Chocolate and Peanut Butter Chip Cookies
Chocolate Chip and Peanut Butter Chip Cookies are soft, chewy cookies packed with rich peanut butter flavor and plenty of melty chocolate chips. They’re easy to make with simple pantry ingredients and are perfect for holiday cookie trays, bake sales, or an everyday treat.
These peanut butter chocolate chip cookies are made for the perfect balance of soft centers, lightly crisp edges, and rich peanut butter flavor in every bite. Using both brown sugar and granulated sugar creates a chewy texture while letting the peanut butter shine without making the cookies dry or crumbly.
I always cream the butter, peanut butter, and sugars until they’re light and fluffy before adding the remaining ingredients. That extra mixing time creates a lighter cookie with a better texture after baking.
Table of Contents
Why You’ll Love My Recipe
- Soft and chewy every time. These cookies bake with tender centers and lightly golden edges.
- Loaded with chocolate chips. Every bite is packed with rich peanut butter and melty chocolate.
- Easy pantry recipe. Everything comes together with simple baking staples.
- Perfect for sharing. Great for holidays, bake sales, cookie exchanges, or after-school treats.
If you are a fan of chocolate and peanut butter recipes, don’t miss these chocolate cupcakes with peanut butter frosting, peanut butter chocolate bars, or this peanut butter mousse cake.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- Unsalted Butter: Creates a rich flavor and tender texture while allowing you to control the salt in the recipe.
- Creamy Peanut Butter: The star ingredient that gives the cookies their rich peanut butter flavor and helps create soft, chewy centers. Traditional creamy peanut butter works best for consistent results.
- Light Brown Sugar: Adds moisture and a hint of caramel flavor, helping the cookies stay soft and chewy.
- Granulated Sugar: Balances the brown sugar and helps the cookies spread slightly while creating lightly crisp edges.
- Eggs: Bind the ingredients together and provide structure so the cookies bake up soft without falling apart.
- Vanilla Extract: Enhances both the peanut butter and chocolate flavors for a richer-tasting cookie.
- All-Purpose Flour: Gives the cookies structure while still keeping them tender.
- Baking Powder: Provides a little extra lift for thick, soft cookies.
- Salt: Balances the sweetness and brings out the peanut butter and chocolate flavors.
- Semi-Sweet Chocolate Chips: Add rich chocolate flavor throughout the cookies and pair perfectly with the peanut butter.
How to Make Chocolate and Peanut Butter Chip Cookies
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post. To get started, Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, beat together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips and peanut butter chips into the batter. At this point I like to put in the refrigerator for about an hour to firm up the dough for easy scooping.
- With a cookie scoop, scoop about 2 tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. If desired, press a few extra chocolate chips onto the tops of the dough balls for a bakery-style look.
- Bake for 12 minutes, or until the edges are lightly golden and the centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then slide the parchment paper to a wire rack to cool completely.
Substitutions and Additions
- Add chopped peanuts. They add a little crunch and even more peanut flavor.
- Try different chocolate chips. sugar-free chocolate chips, dark chocolate, butterscotch chips or mini peanut butter cups all work well.
- Sprinkle with flaky sea salt. A pinch on top enhances both the chocolate and peanut butter flavors.
Sandra’s Pro Tips
- Use room temperature ingredients. They blend together more easily for a smooth cookie dough.
- Don’t overmix the flour. Mix just until combined to keep the cookies soft.
- Leave the centers slightly underbaked. They’ll continue cooking on the baking sheet and stay chewy.
- Add extra chocolate chips before baking. Pressing a few on top creates beautiful bakery-style cookies.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes. Scoop the dough into balls and freeze on a baking sheet before transferring them to a freezer-safe bag. Bake straight from frozen, adding an extra minute or two to the baking time.
Too much flour or overbaking can dry out the cookies. Measure the flour carefully and remove the cookies while the centers still look slightly soft.
Creamy, no-stir peanut butter produces the most consistent results. Natural peanut butter can change the texture because the oil separates.
Other Delicious Cookie Recipes You May Enjoy
Chocolate Chip & Peanut Butter Chip Cookies
Equipment
- stand or hand mixer
- baking sheets
- Parchment Paper optional
Ingredients
- 1/2 cup butter unsalted, softened (1 stick)
- 1/3 cup peanut butter creamy
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 3 eggs large
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips extra for decorating
- 1/2 cup peanut butter chips extra for decorating
Instructions
- Pre-heat oven to 350°F degrees. Lightly grease or line two baking sheets with parchment paper.
- Beat butter and peanut butter in a large mixing bowl. Add sugars, beating well. Add eggs one at a time until blended together. Add vanilla.
- Sift together flour, baking powder and salt. Add to the peanut butter mixture.
- Fold in peanut butter chips. Optional – put in the refrigerator for at least an hour. This reduces the spread when baked.
- Scoop about 2 tablespoons of cookie dough, roll with your hands and place on prepared baking sheet. Press down slightly and add extra chocolate chips for more visual appeal.
- Bake for 12-15 minutes (depending on thickness and size) until lightly brown. Let sit on the baking sheet for 5 minutes before placing on a cooling baking rack.
Notes
How To Store
Refrigerator: While these cookies don’t need refrigeration, you can store them in an airtight container in the refrigerator for up to 1 week if preferred. Freezer: Freeze baked cookies or unbaked cookie dough for up to 3 months. How to Serve: Enjoy at room temperature, or warm a cookie in the microwave for 10 to 15 seconds to make the chocolate chips soft and melty again.Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
