Uploaded August 2026 | Updated September 2026, 3 weeks ago
Recipe ⬇️ or print: recipetineats.com/choc-chip-peanut-butter-cookies
Chocolate and peanut butter is an irresistible combination! Especially when it's in cookie form with the all important combination of golden and crisp at the edges, soft and chewy inside, with good peanut butter flavour.
Need I say more? (Fine. It’s also an easy one-bowl, hand mixed recipe!) - N x ❤️
PS Don't skip the 1 hr dough chill time. I tried to avoid this by adding more flour but the inside was just not the same, it dries it out more. I absolutely promise it's worth it!
PPS Bakes from frozen! Do the 1 hr fridge time, roll balls, then freeze. Same temp and time!
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Choc Chip Peanut Butter Cookies
100g / 7 tbsp unsalted butter, cut into ~1cm / 0.2″ cubes
1/2 cup (tightly packed) brown sugar (100g)
1/2 cup caster sugar / superfine sugar (100g), sub regular/granulated
1/2 tsp vanilla
1 tsp honey (bakers' trick, for browning and makes insides chewier)
1/4 tsp cooking salt / kosher salt
1 large egg, fridge cold is fine
1/2 cup (120g) smooth peanut butter spread (ie Aus: Bega, US: Jif, Skippy, UK: Sun-Pat, NOT the runny natural sugar-free type)
1 1/4 cups plain flour / all-purpose flour (185g)
1 tsp baking soda / bi-carbonate soda, not baking powder
150g (3/4 cup) dark choc chips / US semi-sweet chips
1. Put aside 2 1/2 tbsp choc chips for decorating at the end.
2. Cookie dough - Barely melt butter in 20 sec increments in the microwave, then finish melting by mixing with a wooden spoon. Mix in both sugars, then add egg, vanilla, honey, salt and mix in. Add peanut butter and mix until smooth.
3. Add flour, scatter baking soda across surface. Mix until the flour is mostly mixed in, then add the choc chips and mix until you can no longer see flour. Cover, fridge 1 hour, can keep like this for 2 days (if you don’t do this, the cookies will spread too much).
4. Preheat oven to 190C/375F (170C fan). Roll 2 1/2 tbsp dough into balls (size 24 cookie scoop), makes 16. (You can freeze the balls at this point. See note). Place on 2 lined trays, bake 12 min, switching tray shelves halfway, or until the edges are golden and the surface is light golden.
5. Press reserved choc chips on surface (I like to press some in a tiny bit on a slight angle). Cool 10 min on tray, then attack! Transfer the rest to cool racks to fully cool before storing in an airtight container in the pantry.
Notes
- For frozen cookie dough balls, I store in ziplock bags (press air out) and put in a containers, to be extra sure they don't dry out. Bake for time and temp per recipe, though if baking less than 8 on a tray, start checking early (will bake faster).
- If dough is refrigerated longer than 2 hours, it will become hard so leave on bench until soft enough to scoop the dough out and roll into balls.
#recipetineats #peanutbuttercookies #chocolatechippeanutbuttercookies
Recipe ⬇️ or print: recipetineats.com/choc-chip-peanut-butter-cookies
Chocolate and peanut butter is an irresistible combination! Especially when it's in cookie form with the all important combination of golden and crisp at the edges, soft and chewy inside, with good peanut butter flavour.
Need I say more? (Fine. It’s also an easy one-bowl, hand mixed recipe!) - N x ❤️
PS Don't skip the 1 hr dough chill time. I tried to avoid this by adding more flour but the inside was just not the same, it dries it out more. I absolutely promise it's worth it!
PPS Bakes from frozen! Do the 1 hr fridge time, roll balls, then freeze. Same temp and time!
---------------
Choc Chip Peanut Butter Cookies
100g / 7 tbsp unsalted butter, cut into ~1cm / 0.2″ cubes
1/2 cup (tightly packed) brown sugar (100g)
1/2 cup caster sugar / superfine sugar (100g), sub regular/granulated
1/2 tsp vanilla
1 tsp honey (bakers' trick, for browning and makes insides chewier)
1/4 tsp cooking salt / kosher salt
1 large egg, fridge cold is fine
1/2 cup (120g) smooth peanut butter spread (ie Aus: Bega, US: Jif, Skippy, UK: Sun-Pat, NOT the runny natural sugar-free type)
1 1/4 cups plain flour / all-purpose flour (185g)
1 tsp baking soda / bi-carbonate soda, not baking powder
150g (3/4 cup) dark choc chips / US semi-sweet chips
1. Put aside 2 1/2 tbsp choc chips for decorating at the end.
2. Cookie dough - Barely melt butter in 20 sec increments in the microwave, then finish melting by mixing with a wooden spoon. Mix in both sugars, then add egg, vanilla, honey, salt and mix in. Add peanut butter and mix until smooth.
3. Add flour, scatter baking soda across surface. Mix until the flour is mostly mixed in, then add the choc chips and mix until you can no longer see flour. Cover, fridge 1 hour, can keep like this for 2 days (if you don’t do this, the cookies will spread too much).
4. Preheat oven to 190C/375F (170C fan). Roll 2 1/2 tbsp dough into balls (size 24 cookie scoop), makes 16. (You can freeze the balls at this point. See note). Place on 2 lined trays, bake 12 min, switching tray shelves halfway, or until the edges are golden and the surface is light golden.
5. Press reserved choc chips on surface (I like to press some in a tiny bit on a slight angle). Cool 10 min on tray, then attack! Transfer the rest to cool racks to fully cool before storing in an airtight container in the pantry.
Notes
- For frozen cookie dough balls, I store in ziplock bags (press air out) and put in a containers, to be extra sure they don't dry out. Bake for time and temp per recipe, though if baking less than 8 on a tray, start checking early (will bake faster).
- If dough is refrigerated longer than 2 hours, it will become hard so leave on bench until soft enough to scoop the dough out and roll into balls.
#recipetineats #peanutbuttercookies #chocolatechippeanutbuttercookies
