Peanut Butter Chocolate Chip Cookies
Bakery style peanut butter chocolate chip cookies are loaded with semisweet chocolate chips, peanuts, peanut butter pie Oreos, and stuffed with a gooey peanut butter caramel center. If you are a fan of peanut butter, this is the ultimate cookie for you!
One of the tastiest combos there is in the dessert world, in my opinion, peanut butter and chocolate are essentially a match made in heaven. Sweet, fatty, sticky, decadent, unctuous, these two flavors together are hard to resist in a cookie.
Craving more Peanut Butter Cookies? Here are my favorite recipes:
- Ultimate PBJ Cookies
- No-Bake Peanut Butter Cookies
- Double Chocolate Peanut Butter Cookies
- Fluffernutter Cookie
Walking through the aisles at my local Target, the kooky flavor creators at Oreo never cease to amaze me. Such interesting flavor combos like toffee, coffee chip, and birthday cake, it was the peanut butter pie Oreo that ultimately caught my eye. Without a second thought I added to the cart and went about my shopping.
I confess, I bought these Oreos a little over a month ago. They were hidden at the top of my pantry, as I do most of the time with Oreos since my husband cannot be trusted. I rediscovered them after taking inventory of my cake supplies for my children’s upcoming birthdays. I bought them on a whim, thinking how fun, a peanut butter cookie would be great with these. Finally, it was time to turn this idea into another ridiculously good cookie creation.
The base of this cookie is brown sugar and peanut butter. These are thick bakery style cookies that stay soft for days. Peanut butter chocolate chip cookies are incredibly easy cookies to put together, no chill time required, and the filling is optional as always. My father is a peanut butter fiend so I will be making him a whole batch for Father’s Day.
Why I Love This Recipe
Flavor-Packed full of peanut butter flavor these cookies use natural peanut butter instead of the ultra-processed stuff. The results? Delicious peanut butter flavor! I usually use Jiff or Skippy in my peanut butter cookies, the palm oil they contain help to create a soft and tall cookie, however I bulk bought natural peanut butter from Costco and it worked just as well. I feel the peanut butter flavor was more pronounced in these cookies along with chopped honey roasted peanuts and chopped peanut butter pie Oreos.
The peanut butter pie Oreos pack a great punch of peanut butter and chocolate flavor. The cookie portion of the Oreos are graham cracker flavored which added a warm honey flavor to the brown sugar peanut butter dough. A whole cup of chocolate chips are added to the dough for a rich semisweet chocolate flavor that goes so well with the nuttiness of peanut butter.
The filling is a combination of natural peanut butter and dulce de leche. An interesting flavor that is sweet, gooey, and a great balance of toasty warm caramel with a pleasant peanut butter twist. The flavor of the caramel, peanut butter, and chocolate is decadent and creates an irresistible peanut butter cookie.
Texture-Peanut butter chocolate chip cookies are thick, soft, and have a chewy exterior when fresh baked. There is a good amount of crunch from the peanuts and chopped Oreos and the chocolate chips are gooey, melty, and delicious.
The filling is smooth and creamy offering a decadent texture along a soft baked cookie. These cookies stay soft for days thanks to the peanut butter and are great at room temperature, but I highly recommend warming these cookies up prior to eating. The exterior of the cookie is crisp while the inside is soft and gooey, it’s delicious.
Father’s Day Win-I make my dad something with peanut butter almost every Father’s Day. For many years it was a peanut butter pie with a graham cracker crust, fresh whipped cream, and a drizzle of melted chocolate. These cookies reminded me of that pie, and this is the closest I can replicate it in cookie form. If the father figure in your life loves peanut butter, these cookies are sure to be a big hit.
Ingredients You Need:
Peanut Butter Chocolate Chip
- Butter-unsalted, room temperature.
- Sugar
- Brown Sugar
- Salt
- Egg and extra egg yolk
- Oreos- I used peanut butter pie Oreos. You can use regular Oreos or peanut butter Oreos in this recipe as well with wonderful results.
- Flour
- Baking Powder
- Baking Soda
- Vanilla Extract
- Honey Roasted Peanuts- I love the salty sweetness of honey roasted peanuts in cookies. They also provide extra nutty flavor and added texture.
- Semisweet Chocolate Chips- I used Hershey’s semis sweet morsels in these cookies. Please use whatever brand you like best.
**VARIATIONS**
I had so much fun making these cookies I jotted down some variations and substitutions for this recipe that I would love to share with you. Get creative and make something fun and delicious with these yummy ideas!
- Peanut Butter Smores Cookie-regular Oreos sub for Peanut butter Oreos, add: ½ cup chopped graham crackers, stuffed with a large marshmallow and a ½ teaspoon of peanut butter, top with Hershey’s mini chocolate bar and/or toasted marshmallow. Freeze the marshmallow stuffed cookie dough for an hour prior to baking. Bake from frozen and add a minute or 2 to bake time.
- Peanut Butter Explosion Cookies-Use peanut butter Oreos, add 1 cup of peanut butter chips, omit chocolate chips, add 3 extra tablespoons of peanut butter to the caramel filling. Can also drizzle with melted peanut butter after cookies are cooled.
- Peanut Butter Nutella-Omit caramel filling, add ½ teaspoon of Nutella for the filling of the cookie. Drizzle baked cookies with melted semisweet chocolate.
How To Make Peanut Butter Chocolate Chip Cookies
These are very simple cookies to make and require very little prep time. This cookie dough requires no chill time and can be baked right after filling them. That’s right, you can have fresh peanut butter chocolate chip cookies in 30 minutes!
You can freeze this cookie dough to bake at a later date by placing it into a sealable bag or container and storing in the freezer for up to 3 months. Add 2 minutes to the bake time and place on a parchment lined baking tray directly from freezer.
Peanut Butter Caramel
A two-ingredient filling that takes less than 5 minutes to prepare? That’s my favorite kind of cookie filling!
Mix together dulce de leche and peanut butter until smooth. Set aside with a teaspoon while making the peanut butter chocolate chip cookie dough.
Cookie Dough
Preheat oven to 375 degrees.
In a bowl mix together room temperature butter, brown sugar, and granulated sugar. Mix on high with a handheld mixer for one minute until creamy.
Next, I add in the egg yolk, egg, vanilla extract, peanut butter, and mix on high until the mixture is creamy. This took me a minute or two and I scraped down the bowl halfway through mixing to make sure everything was combining well.
Add in the flour, baking soda, salt, and baking powder with the mixer on low speed just until the dough comes together. I finished mixing the dough with a spatula and folded in the chopped Oreos, chocolate chips, and chopped honey roasted peanuts.
Next, I took a two-ounce cookie scoop and scooped out a portion of cookie dough into the scoop. With my thumb I create an indention in the dough about an inch deep. I fill the indent with a half teaspoon of the peanut butter caramel filling. Then, press and pinch the dough together over the filing to seal it in. Repeat with the remaining dough. After filling, place the filled cookie dough directly on a parchment lined cookie sheet.
I was able to fit 8 cookies per parchment lined baking sheet and popped them into the oven at 375*F for 10-12 minutes. The cookies will be done when they are slightly puffed and light golden brown.
You can let these cool on the pan or on a wire rack. I like to stick some extra chocolate chips on the tops of the cookie as soon as I take them out of the oven. This adds extra chocolate, yum, and also makes the cookie look like you picked them up from a fancy bakery. Oh la la.
These cookies are best eaten warm and can be stored in a sealed container. My favorite way to enjoy these after a day is to pop them in the air fryer for a few minutes. It warms the cookies up so quickly and toasts the outside so it’s crunchy on the outside and warm and gooey on the inside.
Enjoy!
If you try this recipe and love it as much as I do, please tag, follow, and like @sunshinetxcookies on Instagram, Facebook, Pinterest, and TikTok. New posts every Thursday so be sure to follow me for more delicious cookie recipes. Happy Baking!
Peanut Butter Chocolate Chip Cookies
Ingredients
- 2 sticks Butter unsalted, room temperature
- ¼ cup Granulated Sugar
- ¾ cup Brown Sugar
- 1 Egg
- 1 Egg Yolk
- 2 tsp Vanilla Extract
- ½ cup Peanut Butter I used natural peanut butter, use whatever brand or style you prefer.
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- 2½ cups Flour
- ½ cup Honey Roasted Peanuts chopped.
- 1 cup Semisweet Chocolate Chips
- 11 Peanut Butter Pie Oreo Cookies (1 sleeve of cookies) These had so much pb flavor! You can easily substitute with pb oreos or regular oreos.
Peanut Butter Caramel Filling
- 1/2 cup Dulce De Leche I used Nestle Brand
- 3 tbs Peanut Butter I used natural peanut butter. Use any type or brand of peanut butter you like.
Instructions
Peanut Butter Caramel Filling
- In a bowl combine dulce de leche caramel and peanut butter.
- Set aside while preparing cooie dough.
Cookie Dough
- In a bowl combine room temperature butter and both types of sugar. Mix on high with a mixer until soft and creamy.
- Add the peanut butter, vanilla, egg, and egg yolk and continue to mix on high until the mixture is smooth and glossy, around 2 minutes. Scrape down the bowl to make sure everything is mixed in evenly.
- Sift the dry ingredients, flour, baking soda, baking powder, and salt over the wet mixture. Mix on low until it forms a soft dough.
- With a spatula fold in chopped peanut butter pie Oreos, chopped peanuts, and chocolate chips. Make sure to scrape the bottom of the bowl to ensure everything is mixed evenly.
Stuffed Cookie Assembly
- Using a 2 ounce cookie scoop, scoop a portion of dough. While the cookie dough is still in the scoop, create an indention an inch deep and wide.
- Scoop a ½ teaspoon of peanut butter caramel filling into the indention and pinch dough closed over the filling.
- Release cookie dough onto a parchment lined cookie sheet. Repeat with remaining cookie dough and filling.
- Place 6-8 cookies per baking sheet and bake for 10-12 minutes at 375*F
- Cookies are done when they have golden edges and are slightly puffed.
- Add extra chocolate chips to the tops of the cookies for a decorative finish.
- Enjoy!
