Chocolate and peanut butter chip cookies are thick chocolate cookies loaded with creamy, gooey peanut butter chips! The classic flavor combo in an easy cookie recipe is perfect with a glass of milk.
You might also love these peanut butter stuffed cookies and chocolate chocolate chip cookies.
When you start with a flavor combination like chocolate and peanut butter, you know the cookies are going to be good! These are the ultimate chocolate peanut butter chip cookies. Soft-baked and chewy, gooey, and packed with peanut butter flavor thanks to peanut butter chips, these cookies taste like peanut butter balls with the texture of fudgy brownies.
- Quick and easy. This is an easy cookie recipe that requires no chill time. It’s perfect when I’m craving something a little bit different than my favorite chocolate chip cookies!
- Fudgy like a brownie. Let’s talk about the texture of these chocolate cookies. They are thick and fudgy, almost like a brownie-cookie (closely related to a brookie?). I have a few tricks on how to keep your cookies nice and thick that I will share below.
- The ultimate 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 chocolate peanut butter chip is my fave. And I think I nailed it! These are absolutely delish!
Ingredients You’ll Need For This Recipe
This is an overview of the ingredients in these chocolate peanut butter chip cookies, with notes and possible substitutions. Scroll down to the recipe card at the bottom of this post for the full ingredient list and instructions.
- Butter – 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 natural unsweetened cocoa powder, or if you like a deeper chocolate flavor, you can use Hershey’s Special Dark. I don’t recommend Dutch-processed cocoa as this recipe uses baking soda.
- Eggs – Use large-sized eggs in this recipe. Egg size matters when it comes to baking!
- Vanilla Extract – To enhance the flavor.
- Dry Ingredients – Baking soda, kosher salt, and all-purpose flour. When measuring the flour, if you don’t have a kitchen scale, spoon the flour from the bag into your measuring cup (don’t scoop!) and level it off afterward. This avoids overmeasuring.
- Peanut Butter Chips – You could use any kind of chips in this chocolate cookie recipe. You could also use chopped peanut butter cups, too!
Baking Hack: How to “Chill” Cookie Dough Without Actually Chilling
The trick to keeping these cookies nice and thick is using cold butter. Cube fridge-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!
Try These Variations
- Use a box of chocolate cake mix. This is an easy shortcut that I use in my peanut butter chocolate cookies. Make chocolate cake mix cookies filled with peanut butter chips, or swap the chips for peanut butter cups like I do in that recipe.
- Different add-ins. Substitute peanut butter chips with chocolate chips, white chocolate chips, or chocolate chunks. Crunchy roasted peanuts or chopped pecans would also make a nice addition.
Yes. 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!
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:
- Store airtight. These chocolate peanut butter chip cookies stay fresh for up to 3 days at room temperature. You can push it to 5 days, but they usually don’t last that long in my house!
- Freeze the baked cookies. Place the cookies in a zip-top bag and pop them in the freezer for up to 2 months. When you’re ready to enjoy them, allow the cookies to thaw at room temperature.
- 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 are the ultimate chocolate peanut butter chip cookies. They’re thick, brownie-like chocolate cookies loaded with creamy peanut butter chips, and they’re super simple to make.
Ingredients
- 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!!