“Phenomenal” Milk Chocolate Chip Peanut Butter Cookies

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

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!

"Phenomenal" Milk Chocolate Chip Peanut Butter Cookies

Why We Love These Milk Chocolate Chip Peanut Butter Cookies

I think I’ll have to go to confessional after devouring these delectable peanut butter chocolate chip 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! 

Milk Chocolate Chip Peanut Butter Cookies have been the perfect combination of flavors for generations and now, with this simple recipe, you can make them in your very own kitchen. Who knows, maybe they’ll become your family’s favorite too!

Milk Chocolate Chip Peanut Butter Cookies

About These Peanut Butter and Milk Chocolate Chip Cookies

  • These cookies 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!) 

"Phenomenal" Milk Chocolate Chip Peanut Butter Cookies recipe

"Phenomenal" Milk Chocolate Chip Peanut Butter Cookies recipe

Ingredients You Need

Milk Chocolate Chip Peanut Butter Cookies recipe

How to Make “Phenomenal” Milk Chocolate Chip Peanut Butter Cookies

  1. Preheat the oven to 350F. Line a baking sheet with parchment paper or ungreased baking sheet.
  2. n a large bowl, using a stand mixer or hand mixer, mix the butter, sugars, peanut butter, eggs and vanilla together until combined.
  3. Add in the flour, baking soda, and salt into wet mixture 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.)
  4. Stir or fold in chocolate chips.
  5. Using an ice cream scoop or large cookie scoop, scoop the cookie dough balls 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.
  6. Cook for 12-14 minutes at 350.
  7. Remove cookies from oven and cool on baking sheet 2-3 minutes before placing on cooling rack.
  8. Store cookies in an airtight container at room temperature for 3-4 days.

Storing Milk Chocolate Chip Peanut Butter Cookies

Store cookies in an airtight container at room temperature for 3-4 days.

Freezing Cookies

Freeze baked cookies in an airtight container or zip-top bag for up to 30 days in the freezer and thaw at room temperature.

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!

"Phenomenal" Milk Chocolate Chip Peanut Butter Cookies

“Phenomenal” Milk Chocolate Chip Peanut Butter Cookies have become a popular choice for those seeking an indulgent treat.

The perfect balance of the smooth milk chocolate, coupled with a creamy peanut butter base, make these cookies not only scrumptious but also incredibly versatile.

"Phenomenal" Milk Chocolate Chip Peanut Butter Cookies recipe

Whether you’re looking for a quick snack to fuel your afternoon, a dessert to impress your friends, or something to bring to your next potluck, it doesn’t get any better than this peanut butter chocolate chip cookie recipe!

Enjoy with a cold glass of milk!

More Scrumptious Peanut Butter and Chocolate Recipes!

"Phenomenal" Milk Chocolate Chip Peanut Butter Cookies

"Phenomenal" Milk Chocolate Chip Peanut Butter Cookies

Kim Lange
"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!
4.39 from 221 votes
Prep Time 10 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 18 Servings
Calories

Ingredients
  

  • ¾ cup unsalted butter room temperature
  • ¾ cup granulated 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. 
Keyword chocolate, chocolate chip cookies, christmas cookies, milk chocolate, party treats, peanut butter, peanut butter and chocolate, thick and fudgy cookies
Tried This Recipe?Let us know how it was by commenting below!

149 Comments

  1. Jenny, first of all thank you so much for your kind words! I’m so happy to hear you watched the show! Woohoo! As far as these cookies, I use unsalted (updated, I’m already using salt in the recipe) but you can use salted if you want to omit the salt. If you want to chop mini peanut butter cups on top, I would add them before and/or after. I would probably add them after the cookies have cooled a little bit if you don’t want them melty looking. These peanut butter cookies are the best and you can chill the dough if you want, but it is not necessary as these cookies spread some, but not a lot! I hope you enjoy them as much as we have!

  2. Just like your perfect “Perfect Chocolate Chip”, absolutely delicious cookie. I know I will make these peanut butter versions often since they had rave reviews. I have a few questions about the directions. Do you use unsalted butter and chill the dough prior to forming cookies as you do in the “Perfect Chocolate Chip” cookie? Also, I would like to chop and use miniature Reese cups next time on top of the cookies. Do I had the candy bites before or after baking? I’ve been following your site since I saw you on The Kitchen , making the Apple Fritter bread. What a wonderful site you produce! Thank you.

  3. I made these for my daughters and their BFs. They were an instant hit! I actually was able to sneak one and ❤❤❤!!!

  4. 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!!

  5. 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!!

  6. 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!!

  7. 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.

  8. 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?

  9. I made these cookies for the first time yesterday. The entire extended family called to rave about them…. best DAMN cookies ever!

  10. 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

  11. Since last Christmas when my Grandkids ask for cookies they let me know they mean these. They are a family favorite!

  12. 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

  13. 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!!

  14. 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!

  15. 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!

  16. 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.

  17. 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.)

  18. 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

  19. 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.
    .

  20. These are the absolute best peanut butter cookies I’ve ever made. I will definitely make these again!

  21. 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!

  22. 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.

  23. 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!

  24. 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!

  25. 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!!

  26. 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.

  27. 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

  28. 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..

  29. 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!

  30. 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

  31. 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.

  32. 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 !

  33. 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!!!!

  34. Absolutely thhe best. Yummy and so easy i am not a Baker nor a cook of ANY kind. They turned out greatl

  35. 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.

  36. 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!!

  37. 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!!!

  38. 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

  39. 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 🙂

  40. 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

  41. 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!

  42. 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!

  43. 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!!

  44. 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. 😉

  45. Pingback: Vtv10.com
  46. These cookies are amazing! I substituted 1 cup of flour with oatmeal and they turned out fantastic.

  47. 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!

  48. 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.

  49. Oh I just read an above comment that it’s equal to 1/4 cup scoop, that’s great to know!!

  50. 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!

  51. 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.

  52. I am planning on making a triple batch and I have never made these before. Any suggestions or recommendations?

  53. 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: https://www.thebakingchocolatess.com/omg-ultimate-milk-chocolate-cashew-cookies/. 🙂 There are tons of cookies on the blog here as well: https://www.thebakingchocolatess.com/the-sweet-stuff/cookies-bars/ Let me know if you have other questions! 🙂 Happy Baking.

  54. 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

  55. 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!

  56. 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.

  57. 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!

  58. 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!!

  59. 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! 🙂

  60. 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!

  61. 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!

  62. These just came out of the oven. They don’t look quite like the picture, but hoping that the taste is good!

  63. 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.

  64. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating