Best Chewy Peanut Butter Chocolate Chip Cookies
Sophie’s Best Chewy Peanut Butter Chocolate Chip Cookies are soft, rich, and irresistibly chewy — a bakery-style masterpiece perfected over nine tests. These oversized cookies combine creamy peanut butter, brown sugar caramel notes, and mini chocolate chips for the ultimate comfort dessert.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 2 hrs 35 mins (includes chill time)
- Yield: 20 large cookies
- Category: Cookies
- Cuisine: American
Ingredients
2 ½ cups (315 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (226 g) unsalted butter, room temperature
1 ¼ cups (250 g) packed brown sugar
¼ cup (50 g) granulated sugar
1 cup (250 g) creamy peanut butter (such as Jif or Skippy)
2 teaspoons pure vanilla extract
2 large eggs, room temperature
1 ¾ cups (315 g) mini chocolate chips
Instructions
**Prep Dry Ingredients**
In a bowl, whisk together flour, baking soda, and salt. Set aside.
**Cream Butter & Sugars**
Beat butter, brown sugar, and white sugar on medium speed for 2 minutes until light and fluffy.
**Add Peanut Butter & Vanilla**
Mix in the peanut butter and vanilla extract until smooth and combined. Scrape down the bowl.
**Add Eggs**
Beat in eggs one at a time on medium-high speed until fully incorporated and creamy.
**Combine Wet & Dry**
On low speed, gradually add the dry ingredients to the wet mixture. Mix just until combined — do not overmix.
**Fold in Chocolate Chips**
Using a spatula, fold in mini chocolate chips evenly throughout the dough.
**Chill Dough**
Cover and refrigerate the dough for at least 2 hours (or up to 24 hours) to prevent spreading and deepen flavor.
**Bake**
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop 3 oz dough balls (about 6 per sheet) and bake for 13–16 minutes, until edges are golden and centers look slightly underbaked.
**Cool**
Let cookies rest on the pan for 4 minutes, then transfer to a wire rack. Press extra mini chips on top while warm for that bakery finish.
Notes
🍪 **Baking Tips**
• Chill the dough at least 2 hours — it’s essential for that perfect chewy texture.
• Use creamy, shelf-stable peanut butter (not natural) for the best consistency.
• For smaller cookies, use a 1½ oz scoop and bake 8–10 minutes.
• Add chopped peanuts or pretzels for extra crunch.
• Store in an airtight container at room temperature up to 4 days or freeze for 3 months.