Chocolate Chip and Peanut Butter Chip Cookies

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Golden on the edges, soft in the center, and absolutely bursting with gooey chocolate and creamy peanut butter chips — these Chocolate Chip and Peanut Butter Chip Cookies are what cookie dreams are made of. The contrast between the slightly crisp exterior and the melt-in-your-mouth interior makes every bite a decadent delight. These cookies are nostalgic yet indulgent, with a flavor combo that never goes out of style.

Perfect for a cozy evening treat, a bake sale favorite, or simply to satisfy your sweet tooth, this recipe brings together two classic flavors in one irresistible cookie. Whether you’re a long-time cookie lover or just in the mood for something sweet and easy to whip up, these cookies are the answer. The peanut butter chips add a buttery richness that pairs flawlessly with the deep, chocolatey goodness.

Why You’ll Love This Chocolate Chip and Peanut Butter Chip Cookies Recipe

• It has the perfect texture: soft, chewy, and lightly crisped edges.
• Combines two classic favorites in every bite.
• Easy to make with pantry staples.
• Great for freezing and baking later.
• Always a crowd-pleaser, from kids to adults.

Preparation Phase & Tools to Use

To prepare the perfect batch of these cookies, a few essential tools can make a big difference:

• Mixing Bowls: You’ll need at least two — one for dry ingredients and one for wet. Proper mixing ensures even texture.
• Hand or Stand Mixer: Creaming the butter and sugars thoroughly helps achieve that soft and chewy texture.
• Silicone Spatula: Ideal for folding in chips evenly without overmixing.
• Cookie Scoop: Ensures uniform-sized cookies, leading to even baking.
• Baking Sheets: Use heavy-duty, rimmed baking sheets for even heat distribution.
• Parchment Paper: Prevents sticking and makes cleanup easier.

Preparation Tips

Make sure your butter is softened but not melted — room temperature butter creams best with sugar. Don’t skip chilling the dough if you have time; it helps prevent spreading and deepens the flavor. Measure your flour accurately (spooned and leveled) to avoid a dry or cakey texture. Lastly, save a few chocolate and peanut butter chips to press on top of each dough ball before baking — it gives the cookies that picture-perfect look after baking.

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Ingredients for this Chocolate Chip and Peanut Butter Chip Cookies Recipe

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup peanut butter chips

Step 1: Cream the Butter and Sugars

In a large mixing bowl, use a hand or stand mixer to beat the softened butter, granulated sugar, and brown sugar together on medium speed until the mixture is light, fluffy, and well combined. This step usually takes about 2–3 minutes and is crucial for creating that classic chewy texture.

Step 2: Add the Wet Ingredients

Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed just until combined. Avoid overmixing at this stage to keep the cookies soft.

Step 4: Fold in the Chips

Using a silicone spatula, gently fold in the chocolate chips and peanut butter chips until they are evenly distributed throughout the dough. This step ensures that every cookie is loaded with flavor.

Step 5: Chill the Dough (Optional but Recommended)

For best results, cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. Chilling helps prevent the cookies from spreading too much during baking and enhances the flavor.

Step 6: Preheat and Prepare Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.

Step 7: Scoop and Shape the Cookies

Using a cookie scoop or tablespoon, portion out balls of dough and place them about 2 inches apart on the prepared baking sheet. For a picture-perfect look, press a few extra chips into the top of each dough ball before baking.

Step 8: Bake to Perfection

Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers are still soft. Don’t overbake — the cookies will continue to set on the baking sheet as they cool.

Step 9: Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy warm, or let them cool completely for storage.

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Notes

These cookies are best when enjoyed fresh out of the oven, but they also store incredibly well. The key to their deliciousness lies in the balance between the semisweet chocolate and creamy peanut butter chips. If you prefer your cookies even softer, slightly underbake them and allow the residual heat to finish the job. For an added texture boost, try using chunky peanut butter chips or a mix of mini and regular chocolate chips.

Watch Out for These Mistakes While Cooking

• Overmixing the dough can result in tough cookies. Mix just until combined after adding the dry ingredients.
• Skipping the chill time may lead to excessive spreading during baking. Even a 30-minute chill helps.
• Incorrect flour measurement (like packing it down) can make cookies dry and cakey. Always spoon and level.
• Baking too long is a common pitfall. Cookies should look slightly underbaked when you remove them from the oven.
• Not rotating the baking sheet halfway through baking can cause uneven results if your oven has hot spots.

Storage Instructions

Once completely cooled, store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer on a baking sheet before transferring to a freezer-safe bag for up to 3 months. You can also freeze cookie dough balls and bake straight from frozen, adding 1–2 extra minutes to the bake time.

Estimated Nutrition

Per cookie (based on 24 cookies):

• Calories: 210
• Total Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 25mg
• Sodium: 120mg
• Carbohydrates: 27g
• Fiber: 1g
• Sugar: 17g
• Protein: 3g

Frequently Asked Questions

Can I substitute the peanut butter chips?

Yes! You can use white chocolate chips, butterscotch chips, or extra chocolate chips instead.

How do I make these cookies gluten-free?

Use a 1:1 gluten-free flour blend. Make sure all other ingredients are gluten-free certified.

Can I use melted butter instead of softened?

It’s not recommended, as melted butter can make the cookies spread too much and turn greasy.

Why did my cookies turn out flat?

This could be due to warm dough, not chilling it, or using butter that was too soft or partially melted.

Can I make the dough ahead of time?

Absolutely. Store it in the fridge for up to 3 days or freeze it for up to 3 months.

How do I keep my cookies soft longer?

Add a slice of bread to the storage container. It helps retain moisture and keeps cookies soft.

Can I make smaller or larger cookies?

Yes, adjust the scoop size and baking time accordingly. Smaller cookies take 8–9 minutes, while larger ones may need 13–14.

Do I need to use both types of chips?

No, but the combination of chocolate and peanut butter chips is what makes this recipe special. Feel free to adjust based on your taste.

Conclusion

Chocolate Chip and Peanut Butter Chip Cookies are the perfect union of rich, sweet, and slightly salty flavors. Their chewy texture, melt-in-your-mouth center, and chocolate-peanut butter combo make them a reliable go-to for any occasion. With simple ingredients and easy steps, this recipe is a must-bake whether you’re a seasoned pro or new to baking. Once you try them, they’re sure to become a permanent part of your cookie rotation.

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