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Emily Wyckoff

Super-Soft Peanut Butter Chocolate Chip Cookies

The first big blizzard of 2014 hit us this week along with two snow days. When snow falls, I get the urge to bake – and eat.

Nothing says “snow day” to me like baking cookies.

I am a lover all things peanut butter and chocolate. One of my family’s favorite cookies are Flourless Peanut Butter Chocolate Chip Cookies.

But I made a new peanut butter chocolate chip cookie on Snow Day No. 1 that may trump our old favorite. They are super soft and moist, and they keep for up to five days, texture fully intact. I doubt there will ever be any left after five days, unless you make a double batch!

Here’s how you make them:

Cream the butter and sugars. Next, add the egg, peanut butter, and vanilla, and mix well.

Then, add the dry ingredients and mix until just combined – do not over-mix. Fold in the chocolate chips. (Try not to eat any of this dough – I dare you!)

super soft pb dough in bowlcropped

Refrigerate the dough for 30 minutes, minimum. Refrigerating prevents spreading and improves the flavor and texture of your finished product.

When you are ready to bake, form tablespoon-sized balls (I use a mini ice cream scoop) about 2 inches apart on a parchment paper-lined cookie sheet.

super soft pb ballscropped

Press down on each ball to slightly flatten each. You can use a glass, or your (clean) hand works just as well.

super soft pb balls smooshedcropped

Bake for 9-10 minutes at 350 F until set. The cookies will appear very pale and not completely baked when you take them out. Don’t worry! This is the beauty of the super soft cookie and why they are so delicious.

Also, the cookies will firm up as they cool. Let them cool for 5-10 minutes on the cookie sheet, then transfer them to a rack to cool completely.

super soft pb cookies up closecropped

Super-Soft Peanut Butter Chocolate Chip Cookies

(Adapted from a recipe from


1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
3/4 cup creamy peanut butter (not natural-style)
1 egg
1 tsp. vanilla
1/2 tsp. baking soda
1 1/4 cups flour
Pinch of salt
1 1/4 cup chocolate chips


1. Mix the butter and sugar with a mixer on medium speed until  creamy. Add the peanut butter, egg, and vanilla and beat until well- combined.

2. Whisk together the baking soda, flour, and salt in a small bowl, and slowly add the dry ingredients to the peanut butter mixture, mixing until just combined.

3. Fold in the chocolate chips and chill the dough in the refrigerator  for at least 30 minutes.

4. When ready to bake, preheat oven to 350 F.

5. Drop tablespoon-size (approximate) balls onto parchment paper-lined cookie sheets, and press each cookie down to slightly flatten.

6. Bake for 9-10 minutes until set and very light in color. They will appear under-done.

7. Let cool on cookie sheet for 5-10 minutes and transfer to a rack to cool completely.

8. Store at room temperature, tightly covered, for up to 5 days.

Hankering for more peanut butter chocolate treats? Try these:

Chocolate Peanut Butter Cupcakes

Oatmeal Peanut Butter Chocolate Chip Scones

Peanut Butter Caramel Swirled Brownies

23 Responses to “Super-Soft Peanut Butter Chocolate Chip Cookies”

  1. Linda Bailey says:

    Hello Rachael, My husband loves cookies and cakes, but I do not bake that much since our children are grown and live in other states. I was watching your Christmas Eve show and you had some very good cookie recipes for Christmas. J just can not find those recipes at all on your website is there any way I can get those cookie recipes, as I would like to make them for my husband regardless what time of year it is. Thank you, Linda Bailey

  2. Love your show Rachael! I just looked at your site and found the: SUPER SOFT PEANUT BUTTER CHOC CHIP COOKIE RECIPE. My Grandson is coming up for the weekend and will be playing a tournament Hockey game in the area. I will definitely be making these delicious sounding cookies for him and the family. Will let you know about family feedback, thanks for the help! BJK

  3. Babs says:

    I made these for my family last night and they disappeared. My 16 y.o. step-son ate the most so I promised him I will make him a batch to take home. Thanks!

  4. Katie says:

    Just made these. I’m a little disappointed… a little too sugary and not nearly peanut buttery enough. Very soft, though, which I loved.

  5. Judi says:

    In the oven right now. Only had crunchy peanut Butter do that’s what I used. Easy peezy recipe!

  6. Chavon says:

    The best peanut butter cookies I have ever eaten. they are super soft and extra yummy! I will always make these.

  7. Mmmm says:

    I followed everything and the cookies turned into crumbs…..maybe the effects of an electric oven?
    It was my first time baking with one

    • Laura says:

      Mine did too… After the 30 mins in fridge I added about a 1/2 tablespoon of vegetable oil and mixed again. They came out great.

  8. Trio says:

    Taste was good, but fell apart like sand sort of. I knew something was off when creaming my butter and sugar. It never creamed…it was more like…well, sand.

    • Shawn says:

      I don’t think you mixed it well enough. Mine looked sandy until I got out the electric beater, and then the mixture turned creamy just fine.

      • Maureen says:

        Mine came out really sandy and crumbled apart as well, I used my mixer, and everything went together well. Not sure what went wrong, they tasted good, just hard to eat…

  9. Danielle says:

    I just tried this recipe substituting peanut butter with tahini, they came amazing! Thanks for the recipe!

  10. Patricia says:

    Currently in the process of baking these cookies in a convection oven. The time is a little off on baking 4 trays on two rows using conversion to 325 for convection. Either my oven is broken, or the time required is almost double :-)

    That said, they smell amazing and the batter is perfect. Not too peanuty, but there is a distinct presence, and it was definitely creamy after a couple of seconds with the hand mixer.

    • Patricia says:

      Okay, as a follow up to my post, I wanted to confirm that these cookies are delightful! Chewy, but with a slight bit of melting (like icing sugar cookies), and just the right flavor of chocolate and peanut butter. Next time I might add some roasted peanuts to add some contrasting texture. Overall great recipe!

  11. Sherri says:

    Dry and crumbly, worst peanut butter cookies I’ve ever made, and I bake very often! I never write bad reviews, but these were just awful.

  12. Rachael S. says:

    I used egg replacer since my daughter is allergic to eggs. I also used natural peanut butter as it was the only on hand. The cookies came out dry and crumbly. Very disappointed by the taste also.

  13. Tammy says:

    These are the best ever! I didn’t have quite enough chocolate chips, so I added walnuts to make up the difference. They are perfectly soft and slightly chewy and have the most buttery taste. My new go-to recipe! Thanks, Rachel!

    * I used crunchy peanut butter

  14. Trina says:

    followed the recipe exactly and these are by far the best freakin cookies i’ve ever made/had.

  15. Ann Marie says:

    Has anyone tried to this recipe with less chocolate chips hubby has the car and I’m dying to make these but only have about 1/2cup ;(

  16. Jaszmyn says:

    Delicious cookies!

  17. Jessika says:

    My cookies came out with a sandy and crumbly texture, and I found them to be a little too sweet of my tastes. All the ingredients went together really well though.
    I don’t think I’ll be making this cookie recipe again.

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