The Best Chocolate and Peanut Butter Chip Cookies
These chocolate and peanut butter chip cookies are soft, chewy chocolate cookies packed with chocolate chips and peanut butter chips.
Servings: 40 cookies
Calories: 176kcal
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.
Nutrition
Serving: 1cookie | Calories: 176kcal | Carbohydrates: 21.7g | Protein: 3.1g | Fat: 9.7g | Saturated Fat: 6.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.2g | Cholesterol: 22.5mg | Sodium: 129mg | Potassium: 101.7mg | Fiber: 1.5g | Sugar: 14g
