delivers rich flavor with minimal effort. Perfect for breakfast or an afternoon snack.
Ingredients
– 1 cup creamy natural peanut butter
– 2 large farm-fresh eggs
– 1/2 cup pure maple syrup
– 1/4 cup whole milk
– 1 tsp pure vanilla extract
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp fine sea salt
– 3/4 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 1 cup creamy natural peanut butter and 2 large farm-fresh eggs until smooth.
3. Pour in 1/2 cup pure maple syrup, 1/4 cup whole milk, and 1 tsp pure vanilla extract, then whisk until fully combined.
4. In a separate bowl, whisk 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp fine sea salt.
5. Gradually fold the dry ingredients into the wet mixture until just combined.
6. Gently fold in 3/4 cup semi-sweet chocolate chips, being careful not to overmix.
7. Pour the batter into your prepared loaf pan and spread evenly.
8. Bake at 350°F for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 15 minutes before transferring to a wire rack.
10. Allow the bread to cool completely before slicing for clean cuts.
Perfectly moist with a tender crumb that holds together beautifully. The peanut butter flavor shines through while the chocolate chips add pockets of melty sweetness. Try it toasted with a pat of butter for an extra indulgent treat.
Peanut Butter Chocolate Chip Sandwich Cookies
Just when you thought peanut butter and chocolate couldn’t get better, these sandwich cookies prove otherwise. They’re soft, chewy, and packed with double the flavor. Perfect for when that sweet tooth demands satisfaction.
Ingredients
– 1 cup creamy natural peanut butter
– ¾ cup light brown sugar, packed
– 1 large farm-fresh egg
– 1 tsp pure vanilla extract
– ½ tsp baking soda
– ¼ tsp fine sea salt
– ½ cup semi-sweet chocolate chips
– ½ cup creamy peanut butter for filling
– 2 tbsp powdered sugar for filling
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy natural peanut butter and ¾ cup packed light brown sugar until fully incorporated.
3. Beat in 1 large farm-fresh egg until the mixture becomes smooth and slightly fluffy.
4. Stir in 1 tsp pure vanilla extract, ½ tsp baking soda, and ¼ tsp fine sea salt until just combined.
5. Gently fold in ½ cup semi-sweet chocolate chips, being careful not to overmix.
6. Scoop rounded tablespoons of dough and roll into balls, placing them 2 inches apart on prepared baking sheets.
7. Use a fork to create a crosshatch pattern by gently pressing down twice on each dough ball.
8. Bake for 8-10 minutes until the edges are lightly golden but centers still look slightly soft.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. While cookies cool, mix ½ cup creamy peanut butter with 2 tbsp powdered sugar until smooth and spreadable.
11. Spread about 1 tablespoon of filling on the flat side of one cooled cookie.
12. Top with another cookie, pressing gently to create a sandwich.
13. Repeat with remaining cookies and filling.
What makes these cookies special is their chewy texture that contrasts beautifully with the creamy peanut butter filling. The semi-sweet chocolate chips provide little bursts of richness that cut through the sweetness. For an extra treat, try serving them slightly warmed with a cold glass of milk.
Peanut Butter Chocolate Chip Cookie Dough Bites
Never underestimate the power of peanut butter and chocolate. These no-bake cookie dough bites deliver that classic flavor combination in a dangerously snackable form. They come together in minutes with minimal cleanup required.
Ingredients
– 1 cup creamy natural peanut butter
– ⅓ cup pure maple syrup
– 1 teaspoon vanilla extract
– ½ teaspoon fine sea salt
– 1 cup oat flour
– ⅓ cup mini chocolate chips
Instructions
1. Combine 1 cup creamy natural peanut butter, ⅓ cup pure maple syrup, 1 teaspoon vanilla extract, and ½ teaspoon fine sea salt in a medium mixing bowl.
2. Whisk the wet ingredients vigorously for 60 seconds until completely smooth and emulsified.
3. Add 1 cup oat flour to the peanut butter mixture.
4. Stir with a spatula until a thick, cohesive dough forms that pulls away from the sides of the bowl.
5. Fold in ⅓ cup mini chocolate chips until evenly distributed throughout the dough.
6. Scoop 1 tablespoon portions of dough and roll between your palms to form smooth balls.
7. Arrange the balls in a single layer on a parchment-lined baking sheet.
8. Refrigerate the cookie dough bites for at least 30 minutes until firm to the touch.
9. Transfer the chilled bites to an airtight container for storage.
Perfectly chewy with a satisfying salty-sweet balance, these bites develop a firmer texture when chilled overnight. The creamy peanut butter base lets the rich chocolate chips shine through. Try rolling them in crushed peanuts or cocoa powder for an elegant presentation.
Flourless Peanut Butter Chocolate Chip Cookies
Finally, flourless peanut butter chocolate chip cookies deliver chewy perfection without the gluten. These simple cookies come together in minutes with just a few pantry staples. Forget complicated baking—this recipe proves less is more with bold peanut flavor and melty chocolate pockets.
Ingredients
– 1 cup creamy natural peanut butter with visible oil streaks
– ¾ cup light brown sugar, packed with molasses notes
– 1 large farm-fresh egg at room temperature
– 1 teaspoon pure vanilla extract with warm aroma
– ½ teaspoon baking soda for lift
– ¼ teaspoon flaky sea salt for balance
– ½ cup semi-sweet chocolate chips with glossy coating
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the creamy natural peanut butter and packed light brown sugar until fully incorporated.
3. Crack the farm-fresh egg into the mixture and add the pure vanilla extract, stirring until the batter becomes smooth and glossy.
4. Sprinkle the baking soda and flaky sea salt evenly across the batter, then mix for exactly 30 seconds to activate the leavening.
5. Fold in the semi-sweet chocolate chips using a spatula until they’re distributed throughout the dough.
6. Scoop 1-tablespoon portions of dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
7. Gently flatten each cookie with a fork in a crisscross pattern, creating the classic peanut butter cookie appearance.
8. Bake at 350°F for 9-11 minutes until the edges turn golden brown while centers remain slightly soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack—this prevents breaking.
10. Cool completely for 15 minutes to achieve the ideal chewy texture.Here, the cookies emerge with crackled tops and chewy centers that give way to molten chocolate. Their rich peanut flavor intensifies when paired with a cold glass of milk. Try crumbling them over vanilla ice cream for an effortless dessert upgrade.
Conclusion
Perfect for any baker’s repertoire, this collection offers incredible variety—from classic chewy cookies to gluten-free and vegan options. We hope you find new favorites to bake and share with loved ones. Try a recipe (or two!), leave a comment telling us which one you loved, and don’t forget to pin this roundup on Pinterest for later. Happy baking!
