Easy to make, these peanut butter chocolate chip cookies are full of flavor and have an amazing soft texture. They are the perfect cookie recipe for your holiday baking!
These cookies are made with butter and yogurt like our chocolate chip cookies which are delicious too!
The yogurt helps to create a nice soft texture while enhancing the flavors of the peanut butter and chocolate chips. The flavors are perfect together.
I like to make things easy when I am making Christmas cookies. We bake a lot of them so anytime I can make them easy is perfect for me. So I made this is a no refrigeration dough. Make, drop on a cookie sheet and bake. Doesn't get much easier!
Peanut butter - Creamy peanut butter is best for these cookies. We just used store brand (Walmart.)
Yogurt - For best flavor and texture, we recommend whole milk plain Greek yogurt. We usually get the store brand.
Brown sugar - We use light brown sugar for these and that is what we recommend, but you can use dark brown if needed.
Sugar - Granulated sugar - regular or even minimally processed is good as long as it has the same texture as the regular granulated. We use Morena pure cane sugar (we get it at Walmart) which is why it looks slightly brown in the picture. It is the same as regular sugar only less processed.
Butter - Unsalted is what we recommend, but you can use salted if needed.
Eggs - No substitutions recommended, we have not tested it with any egg substitutes.
Vanilla extract - No substitutions recommended.
Flour - We use all purpose flour for this peanut butter chocolate chip cookie recipe. They haven't been tested with any other flour.
Baking soda - No substitutions recommended.
Salt - Table salt or finely ground sea salt works best.
Chocolate chips - Use your favorite! We use a combination of semi sweet and milk chocolate. I make a lot of things with chocolate chips so we keep them mixed in a big container but the amount used equivalent to 1 bag of chips. You could even use white chocolate chips if you like!
Making the cookies
These are an easy drop and bake cookie but here are a few tips to help you make them.
Be sure to take your butter out and let it soften at room temperature. It is important to be soft enough to cream together with the sugars and yogurt, but do not melt it. Melted butter will completely change the texture of the cookie, please do not use melted butter.
Cream the butter, yogurt, sugar and brown sugar with a hand or stand mixer. I prefer a stand mixer for cookie dough, but it's not required. You want to mix it for about 2 minutes on medium for a hand mixer, speed 6 for a stand mixer.
Crack the eggs into a small prep bowl. This prevents the possibility of shells getting into your batter. Add both eggs and the vanilla extract to the butter mixture and beat for 1 minute.
Mix the flour, baking soda and salt in a small bowl with a whisk. Pour into the dough mixture and beat on low until it is fully incorporated, about 30 seconds to a minute. If using a stand mixer, I like to start on stir so flour doesn't fly all over and then turn it to 2 once it is mixed enough to not fly out.
I like to use a cookie scoop to scoop the dough into even balls, but you can use a spoon also. I am not great at getting them even if I don't use a cookie scoop!
You don't have to shape these, the peanut butter chocolate chip cookies are a drop and bake. If using a scoop, drop them on the baking sheet as the dough ball the scoop creates. Do not flatten. If using a spoon, just drop the spoonful onto baking sheet as it is.
Place them about 2-3 inches apart and bake in oven preheated to 375 degrees Fahrenheit for 10-12 minutes. They should start to flatten slightly and look set. You also want them to just start to get browned in spots on the cookies. If you can see the slightly browned spots in the picture above.
Parchment paper can be your best friend when baking cookies for easy cleanup and non stick. You can also use silicone baking mats, but parchment paper is easiest for cleanup.
Allow them to sit on the baking tray for about 5 minutes before moving to a wire cooling rack.
The inside of the peanut butter chocolate chip cookie will continue to cook slightly for the first couple minutes on the baking tray. It is not recommended to remove them right away unless you want a more gooey center.
You don't have to cool them all the way to eat them, but you do have to allow them to cool all the way to store them. You can store them in an airtight cookie jar or even a plastic storage bag works.
Frequently asked questions
It is best to use a creamy peanut butter here as it is slightly thinner and the perfect creamy texture. The natural peanut butter is usually my favorite for eating, but it is too thick for the cookies.
For the best texture and flavor it is recommended, but you can use a lower fat yogurt. You can also substitute with regular yogurt just be sure it is plain.
If store in an air tight container, they should keep their texture for about a week. They may start to lose their soft texture after a week.
Here are some items that you may find helpful in making the peanut butter chocolate chip cookies.
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- Baking mats - Optional and we actually use parchment paper for these cookies, but silicone baking mats are always great to have and they do work well for cookies! We just like the less cleanup of parchment paper sometimes.
- Cooling rack - We love these cooling racks from Wilton. I actually bought mine as a set but it's hard to find them in a set of 2 now. What I love about these is that they are sturdy enough to hold pies when they are cooling too!
- Cookie scoop - Optional but really is a great little tool to have! It is cheap and helps to create the perfect size dough ball every time - perfect for me who tends to get heavy handed when using a spoon to scoop out dough.
- Hand mixer or stand mixer - The link for the stand mixer is to show you the one we have and love. It is very likely you will find it cheaper through KitchenAid or locally as quite often they are pricey on Amazon. The hand mixer is reasonably priced here. We prefer to use a stand mixer for cookie dough, but the hand mixer will work also.
Peanut Butter Chocolate Chip Cookies
- 1 cup peanut butter creamy
- 4 Tablespoons softened butter unsalted
- ½ cup Greek yogurt plain
- ¾ cup light brown sugar packed
- ¾ cup sugar
- 2 eggs
- 1½ teaspoons vanilla extract
- 2¼ cups flour spooned and leveled
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups chocolate chips
- Preheat oven to 375° Fahrenheit.
- In a small bowl mix together flour, baking soda and salt. Set aside.2¼ cups flour, 1 teaspoon baking soda, ¼ teaspoon salt
- Cream the softened butter, peanut butter, yogurt, sugar and brown sugar together in a mixing bowl. Mix on medium for about 2 minutes.1 cup peanut butter, 4 Tablespoons softened butter, ½ cup Greek yogurt, ¾ cup light brown sugar, ¾ cup sugar
- Crack the eggs into a small prep bowl to ensure no shells get into dough. Add the eggs and vanilla extract to the dough. Mix for about 1 minute on medium.2 eggs, 1½ teaspoons vanilla extract
- Pour the dry ingredients into the dough and mix on a low speed until it is fully incorporated - about 30 seconds to 1 minute.
- Add in the chocolate chips and stir with a spoon or spatula.2 cups chocolate chips
- Using a spoon or a cookie scoop (recommended), scoop out the dough and place onto a baking sheet lined with parchment paper or a baking mat.Place them about 2-3 inches apart.
- Bake in the preheated oven for 10-12 minutes, until they are just starting to get a slight golden brown in spots.
- Allow to cool on the baking tray for about 5 minutes before transferring to a wire cooling rack.Cool all the way before storing, but you can eat them while they are still warm.