These chocolate and peanut butter chip cookies combine a rich chocolate cookie base with melty chocolate chips and creamy peanut butter chips for the ultimate bakery-style cookie. They’re thick, chewy, and packed with chocolate peanut butter flavor in every bite. If you love soft chocolate cookies with gooey centers and crisp edges, this recipe is guaranteed to become a favorite.
Why You’ll Love This Recipe
- A thick, chewy cookie with rich chocolate flavor perfect with a glass of cold milk
- Loaded with melty chocolate chips and peanut butter chips
- No need to soften the butter ahead of time
- Simple pantry staples and easy prep
- Bakery-style cookies with gooey centers and crisp edges
- Perfect balance of chocolate and peanut butter flavor
- Easy to freeze for cookies whenever a craving strikes
Looking for another sweet treat? Try our gooey chocolate chip mini cookie skillet or our brown butter M&M Rice Krispies treats.
Ingredient Notes
These peanut butter chip chocolate cookies use simple ingredients that come together for an ultra-rich, chewy texture.
- Unsalted butter - Cutting the butter into tablespoons allows the mixer to cream it without needing fully softened or room temperature butter.
- Cocoa powder - Natural unsweetened cocoa powder works best for this recipe. You can also experiment with dutch-processed cocoa or black cocoa for a deeper chocolate flavor.
- Brown sugar - Helps create soft, moist cookies with a chewy texture.
- Chocolate chips - Semisweet chips balance the sweetness well and melt beautifully into the dough.
- Peanut butter chips - Add creamy peanut butter flavor throughout the cookies and pair perfectly with the rich chocolate base. If you love a chocolate peanut butter combination, try our gluten-free peanut butter cup cookies or our peanut butter and chocolate Rice Krispies bars.
- Sea salt - A sprinkle of flaky salt on top helps balance the sweetness and enhances the chocolate flavor.
See the recipe card below for a complete list of ingredients and measurements for these chewy chocolate peanut butter chip cookies.
Recipe Tips & Variations
- Cream the butter well - Mixing thoroughly creates lighter, thicker chocolate peanut butter cookies.
- Don’t overmix - Once the dry ingredients are combined, mix just until incorporated for the best texture.
- Slightly underbake - The cookies should still look a little shiny in the center when removed from the oven.
- Add extra chips on top - Pressing a few extra chocolate chips or peanut butter chips onto the tops makes the cookies look bakery-style.
- Chill if desired - Chilling the dough can create even thicker cookies, though it isn’t required.
- Try different cocoa powders - Dutch process cocoa creates a deeper, smoother chocolate flavor.
- Sprinkle with flaky salt - Especially delicious when serving the cookies warm.
- Place baked cookies on a wire rack to cool.
How to Make Chocolate and Peanut Butter Chip Cookies
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 375 degrees Fahrenheit and line 2-3 cookie sheets with parchment paper.
Next, unwrap the butter, cut it into tablespoons, and place it into the bowl of a stand mixer or large bowl. There is no need to soften the butter for this recipe! By cutting it into small pieces, the mixer can cream butter for you without having to soften it beforehand. Use the paddle attachment on medium-high speed to mix the butter until it is light in color and fluffy with no lumps. You may need to scrape down the sides of the bowl in between steps to ensure all ingredients are incorporated well.
Add the brown and white sugar to the bowl. Cream the butter and sugar on medium speed for 1-2 minutes, until the mixture is airy and fluffy.
Step 2: Next, add the eggs and vanilla. Mix until the wet ingredients are just combined.
Step 3: Add the cocoa powder, flour, baking powder, baking soda, and salt. Mix together on low speed until the wet and dry ingredients are just combined.
Step 4: Add the chocolate chips and peanut butter chips to the dough. Pulse the mixer on a low speed until they are evenly distributed throughout the dough.
Step 5: Use a cookie scoop to place 12 cookies on the prepared cookie sheet. Gently press a few chocolate chips or peanut butter chips into the top of each cookie if desired.
Step 6: Place in the preheated oven and bake for 6-8 minutes, or until they are slightly crisp on the outside and gooey in the middle (the top of the cookie should still look slightly shiny/wet).
Place the baked cookies on a cooling rack. Sprinkle with flaky sea salt (we love Maldon sea salt!) if desired. Let the cookies cool for at least 15 minutes before serving.
Chocolate and Peanut Butter Chip Cookies FAQs
Store cooled cookies in an airtight container at room temperature for up to 4–5 days. For longer storage, freeze baked cookies or unbaked cookie dough balls for up to 2 months. To freeze cookie dough, place the dough balls on a baking sheet until firm, then transfer to a freezer-safe container or bag.
Yes! Both the baked cookies and unbaked dough freeze very well. Store in an airtight container or freezer-safe bag for up to 2 months.
That’s exactly what you want. Pulling the cookies out while the centers still look slightly shiny helps create soft, chewy cookies once cooled.
Yes. Dutch-processed cocoa creates a deeper, smoother chocolate flavor and works well in this recipe.
These cookies are not gluten free, dairy free, or vegan. They are vegetarian.
Other Delicious Cookie Recipes
If you make this chocolate peanut butter chip cookie recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
The Best Chocolate and Peanut Butter Chip Cookies
Ingredients
- 1 cup unsalted butter, cut into tablespoons
- ¾ cup light brown sugar
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- 2 ¼ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon coarse sea salt (½ teaspoon if using salted butter)
- 1 ½ cups semisweet chocolate chips
- 1 ½ cups peanut butter chips
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line 2-3 cookie sheets with parchment paper if baking the entire batch.
- Next, unwrap the butter, cut it into tablespoons, and place it into the bowl of a stand mixer or large bowl. There is no need to soften the butter for this recipe! By cutting it into small pieces, the mixer can cream butter for you without having to soften it beforehand. Use the paddle attachment on medium-high speed to mix the butter until it is light in color and fluffy with no lumps. You may need to scrape down the sides of the bowl in between steps to ensure all ingredients are incorporated well.
- Add the brown and white sugar to the bowl. Cream the butter and sugar on medium speed for 1-2 minutes, until the mixture is airy and fluffy.
- Next, add the eggs and vanilla. Mix until the wet ingredients are just combined.
- Add the cocoa powder, flour, baking powder, baking soda, and salt. Mix together on low speed until the wet and dry ingredients are just combined.
- Add the chocolate chips and peanut butter chips to the dough. Pulse the mixer on a low speed until they are evenly distributed throughout the dough.
- Use a cookie scoop to place 12 cookies on the prepared baking sheets. Gently press a few chocolate chips or peanut butter chips into the top of each cookie if desired.
- Place in the preheated oven and bake for 6-8 minutes, or until they are slightly crisp on the outside and gooey in the middle (the top of the cookie should still look slightly shiny/wet).
- Place the baked cookies on a cooling rack. Sprinkle with flaky sea salt (we love Maldon sea salt!) if desired. Let the cookies cool for at least 15 minutes before serving.
Notes
- Save time/prep ahead:
- Freeze extra dough - Keep frozen dough on hand for fresh cookies whenever a craving strikes.
- Portion before chilling - Scoop the dough ahead of time for easier baking later.
- Use parchment paper - Helps with cleanup and prevents sticking.
- Bake straight from frozen - Add 1–2 extra minutes to the baking time if baking frozen dough.
- Double the batch - These cookies disappear quickly and freeze beautifully.
- These cookies are not gluten free, dairy free, or vegan. They are vegetarian.
- The recipe can be found on My Fitness Pal by searching "BWB Chocolate and Peanut Butter Chip Cookies." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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