Double Chocolate Peanut Butter Chip Cookies

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!

Course Dessert

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 9

Chill time 1

Total Time 1 19

Servings cookies

Calories 103kcal

Author Jessy Freimann

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.

Nutrition