Peanut Butter Chocolate Chip Cookies Warm Chewy Treat with a Peanut Forward Flavor

Introduction

These peanut butter chocolate chip cookies are an instant crowd pleaser that feel both comfortingly familiar and a little bit special. The recipe relies on pantry staples and Greek yogurt to keep the crumbs tender while the oats add rustic texture. If you love peanut-forward sweets, you might also enjoy our Baked Peanut Butter Jelly Chicken Wings for a savory twist on peanut flavor. In about 20 minutes from start to finish you can have a warm tray of cookies that pair beautifully with cold milk or afternoon coffee.

Why This Recipe Is a Great Choice

This recipe is perfect when you want something quick, satisfying, and slightly healthier than a traditional butter-heavy cookie. The peanut butter provides rich, nutty depth while Greek yogurt keeps the dough soft without needing excess oil. Rolled oats add chew and a rustic bite so every mouthful feels textured and hearty. Chocolate chips bring pockets of melty sweetness, and a sprinkle of flaky sea salt on top elevates the flavors in a single bite. It is a small-batch recipe ideal for baking a fresh dozen or two without wasting ingredients. If you enjoy swapping flavors, try pairing a batch with our Chocolate Raspberry Cookies to offer guests two complementary cookie experiences.

Flavor and Texture

Expect a cookie that is tender in the center with slightly crisped edges and a pronounced peanut profile. The oats contribute chew and a wholesome backdrop to the chocolate for a more substantial cookie than the average wafer. Greek yogurt helps retain moisture so the cookies stay soft even after cooling. Flaky sea salt on top creates little bright hits that contrast the sweet brown sugar and the chocolate chips. Overall the result is rustic, comforting, and a little bit fancy thanks to that finishing salt.

Ingredients

• 1 cup peanut butter
• 1/2 cup brown sugar
• 1/2 cup oats
• 1/2 cup Greek yogurt
• 1/2 cup chocolate chips
• Flaky sea salt (for topping)
• 1 tsp vanilla extract
• 1/2 tsp baking soda

Step by Step Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix together the peanut butter, brown sugar, and Greek yogurt until smooth.
3. Stir in the oats, chocolate chips, vanilla extract, and baking soda until well combined.
4. Scoop tablespoons of the dough onto a baking sheet lined with parchment paper, spacing them out.
5. Sprinkle a pinch of flaky sea salt on top of each cookie.
6. Bake for 10-12 minutes, or until the edges are lightly golden.
7. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips for Best Results

Use a sturdy, creamy peanut butter for the best texture and flavor; natural oil-separated varieties can be used if you stir them smooth first. Chill the dough briefly if your kitchen is very warm to keep the cookies from spreading too thin. For even baking, rotate the baking sheet halfway through the cook time so edges brown evenly. If you like a stronger chocolate presence, toss in an extra handful of chips or press a few on top right after scooping. Finally, resist the urge to overbake remove the cookies when the centers still look a touch soft and they will finish perfectly as they cool.

Storage and Make Ahead

Store cooled cookies in an airtight container at room temperature for up to three days to preserve chewiness. For longer storage, freeze the baked cookies in a single layer on a tray, then transfer to a resealable bag for up to two months. You can also freeze scoops of the dough before baking; bake from frozen, adding a minute or two to the time. Reheat gently in a low oven for a few minutes to restore that fresh-baked warmth.

Final Thought

These peanut butter chocolate chip cookies hit the sweet spot between rustic oats and indulgent chocolate with minimal fuss. They are quick enough for a weeknight treat yet special enough to bring to a casual gathering. Keep the flaky salt handy to add that final layer of flavor that turns simple into memorable.

FAQ

Print