Milk Chocolate Chip Peanut Butter Cookies are super soft, thick, and have milk chocolate chips galore in these "Phenomenal" cookies! This easy to use heavenly, fudgy peanut butter cookies recipe is all you need to make any occasion special and memorable!
More peanut butter cookies you'll love are these Extreme Peanut Butter Cookies and these Ultimate Snickers Peanut Butter Cookies!
I think I'll have to go to confessional after devouring these delectable cookies! I’ve been bad. Very, very bad! Sorry...but Oops, I did it again!
Like how many times have you been tempted and became a cookie monster on the spot and could not stop yourself? That's what happens when you make eye contact with these heavenly, fudgy peanut butter cookies. Even more when you eat them!
About These Peanut Butter and Milk Chocolate Chip Cookies
- They are so soft, so thick and full of peanut butter flavor with delectable milk chocolate chips
galore!
- Since we are talking confessionals, do you also have an obsession with peanut butter and chocolate? That's why these cookies are phenomenal! Peanut butter and milk chocolate is an amazing combination that feels and tastes sinfully delish!
- First of all, these cookies have chocolate in them, so I'm there! But you add that other evil twin in, (ya know, peanut butter) and you've got a willing, no-regrets pb & chocolate foodgasm going on here.Once I ate these, I could not stop thinking about these peanut butter
& milk chocolate chip
cookies.
- I wanted more! Seriously! Another Confession!? I need to make some more of these "Phenomenal" Milk Chocolate Chip Peanut Butter Cookies - like now! Are you with me? (Totally addicting!)
Ingredients You Need
- butter, softened
- sugar
- brown sugar
- peanut butter creamy or crunchy
- eggs
- vanilla extract
- all-purpose flour, measure the flour correctly
- baking soda
- salt
- milk chocolate chips
or chocolate chips of choice, I like Ghirardelli's
How to Make "Phenomenal" Milk Chocolate Chip Peanut Butter Cookies
-
Preheat the oven to 350F. Line a baking sheet with parchment paper or ungreased baking sheet.
-
Using a mixer, mix the butter, sugars, peanut butter, eggs and vanilla together until combined.
-
Add in the flour, baking soda, and salt in and mix until just combined. Make sure you measure flour correctly, or cookies will be dry & crumbly. (Fluff flour, spoon flour into cup and level off with a knife.)
-
Fold in chocolate chips.
-
Using an ice cream scoop or large cookie scoop, scoop the dough onto parchment lined cookie sheets. Add some additional chocolate chips on top if you wish. Cookies will expand some, so 6 cookies per sheet is recommended.
-
Cook for 12-14 minutes at 350.
-
Remove cookies from oven and cool on baking sheet 2-3 minutes before placing on cooling rack.
Baker's Tips
- Make sure you don't over-measure your flour. You should fluff your flour, then spoon your flour into your measuring cup and then level it off with a knife.
- Don't overbake cookies, you want them to be fudgy. The cookies will continue baking once you pull them from the oven.
- Not into milk chocolate? Umm...are we even friends here? Of course you can leave them out totally, or use white or semisweet chocolate chips or chunks!
Want to add Some Fun?
- Add some chopped Snickers bar chunks to the tops! Or your favorite candies for variation!
More Scrumptious Peanut Butter and Chocolate recipes you might like!
- Delish Chocolate Chip Peanut Butter Oatmeal Bars
- Reese’s Peanut Butter Cup Explosion Brownies
- 3 Ingredient Peanut Butter Cookies
- Reese's Peanut Butter Chocolate Fudge Cookies
- Scrumptious Peanut Butter Loaded Bars
- Reese's Peanut Butter Cream Cheese Cookie Bars
- 17 Tempting Peanut Butter Cookies You'll Go Nuts Over
"Phenomenal" Milk Chocolate Chip Peanut Butter Cookies
"Phenomenal" Milk Chocolate Chip Peanut Butter Cookies are soft, thick, and have milk chocolate chips galore. This easy to use heavenly, fudgy peanut butter cookies recipe is all you need to make any occasion special and memorable!
Ingredients
- ¾ cup butter softened
- ¾ cup sugar
- 1 cup brown sugar
- 1 cup peanut butter creamy or crunchy
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour measure the flour correctly
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups milk chocolate chips or chocolate chips of choice
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper or ungreased baking sheet.
- Using a mixer, mix the butter, sugars, peanut butter, eggs and vanilla together until combined.
- Add in the flour, soda, and salt in and mix until just combined. Make sure you measure flour correctly, or cookies will be dry & crumbly. (Fluff flour, spoon flour into cup and level off with a knife.)
- Fold in chocolate chips.
- Using an ice cream scoop or large cookie scoop, scoop the dough onto parchment lined cookie sheets. Add some additional chocolate chips on top if you wish. Cookies will expand some, so 6 cookies per sheet is recommended.
- Cook for 12-14 minutes at 350.
- Remove cookies from oven and cool on baking sheet 2-3 minutes before placing on cooling rack.
Notes
Make sure you don't over-measure your flour. You should fluff your flour, then spoon your flour into your measuring cup and then level it off with a knife.
Tried This Recipe?Let us know how it was by commenting below!
Kim Lange says
Thank you so much for trying them Michelle! That makes me so happy! xo
Michelle says
I made these for my daughters and their BFs. They were an instant hit! I actually was able to sneak one and ❤❤❤!!!
Kim Lange says
Thank you Janet! I'm with you with these cookies!! xo
Janet C Wallace says
Love it so much it's the only cookie I've made in years
Kim Lange says
Cindy! I'm so glad you enjoyed them and will be making them again! They are my absolute favorite peanut butter cookie ever! xo
Cindy says
These cookies are fantastic! They are thick, chewy and delicious: Crispy on the outside and soft and chewy on the inside. The peanut butter and milk chocolate combo is perfect. I used crunchy peanut butter and it added to the already wonderful texture. I will be making these again and again!!
Kim Lange says
I'm so happy to hear you approve Carol! Thank you so much for trying them! xo
Carol Eberhardt says
Sooooo goooood! Perfect crispy outside with a soft chewy inside. Measured flour as recipe suggested and used room temperature, not softened butter. Made a double batch to start and glad I did. Will definitely be making these again and again!!
Kim Lange says
I'm glad you gave these a try Sam. I can attest these are some of the best cookies ever! I love your description btw! Happy New Year!!
Sam renee says
These are honestly so amazing. Was gunna make a batch of your regular chocolate chip cookies but then i saw this and decided to give it a try. They stay super fluffy and chewy. Its the texture of a chocolate chip cookie but with the pb taste and its so good.
Kim Lange says
Yes you can! I would make sure they are covered so they don't dry out. Enjoy!! Happy New Year Cindy!!
Cindy says
These look amazing. Would they still bake properly if I prepared the dough, made little dough balls and put them on cookie sheets and put them in the fridge a day ahead. Will they still bake ok the next day?
Kim Lange says
Thank you so much Anita! I love your description!
Anita says
I made these cookies for the first time yesterday. The entire extended family called to rave about them.... best DAMN cookies ever!
Kim Lange says
I love it! Thank you so much Janet, so happy to hear the kids love these as well as myself! These are my all-time favorite peanut butter cookies with chocolate chips! Happy Holidays to you and your family! xo
Janet C Wallace says
Since last Christmas when my Grandkids ask for cookies they let me know they mean these. They are a family favorite!
Kim Lange says
Glad you found them so yummy! Thank you so much Kimberly! Happy Holidays!
Kimberly says
Hi,, these cookies are so flavorful and delicious!!
Kim Lange says
Sweet! You are very welcome Katy!
Katy says
Thanks for re-posting, and so quickly! (Wow!) We're making them today. Yay!
Kim Lange says
Wow! Thank you so much for letting me know. When I added existing recipe to update I didn't create a new one from existing recipe. Anyways, I agree, these cookies needed to be reposted. 🙂 They are my favorite too!! Thanks for you kind words, so sweet of you and happy baking! xo
Katy says
These are our favorite PB Chocolate Chip cookies! However, it seems you have replace the recipe with a bar recipe with multiple kinds of chips? 🙁 Can you please repost the Phenomenal Milk Chocolate Chip PB Cookies recipe? We be so grateful!!
Chris says
I have made these 3 times and they are wonderful! This time was with dark chocolate chips. I agree with another post and I get around 30 puffy, beautiful cookies with the texture of a good peanut butter cookie. Yum!
Kim Lange says
Thank you so much Kelly! I'm so happy the family approves! 🙂
Kelly says
The best chewy cookie, my family loves them.
Burt says
These are the best cookies ever
Emma says
Omg I've made this recipe twice now and it is amazing best cookies ever! There big and fluffy and chocolatey. But the recipe says it makes 18 cookies and I get close to 30 cookies and I use the ice cream shop too these cookies are huge! So good!
Kim Lange says
I'm so happy to hear this Amy! Thank you so much for your awesome review and you are very welcome for the recipe! xo
Amy says
Just made these and they turned out perfectly. I didn't modify the recipe at all. Not only are they delicious, they are also really pretty cookies! Thanks for the recipe.
Kim Lange says
Thank you! I would reduce the flour down a couple of tablespoons next time if the dough was crumbly. I don't know how you measure your flour, but it does need to be very spot on when you measure the flour using this method or weighing it. Thank you so much for feedback Jackie!! xo
Fluff up the flour.
Lightly spoon the flour into your dry-cup measurement, without packing it down.
Scrape off the excess with a straight edge by using the handle of a spoon or knife.
(Dipping the cup into the flour will cause the flour to be packed down and will result in too much flour in your recipe.)
Jackie says
Really good stick to your mouth cookie. Need something to wash it down with. for sure! The only thing I found was that it was quite a crumbly dough so I felt I had to really work it into a ball to flatten it. I also didn't put as much sugar in it only 1/2 c white and 3/4 c brown and half and half of milk and dark chocolate. So delicious
Olivette Crowder says
These are the absolute best peanut butter chocolate chip cookies I've ever made. I made them large the first two go around on my third round of making them I used a smaller scoop and cooked them a little less time and did not flatten them out...whoa...hurt yourself. I will continue to use this recipe for future .
Thank you so much.
.
Cheryl says
These are the absolute best peanut butter cookies I’ve ever made. I will definitely make these again!
Kim Lange says
Awesome!! I'm so glad you tried them Sheree! xo
Sheree says
I made them smaller and added a mixture of chocolate chips and mini m&m’s. They turned out awesome! Thank you so much for a great recipe. It’s definitely a keeper!
Kim Lange says
I'm so happy you deemed them a recipe-keeper! Thank you so much!
B Bevers says
These are amazing! This recipe is a keeper for sure!!
Kim Lange says
So happy to hear that Nancy! These are definitely a favorite of ours too! Thank you!
Nancy roberts says
Your chocolate peanut butter cookies are awesome. Just made them for a church event. I know the kids will love them. I made them exactly like your recipe only I made them smaller and I used nestle’c semi- sweet chips. Your recipe is a keeper I will definitely make them again.
Kim Lange says
So glad you enjoyed them Tristin! Thank you so much!! xo
Tristin says
These cookies were perfect! Followed the recipe exactly with the exception of accidentally using mini chocolate chips. I loved that there was no chill time required for the dough. Thanks for the great recipe!
Kim Lange says
I'm so elated to hear that you deemed them truly phenomenal! I love it. How fun to bake with your granddaughters, I think that's so cool! Thank you so much!
Kellee says
I made these today with my 3 & 4 yr old granddaughters. I didn’t really want to make them big so I used my Pampered Chef medium scoop and they turned out the perfect size. I baked them for 11-12 minutes. They truly were “phenomenal”! Can’t wait to make them again!!
Kim Lange says
I'm so glad it worked out for you and you shared it on here for others. Thank you so much for your sweet comments. xo
Joelle says
I tried using sunbutter instead of peanut butter and they turned out amazing. Usually when I bake with sunbutter it turns everything green (if the recipe contains baking soda), but for some reason these stayed the right colour. And were absolutely delicious.
Kim Lange says
That's the best compliment ever! Thank you so much! xo
Anonymous says
These are sooooo delicious!!! Can’t stop eating them.
Kim Lange says
May! I'm so happy you love them as much as I do! It's my go to for all my thick peanut butter cookie combos. Thank you so much! xo
May says
The best cookie I’ve ever baked in history haha! My little girl and hubby just loved them. They couldn’t believe how good they are!! I just want to eat them all at once haha. Thanks a lot for this great recipe..
Kim Lange says
Hi Julie! Sure you can. Just reduce time to 8 minutes and see how they are doing and then add more time if needed. Could be 8-10 minutes depending on size of cookies. 🙂 Hope you enjoy!
Julie says
Could I make these smaller for party size? How would I adjust the cooking time?
Kim Lange says
I'm so happy you enjoyed them Ariana. Thank you so much for the 5 star rating and looking forward to you hanging out and trying some more recipes. That's so cool! Kim xo
Ariana G. says
I just made a batch of these Phenomenal peanut butter & chocolate chip cookies and it is by far the best cookie recipe I have ever made. My cookies look exactly like the photographs (thick and chewy with crispy edges). YUM! Thank you for the wonderful recipe, I can’t wait to try some more of your favorites.
Kim Lange says
I'm so glad you enjoyed them Jenny! I love them with the peanut butter cups! YUM! xo
J says
Perfect!!!
Made these a few months ago. My daughter asked me to make them again.
Followed the directions, expect a few adjustments.
We just used regular chocolate chips. And also we did a peanut butter overload.
We added Reece's peanut butter cups.
I cup the cups vertical into pieces, After taking the cookies out of the oven I pressed pieces of the peanut butter cups and a few extra chocloate chips onto the cookie.
These were sooooo good!
Definitely more enjoyable with a cup of cold milk 🙂
Can't wait to make these again !
Kim Lange says
Awesome! I hope you love them!! xo
Shari says
Making them right now.
Kim Lange says
Thank you Arwa! I checked it out! 🙂 You are so sweet!
Arwa says
I just made them they are delicious! Have a look on my Instagram page @arwa_cooks
Kim Lange says
Thank you Ang! That sounds amazing with the walnuts and crunch peanut butter! YUM! Merry Christmas!!
Ang says
If you want Santa to leave the mother load of gifts under your tree, these are the cookies to make!!!
I added some crushed walnuts and went with crunchy peanut butter and they are AMAZING!!!!
Kim Lange says
Great! I'm so glad they turned out for you!! Happy Holidays!! 🙂
Anonymous says
Absolutely thhe best. Yummy and so easy i am not a Baker nor a cook of ANY kind. They turned out greatl
June says
Just made these and they are very good. My dough was very dry so I had to add extra egg whites. Also I would add another third a cup of peanut butter as we couldn’t taste it all that much.
Kim Lange says
I'm so happy to hear that Johnita! 🙂 Thank you so much for commenting and the sweet rating! xo
Johnita says
A big hit I added Reese’s pieces along with the chocolate chips
Kim Lange says
I don't blame your husband, these are my favorite too! The split combo sounds delicious!! Yay!! I'm so glad you enjoy the recipe Coryna!! Thank you so much!!
Coryna says
Tonight is my 3rd time making these!! My husband is obsessed with them. Each time, i've tried a different variation of chocolate chip combos and we seem to like an even split of dark and milk chocolate. This recipe is a keeper for sure!! No issues with dryness either. I use creamy Jif.
Thank you for giving me super wife points!!!
Kim Lange says
I'm so good to hear that Melissa! So glad he rated them so highly! Woohoo! Thank you so much for your kind words and Happy Fall Baking!! xo
Melissa says
I made these last weekend, and I just have to say they are 10 year old boy approved!! He says they’re the best cookies ever!! I’d have to agree! They’re fantastic!! Thanks for a great recipe 🙂
ChocolaTess says
I hope you have some left too Vicki! hehe! I love putting chocolate chips on top like you do as well! Thanks so much for the great review! xo
vicki says
These ARE amazing! A little crunchy on the outside, and soft and creamy on the inside! I used Ghiradelli milk chocolate chips and added a few extra on top before baking, which made them look even richer and more decadent (great tip)! Onto your "Perfect Chocolate Chip Cookies" for a baby shower tomorrow. I hope there's some left by then!
ChocolaTess says
That is awesome to hear Pat! I'm so glad you approve! Thank you so much for letting me know! xo
Pat haughn says
My cookies came out perfect. These are the best cookies I've ever had. I've been baking for over 40 years and this recipe is, by far, the best!
ChocolaTess says
I am so happy to hear that Lina! I love this recipe and use it all the time with different variations of bars and cookies. It's a keeper! Thank you so much!!
Lina says
OMG !! These were an absolute hit ! Perfect! Thank you so much,
ChocolaTess says
I can relate Karen! 🙂 Thanks so much for commenting!
Karen LeDoux says
Oh my....these would be gone before they have a chance to cool! The only time I could make these is when I'm all by myself, and no guarantee there would be any left for anyone else, haha. 😉
ChocolaTess says
Hi Ellen! 🙂 Are you talking about the cookie dough balls you can portion out before baking or after they are baked? Because I can answer both, yes you can freeze them both ways.
Here are more tips: http://www.thebakingchocolatess.com/storing-and-freezing-cookies/
Ellen says
Do these freeze well?
ChocolaTess says
That's great Vickey! I love oatmeal in peanut butter cookies! Thank you so much! 🙂
Vickey says
These cookies are amazing! I substituted 1 cup of flour with oatmeal and they turned out fantastic.
ChocolaTess says
Yay! I'm so happy to hear that Lina!! Thank you so much for your kind words!!
Lina says
OMG !!! These were phenomenal! Thank you for sharing !
ChocolaTess says
Julie, I'm so glad you and your husband enjoyed them! You'll love the milk chocolate too! 🙂 Happy 2018!
Julie says
This were great! I did not have any milk chocolate chips so used semi sweet instead. Husband wanted nuts so made half recipe with cookies rolled in walnuts. He loves them and usually doesn’t care that much for chocolate chip cookies. I can’t wait to do them again with milk chocolate chips!
ChocolaTess says
Almond butter sounds soooo amazing! Thank you so much Ifrah for your feedback and kind comments! Hope you have a wonderful New Year! 🙂
Ifrah says
Hi! I just made the first batch and hubby absolutely loved it. I followed the recipe exactly but there were two differences.
First I halved the recipe because I had only half cup of peanut butter (homemade, all-natural) and I didn't want to skip the recipe.
Second as I mixed the dough I felt it a little dry so I added 3-4 tsp of milk and converted them to mill, chocolate chip peanut butter cookies instead of milk chocolate chip peanut butter cookies. Loq.. They really were phenomenal. Recipe is definitely a keeper. Most probably I'll try the recipe next time with almond butter. Thank you for the recipe.
ChocolaTess says
Yes Megan you can freeze these up to 6 months, well sealed. 🙂
Megan says
Can I freeze these?
ChocolaTess says
Cindy, thank you so much for your kind words. I'm so glad they worked out for you! xo Merry Christmas!
Cindy Irene says
Oh I just read an above comment that it's equal to 1/4 cup scoop, that's great to know!!
Cindy Irene says
These are the BEST cookies I have EVER made! Everyone that eats one wants to give me a blue ribbon! A tip: if you don't have an ice cream scoop, a 1/3 cup measuring scoop is equal and works great!
ChocolaTess says
Hi Stephanie! It's 1/4 cup. You can use a silpat. I like to use parchment and I've used silpat as well. 😀 Let me know how they turn out!
Stephanie says
What size ice cream scoop did you use? Do you use a silpat??
ChocolaTess says
Thank you Cheissy! That makes my day! 😀
Cheissy says
These are incredible. Sweet, but not overly so. They bake up like a dream. Thanks for sharing this delightful recipe! ❤️
ChocolaTess says
Yes different pans can definitely have an effect on baking, but I'm so glad you enjoyed both types Amy! 🙂
Amy says
This turned out great! I used a little less flour, but it may be the type of sheet that can affect it. The ones on a light gray tray turned out thinner and less dry (perfect in my opinion) and the ones on a dark sheet were thicker and more cakelike. Both types are delicious and a great recipe to satisfy my sweet tooth with ingredients I already have.
ChocolaTess says
Hi Ellen, Use Jif for the peanut butter and don't overbake for soft and fudgy peanut butter cookies. Hope you enjoy! xoxo
Ellen says
I am planning on making a triple batch and I have never made these before. Any suggestions or recommendations?
ChocolaTess says
Hi Ann! You would have to substitute another 'nut' butter for the peanut butter in this type of recipe. If you just want a soft and thick chocolate chip cookie with the a texture like these you should try these Ultimate Milk Chocolate Cashew Cookies and just omit the cashews here: http://www.thebakingchocolatess.com/omg-ultimate-milk-chocolate-cashew-cookies/. 🙂 There are tons of cookies on the blog here as well: http://www.thebakingchocolatess.com/the-sweet-stuff/cookies-bars/ Let me know if you have other questions! 🙂 Happy Baking.
Ann says
Can I omit the peanut butter?
ChocolaTess says
Thanks Kelli! Will do!
Yum Girl says
Welcome to Yum Goggle! We are following you on all your social media and hope you will follow us back. We will try our best to tag you each time we promote your posts. Kelli at YG
ChocolaTess says
Debbie, sorry your cookies didn't turn out like you had hoped. I do use Jif personally, but I do hope you give them another try! Thank you for the feedback. Maybe a little less flour and see how that works for you. Let me know!
Debbie says
I made these cookies tonight for a cookie exchange. My cookies came out dry as did some of the other peoples. I think it depends on what peanut butter you use. I used Skippy, Next time I will be using jif.
ChocolaTess says
Thank you Jane!
Jane says
One word to describe these cookies...YUMMMMMMMMMMMMM! Though I didn't make them nearly as big as you did (used my normal cookie scoop) and I got close to 6 dozen of them! These are sooo good I know I will make them over and over. Thanks for a great recipe!
ChocolaTess says
Awe thank you for letting me know. I'm so happy you liked them!
Mubaraka says
Made this recipe twice and turned out great. Thank you for the recipe.
ChocolaTess says
Hi Nora, yes 1 tablespoon. If you want to decrease it, that is fine as well. 🙂 Enjoy!!
Nora says
1 tablespoon vanilla?
Anonymous says
I found these to be a bit too sweet
ChocolaTess says
Hey Sue, there is a recipe button at the bottom of the page. To make it easier, I made the button larger to get to the recipe or go here. Hope you enjoy!!!! http://www.thebakingchocolatess.com/phenomenal-milk-chocolate-chip-peanut-butter-cookies/2/
Sue says
where is recipe?
ChocolaTess says
I'm so glad you enjoyed them Amanda! 🙂 Definitely keepers!
Amanda says
Soo darn yummy! Measuring your flour correctly will fix any dryness anyone experienced. If you look up how to measure flour correctly online you will make much better cookies? Thank you so much for sharing definitely adding this to my cook book!!
ChocolaTess says
Hi Jen! I'm so glad you enjoyed them, thanks for letting me know! 🙂
Jen says
Great recipe! I just made them and loved the way they turned out - they look perfect and aren't dry at all, though I did use slightly less flour than called for. Thanks again! 🙂
Nancy says
I used an ice cream scooper, but mine is the kind with the jagged edges. They weren't quite as round, but the taste was delicious! Everyone loved them! Thanks for sharing the recipe!
ChocolaTess says
Nancy, did you use an ice cream scooper or cookie scooper? That's how I get them round like like. I really hope they worked out for you! 🙂 Thanks so much for stopping by!
Nancy says
These just came out of the oven. They don't look quite like the picture, but hoping that the taste is good!
ChocolaTess says
Awesome Rachel! You are welcome! 🙂
Rachel says
Cookies came out perfect. I followed recipe exactly. It was a big hit at my house. Thank you for the recipe. I will definattely be making these again.
ChocolaTess says
Kaylee, I hate to hear that. ;( I wish I was there to see. I hope that works for you, I know when I get a dry cookie, it's usually too much flour, or overbaking as the top reasons. Good luck dear, fingers crossed!
Kaylee says
Followed exactly twice and both times they came out super dry. Trying less flour next time.
ChocolaTess says
Thank you Karen. You are so sweet. 🙂
ChocolaTess says
Teresa, they don't last long, that is for sure! 🙂
Karren Haller says
Oh goodness, these would be very enticing to my son on his midnight raids!!!
Thanks for having such great recipes!!
Have a great weekend!
Karren
teresa says
I would love to be eating one of these right now! 🙂