Can I use natural peanut butter in PB chocolate chip cookies?

Natural peanut butter works, but you might notice the cookies spread more because of the oil separation. If you want a thicker, more consistent texture, a creamy peanut butter usually performs better in PB chocolate chip cookies.

Why are my PB chocolate chip cookies crumbly?

Crumbly cookies often mean there was too much flour or the dough wasn’t mixed long enough for the fats to fully combine. Since peanut butter already adds density, a small change in measurement can make a big difference.

Do I need to chill the dough?

You don’t have to, but chilling helps control spreading and improves the chewiness. If your kitchen is warm or the dough feels soft, a short chill helps create more bakery-style peanut butter chocolate chip cookies.

Can I make PB chocolate chip cookies gluten-free?

Yes, simply swap regular flour for a gluten-free 1:1 blend. The peanut butter keeps the texture tender, so the cookies still bake up soft and flavorful.

How do I keep PB chocolate chip cookies soft?

Store them in an airtight container and keep a small piece of bread or a tortilla inside. It adds moisture to the container and keeps your PB chocolate chip cookies from drying out.

PB Chocolate Chip Cookies – 7 Irresistible & Delicious Reasons

Description

Soft, chewy PB chocolate chip cookies with golden edges, melted chocolate pockets, and a rich peanut-butter flavor that creates the perfect nostalgic homemade treat.

Ingredients

Scale

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup creamy peanut butter
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips

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Instructions

Cream the peanut butter, butter, granulated sugar, and brown sugar together until light and smooth.
Add the egg and vanilla extract, mixing until fully combined.
Whisk the flour, baking soda, baking powder, and salt in a separate bowl.
Add the dry ingredients to the wet mixture and mix until a thick dough forms.
Fold in the chocolate chips until evenly distributed.
Scoop the dough onto a lined baking sheet.
Bake at 350°F until edges are lightly golden and centers remain soft.
Cool on the baking sheet before transferring to a rack.

Notes

For thicker cookies, chill the dough for 20 minutes before baking.
Do not overbake; cookies will continue firming up as they cool.
Use creamy peanut butter for best texture and consistency.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie