Soft, chewy, and loaded with rich peanut butter flavor, these easy Chocolate Chip Peanut Butter Cookies always disappear fast. Made with brown butter, melty chocolate chips and topped with flaky sea salt to create a sweet, salty, no-chill, nostalgic combo!
Chocolate and peanut butter are a match made in heaven. Not a believer?! Try Chocolate Peanut Butter Pie or PB2 Cookies and report back!
A Quick Glance At Chocolate Chip Peanut Butter Cookies Recipe
- ✅Done in: 40 minutes, no chilling needed!
- 🛒Ingredients: 13, including pantry staples.
- 🍽️Serves: 12-14 cookies, depending on scoop size
- 💪Difficulty: Easy - Let the kids help mix this one!
- 👩🍳Cook Method: Bake
- ⏰Make Ahead Friendly: Yes! You can choose to freeze either raw dough or baked cookies.
Why You'll Love This Recipe
- Browned butter adds depth of flavor, balancing sweet + salty, similarly to Brown Butter Toffee Chocolate Chip Cookies.
- Chocolate Chip Peanut Butter Cookies are no chill- meaning you can bake right away!
- Bakery-Style cookies in appearance and texture without complicate steps.
Why Chocolate Chip Peanut Butter Cookies Don't Need To Be Chilled
Unlike many other cookie options that benefit from chilling, such as Chocolate Peanut Butter Cookies, these soft peanut butter cookies do not need to be chilled. The ratio of brown butter (contains less moisture than regular butter) to egg and flour creates a thicker, sturdier dough.
This allows the cookies to go straight from bowl to baking sheet while holding their shape during the baking process. The added oil from the peanut butter results in a cookie that is still soft and moist.
Jump to:
- A Quick Glance At Chocolate Chip Peanut Butter Cookies Recipe
- Why You'll Love This Recipe
- Why Chocolate Chip Peanut Butter Cookies Don't Need To Be Chilled
- Recipe Ingredients
- Substitutions & Variations
- How To Make Chocolate Chip Peanut Butter Cookies
- Expert Baking Tips
- Chocolate Chip Peanut Butter Cookies FAQs
- More Dessert Recipes You'll Love
- Chocolate Chip Peanut Butter Cookies
Recipe Ingredients
- Peanut Butter: I like to use Skippy Natural Creamy Peanut Butter in these cookies as well as Peanut Butter Thumbprint Cookies. Stir well before using. Skippy Natural Chunky Peanut Butter can be used as well for an extra chunky cookie.
- Butter: Browning the butter gives us a deeper, nuttier taste.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Not all peanut butters are created equally. This recipe was specifically made with Skippy Natural Peanut Butter and results will vary if another type is used.
- I use dark chocolate chips, but milk chocolate, bittersweet chocolate or semisweet chocolate chips. Or one of my all-time favorites, butterscotch chips.
- Nuts are great in these no chill peanut butter cookies too; walnuts, pecans, hazelnuts or pistachios work well. Keep your mix-ins to 8 ounces total. If you love a chocolate + nut cookie, Bakery Style Chocolate Chip Walnut Cookies are a crowd favorite!
- Sub a 1:1 gluten free flour for the all purpose flour for a gluten free cookie.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Chocolate Chip Peanut Butter Cookies
Step 1: Combine sugars in a bowl.
Step 2: Cream butter and sugars until light and fluffy.
Step 3: Whisk dry ingredients then mix into cookie batter.
Step 4: Gently fold in chocolate chips.
Step 5: Scoop no chill peanut butter cookies into balls and place on prepared baking sheet.
Step 6: Bake until golden brown and set.
Expert Baking Tips
- Want gorgeous bakery-worthy cookies? Press chocolate chips into the tops of the cookies for that perfect look.
- I use a natural peanut butter for these no chill peanut butter cookies however, not all natural peanut butters will work. Skippy is thinner than a traditional peanut butter but not overly thin. Be sure to stir peanut butter before adding to the cookie dough.
- Using a traditional peanut butter will give slightly thicker cookies that are a bit more dry.
- To avoid a failed bake - pull cookies from the oven when edges appear done and are just barely starting to brown. Tops will appear slightly underdone but will set once cooled.
Chocolate Chip Peanut Butter Cookies FAQs
Store at room temperature in an airtight container for up to 5 days. For longer term storage, store in the fridge in a reusable plastic bag for 7-10 days or place in a Ziplock freezer bag or airtight container in the freezer up to 2 months.
Yes! I like to scoop into cookies right away while soft, then freeze on a baking sheet in balls. After a few hours you can add them to a bag for long term storage and they will be easy to separate to bake however many you want at a time. Store dough for up to 2 months in the freezer.
No! This recipe is great because there's no chill time needed, so you can get baking right away. If you want to make the dough ahead and chill it, you can store it in the fridge for up to 48 hours, tightly covered. Allow to sit for 30 minutes outside the fridge before scooping and baking.
More Dessert Recipes You'll Love
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Chocolate Chip Peanut Butter Cookies
Equipment
Ingredients
Wet Ingredients
- 1 cup unsalted brown butter
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 cup peanut butter I use Skippy Natural
- 2 large eggs room temp
- 1 egg yolk room temp
- 2 teaspoon vanilla extract
- 1 tablespoon whole milk
Dry Ingredients
- 2½ cups all purpose flour
- 2 teaspoon kosher salt
- 1 tsp baking soda
- ½ teaspoon baking powder
Mix In
- 8 oz dark chocolate
- ½ teaspoon flaky sea salt
Instructions
Wet Ingredients
- Preheat the oven to 350°F then line a sheet pan with parchment paper
- Start by browning your butter in a medium sauce pot over low heat. The butter will melt then begin sputtering. Swirl the pan around a few times. As the butter begins to brown, it will quiet down. Watch it closely and give it a whisk, scraping the golden brown bits off the bottom. Once the butter is quiet and golden brown, pour it immediately into a heat proof container and move to the fridge to help cool quickly
- While butter is cooling, whisk all dry ingredients together in a bowl then set aside
- Cream butter and both sugars together in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 3-4 minutes until light and fluffy
- Mix in peanut butter
- Mix in the eggs, vanilla and milk
- Add dry ingredients then mix slowly until incorporated
- Mix in the dark chocolate just until combined. Do not overmix
- Scoop 3 oz cookie dough balls and place 2 inches apart on the parchment lined sheet tray
- Bake 13 minutes, checking around 11-12 minutes for doneness. Cookies should look set and very lightly browned around the edge. Allow to cool on the tray for 10 minutes, sprinkle with flaky sea salt then transfer to a wire rack to cool the rest of the way
Maddy
Outrageously good cookies! The best I’ve ever had!
Krista
I love this no chill cookie! It comes together easy, has a ton of flavor from the brown butter, peanut butter and melty chocolate and is done in 40 minutes from start to finish!