Is there anything more comforting than the scent of freshly baked cookies wafting through your home? These Gooey Peanut Butter Chocolate Chip Cookies offer that nostalgic feeling with every bite. With crisp edges, a soft and chewy center, and a perfect balance of sweet chocolate and savory peanut butter, these cookies are impossible to resist.
Whether you’re baking for the holidays, surprising someone you love, or simply treating yourself, this cookie recipe is a tried-and-true favorite you’ll want to make again and again.
If you’re into my Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars or Chewy Peanut Butter Oatmeal Cookies, this one will slide into your favorite cookie recipes with ease.
Table of Contents
Why You’ll Love This Peanut Butter Chocolate Chip Cookie Recipe
- Classic Combo: Peanut butter and chocolate are a match made in dessert heaven.
- Gooey Center: Thanks to melted chocolate chips, these cookies have an ultra-soft, fudgy core.
- Quick to Make: Just 15 minutes of prep and about 12 minutes of bake time!
- Freezer-Friendly: Perfect for prepping ahead and baking fresh when cravings hit.
- Customizable: Swap out mix-ins, use gluten-free flour, or add extra toppings with ease.
What you will need + Substitutions
Here’s everything you’ll need, along with easy swaps in case you’re short on ingredients or have dietary preferences.
| Ingredient | Quantity | Possible Substitutions |
|---|---|---|
| 🥜 Peanut Butter | ½ cup | Almond butter, sunflower seed butter (nut-free) |
| 🧈 Butter (softened) | ½ cup | Vegan butter, margarine |
| 🍬 Brown Sugar | ½ cup | Coconut sugar or maple sugar |
| 🍬 White Sugar | ¼ cup | Cane sugar, honey (reduce slightly) |
| 🥚 Large Egg | 1 | Flax egg (1 tbsp flaxseed + 3 tbsp water) |
| 🍶 Vanilla Extract | 1 tsp | Almond extract or omit |
| 🍞 All-Purpose Flour | 1¼ cups | Gluten-free flour blend (1:1 ratio) |
| 🥄 Baking Soda | ½ tsp | Baking powder (1 tsp) |
| 🧂 Salt | ¼ tsp | Sea salt flakes (add more to taste) |
| 🍫 Chocolate Chips (melted) | ½ cup | Chopped chocolate bars, semi-sweet, or dark |
| 🥜 Peanut Butter Chips | ½ cup | Butterscotch or white chocolate chips |
Step-by-Step Instructions with Tips
Follow these detailed steps to create gooey peanut butter chocolate chip cookies
Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for even baking and easy cleanup.
Tip: Allow your oven to preheat fully—cookies bake more evenly in a hot oven.
Cream the Fats and Sugars
In a large mixing bowl, use an electric mixer or stand mixer to cream together:
- ½ cup peanut butter
- ½ cup softened butter
- ½ cup brown sugar
- ¼ cup white sugar
Beat until the mixture is light, fluffy, and smooth (about 2-3 minutes on medium speed).
Tip: Proper creaming adds air to the dough, which gives the cookies structure.
Add Wet Ingredients
Add:
- 1 egg
- 1 tsp vanilla extract
Beat again until well combined and creamy.
Tip: Make sure the egg is at room temperature—it helps create a smoother, more uniform dough.
Mix Dry Ingredients Separately
In a separate bowl, whisk together:
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Slowly add this dry mixture to the wet ingredients. Mix until just combined—don’t overmix.
Tip: Overmixing can make cookies dense. Mix until you no longer see dry flour.
Fold in Chips
Fold in:
- ½ cup melted chocolate chips (let cool slightly after melting)
- ½ cup peanut butter chips
Tip: Use high-quality chips for the best gooey texture and flavor. Gently folding helps retain air from creaming.
Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 1 hour.
Tip: Chilling helps prevent spreading and intensifies flavor.
Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing cookies about 2 inches apart.
Bake for 10-12 minutes, or until the edges turn golden and the centers look slightly underbaked (they’ll firm up as they cool).
Tip: Don’t overbake! A slightly underdone center gives these cookies their gooey texture.
Cool & Serve
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Topping Suggestions
- Flaky Sea Salt: Sprinkle before baking for a sweet-salty bite.
- Mini Marshmallows: Press on top halfway through baking for s’mores-style cookies.
- Crushed Pretzels: Add crunch and salt.
- Chopped Nuts: Walnuts or pecans add extra richness.
Nutritional Info (Per Cookie – Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 3 g |
| Carbohydrates | 22 g |
| Sugar | 12 g |
| Fat | 12 g |
| Saturated Fat | 6 g |
| Sodium | 90 mg |
| Fiber | 1 g |
Based on standard ingredients. Adjust for substitutions.
How to Store & Reheat
Store:
- Room Temp: Keep cookies in an airtight container for up to 5 days.
- Refrigerator: Extend shelf life up to 10 days.
Freeze:
- Dough: Scoop onto a tray, freeze, then transfer to a bag. Bake from frozen (add 2-3 minutes).
- Baked Cookies: Freeze in layers with parchment between. Thaw at room temp or microwave for 15 seconds.
Tip: Reheat in a toaster oven for fresh-from-the-oven texture.
What to Serve with Gooey Peanut Butter Chocolate Chip Cookies
- Vanilla Ice Cream: Creamy and cold for a classic pairing.
- Fresh Strawberries: Tart and juicy for balance.
- Milk: Dairy or plant-based, perfect for dunking.
- Coffee: A bold espresso to complement the sweetness.
- Hot Chocolate: Rich and cozy for indulgence.
FAQs
Why are my cookies too flat?
Possible causes:
Warm dough (chill it)
Not enough flour
Overmixing
Oven too hot
Can I make peanut butter chocolate chip cookies without eggs?
Yes! Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) or a commercial egg replacer.
What type of peanut butter should I use in my cookies ?
Creamy, processed peanut butter (like Jif or Skippy) gives the best texture. Natural PB may lead to oil separation.
Can I make the cookies gluten-free?
Yes—substitute with a 1:1 gluten-free flour blend.
How do I make the cookies chewier?
Use more brown sugar than white, and slightly underbake the cookies.
Can I double the batch?
Absolutely! Double all ingredients and bake in batches. Chill between rounds if needed.
Gooey Peanut Butter Chocolate Chip Cookies
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Electric mixer or whisk
- Spatula (for mixing and folding)
- Measuring cups and spoons
- Wire rack (for cooling)
- Optional: Cookie scoop (for uniform cookies)
Ingredients
- ½ cup peanut butter
- ½ cup butter softened
- ½ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips melted
- ½ cup peanut butter chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together peanut butter, butter, brown sugar, and white sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Stir in flour, baking soda, and salt until just mixed, then fold in melted chocolate chips and peanut butter chips. Cover and chill the dough in the refrigerator for 1 hour.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes or until edges are golden; let cool on the sheet for 5 minutes before transferring to a wire rack.
These Gooey Peanut Butter Chocolate Chip Cookies are everything you want in a cookie—rich, soft, chewy, and delightfully gooey in the center. They’re easy to make, easy to customize, and disappear quickly from the cookie jar.
Whether you’re baking them for the first time or adding them to your go-to dessert rotation, this recipe promises a sweet experience every single time. So grab your mixing bowl and your favorite apron—it’s cookie time! 🍪
