If there’s one thing my husband can’t resist, it’s anything with peanut butter. So when I made these Chocolate Peanut Butter Chip Cookies, I knew they’d be a hit—and I was right. He couldn’t stop reaching for more, and honestly, I don’t blame him.
These cookies are the perfect combination of rich chocolate and creamy peanut butter chips. They’re soft and chewy on the inside, slightly crisp around the edges, and loaded with flavor in every bite.
Whether you’re baking for a quick snack, a gathering, or just because you’re craving something sweet, this recipe is easy to make and hard to resist. Let’s get started—you’re going to love these!
Ingredients
1/2 cup + 1 tbsp unsalted butter, softened
1/2 cup light brown sugar
1/3 cup white granulated sugar
1 medium egg
1 tsp vanilla extract (optional)
2 cups plain flour (all-purpose flour)
1/3 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 1/2 cups peanut butter chips
Instructions
- Cream the butter and sugars.
In a large mixing bowl, beat the softened butter, light brown sugar, and white sugar until light and fluffy. - Add the wet ingredients.
Mix in the egg and vanilla extract until smooth and creamy. - Combine the dry ingredients.
In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt. - Mix the dough.
Gradually add the dry ingredients into the wet mixture, stirring until a thick dough forms. - Fold in the peanut butter chips.
Stir in the peanut butter chips evenly. - Chill the dough for 1 hour.
Why chill the dough? Refrigerating the dough firms up the butter, making the cookies thicker, chewier, and richer in flavor. It also prevents the cookies from spreading too much while baking. - Preheat the oven to 350°F (175°C).
Once the dough has chilled, preheat your oven and line a baking sheet with parchment paper. - Weigh and shape the dough.
For standard-sized cookies, weigh each dough ball at 65 grams.
For larger cookies, weigh them at 75–100 grams for bakery-style treats.
Place the dough balls 2 inches apart on the baking sheet to allow space for spreading.
- Bake for 12–15 minutes.
Bake until the edges are set but the centers still look slightly soft. They’ll firm up as they cool. - Cool and enjoy!
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy them warm or store them for later (if they last that long).
Nutrition Facts (Per Cookie – 65g size)
Calories: 320
Protein: 5.8g
Fat: 15.7g
Carbohydrates: 40.2g
Why These Cookies Are a Crowd Favorite
These cookies are everything you want in a sweet treat—soft, chewy, and loaded with peanut butter flavor. My husband can’t get enough of them, and they’ve quickly become a go-to recipe in our house.
They’re perfect for bake sales, holidays, or just to keep on hand for those moments when you need something sweet. Plus, the dough can be made ahead and refrigerated, so you can bake a fresh batch whenever the craving strikes.
Pro Tips for Perfect Cookies
Chill the dough. Don’t skip this step—it makes the cookies thicker and chewier.
Mix it up. Add a handful of chocolate chips with the peanut butter chips for extra richness.
Go big. Make larger cookies for a bakery-style look and feel.
Store leftovers properly. Keep them in an airtight container at room temperature for up to a week, or freeze them for up to 3 months.
Chocolate Peanut Butter Chip Cookies – A Must-Try Treat!
16
servings320
kcalSoft and chewy cookies packed with rich peanut butter chips in a chocolate base.
Ingredients
1/2 cup + 1 tbsp unsalted butter, softened
1/2 cup light brown sugar
1/3 cup white granulated sugar
1 medium egg
1 tsp vanilla extract (optional)
2 cups plain flour (all-purpose flour)
1/3 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 1/2 cups peanut butter chips
Directions
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, light brown sugar, and white sugar until light and fluffy.
- Add the wet ingredients: Mix in the egg and vanilla extract until smooth and creamy.
- Combine the dry ingredients: In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt.
- Mix the dough: Gradually add the dry ingredients into the wet mixture, stirring until a thick dough forms.
- Fold in the peanut butter chips: Stir in the peanut butter chips evenly.
- Chill the dough for 1 hour: Refrigerate the dough to firm up the butter, ensuring thicker, chewier cookies and preventing excessive spreading.
- Preheat the oven to 350°F (175°C): Once the dough has chilled, preheat your oven and line a baking sheet with parchment paper.
- Weigh and shape the dough:
- For standard-sized cookies: Weigh each dough ball at 65 grams.
- For larger, bakery-style cookies: Weigh them at 75–100 grams.
- Place the dough balls 2 inches apart on the baking sheet.
- Bake for 12–15 minutes: Bake until the edges are set but the centers still look slightly soft. They’ll firm up as they cool.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy warm or store for later!
Notes
- Chill the dough. Don’t skip this step—it makes the cookies thicker and chewier.
- Mix it up. Add a handful of chocolate chips with the peanut butter chips for extra richness.
- Go big. Make larger cookies for a bakery-style look and feel.
- Store leftovers properly. Keep them in an airtight container at room temperature for up to a week, or freeze them for up to 3 months.
Final Thoughts: Bake These Today!
These Chocolate Peanut Butter Chip Cookies are a must-try, whether you’re baking for your family, friends, or just yourself. With their rich chocolate flavor and creamy peanut butter chips, they’re the perfect blend of comfort and indulgence.
So, grab your ingredients, roll up your sleeves, and get ready to bake a batch of cookies that everyone will love. And don’t be surprised if they disappear faster than you expected—mine always do!
Happy baking!
