These easy Amish Peanut Butter Chocolate Chip Cookies are soft, chewy, and full of rich peanut butter flavor. Every bite is loaded with melty chocolate chips and a perfect balance of sweet and salty.
They bake up beautifully moist and tender, with simple pantry ingredients you likely already have on hand. If you love peanut butter chocolate chip cookies, this Amish recipe is one you will want to make again and again. (You might also enjoy my Old-fashioned Peanut Butter Cookies, for a classic version without chocolate chips.)
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Why You'll Love These Peanut Butter Chocolate Chip Cookies
- Made with simple pantry ingredients you probably already have on hand
- No chilling the dough and no complicated steps
- Easy homemade cookies with rich peanut butter flavor
- Loaded with plenty of melty chocolate chips
- Quick to mix up and bake when you need a simple homemade treat
- A classic cookie that works for bake sales, cookie jars, or weeknight baking
Ingredients You'll Need
- All-Purpose Flour + Baking soda - Basic structure and lift.
- Butter (or butter + shortening) - I always use salted butter for the best flavor. If you want an even softer texture, you can replace half the butter with shortening.
- Brown sugar + white sugar - These work together for the perfect balance. Brown sugar adds moisture and richness, while white sugar helps the cookies bake evenly and adds sweetness.
- Peanut butter - Creamy peanut butter works best here. Brands like Jif or Skippy create the best cookies. Natural peanut butter can make the dough oily and change how the cookies bake.
- Eggs + vanilla - Eggs bind the dough and keep the cookies soft, while vanilla adds warmth and enhances the peanut butter flavor.
- Chocolate chips - Semi-sweet is classic, but milk chocolate or dark chocolate both work depending on how sweet you like them.
How to Make Peanut Butter Cookies with Chocolate Chips
- Preheat the oven
Preheat your oven to 350°F and grease or line a baking sheet with parchment paper. - Mix the wet ingredients
In a large mixing bowl, cream together the butter, brown sugar, and white sugar until smooth and creamy. Add the peanut butter and mix again. Then beat in the eggs and vanilla. - Add the dry ingredients
In a separate bowl, mix the flour and baking soda. Slowly add the dry ingredients into the wet mixture and stir just until combined. Do not overmix. - Add the chocolate chips
Fold in the chocolate chips evenly throughout the dough. - Scoop the dough
Drop scoops or spoonfuls of dough onto the prepared baking sheet, spacing them a couple inches apart. - Bake the cookies
Bake for 9-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft. - Cool
Let the cookies sit on the baking sheet for about 2 minutes before moving them to a wire rack to cool completely.
Baking Tips for Soft Cookies
- Use room temperature butter - This helps the dough mix evenly and keeps the texture soft. (If you forget to remove the butter from the fridge to soften, you can soften it in the microwave for 10 seconds.)
- Cream butter and sugars well - This step adds air and helps keep cookies from turning dense.
- Don't overmix after adding flour - Overmixing can make cookies tougher instead of tender.
- Use a cookie scoop for even baking - Helps all cookies bake at the same rate. (The larger your cookies, the longer time will be needed to bake.)
- Do not overbake - Pull them out when the centers still look slightly soft. They will finish setting on the pan.
- Let cookies rest on the pan - A few minutes on the baking sheet helps them finish setting without drying out.
Frequently Asked Questions
Dry cookies usually come from overbaking or adding too much flour. Make sure to measure flour correctly and remove the cookies when the centers still look slightly soft.
If you prefer thicker cookies, you can chill the dough before baking, or add another ¼ c. of flour.
Yes. These old-fashioned cookies freeze well. You can freeze baked cookies or freeze the dough and bake later. I always bake the cookies and immediately put most of them into the freezer (It keeps them fresh, and also keeps us from devouring them as quickly.)
Yes. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a freezer bag and bake straight from frozen, adding 1-2 extra minutes.
Simple Baking in Amish Kitchens
In many Amish kitchens, cookies are kept simple on purpose. Recipes are made with pantry staples that are always on hand, and they are easy enough to mix up without extra steps or special equipment.
Peanut butter cookies are especially popular because they are dependable and filling. Adding chocolate chips is a more modern touch, but it still keeps the same simple, homemade feel that makes these cookies so loved today.
When I was growing up, we always made big batches of cookies (like a double or triple batch). And we kept baked cookies in the freezer all the time. They were easy to grab for lunches or to have on hand in case someone stopped by for a visit. It was a simple way to always have something ready without extra work.
If you enjoy simple homemade cookies like this, you may also like my Old-Fashioned Peanut Butter Cookies or want to browse more Amish cookie recipes for other easy favorites from my kitchen.
More Amish Cookies & Bars With Peanut Butter
These Amish peanut butter chocolate chip cookies are simple homemade treats that always disappear quickly. They're soft, full of peanut butter flavor, and loaded with chocolate chips.
If you try this recipe, I'd love to hear how it turned out. Don't forget to leave me a comment and star rating below. Thank you!
Homemade cookies like these are always best when shared. 🙂
Check out my YouTube channel at MyAmishHeritage
📖 Recipe Card
Peanut Butter Chocolate Chip Cookies Recipe
Ingredients
- ¾ cup butter, softened (1 ½ sticks)
- ¾ cup brown sugar
- ½ cup white sugar
- ¾ cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- pinch of salt (optional)
- 1 ¾ cups chocolate chips
Instructions
- Preheat the oven to 350℉.
- In a large mixing bowl, cream the butter and sugars.¾ cup butter, softened, ¾ cup brown sugar, ½ cup white sugar
- Add the peanut butter and mix.¾ cup creamy peanut butter
- Add the eggs and vanilla and mix again.2 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, mix the flour, soda, and salt. Add to the creamed mixture and mix only to combine.1 ½ cups all-purpose flour, ¾ teaspoon baking soda, pinch of salt (optional)
- Stir in the chocolate chips until combined.1 ¾ cups chocolate chips
- Scoop the cookie dough onto greased or parchment-lined baking trays, leaving space between them.
- Bake at 350℉ for 10 - 12 minutes or until the edges are lightly browned.
- Let the cookies rest on the tray for a minute or two before removing them to a wire rack to cool completely.
- Store in an airtight container for up to a week. Freeze for longer storage.
Notes
- For larger cookies, bake time will need to be slightly longer. Start checking at 9 minutes depending on size.
- For thicker cookies, chill the dough before scooping.
- Do not overbake - cookies should look slightly soft in the center when you pull them out. They will finish setting as they cool.
- Creamy peanut butter (like Jif or Skippy) works best.
- Salted butter gives the best flavor balance, but unsalted butter can also be used if preferred.
- If you like extra chocolate, you can increase chips slightly without changing the dough.
Anna
These cookies are so soft, moist, and flavorful! Perfect with a cup of milk or coffee!