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Peanut Butter Chocolate Chip Cookies

Soft, Chewy, and loaded with Hummingbird Chocolates PB&Joy Chocolate. These cookies will satisfy all your peanut butter cookie cravings.
Prep Time 30 mins
Cook Time 12 mins
Course Dessert
Cuisine American
Servings 36 Cookies


  • 2 1/2 cups All Purpose Flour
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 1 cup Softened Butter I use Salted for an extra salty peanut taste, but use whatever you prefer.
  • 3/4 cup Brown Sugar
  • 3/4 cup Sugar
  • 2 eggs
  • 2 tsp Vanilla
  • 1 1/2 cups Crunchy All Natural Peanut Butter
  • 2 cups Chopped Hummingbird Chocolate PB& Joy Chocolate Or which ever dark chocolate you have on hand, chopped into large and small pieces.


  • Heat your oven to 350F. Line two baking sheets with parchment paper, and set aside.
  • Sift together the flour, baking powder, baking soda, and salt in a bowl.
  • In another large mixing bowl, cream the butter and sugars until they are pale and fluffy. I use a hand mixer and this takes about 4 minutes.
  • One at a time, add your eggs. Thoroughly mix them after each addition. Add the vanilla and the peanut butter and blend until combined.
  • Add the dry ingredients to the wet ingredients, and stir together partially with a wooden spoon. Before completely mixing, add the chocolate and mix fully.
  • Using a large tablespoon or an ice cream scoop, scoop rounded tablespoons of dough onto your prepared trays.
  • Bake for 5 minutes, rotate and bake for 4-6 more minutes or until the cookies are puffed up and just beginning to golden on the edges. You want them to still feel slightly raw in the centers. They will continue to cook internally after coming out of the oven and will be the perfect soft texture once cooled.
  • Cool on racks fully. Store in an airtight container. They will be good for 1-2 weeks sealed tight. These cookies also freeze well both cooked and as raw dough.
Keyword all natural, chocolate chip, cookies, peanut, peanut butter, peanut butter chocolate chip, peanut butter cookies