Nothing says indulgence quite like a batch of warm, chewy chocolate peanut butter chip cookies fresh from the oven. This recipe combines the richness of chocolate with the creamy, nutty flavor of peanut butter, creating a perfectly balanced treat that’s hard to resist. With their soft centers, slightly crisp edges, and bursts of melty chocolate and peanut butter in every bite, these cookies are bound to become a family favorite.

Ingredients

1 cup (225g) unsalted butter, softened
Adds richness and moisture, making the cookies soft and tender.
1 cup (200g) granulated sugar
Sweetens the cookies and helps them spread slightly while baking.
1 cup (220g) brown sugar, packed
Provides a deeper sweetness and contributes to a chewy texture.
2 large eggs
Acts as a binding agent and helps achieve a soft, cake-like consistency.
2 teaspoons vanilla extract
Enhances the flavors of chocolate and peanut butter.
2 1/2 cups (315g) all-purpose flour
The base of the dough, providing structure and shape to the cookies.
1 teaspoon baking soda
Gives the cookies a slight lift, making them light and soft.
1/2 teaspoon salt
Balances the sweetness and brings out the flavors of chocolate and peanut butter.
1 cup semi-sweet chocolate chips
Provides rich chocolate bursts throughout each cookie.
1 cup peanut butter chips
Adds a creamy, nutty flavor that pairs perfectly with the chocolate.

How to Make Chocolate Peanut Butter Chip Cookies

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.

Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2-3 minutes. Creaming the butter and sugars helps create a tender cookie texture.

Step 3: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. This will add flavor and ensure the cookies have a soft texture.

Step 4: Mix in the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing, as it can make the cookies tough.

Step 5: Fold in the Chocolate and Peanut Butter Chips
Using a spatula or wooden spoon, fold in the chocolate chips and peanut butter chips until evenly distributed throughout the dough.

Step 6: Portion and Shape the Dough
Scoop about 1.5 tablespoons of dough and roll it into a ball. Place each ball on the prepared baking sheet, leaving about 2 inches of space between them. Gently press down on each ball to flatten slightly.

Step 7: Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look just set. Be careful not to overbake; they will continue to firm up as they cool.

Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container for up to a week.

Frequently Asked Questions

Can I use chunky peanut butter instead of smooth?
Yes, you can use chunky peanut butter if you prefer extra texture in your cookies. However, smooth peanut butter provides a more uniform dough.

How can I make these cookies extra chewy?
For chewier cookies, you can add an extra tablespoon of brown sugar or replace a small portion of the granulated sugar with honey.

Can I freeze the cookie dough?
Absolutely! Portion the dough, flatten slightly, and freeze the dough balls on a baking sheet. Once frozen, transfer to a freezer-safe bag. Bake from frozen, adding 1-2 minutes to the baking time.

What other mix-ins can I add?
Feel free to add nuts, like chopped peanuts or walnuts, or even white chocolate chips for more variety. Just ensure the total amount of mix-ins doesn’t exceed 2 cups.

How do I keep the cookies soft?
To keep your cookies soft, store them in an airtight container with a slice of bread. The bread will help retain moisture in the cookies.

Can I make these cookies gluten-free?
Yes, you can use a 1:1 gluten-free baking flour substitute. Be sure the gluten-free flour blend contains xanthan gum for the best texture.

What should I do if my cookies spread too much?
If your cookies spread too much, chill the dough for about 30 minutes before baking. Chilled dough holds its shape better in the oven.

Chocolate Peanut Butter Chip Cookies

Author: Sally Thompson
Total Time: 40 minute
Yield: 24 cookies 1x

Print Recipe

Description

These chocolate peanut butter chip cookies are soft, chewy, and loaded with rich flavors of chocolate and creamy peanut butter. Perfect for any occasion, they’re sure to satisfy any sweet craving.

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
In another bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture.
Fold in chocolate and peanut butter chips until evenly mixed.
Scoop dough into 1.5-tbsp balls, place on baking sheet, and flatten slightly.
Bake for 10-12 minutes, until edges are golden. Cool on baking sheet 5 minutes, then transfer to wire rack.