Perfect Peanut Butter Chocolate Chip Cookies

I’d like you to meet the only freezer meal (umm, snack) I’ve prepped for Raspberry’s arrival.

I’ve got a bag of this cookie dough in my freezer that I’m pretending is for when Raspberry arrives, but these cookies plus a glass of ice cold chocolate milk make such a fabulous bedtime snack that I’ll probably end up needing to make another batch before baby arrives.

Now.  I haven’t done any recipe posts in awhile because the 3rd trimester has been filled with nausea galore (worse than the 1st trimester for me) and testing recipes / editing photos of food has lost its luster for the time being.

I had a stretch of time Sunday afternoon where all nausea subsided and I jumped on the opportunity to make a new recipe and these are what came out of it.  

I think these are the perfect peanut butter cookie.  If you’re a fan of peanut butter blossoms, this peanut butter cookie dough would be excellent for those.  And if you’re a client of mine (or not a client of mine) who has a goal to eat more baked goods this week, this recipe is an excellent baked good for your life.

Let me know if you try ’em! 

Classic Peanut Butter Chocolate Chip Cookies

Yield: 2 dozen smaller cookies (or 1 dozen palm-sized cookies)

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


½ cup butter, softened
¾ cup brown sugar
¼ cup white sugar
1 cup peanut butter (I used unsalted, natural peanut butter...I'm not sure if a Jif style peanut butter would work)
1 large egg
1 tsp vanilla
1 1/2 cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1/2 cup chocolate chips


Preheat oven to 350ºF.  In the bowl of an electric mixer, cream together butter, sugars and peanut butter.  Mix in egg and vanilla.  Then add in 5 remaining ingredients and mix until cookie dough comes together.  The dough will be a bit crumbly.  Roll dough into balls and press flat with a fork in a criss-cross pattern.  Bake for 10 minutes.


  1. How have I never put chocolate chips in my peanut butter cookies before?! Should be such an obvious YUM thing to do! Next time.

  2. Your blog is the happiest place on the internet!

  3. These look amazing! I hope you get to feeling better. It stinks to be nauseous like that. :(

  4. These look amazing! I will need to make these ASAP! Thanks for sharing and so sorry to hear about all the nauseous still :(

  5. Aaaagh feel you on the 3rd trimester nausea. Totally blindsided me, because no one I knew had it like that. I rubbed lime oil on my feet and temples just to get an appetite for anything. Growing a babe ain’t no joke!! 😬😁💛💛💛 hang in there mama!

  6. These looks like perfect little cookies!! Fork marks are ideal.

  7. nom nom, profesh cookie monster says: yes jif/skippy peanut butters work, BUT, natural/hippy peanut butters are best for cookies. It makes them softer and fudgy-er. The “mainstream” brands have extra sugar and salt, which make them more delicious for just eating out of a jar, but in cookies makes them a spread more, making thinner crunchy cookies. You can still get soft thick cookies though if you bake the dough well chilled.

    • Thanks for your expertise, Anna! I always wondered why hippy PB’s seemed to work better in my cookies. I never chill the cookie dough…so it makes sense why my jif PB never worked well in cookies. THANKS!!

  8. Thank you for this! I have been searching and searching for a good, basic pb chocolate chip cookie recipe, and I do believe I have found it. ;) Sorry about the nausea, though. :( I hope it disappears quickly postpartum.

  9. Oh my goodness…these are in the oven now, but the dough is 🙌🙌🙌😍

Leave a Reply

Your email address will not be published. Required fields are marked *