Chocolate Peanut Butter Chip Cookies

Chocolate and peanut butter combo lovers go crazy over these Chocolate Peanut Butter Chip Cookies! Gooey, chewy chocolate cookies packed with creamy peanut butter chips and more melty chocolate for the ultimate cookie experience. 

Big Cookies, Even Bigger Flavor

These Chocolate Peanut Butter Chip Cookies bake up enormous, ultra-rich, dominated by sweet chocolate, and balanced by creamy peanut butter chips. The outside of the cookie is like a thin shell that provides a slight crunch before you hit the gooey and slightly doughy inside. Truly out of this world. Words can’t even describe how amazing these cookies are!

You can never have a cookie too big, too gooey, too chocolatey or too full of peanut butter!

My Favorite Flavor Combo

I’ve done it again! I just can’t get enough chocolate and peanut butter. Peanut butter chocolate chip banana bread? The breakfast of champions. Chocolate peanut butter ice cream pie? Yes, please! Chocolate peanut butter balls? All day, every day. The combination satisfies my sweet tooth in every way. And to be honest, you must have a serious sweet tooth to take on these cookies.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Unsalted butter (softened): adds rich flavor and creates that soft, tender cookie texture while helping everything cream together smoothly. If you use salted butter, you might consider using less salt in the recipe as it will affect the sweetness of the cookie.
• Granulated sugar: sweetens the cookies and helps create those slightly crisp edges with a chewy center.
• Large eggs: helps bind the dough together and add moisture for a soft, chewy bite.
• Unsweetened cocoa powder: gives the cookies their deep chocolate flavor and rich color. Dutch-processed cocoa works, too.
• All-purpose flour: provides structure and holds everything together so the cookies don’t spread too much.
• Kosher salt: balances the sweetness and enhances the chocolate and peanut butter flavors. Use slightly less if using table salt (which is finer).
• Baking powder: helps the cookies rise slightly and keeps them from being too dense.
• Baking soda: aids in spreading and contributes to a tender texture and slightly chewy edges.
• Semi-sweet chocolate chips, chocolate chunks, or chocolate baking wafers (or a combination): adds melty pockets of chocolate throughout for extra richness and texture.
• Peanut butter chips: brings that sweet, creamy peanut butter flavor that pairs perfectly with the chocolate base.

Supplies:

• Electric mixer fitted with paddle attachment
• Baking sheets
• Parchment paper
• Wire cooling rack

How to Make Chocolate Peanut Butter Chip Cookies

1. Preheat oven to 350°F.
2. In bowl of electric mixer fitted with the paddle attachment, cream together the butter and sugar until well blended and fluffy.
3. Add eggs and beat until well-incorporated, add in cocoa powder.

• Beat until well combined.
• Mix in flour, salt, baking powder, and baking soda until just combined.
• Add chocolate chips and peanut butter chips.

• Gently stir in the chips until well incorporated into the dough.
• Divide dough into 12 equal portions, about 4 ounces each, and place on a cookie sheet lined with parchment paper. Put in the freezer until almost frozen, about 30 minutes. Or refrigerate the dough for at least 2 hours.
• Remove and space cookies out on parchment lined baking sheet. Garnish with more chocolate and peanut butter chips, if desired.
• Bake in the preheated oven 16-20 minutes depending on how gooey you like the middles, taking care not to over bake. Let cool on a wire rack.

Storage

Store cookies in an airtight container, with parchment paper between each layer, at room temperature for up to 4 days. If you’d like to enjoy them warm again, simply pop a cookie in the microwave for 10–15 seconds or warm it in a 300°F oven for a few minutes to bring back that soft, fresh-baked texture.

To freeze baked cookies: Let them cool completely, then place them in a single layer in a freezer-safe bag or airtight container. For best results, you can separate layers with parchment paper to prevent sticking. Store in the freezer for up to 3 months. This is a great way to keep cookies on hand for whenever you need a quick treat or last-minute dessert without any extra prep.

To defrost frozen cookies, simply let them sit at room temperature for about 30–60 minutes until soft and ready to eat. If you don’t want to wait (or want that fresh-from-the-oven feel) reheat them instead. Warm a cookie in the microwave for 10–15 seconds for a soft, gooey center, or place them in a 300°F oven for 3–5 minutes to revive the texture with slightly crisp edges and melty chocolate.

To freeze the cookie dough for baking later: Take the cookie dough balls out of the freezer and instead of baking, transfer to a freezer-safe plastic container or plastic bag. Return the dough to the freezer and store until ready to bake. Cookie dough can be stored in the freezer for up to 3 months. When craving a cookie, simply remove the number of cookies you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 350°F and add an extra minute or two to the baking time or until cookies are crisp around the edges and a little undercooked in the center. Cool cookies completely on the baking sheets.

If you make my Chocolate Peanut Butter Chip Cookies, be sure to snap a picture and share it with me  @thebakermama on Instagram so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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