Peanut Butter Chocolate Chip Cookies
There’s nothing quite like biting into a warm, gooey Peanut Butter Chocolate Chip Cookie. Especially when it’s loaded with toffee bits and crunchy pecans. This recipe is pure comfort food magic with a perfectly soft center, golden edges, and just the right amount of nutty sweetness.
We’ve made this recipe on repeat for bake sales, birthdays, and quiet nights when all we want is something indulgent and homemade. The combo of creamy peanut butter, melty milk chocolate chips, and buttery toffee bits is truly irresistible, and chilling the dough makes all the difference in texture.
Love cookies as much as we do? Don’t miss our Butterscotch Chocolate Chip Cookies, Reese’s Peanut Butter Cup Cookies, or our go-to Crunchy Chocolate Chip Cookies.
Table of contents
Why You’ll Love This Recipe
- Perfect Texture: Soft, chewy centers with golden, crisp edges.
- Flavor Explosion: Peanut butter, chocolate, toffee, and pecans in every bite.
- Make-Ahead Friendly: Dough chills beautifully and can even be frozen.
- Great for Sharing: Makes 22 generous cookies, plenty to pass around.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This dough is packed with rich, flavorful ingredients: melted butter and peanut butter form the base, while a mix of dark brown and white sugar adds depth and sweetness. The toffee bits and pecans bring surprise crunch, and those melty milk chocolate chips? Total crowd-pleasers.
Variations
- Swap the nuts: Use walnuts or leave them out entirely for a nut-free version.
- Dark chocolate chips: Sub in dark chocolate for a deeper cocoa flavor.
- Add sea salt: Sprinkle a pinch on top before baking for a salty-sweet twist.
- Mini cookies: Make smaller cookies and reduce baking time for bite-sized treats.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Melt the butter and mix in peanut butter until smooth.
- Stir in sugars, then eggs and vanilla.
- Mix in dry ingredients until combined. Fold in chocolate chips, toffee bits, and pecans. Chill dough for an hour.
- Scoop dough onto baking sheet and bake at 350°F for 10–12 minutes. Let cookies cool on the pan to firm up before moving.
Expert Tips
- Chill the dough, it helps the cookies hold shape and enhances flavor.
- Don’t overbake! Take them out when the edges are just golden.
- Use a cookie scoop for evenly sized cookies.
- Let cookies rest on the pan; they’ll continue baking slightly and firm up perfectly.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely! Scoop into balls, freeze on a tray, then store in a zip-top bag for up to 2 months.
Creamy, shelf-stable peanut butter (like Jif or Skippy) works best for consistency and texture.
Yes! They’ll still be delicious, but the toffee adds a wonderful caramel-like chew.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Peanut Butter Chocolate Chip Cookies
Equipment
- mixing bowls
- Whisk or hand mixer
- Cookie sheet
- Cookie scoop
- Spatula or spoon
- cooling rack
Ingredients
- ½ cup butter melted
- ¾ cup creamy peanut butter
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk chocolate chips
- ¾ cup toffee bits
- ½ cup chopped pecans
Instructions
- In a large bowl, melt the butter in the microwave. Stir in the peanut butter until smooth and creamy.
- Add the dark brown sugar and granulated sugar. Mix until fully combined.
- Add eggs one at a time, mixing well after each addition. Add vanilla with one of the eggs.
- Stir in flour, baking soda, baking powder, and salt until just combined.
- Fold in chocolate chips, toffee bits, and pecans.
- Cover the dough and refrigerate for 1 hour.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Scoop cookie dough using a cookie scoop (about 2 tablespoons per cookie). Space dough balls about 3 inches apart.
- Bake for 10 to 12 minutes, just until the edges turn golden.
- Let cookies cool on the baking sheet until set, then transfer to a cooling rack or serving plate.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
