30-Minute Double Chip Peanut Butter Cookies
Soft and chewy peanut butter cookies packed with both peanut butter chips and milk chocolate chips for double the flavor. These cookies have the perfect balance of sweet and nutty taste, with a tender texture that melts in your mouth. The classic criss-cross pattern and sugar coating give them a bakery-style appearance. Perfect for cookie exchanges, lunch boxes, or any time you crave a homemade treat that combines the beloved flavors of peanut butter and chocolate.
Ingredients
- 1 ¼ cups all-purpose flouralmond flour1:1gluten-freegluten-free
reduces gluten
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup peanut butter, smooth or chunky
- ¾ cup sugar, plus 1 tablespoon divided
- ½ cup light brown sugar, firmly packed
- 1 large egg, at room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- ½ cup peanut butter chips
- ½ cup milk chocolate chips
Instructions
- 1
Preheat oven to 350 degrees F and line two baking sheets with parchment paper
- 2
Whisk together flour, baking soda, baking powder, and salt in a large bowl and set aside
- 3
Beat butter and peanut butter together until fluffy, about 2 minutes
- 4
Add sugar and brown sugar and beat until smooth, about 2 minutes
- 5
Add egg and mix well, then add milk and vanilla extract
- 6
Add flour mixture and beat until combined
- 7
Stir in peanut butter chips and chocolate chips
- 8
Place remaining sugar in a shallow bowl
- 9
Roll heaping tablespoons of dough into balls and roll in sugar
- 10
Place balls on prepared baking sheet, spacing 2 inches apart
- 11
Use a fork to lightly indent with criss-cross pattern without flattening
- 12
Bake for 10 to 12 minutes until done but not overbaked
- 13
Cool cookies for 1 minute on baking sheet, then transfer to wire rack
Tips
Don't overbake these cookies - they may look underdone but will continue cooking on the hot pan
Room temperature ingredients blend more easily for better texture
Space cookies 2 inches apart as they will spread during baking
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be shaped into balls and refrigerated up to 2 days before baking
Serve at room temperature with milk or coffee
Common Mistakes
Don't overbake to avoid dry, hard cookies
Don't press too hard with fork to avoid overly flat cookies
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I freeze these cookies?
Yes, baked cookies freeze well for up to 3 months in airtight containers. Thaw at room temperature before serving.
What if I only have crunchy peanut butter?
Crunchy peanut butter works perfectly and adds extra texture to the cookies.
How do I know when they're done?
Cookies are done when edges are set but centers still look slightly underbaked. They continue cooking on the hot pan.