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. 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
• 1 and 1/4 cup granulated sugar
• 2 eggs
• 1/2 cup unsweetened cocoa powder
• 2 and 1/4 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup semi-sweet chocolate chips, chunks or wafers (or a combination)
• 2 cups peanut butter chips

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. Add eggs and beat until well-incorporated, then beat in cocoa powder.
3. Mix in flour, salt, baking powder, and baking soda until just combined. Gently stir in chocolate chips and peanut butter chips.
4. 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.
5. Remove and 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 and store what you don’t immediately eat in an airtight container.

Storage

Store cookies in an airtight container, with parchment paper between each layer, at room temperature for up to five days.

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.

To Bake: 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 browned around the edges and a little undercooked in the center. Cool cookies completely on the baking sheets.

I hope you fall in as much love with these cookies as we are! Enjoy!

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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Recipe by Maegan Brown/Photography by Madison Mentesana