Soft Double Peanut Butter Chip Cookie Recipe
Make this soft double peanut butter chip cookie recipe for the peanut butter lover in your life. Off the charts peanut butter flavor, and irresistibly soft!
I’m so excited to FINALLY be sharing this soft double peanut butter chip cookie recipe with you! With all the travel I’ve been doing lately, I had to make them weeks ago and sit tight. I loved them so much and I’ve been dying to share ever since! The moment has finally arrived, hooray!
If you’re a regular reader, you’ve probably noticed I’ve been on a real cookie kick lately. But I have to say, this recipe is my hands-down favorite to date!
And if you are a peanut butter lover like me, then I think you will really love it too. You know I have another peanut butter cookie recipe on this site (find it here) and it’s definitely a great one, but for these I really wanted to nail that soft-batch, melt-in-your mouth texture. Plus peanut butter chips! I’m talking major peanut butter goodness going on!
I loved these a little too much, to be honest. That sweet/salty peanut thing, plus the comforting softness… oh my. The recipe makes a big batch and they were just so tempting to have around. Once I started it was hard to stop, and I finally just had to give them away just to get them out of the house!
Peanut butter really is a weakness for me. I love making peanut butter desserts and cookies are always a favorite too. So these really are the best of both worlds.
Proof of my undying peanut butter affection:
- Substitute milk chocolate chips for the peanut butter chips- this way they’ll taste a lot like a Reese’s cup!
- Use crunchy peanut butter, or throw in a handful of chopped peanuts for a bit more texture.
- Add some raisins or dried cranberries, for a PB&J vibe.
- Sandwich them around a dollop of marshmallow fluff for an indulgent take on the fluffernutter!
I hope you’ll give this soft double peanut butter chip cookie recipe a try, and let me know if you love them as much as I did! And if you want to learn more about all the secrets of soft cookie baking, be sure to check out this post for an in-depth rundown of all my best tips and tricks!
- Make sure the butter is softened. It should be room temperature, not cold.
- Really whip the butter and sugar together until very pale and fluffy. It should look almost white. This takes between 3 and 5 minutes.
- Don’t overwork the dough. Just mix in the dry ingredients until combined, and then turn the mixer off. Overmixing will develop glutens that may prevent the cookies from spreading properly.
- Scoop the balls of dough to 1 1/2 tablespoons. If they are larger than that, they may spread too much. If they are smaller, they may not spread at all.
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Soft Double Peanut Butter Chip Cookies
- 14 tablespoons unsalted butter, , softened
- 3/4 cup light brown sugar,, lightly packed
- 1/4 cup granulated sugar
- 1/2 cup peanut butter
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 12 ounces peanut butter chips
- Preheat the oven to 375 degrees F and line baking sheets with parchment.
- Place the butter, brown sugar and granulated sugar in a large mixing bowl and beat on medium-high speed until very pale and fluffy (3 to 5 minutes).
- Stir in the peanut butter until incorporated.
- Add the egg, egg yolk, and vanilla, beating until completely incorporated.
- Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cornstarch, baking soda, and salt, stirring on medium-low speed just until all the ingredients are combined (do not over-mix).
- Stir in the peanut butter chips.
- Use a 1 1/2-tablespoon cookie scoop to drop balls of cookie dough onto the prepared sheets, allowing about two inches in between (for spreading).
- Use the palm of your hand to press the balls slightly flat.
- Bake (one sheet at a time) on the center rack of the oven for 7 to 10 minutes, or until set around the edges and just barely beginning to turn golden.
- Cool completely on the baking sheet, then transfer to an air-tight container for storage.
What would it do to replace the baking soda with baking powder? I do that to make cookies softer, but I don’t know if it would work with this recipe.
BTW your emails with the 5 tips for soft cookies are fabulous! Thanks 😊
You’re welcome! So happy you’re enjoying and thank you for subscribing! I think that’s a great tip- thanks so much for sharing.
Can I replace the baking soda with baking powder in this recipe? I usually use 3x measure of baking powder to 1x recipe measure. Would that be the right amount? Thanks
Absolutely, feel free to make it your own!
Hi Allie. I can’t get P nut butter chips here, what could I use instead please?
I can’t imagine how you could make a peanut butter chip cookie without peanut butter chips… sorry!
Yay, finally sourced them!, the cookies are just…… GOOD
Hi. So i Love Subway peanutbutter cookies, but alas, they discontinued them. So I made these in hopes to find a great replacement. They taste really good, but mine came out a bit…not sure how to put it, frothy? Airy, and a bit gritty. Any suggestions? I tried my best to follow the recipe to a T. I like them a bit chewier.
Hey Greg! So sorry you weren’t happy with this recipe. Have you tried this one: https://bakingamoment.com/peanut-butter-cookies/? I wonder if it might be more to your taste.
Tried making cookies larger and flattened before baking. My husband is eating them hot – says they are the best peanut butter cookies he has ever eaten. Thank you for the recipe.
My pleasure Ginger! So happy you and your husband are enjoying!
what would happen if I leave out the cornstarch. I don’t have any and I don’t want to have to run in the grocery.
If you leave out the cornstarch the cookies will be a little less soft and tender. Good luck Mariah!
I made your sugar cookies and loved them. ❤️ I decided to try out this recipe as well. Unfortunately, my cookies never flattened out and remained in a ball shape. What did I do wrong? Thank you!
I’m so sorry you had trouble Lauren! I don’t think it was anything you did wrong. A lot of other readers have told me the same thing. For some reason the spread for me, but nobody else it seems! I would suggest scooping them a little larger next time, and maybe press them down with the palm of your hand a bit, just to give them a head start. I’ll edit the recipe card and add that. Thanks for the feedback & im sorry the shape didn’t come out! I hope they at least tasted good!
I made these and they were delicious but they never spread. I used my fave cookie scoop so they were little mounds haha. Still ate 5 in one sitting, so good! Do you flatten yours before baking?
A little bit but I’ve also found that cookies don’t spread much when they’re scooped small. I use a 1.5 tablespoon scoop so the balls are a good size- somehow the bigger they are the better they spread. I’m so glad you liked them Amy and I’m sorry you had trouble!
I AM a pb lover like you so yesss I love these cookies! I can imagine how soft and chewy and just full of pb deliciousness they are!
I know you are right there with me on the cookie love Kayle! Thank you!
I noticed in this recipe and your soft batch chocolate cookies you add an extra egg yolk, is that for the soft and chewy texture?
Yes! You’re absolutely right Michelle. It really helps to keep the cookies softer. You can read more about that and all the other tricks I use here: https://bakingamoment.com/soft-chocolate-chip-cookies/. Thanks for the great question!
These really do look perfect!! I definitely have a weakness for peanut butter cookies, especially since I never got them as a child (my brother is allergic to peanuts). I’m looking forward to trying these!
Oh my goodness you poor deprived child! You need to make up for lost time, lol! Hope you enjoy this recipe 🙂