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5 from 1 vote

Peanut Butter Chocolate Chip Cookies

These peanut butter chocolate chip cookies feature a crispy exterior with a perfectly-chewy and soft interior.
Recipe Author Jessie Sheehan
Course Dessert
Cuisine Cookies


  • 2 cups bread flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 1/4 tsp kosher salt iI'm a salt-aholic; if you're not, you can use less
  • 3/4 to 1 cup milk chocolate chips
  • 1 1/2 sticks unsalted butter melted
  • 1 1/4 cup light brown sugar
  • 1/4 cup granulated sugar plus more for rolling your cookies in prior to baking
  • 1/4 cup vegetable oil any neutral oil, NOT extra virgin
  • 1 Tbsp pure vanilla extract
  • 1 large egg
  • 2 yolks
  • 3/4 cup 2 Tbsp Skippy peanut butter (or any PB you like that is not of the "natural" variety)
  • Maldon sea salt for sprinkling before baking


  • Combine the flour, baking soda and powder, and salt in a medium-large bowl and whisk to fully incorporate the ingredients. Add the chocolate and whisk again. Set aside.
  • In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugars on medium to medium high speed until fully incorporated and lightened in color, about 3 to 5 minutes, scraping the bowl, as needed.
  • Add the oil and vanilla and beat until incorporated, another minute or two, again, scraping as needed. On low speed, add the egg and yolks all at once and mix until just combined, scraping as needed. Add the peanut butter and mix until just combined, again.
  • With the mixer still on low, add the dry ingredients and chocolate chips all at once, and mix until only some of the flour is incorporated into the wet batter (less than a minute). Turn off the machine and continue mixing by hand with a rubber spatula.
  • Scoop the dough using a 1/4 cup ice cream scoop (or a 1/4 cup dry measuring cup) and place the scooped dough on a parchment lined baking sheet. cover with plastic wrap and refrigerate for 24 to 48 hours (or even 72).
  • When you are ready to bake your cookies, preheat the oven to 375 degrees. Roll your scooped dough in granulated sugar, and sprinkle the tops with Maldon sea salt. Place the cookies on a parchment-lined cookie sheet and bake the cookies for exactly 12 minutes, rotating after 6.
  • Place the cookie sheet on a cooling rack and lightly press each cookie with a spatula to flatten. let cool and enjoy. Cookies will keep at room temp tightly covered for up to 3 days or up to a month frozen.