Chocolate Peanut Butter Chip Cookies are thick chocolate cookies loaded with creamy peanut butter chips! The classic flavor combo in an easy cookie recipe is perfect with a glass of milk!
Sometimes you just make a cookie that you know if going to be a major hit. When you start with a flavor combination like peanut butter and chocolate there’s a good chance you have a winner on your hands.
- Easy! This is an easy cookie recipe, that requires no chill time, which is fantastic when you get a cookie craving and want something a little bit different than the usual chocolate chip cookie!
- Like A Brownie! Let’s talk about the texture of these chocolate cookies. They are thick and fudgy, almost like a brownie-cookie! I have a few tricks on how to keep your cookies nice and thick that I will share below!
- Perfect Flavor Combo! Who doesn’t love chocolate and peanut butter? These cookies were inspired by my favorite cookie at Levain Bakery in NYC. They’re known for their famous chocolate chip, but the peanut butter chip chocolate is my fave. And I think I nailed it! These are absolutely delish!
Ingredients / What You Need
Make sure to scroll down to the recipe card at the bottom of this post for the full ingredient list and instructions.
- Butter. The trick to keeping these cookies nice and thick is using cold butter. Cube up cold butter and mix your sugars. It mimics the same effect as chilling your dough, so they don’t spread as much. I love this trick when I want to make soft, thick cookies! Also I use salted butter in this recipe as I do in most of my baking recipes, which is a personal preference. If you prefer unsalted butter that will work too!
- Sugars. You will use a combo of both granulated sugar and light brown sugar.
- Unsweetened cocoa powder. You can use regular unsweetened cocoa powder, like Hershey’s or you if you like a deeper chocolate flavor you can use Dutch process cocoa powder or Hershey’s Special Dark.
- Eggs. Use large sized eggs in this recipe. Egg size definitely matters when it comes to baking!
- Vanilla extract. The addition of vanilla in this recipe simply enhances the chocolate flavor!
- Dry Ingredients: Baking soda, kosher salt, and all purpose flour.
- Peanut butter chips. You could use any kind of chips in this chocolate cookie recipe. You could also use chopped peanut butter cups too!
These cookies very rarely make it out of the oven before they’re devoured in my house, but of course they can be made ahead and enjoyed for days after! Here’s how to store these cookies:
- Airtight at room temperature these cookies will be best for 3 days. You can push it to 5 days but I recommend 3 days.
- To freeze the already baked cookies: Place them in a zip-top bag and pop them in the freezer for up to 2 months. When you’re ready to enjoy them allow them to thaw at room temperature.
- If you would like to freeze the dough unbaked: I recommend portioning out the dough with your cookie scoop. Place the dough on a baking sheet and freeze the dough until the scoops are firm (about an hour). Place the dough balls into a zip-top bag and freeze them for up to a month. When you bake frozen dough, you don’t have to thaw it out. Just give it a few extra minutes in the oven!
More Chocolate and Peanut Butter Recipes
- Peanut Butter Stuffed Chocolate Cookies
- Peanut Butter Chocolate Chunk Cookies
- Chocolate Peanut Butter Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
My favorite flavor combo! These Chocolate Peanut Butter Chip Cookies are thick, brownie-like chocolate cookies loaded with creamy peanut butter chips!
Ingredients
Scale
- 1 cup cold butter, cubed
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 1/2 cups all-purpose flour
- 2 cups peanut butter chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Using the paddle attachment on your stand mixer, mix the butter and both sugars together on medium speed for 2 minutes until light and fluffy, scraping sides of bowl as necessary. Add in the cocoa powder until evenly mixed.
- With the mixer still on medium, add in the eggs, vanilla, baking soda, and salt and mix for 1 minute until smooth. Scrape the sides of the bowl making sure everything is incorporated.
- Turn the mixer to low and add in the flour, mixing until just combined. Stir in the peanut butter chips.
- Using a large (3- tablespoon) sized cookie scoop, drop dough onto the prepared cookie sheet.
- Bake for 9-11 minutes until edges are set. Centers might seem under-baked – this is ok.
- Allow the cookies to cool for 3 minutes on the cookie sheet and transfer to a wire rack to cool completely.
Notes
Store airtight at room temperature for up to 3 days.
Freeze cookies airtight for 2 months. Thaw at room temperature.
I’ve made these so many times. Just made a batch actually and I’m waiting for them to cool. Delicious as always. The only recipe I use for Chocolate peanut butter chip cookies!
Love hearing that!! So glad you like them!!