These double chocolate peanut butter chip cookies are rich, chewy, and packed with melty chips. Ready in under 20 minutes, they’re the perfect quick dessert or freezer-friendly treat!
Jump to:
- Why You’ll Love These Chocolate And Peanut Butter Chip Cookies
- Ingredient Information And Substitutions
- How To Make Chocolate Peanut Butter Chips Cookies
- Frequently Asked Questions
- Tips For Making Chocolate Cookies With Peanut Butter Chips
- What To Serve With Cookies With Chocolate Chips And Peanut Butter Chips
- Other Cookie Recipes To Try
- Double Chocolate Peanut Butter Chip Cookies
Why You’ll Love These Chocolate And Peanut Butter Chip Cookies
If you’re all about that classic chocolate and peanut butter combo, these cookies are going to be your new favorite. They’re packed with dark cocoa powder for extra chocolate flavor and plenty of peanut butter chips for balance. Even better, the dough comes together quickly with simple pantry ingredients, and the cookies bake up soft and chewy every time!
This chocolate chip and peanut butter chip cookie recipe actually came from a little church cookbook I picked up at our annual rummage sale. Those cookbooks are always a treasure trove of tried-and-true recipes, and this one was no exception. I only made a few small tweaks to suit my taste while keeping the spirit of the original intact. Here’s why you’ll love the sweet combination of chocolate cookies and peanut butter chips:
- Uses simple pantry staples
- Soft, chewy, and balanced in flavor
- Bakes in under 10 minutes
- Freezer-friendly
- Always a hit
Ingredient Information And Substitutions
- Butter- I like salted for a little extra flavor, but unsalted works too.
- Granulated sugar- Keeps the cookies sweet and chewy.
- Eggs- Add richness and help bind everything together.
- Vanilla extract- Adds warm flavor. Almond extract would also be nice if you want a nutty twist.
- All-purpose flour- The base of the dough.
- Dark cocoa powder- Provides deep, rich chocolate flavor. Swap with regular cocoa powder for something lighter.
- Baking soda- Helps the cookies rise and stay soft.
- Kosher salt- Balances the sweetness. Table salt works too, but reduce the amount slightly.
- Chocolate chips- Use semisweet, dark, or even white chocolate chips.
- Peanut butter chips- If you don’t have them, use chopped Reese’s cups, peanut butter M&M’s, or even butterscotch chips for a twist.
How To Make Chocolate Peanut Butter Chips Cookies
Step 1- Prep the pans and dry ingredients.
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat and set aside.
In a medium bowl whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 2- Cream butter and sugar.
Beat the butter and sugar together with a hand or stand mixer until fluffy, about 1–2 minutes.
Step 3- Add wet ingredients and then dry ingredients.
Mix in the eggs and vanilla until smooth.
Slowly add this to the wet mixture, mixing just until combined.
Fold in both kinds of chips to get that rich chocolate cookie with peanut butter chips we all love. Cover and refrigerate for at least an hour, overnight is better.
Step 4- Scoop and bake.
Scoop dough into 1-inch balls, place them on prepared baking sheets, and bake for 8–9 minutes. The cookies should puff while baking and then flatten slightly as they cool.
Let cool for a few minutes before transferring to a wire rack. Once cooled completely, they'll stay fresh for days!
Frequently Asked Questions
They do spread a bit. They will puff up while baking and settle as they cool. That's why I recommend chill the dough for 1 hour before baking. Overnight is better.
Yes! The texture is even better when the dough rests, since the flour has plenty of time to hydrate. Simply mix, cover tightly, and chill for up to 2 days before baking.
Definitely. Scoop into balls, freeze on a tray, then transfer to a bag or container. Bake straight from frozen, but add 1-2 minutes to the bake time.
Tips For Making Chocolate Cookies With Peanut Butter Chips
- Line your baking sheets with parchment or a silicone mat. Makes cleanup way easier.
- A cookie scoop is your best friend here. It keeps the cookies uniform so they bake evenly.
- Chill the dough. These do spread a little but chilling helps with that- at least 1 hour to overnight.
- Don’t over-bake! Pull them when they still look soft in the center. They’ll finish setting up as they cool.
- Play with the chip ratio. Try more of the chocolate or peanut butter chips, or even a mix with white chocolate. That flexibility is what makes chocolate chip and peanut butter chip cookies so fun to bake.
- Add a couple extra peanut butter chips to top of the dough balls before baking.
- For extra flavor and texture, try adding chopped nuts, toffee bits, espresso powder, or a sprinkle of sea salt on top before baking.
- Ingredients to prep ahead- Set out the butter and eggs so they’re at room temperature. Or make the dough ahead and chill overnight.
- Leftovers and storage- Store in an airtight container for up to a week, or freeze for 3 months. Add a slice of bread to the container to keep them soft and chewy.
What To Serve With Cookies With Chocolate Chips And Peanut Butter Chips
These cookies are delicious on their own, but even better when you build a dessert spread around them. They pair beautifully with something creamy, crunchy, or festive on the side. Here are a few fun ideas to try with these chewy peanut butter and chocolate cookies:
Other Cookie Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Double Chocolate Peanut Butter Chip Cookies
Equipment
Ingredients
- 1 ¼ cups butter, softened- 2 ½ sticks
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- ¾ cups dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup chocolate chips
- 1 cup peanut butter chips
Instructions
- Preheat the oven to 350 degrees F and line sheet pans with a silat or parchment paper. Set aside.
- In a medium bowl combine flour, cocoa, baking soda, and salt.
- Cream butter and sugar with a mixer until light and fluffy, about 1-2 minutes.
- Add eggs and vanilla extract and beat until well combined.
- Gradually add dry ingredients into the wet ingredients, mixing until just combined.
- Stir in chocolate chips and peanut butter chips until evenly distributed. Cover and chill for at least an hour to overnight.
- Scoop 1 inch balls onto lined cookie sheet and bake for 8-9 minutes. Don't over bake. The cookies will be soft and chewy; they will puff when the bake and flatted as they cool.
- Cool slightly and then remove from the sheet pan. Serve warm or completely cooled and store for up to a week in an air-tight container with a slice of bread in it (to help the cookies maintain their chewy texture).
Video
Notes
-
- Line your baking sheets with parchment or a silicone mat. Makes cleanup way easier.
-
- A cookie scoop is your best friend here. It keeps the cookies uniform so they bake evenly.
-
- Chill the dough. These do spread a little but chilling helps with that- at least 1 hour to overnight.
-
- Don’t over-bake! Pull them when they still look soft in the center. They’ll finish setting up as they cool.
-
- Play with the chip ratio. Try more of the chocolate or peanut butter chips, or even a mix with white chocolate. That flexibility is what makes chocolate chip and peanut butter chip cookies so fun to bake.
- Add a couple extra peanut butter chips to top of the dough balls before baking.
-
- For extra flavor and texture, try adding chopped nuts, toffee bits, espresso powder, or a sprinkle of sea salt on top before baking.
-
- Ingredients to prep ahead- Set out the butter and eggs so they’re at room temperature. Or make the dough ahead and chill overnight.
-
- Leftovers and storage- Store in an airtight container for up to a week, or freeze for 3 months. Add a slice of bread to the container to keep them soft and chewy.
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