Peanut Butter Chocolate Chip Cookies

peanut butter chocolate chip cookies, stacked

Peanut Butter Chocolate Chip Cookies are an easy to make slice and bake shortbread recipe with a melt in your mouth texture, a light peanut butter flavor, and plenty of chocolate chips!

Melt in your mouth peanut butter chocolate chip cookies

peanut butter chocolate chip cookies have become my signature cookie

They’re closely followed in popularity by my Double Dark Chocolate Shortbread Cookies.  I’m not surprised, after all, when was the last time you saw a cookie that intensely chocolaty? But there’s something magical about the epic combination of creamy peanut butter and chocolate that lures people in every time.

These cookies have a melt-in-your-mouth texture thanks to the creamy peanut butter and their shortbread base. They’ll even stick a wee bit to the roof of your mouth…better have a cold glass of milk ready.

Peanut Butter Chocolate Chip Shortbread Cookies

these peanut butter cookies are made with a short list of ingredients:

  • creamy peanut butter ~ I don’t recommend using natural style peanut butter for this cookie, the consistency tends to be oily. Personally I think the best pb is Jif.
  • butter ~ unsalted and at room temperature
  • flour ~ all purpose
  • sugar ~ confectioner’s or granulated sugar, both will work.
  • kosher salt
  • chocolate chips ~ use milk, semi sweet, or dark, it’s up to you. I love dark chocolate with peanut butter.
Peanut Butter Chocolate Chip Shortbread Cookies

slice and bake cookies are a favorite around here

Who wouldn’t love to have a log or two of cookie dough hanging out in their fridge?

You can get all the measuring and mixing and messy hands out of the way early and then have the luxury of fresh dough waiting at your beck and call. Let me put it another way: when you’ve got this dough in the fridge you’re 12 minutes away from nirvana.

If you want to try a rolled dough version of these, try my Milk Chocolate Chip Peanut Butter Chocolate Chip Cookies.

Chocolate Chip Peanut Butter Shortbread cookie dough is simple to make!

tips for success with peanut butter chocolate chip cookies

  • Make sure to start with room temperature butter. This helps the dough come together smoothly.
  • Measure your flour carefully. I fluff the flour first to loosen it, then scoop the measuring cup and level it off. This helps insure you get an accurate measure and not too much flour, which will affect the quality of the cookies.
  • I make the dough in a stand mixer, this helps the dough come together with less effort. If you’re doing it by hand, take the time to mix the dough until it comes together and there is no dry flour left.
  • Use regular, creamy peanut butter, not natural peanut butter. I use Jif.
  • If you have trouble with the dough crumbling when you slice it, this can be due to the chocolate chips. I just form any broken slices back into shape on the cookie sheet. It helps to use a very sharp knife, and you can also try a sharp serrated knife to cut through the chips. You can use mini chips which will solve the problem, but I prefer the taste of the big chunks of chocolate. To skirt the issue altogether, roll out your dough and cut with a round cookie or biscuit cutter.
  • If you make smaller cookies (i.e. more than 10-12) adjust the baking time, it will take slightly less time for them to cook.
  • Expect these cookies to have a shortbread texture, which is to say delicate, and very buttery. They aren’t the same as a regular chewy or cakey cookie. Shortbread has a distinctive texture resulting from the combination of butter, sugar, and flour, without egg.
Peanut Butter Chocolate Chip Cookie Dough

Somehow I stumbled across this cookie recipe on pinterest, and it has inspired me to dig deeper into your recipes! The texture of the shortbread, the light sweetness, and classic flavors… just so delightful! This has become one of my very favorite cookies!”

a stack of peanut butter chocolate chip shortbread cookies

chocolate and peanut butter are a dynamic flavor duo

The simplicity is part of the charm of  these cookies, you really get to taste the pb and chocolate, which is the main reason we make them in the first place 🙂 If you’re a fan of the combo, join the club:

slice and bake peanut butter chocolate chip shortbread cookies

Peanut Butter Chocolate Chip Shortbread Cookies
3.59 from 632 votes

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies are an easy to make slice and bake shortbread recipe with a melt in your mouth texture, a light peanut butter flavor, and plenty of chocolate chips!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Yield 14 cookies
Calories 204.45kcal
Author Sue Moran


  • 1/2 cup unsalted butter, at room temperature (important!)
  • 1/3 cup creamy peanut butter (I like Jif)
  • 1/2 tsp vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/4 cup confectioner's sugar Note: you can also use granulated sugar.
  • scant 1/2 tsp sea salt
  • 3/4 cup chocolate chips of your choice, milk or dark


  • Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Make sure to get the butter and peanut butter completely combined and creamy. Beat in the vanilla.
  • Add the flour, sugar, and salt and mx until the dough comes together and is no longer dry.
  • Fold in the chocolate chips, and turn the dough out onto a piece of waxed paper. Gently pull the dough together and form it into a log. If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and refrigerate for at least a couple of hours. The log will be roughly 7 1/2–8 inches long.
  • While the dough is chilling, pre-heat the oven to 350F
  • Slice the log into slices with a sharp knife. Not too thick, not too thin, about 1/2 inch. If a slice crumbles a bit, just smoosh the dough back together. These don’t have to be perfect disks.
  • Bake on a parchment or silpat lined baking sheet at 350F for about 12-14 minutes, depending on how thick your cookies are. The cookies will not be browned, and they may look undone, but don’t over bake. One of the joys of shortbread cookies is that they fall apart and melt in your mouth.
  • Let the cookies cool on the pan for 5 minutes before transferring to a rack.


Serving: 1cookie | Calories: 204.45kcal | Carbohydrates: 20.31g | Protein: 3.16g | Fat: 12.61g | Saturated Fat: 6.53g | Sodium: 77.56mg | Fiber: 0.93g | Sugar: 10.37g
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

don’t forget to pin!

Peanut butter chocolate chip shortbread cookies pin.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    July 2, 2022 at 11:19 am

    1 star
    I meant to give one star in my previous review.

  • Reply
    July 2, 2022 at 11:18 am

    3 stars
    I made these cookies using 365 peanut butter; they are unusable as they crumble with the lightest touch?

  • Reply
    C B
    May 14, 2022 at 2:11 pm

    2 stars
    I am a well-seasoned baker, and have had my share of shortbread cookies. I made these following the directions exactly, including accurate measurements and checked accurate oven temp. The batter worked up nicely, and was easy to put together for the refrigerator. Once baked they are nice and tasty, but fall apart due to the structure of the dough, and are so dry you need a glass of milk in hand to help you swallow! If I make again, I will try granulated sugar, and—maybe an egg?? As I said, tho, they were tasty!!

  • Reply
    Meganne Oakleaf
    May 12, 2022 at 11:36 am

    Hi Sue! Do you have any experience with substituting gluten free flour in this recipe?

    • Reply
      Sue Moran
      May 12, 2022 at 11:43 am

      I have made my shortbread baked in a square pan with a gf baking mix and it worked, although with an expected difference in texture. I haven’t tried it with slice and bake cookies, or with this specific recipe. You might have better luck baking it in a pan.

  • Reply
    Sue Ramaley
    May 12, 2022 at 11:15 am

    It is not recommended to substitute powdered sugar for granulated sugar. Since powdered sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results.

    • Reply
      Sue Moran
      May 12, 2022 at 11:20 am

      I’ve made these cookies with both Sue, that’s why I say that, but you’re right in general.

  • Reply
    May 12, 2022 at 9:58 am

    I plan to hop into the kitchen to make these today but wish the recipe was in grams. They are so much more accurate than cups.

    • Reply
      Sue Moran
      May 12, 2022 at 10:25 am

      There’s a toggle at the bottom of the ingredients that lets you switch to metric.

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