These peanut butter cookies hit that perfect balance of chewy centers and slightly crisp edges, just like the ones from the yellow bag. After testing countless versions, I found this recipe nails the texture and flavor of the Toll House originals, but you can make them anytime without running to the store.

The dough comes together quickly with basic pantry ingredients, and the cookies stay fresh for days in an airtight container – though they rarely last that long in my house. They’re perfect for bake sales or after-school snacks, and they freeze beautifully if you want to stash some away. I especially love making these on rainy weekends when we need something comforting and sweet.

What you need for Copycat Nestle Toll House Peanut Butter Cookies

Ingredients You’ll Need For This Recipe

1½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
¾ cup creamy peanut butter
¾ cup granulated sugar
⅔ cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
½ cup chopped peanuts (optional)

How to make Copycat Nestle Toll House Peanut Butter Cookies

1. First, get your dry ingredients sorted. Whisk together the flour, baking soda, and salt in a medium bowl. This helps distribute the baking soda evenly so you don’t get any bitter spots in your cookies. Set this aside.

2. In a large bowl (or your stand mixer if you’re using one), beat the softened butter and peanut butter together until they’re completely combined and creamy, about 1-2 minutes. You’ll want to scrape down the sides of the bowl at least once.

3. Add both sugars to your butter mixture. Beat for about 2-3 minutes until it gets light and fluffy – the color will actually lighten a bit and the texture will look almost whipped. This step is crucial for getting that perfect cookie texture.

4. Crack in the eggs one at a time, beating well after each one. Add the vanilla with the second egg. Keep mixing until everything is well combined and smooth – about 30 seconds after each addition.

5. Now comes the flour mixture. Add it gradually, about a third at a time, mixing on low speed just until you can’t see any dry flour. If you’re mixing by hand, use a gentle folding motion. Don’t overmix here or your cookies might get tough.

6. Finally, stir in the chocolate chips and peanuts (if using) until they’re evenly distributed. The dough will be soft but should hold its shape.

7. Here’s a crucial step: chill the dough for at least 30 minutes (I prefer an hour). This helps prevent the cookies from spreading too much and intensifies the flavor.

8. When you’re ready to bake, preheat your oven to 350°F and line your baking sheets with parchment paper. Scoop the dough using a rounded tablespoon or a #40 cookie scoop – they should be about the size of a golf ball.

9. Space the cookies about 2 inches apart on your baking sheets. They will spread while baking.

10. Bake for 11-13 minutes, rotating the pan halfway through. Look for golden brown edges while the centers still look slightly underbaked – they’ll feel soft but not wet when you lightly touch the top. Don’t wait for them to look completely done or they’ll end up crispy instead of chewy.

11. Let them cool on the baking sheet for 5 minutes – they’ll finish setting up during this time. Then transfer to a wire rack to cool completely.

The cookies should be golden brown on the edges, slightly paler in the middle, with a characteristic crackly top. They’ll be soft when warm but will set up to be perfectly chewy once they’re completely cool.

🔍 Recipe Notes & Tips

Room temp eggs work best – quick tip: place cold eggs in warm water for 5 mins
Natural peanut butter isn’t great here – stick to Skippy/Jif style
No mixer? Let butter get extra soft and use muscle power
Cookie scoop = more even baking (worth the $8 investment)
Dough freezes great – make double, freeze half

🍽️ Serving Suggestions

Cold milk is the obvious winner
Coffee or hot chocolate if serving warm
Vanilla ice cream for cookie sandwiches
Afternoon tea works surprisingly well

🎯 Make it Work for

Lunch boxes: Make them smaller (1 tbsp portions)
Bake sale: Package in sets of 3
Holiday gifts: Add red/green M&Ms instead of chips
Party platters: Mini size + drizzle with chocolate

📦 Storage & Leftovers

Counter: 5 days in airtight container
Freezer: 3 months in freezer bag
Dough balls: Freeze up to 6 months
To refresh: 10 secs in microwave

Copycat Nestle Toll House Peanut Butter Cookies