Soft, chewy, and absolutely addictive
These Loaded Peanut Butter Chocolate Chip Cookies are every peanut butter lover’s dream. Soft, chewy centers. Crispy edges. Bursts of melty chocolate and sweet peanut butter chips in every bite. It’s everything you love about a classic cookie—amped up with double the flavor and extra decadence.
Whether you’re baking for a weekend treat, a party tray, or to satisfy your own cravings, these cookies are easy to whip up and guaranteed to disappear fast.
🛒 Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup peanut butter (creamy for smooth texture, chunky for extra bite)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup peanut butter chips
- 1 cup chocolate chips (plus extra for topping)
- Optional: chopped mini peanut butter cups, for garnish or extra gooey texture
👩🍳 Instructions
1. Preheat the Oven:
Set your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
2. Cream the Butter and Sugars:
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
3. Add Wet Ingredients:
Beat in the egg, vanilla extract, and peanut butter until smooth and fully incorporated.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix into the wet ingredients until just combined—do not overmix.
5. Fold in the Good Stuff:
Stir in the peanut butter chips and chocolate chips. If using, gently fold in some chopped mini peanut butter cups for a gooey surprise.
6. Scoop and Shape:
Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets, spacing about 2 inches apart. Press a few extra chocolate chips (or peanut butter cups) on top of each cookie for that bakery-style look.
7. Bake:
Bake for 10–12 minutes, or until the edges are golden and the centers are just set. Don’t overbake—these are best when slightly underdone for that chewy middle!
8. Cool:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
🍪 Tips & Tricks
- For thicker cookies: Chill the dough for 30 minutes before baking.
- For extra gooey centers: Add a mini peanut butter cup in the middle of each cookie before baking.
- Storage: Keep in an airtight container at room temperature for up to 5 days—or freeze for up to 2 months.
💬 Why You’ll Love Them
These cookies hit every mark: salty, sweet, soft, rich, and full of texture. They’re the kind of treat that brings comfort with each bite—and just might become your new go-to recipe when only something over-the-top will do.