Irresistible Peanut Butter Chip Cookies: Soft and chewy peanut butter cookies filled with Reese’s peanut butter chips.
Sunday Tradition
In our house, Sunday is a day that the kids and I get in the kitchen together. With busy schedules Monday through Saturday, Sunday is the one day we’re home together as a family and can carry on this weekly tradition. I love being in the kitchen with my kids, and I love even more seeing their excitement about being in the kitchen and creating something.
More often than not, we’re making cookies together. If your kids are eager to bake with you, I think cookies are the perfect place to start. The recipes are usually easy to follow and don’t require too much time or effort.
And now that Westin is older, I have found that it’s easier for me to step back and observe that try to control the process too much. In fact, Westin is now the one ordering Avery and me around! We’ve spent years baking together, and to see him know and understand the process is so fun for me!
The Best Peanut Butter Cookies
For yesterday’s weekly family baking day, we made my favorite peanut butter cookies. I’ve been making these cookies since I was a teenager, so they hold a special place in my heart. I’ve tweaked (and perfected – if I do say so myself) the recipe over the years and am so excited for you to try them.
These cookies are soft and chewy, and are filled with loads of the best peanut butter chips. Seriously! I recommend only using the Reese’s peanut butter chips. I don’t think any other brand even compares!
I like these cookies underdone just a bit and then cooled for about 10 minutes. They also store well in an airtight container. I’d recommend warming them again for about 10 seconds in the microwave after they’ve cooled completely.
Enjoy!
Irresistible Peanut Butter Chip Cookies
Ingredients
- 1/2 cup (113 g) unsalted butter cold and cut into cubes
- 3/4 cup (187.5 g) creamy peanut butter I use Skippy
- 1 1/4 cup (275 g) light brown sugar packed
- 3 tablespoons (45 g) milk
- 1 tablespoon (13 g) pure vanilla extract
- 1 large egg
- 1 3/4 cup plus 2 tablespoons cup (225 g) all-purpose flour
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (5.6 g) salt
- 1 bag 10 oz. Reese’s brand peanut butter chips
Instructions
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter, peanut butter, brown sugar, milk and vanilla. Beat on medium speed until well blended, about one minute.
- Add the egg and beat until just combined.
- Add the flour, baking soda and salt and mix on low speed until just combined.
- Stir in the peanut butter chips.
- Using a cookie scoop (mine is about 2 tablespoons), drop cookie dough on lined baking sheet about 2 inches apart. Do not flatten these cookies like most peanut butter cookies call for.
- Bake for 8 to 9 minutes, or until slightly golden brown on top. Do not over bake. In fact, I like these underdone just a little. Let the cookies cool for about 10 minutes before eating.
- Makes about 14 large cookies.
These cookies are a peanut butter lovers dream! So delicious! I also loved how nicely they baked. Will be my go to peanut butter cookie from now on!
How does one blend cold cubed butter? Did you soften it at all? I’m so confused how to keep it “cold”
About 30 minutes out of the fridge!
Instead of cubing the butter. I like to use the cheese grater & shred my butter. No thawing needed. Straight from freezer to shred.
Just like the name says, IRRESISTIBLE!! My hubby’s favorite peanut butter cookie of all time!
I first made this recipe a month ago – at the height of the COVID-19 STAY-AT-HOME orders. The family snarfed them down. I’ve made them every week since then on request. They ARE irresistible!! They are making a difficult time a bit lighter. Thanks for sharing your family’s treat with us!!
Love this! Thank you!
Best peanut butter cookies I’ve ever had. Perfect to make with the kids.
Love it!
Wow
I just made these cookies and they absolutely delicious 😋
Thank you!!
I made these cookies and everyone wants the recipe! They are totally irresistable. Definately follow the instructions on cooking time – a bit under and not so smoosh them down.Delish!
I made these for my one year anniversary at work. I was told they are the best pb they ever had!! Also they want the recipe!! Thanks for sharing!!!
These are the best PB cookies ever! So often, PB cookies are a bit on the dry side, but not these! They are perfectly soft and moist and delicious. The only problem I’ve been able to see is that they don’t last long!
I’ve made these 6 times and every single time they are perfection!
So happy to hear that!
These cookies are the best! Wasn’t sure the first time I made them. Tonight I made my second batch and they are as beautiful as they taste. So proud of myself, lol. I do have to admit however, the first time I mistakingly used baking powder rather than baking soda. First ones were so good that my husband and I had them gone in 2 days. And today was a totally dif ferent cookie. They are absolutely awesome. By far the best peanut butter cookies I’ve had. I can’t say which is my favorite because they were both so good.
Your cookies must be huge! I doubled the recipe and ended up with 72 cookies that are 2-1/2” in diameter. They’re plenty big! And very delicious. Thanks!
Note: When you double the recipe, the weight in grams in the ingredient list does not double. (1/2 cup butter goes to 1 cup but the weight still shows 113 g. I weigh my dry ingredients so I’m glad I realized it when I did!)
Thanks. Yeah that automated app I added to the recipes actually isn’t that accurate. I think I need to just get rid of it.
My family absolutely loved these and said do again. Only change was I added quarter cupish of chocolate chips. I mixed up a batch and then put in cooler. Took with us to lake house and baked up a few batches over the long weekend. They were gone so quickly I portioned out by only cooking a dozen at a time. I made them also a little smaller in size. Best cookies by far.
Omg!!! The best peanut butter cookies I’ve had. I used 31 grams of dough per cookies and they came out perfect. I would love to share a picture. This is a keeper
Thank you!!
The BEST peanut butter cookies I have ever made. I swapped the peanut butter for the adams all natural creamy kind and holy moly I will be making these on repeat.
Enjoyed your recipe and as did my lobe, thank you for sharing, God bless