Amazingly Soft Peanut Butter Chocolate Chip Cookies

"These are soooooo good! My boyfriend and I can't stop eating them. (Make sure not to over cook or they won't be soft.)"
photo by all4him photo by all4him
photo by all4him
photo by Hanna D. photo by Hanna D.
Ready In:
35-40 Cookes




  • Preheat your oven to 325 degrees Fahrenheit.
  • Cream butter, peanut butter, and sugars together until smooth.
  • Add eggs and vanilla, beat well.
  • Stir in flour and baking soda until well combined.
  • Mix in chips and nuts by hand.
  • Using a cookie scooper or a spoon, scoop up 1 1/4 inch balls of dough and place 2'' apart on a greased cookie sheet. (For smaller cookies make smaller balls of course. Do not push them down.).
  • Bake for 15 minutes or until cookies are firm around the edges but do not wait until the tops are brown.
  • Tips:

  • Wait 3-4 minutes before transferring to wire rack to cool.
  • You could use any kind of nuts you want and even switch up the chips.
  • If you put the cookies into a zip lock bag place a piece of sandwich bread in with them to keep them soft.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. xxsmimi
    I tried this recipe with all purpose flour, and used 1/2 cup white and 1/2 cup brown sugar. These cookies were delicious. I also added bits of crushed pretzels and sprinkled vanilla fleur de sel on top. The were incredible. I am going to try this recipe using whole wheat and all purpose flour next time.
  2. Hanna D.
    Made with 1/2 cup each sugar as others suggested. Also used maple syrup in place of vanilla (didn't have any on hand). Used all chocolate chips- turned out great! Soft, chewy... like a little cloud if you eat them right out of the oven! Firmer when you actually let them cool, haha! Great all around.
    • Review photo by Hanna D.
  3. verissimopro
    I first made this recipe about a year and a half ago, and I've probably made it fifty times since then. It's definitely my go-to for super soft cookies! You do have to take them out before they look "done", though, or they'll firm up a lot (but still taste great)!
  4. Yvonne S.
    I could not believe how delicious these cookies were. I did a few changes added butterscotch chips w/ the chocolate chips. I love soft cookies & my boyfriend loves crunchy and the cookies can be baked to a cruchy state. Bravo to the person that came up with this recipe. Thank you from Hollister, California Yvonne S.
  5. Daria1987
    These are super delicious! The only thing I changed was the amount of sugar. I used 1/2 cup of each sugar. I also used milk chocolate chips instead of semisweet.


  1. verissimopro
    I only have two small tweaks for this perfect cookie recipe- firstly, I add salt. This is a personal preference, and it probably also makes a difference how salty your peanut butter is- I use Simple Truth organic crunchy peanut butter and it is salted, but not as much as Jif or some of the other popular brands. I add 1/2 teaspoon of salt at the flour/baking soda step. I've tried the recipe both with and without the added salt, and I think it just rounds out the cookie perfectly. The second thing I like to do is to incorporate white chocolate chips- I do 2/3 cup semisweet chips, 2/3 cup peanut butter chips, and 2/3 cup white chocolate chips.
  2. Daria1987
    These are super delicious! The only thing I changed was the amount of sugar. I used 1/2 cup of each sugar. I also used milk chocolate chips instead of semisweet.


Currently I am a student... in waiting... if your wondering what i mean by that, well long story short, I can't start college until the fall semester. I will be doing some gen eds at Mesa Community College for two semesters and then moving on to wonderful ASU to study Industrial Design. I can't wait! Since I am jobless right now I cook allllll day. I probably sound like a looser but I enjoy trying out new recipes.
View Full Profile

Find More Recipes