Chocolate peanut butter cookies are the perfect treat when you crave that irresistible combination of rich cocoa and creamy peanut butter flavors. These thick, chewy cookies deliver big on taste with every bite, thanks to generous amounts of peanut butter chips folded into fudgy chocolate dough. I remember the first time I made these cookies for a family gathering. My niece took one bite and declared them “better than brownies.” That’s the magic of combining two beloved flavors in one cookie.
What makes this peanut butter chocolate chip cookies recipe special is its simplicity. You don’t need fancy equipment or hard-to-find ingredients. Just mix, chill, and bake. The result? Bakery-style cookies with crispy edges and soft centers that stay fresh for days. This recipe works for busy weeknights and special occasions alike. You can freeze the dough in advance or bake a fresh batch whenever the craving hits. Whether you’re an experienced baker or just starting out, you’ll find this recipe straightforward and rewarding.
Table of Contents
Ingredients for Peanut Butter Chocolate Chip Cookies
The secret to amazing chocolate cookies with peanut butter chips starts with quality ingredients. Here’s what you’ll need:
Wet Ingredients:
• 1 cup melted butter (2 sticks)
• 1 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
Dry Ingredients:
• 1½ cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon kosher salt
• 1½ teaspoons baking soda
Mix-Ins:
• 2 packages (11 ounces each) peanut butter chips
Ingredient Tips
Cocoa Powder Matters: Choose high-quality unsweetened cocoa powder like Ghirardelli. Premium brands deliver rich chocolate flavor without bitterness. Avoid generic store brands that can leave an unpleasant aftertaste.
Why Brown Sugar Only: This recipe skips white sugar completely. Brown sugar contains molasses, which adds moisture and creates that signature chewy texture. It’s the key to soft cookies that don’t dry out.
Butter Temperature: Melt your butter and let it cool slightly before mixing. Hot butter can cook the eggs and create lumpy dough.
Peanut Butter Chips: Use the full two packages for maximum peanut butter flavor. You can also substitute half the chips with chocolate chips or Reese’s Pieces for variety.
Instructions: How to Make Chocolate Cookies With Peanut Butter Chips
Follow these simple steps for perfect results every time.
Step 1: Prepare Your Workspace
Preheat your oven to 350°F. Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easy.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine melted butter with brown sugar. Stir until the mixture looks smooth and uniform. Add eggs and vanilla extract. Mix until everything blends together completely.
Step 3: Add Dry Ingredients
Add flour, cocoa powder, salt, and baking soda to the wet mixture. Beat just until you see no more dry streaks. Avoid overmixing, which can make cookies tough.
Step 4: Fold in Chips
Reserve ½ cup of peanut butter chips for topping. Fold the remaining chips into your dough gently. The dough will be thick and fudgy.
Step 5: Chill the Dough
Cover the bowl and refrigerate for at least one hour. This step is crucial. Chilling prevents cookies from spreading too thin and helps them hold their shape during baking.
Step 6: Scoop and Top
Use a 2-tablespoon cookie scoop to portion dough onto your prepared baking sheet. Space cookies about 2 inches apart. Press 5 or 6 reserved peanut butter chips onto the top of each dough ball. This creates an attractive presentation and ensures every bite has chips.
Step 7: Bake to Perfection
Bake for 10 to 12 minutes. The cookies should look slightly underdone in the center. Their edges will appear set, but the middle stays soft. Don’t worry if they seem too soft when you remove them from the oven.
Step 8: Cool Properly
Let cookies rest on the baking sheet for 5 to 10 minutes. They’ll continue cooking from residual heat. Then transfer them to a wire rack to cool completely. This two-stage cooling creates the ideal texture.
Pro Tips and Variations for Chewy Chocolate Cookies
Expert Baking Tips
Don’t Skip Chilling: The melted butter and brown sugar combination makes this dough spread easily. Chilling firms up the fat and gives you thicker cookies with better texture.
Watch Your Baking Time: Chocolate cookies are tricky because you can’t see browning easily. Press the center gently. If it leaves only a slight indent, they’re ready. Remember that cookies firm up as they cool.
Use Light-Colored Baking Sheets: Dark pans absorb more heat and can burn cookie bottoms. If you only have dark pans, reduce oven temperature by 25°F.
Proper Storage: Store cooled cookies in an airtight container at room temperature. They stay fresh for up to one week. For longer storage, freeze them for up to three months.
Delicious Variations
Mixed Chip Version: Replace half the peanut butter chips with chocolate chips for a double chocolate experience with peanut butter accents.
Crunchy Addition: Swap some peanut butter chips for Reese’s Pieces. The candy shell adds a satisfying crunch.
Brown Butter Upgrade: Before melting your butter, cook it in a saucepan until it turns golden brown and smells nutty. This adds depth and complexity to your chip cookie recipe.
Extra Fudgy Cookies: Add ½ cup of chocolate chips along with the peanut butter chips for an even richer treat.
Make-Ahead Option: Scoop cookie dough balls and freeze them on a baking sheet. Once frozen solid, transfer to a freezer bag. Bake from frozen, adding 2 to 3 minutes to the baking time.
Troubleshooting Common Issues
Cookies Too Flat: Your dough wasn’t cold enough. Always chill for the full hour. You can even chill overnight for thicker cookies.
Cookies Too Cake-Like: You may have overbaked them. Try reducing baking time by one minute. Also check that you measured flour correctly by spooning it into the cup rather than scooping.
Bitter Taste: Use quality cocoa powder. Cheap brands can taste harsh. Also make sure your baking soda is fresh.
Serving Suggestions
These peanut butter cookies shine in many situations.
Classic Pairing: Serve warm cookies with cold milk. The temperature contrast makes each bite memorable.
Ice Cream Sandwiches: Let cookies cool completely. Sandwich softened vanilla or chocolate ice cream between two cookies. Wrap in plastic wrap and freeze for an hour.
Cookie Platter: Arrange these alongside other cookie varieties for parties. Their dark color and peanut butter chips create visual interest.
Gift Giving: Stack cookies in a clear cellophane bag tied with ribbon. They make thoughtful homemade gifts that look impressive.
Dessert Bar Component: Crumble cooled cookies over ice cream sundaes or use them as a base for parfaits.
Coffee Shop Style: Serve one cookie on a small plate with a cappuccino or latte. The chocolate and peanut butter complement coffee beautifully.
Holiday Treats: These cookies work for any celebration. The chocolate base is neutral enough for various occasions while the peanut butter chips add festive flair.
Conclusion
This chocolate peanut butter cookies recipe delivers everything you want in a homemade cookie. The combination of fudgy chocolate dough and sweet peanut butter chips creates a flavor experience that rivals any bakery.
The recipe’s forgiving nature makes it perfect for bakers at any skill level. Simple pantry ingredients come together quickly. The dough chills while you handle other tasks. And the baking process is straightforward with minimal room for error.
What really sets these cookies apart is their texture. The melted butter and brown sugar create chewy centers that stay soft for days. The edges get slightly crisp, providing textural contrast. Each bite offers the perfect balance between chocolate richness and peanut butter sweetness.
Make a batch this weekend. Your kitchen will smell amazing, and you’ll have delicious cookies to enjoy all week. Once you taste these, they might become your new go-to peanut butter cookie recipe.
FAQs About Peanut Butter Cookie Recipe
How do I know when chocolate cookies are done baking?
Chocolate cookies are harder to judge than light-colored cookies. Look for firm edges. Press the center gently with your finger. It should make only a slight indentation. The cookies will look slightly underdone but will firm up as they cool on the baking sheet.
Can I make these cookies gluten-free?
Yes. Substitute the all-purpose flour with a measure-for-measure gluten-free flour blend. King Arthur Baking’s gluten-free flour works well. The texture and taste remain similar to the original recipe.
Can I freeze cookie dough?
Absolutely. Scoop the dough into balls and freeze them on a baking sheet until solid. Transfer frozen dough balls to a freezer bag. They keep for up to three months. Bake directly from frozen, adding 2 to 3 minutes to the baking time.
What’s the best way to store baked cookies?
Place completely cooled cookies in an airtight container. Store at room temperature for up to one week. For longer storage, freeze baked cookies in a freezer-safe container for up to three months. Thaw at room temperature before serving.
Can I use regular cocoa powder instead of premium brands?
Quality cocoa powder makes a noticeable difference in chocolate recipes. Premium brands like Ghirardelli offer rich flavor without bitterness. Budget cocoa powders can leave an unpleasant aftertaste. Invest in good cocoa for the best results.
My cookies turned out more like brownies. What happened?
This usually means the dough needed more flour or was underbaked. Make sure you’re measuring flour correctly by spooning it into your measuring cup and leveling it off. Don’t scoop directly from the flour bag, which packs too much flour into the cup.
How can I make these cookies sweeter?
Some people find the dark chocolate intense. Add ½ cup of white granulated sugar along with the brown sugar if you prefer sweeter cookies. This lightens the chocolate flavor slightly while adding sweetness.
Chocolate Peanut Butter Cookies
Ingredients
Method
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the peanut butter, egg, and vanilla extract. Beat until smooth and fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.
- Fold in the chocolate chips and peanut butter chips using a spatula.
- Cover the dough and chill in the refrigerator for 30 minutes for best texture.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the dough into 1.5-inch balls and place them on the prepared baking sheet, about 2 inches apart.
- Bake for 9–10 minutes or until the edges are set but the centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Total Fat: 9g
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 25mg
Sodium: 125mg
Total Carbohydrates: 20g
Dietary Fiber: 1g
Sugars: 14g
Protein: 3g
