Indulge in the perfect blend of chocolate and peanut butter with these Chocolate Peanut Butter Chip Cookies. With just a handful of pantry ingredients, you can easily whip up a batch of these mouthwatering cookies for any occasion!
Chocolate and peanut butter are a match made in dessert heaven. The rich, deep flavor of chocolate is beautifully complemented by the creamy, nutty goodness of peanut butter. The combination of sweet and salty creates the perfect flavor combination, which is why you see them so often together. This recipe features a chocolate cookie base studded with sweet peanut butter chips for that rich flavor in cookie form!
The best part about these cookies is how incredibly easy they are to make. You don't need any fancy baking skills or hard-to-find ingredients—just a few simple pantry staples and a little bit of time. With some butter, sugar, eggs, cocoa powder, flour, and peanut butter chips, you have everything you need to whip up a batch in no time. The recipe comes together just like a typical cookie recipe mixing the wet and dry ingredients together and scooping them out before baking for 8-11 minutes in the oven.
These cookies are the perfect addition to a party or potluck, or you can pack them in your picnic basket for a sweet treat in the great outdoors. They also make a wonderful homemade gift, whether for friends or family or for a holiday cookie exchange. No matter the occasion, these cookies are the perfect way to indulge in chocolatey, peanut buttery goodness.
Why You’ll Love This Recipe
- Indulge in the perfect balance of rich chocolate and creamy peanut butter in every bite! It's a classic combination that everyone loves.
- Easy-to-follow instructions and simple pantry ingredients make these cookies a breeze to whip up without any professional baking skills needed.
- The texture of the cookies is soft and chewy on the inside and slightly crisp on the outside, making it a well-rounded treat.
- Whether it's for parties, picnics, or a sweet snack, these cookies are a true crowd-pleaser!
Ingredients You’ll Need
- Butter - Provides richness and moisture to the cookies, contributing to their tender texture and adding a hint of buttery flavor.
- Sugar - Sweetens the cookies, providing a balance to the cocoa powder.
- Eggs - Act as a binding agent, helping to hold the ingredients together and providing structure to the cookies as they bake.
- Salt - Enhances the flavor of the cookies, balancing the sweetness and bringing out the chocolate and peanut butter flavors.
- Baking Soda - Acts as a leavening agent, causing the cookies to rise and giving them a soft and slightly chewy texture.
- Vanilla Extract - Adds a warming aroma and depth of flavor to the cookies, enhancing the overall taste.
- Cocoa Powder - The star ingredient, providing the rich, intense chocolate flavor in the base of the cookie.
- All-Purpose Flour - Serves as the main dry ingredient, providing structure and helping to bind the other ingredients together.
- Peanut Butter Chips - Infuses the cookies with a creamy, nutty flavor that perfectly complements the chocolate.
How To Make Chocolate Peanut Butter Chip Cookies
Prepare for baking: Preheat oven to 350° F. Line 2 baking sheets with parchment paper and set aside.
Melt the butter: Add the butter to a microwave-safe bowl. Melt in 30-second intervals, stirring in between until the butter is melted completely before pouring it into the bowl of a stand mixer.
Mix wet ingredients: To the stand mixer with the melted butter, add the sugar, and mix until combined. Then, add the eggs and vanilla, mixing again until combined.
Add dry ingredients: Turn the mixer to low speed, then slowly add the cocoa powder and baking soda until well incorporated. Then slowly add the flour, followed by the peanut butter chips, just until combined and evenly distributed.
Scoop and bake: Using a two-inch cookie scoop, place the rounded dough on the baking sheet leaving three inches in between each. Bake one cookie sheet at a time for 8-11 minutes.
Cool and enjoy: Using a tablespoon, gently push in the center of each cookie, leaving a little indent. Leave the cookies on the baking sheet for 5-7 minutes before removing them and placing them on a baking sheet. Cool completely, and enjoy!
- When measuring the flour, spoon it into the measuring cup and level off with a straight edge. This method helps prevent the cookies from becoming dense and ensures the right balance of ingredients for the perfect texture.
- Don't overmix the dough after adding the flour. Overmixing can develop gluten and lead to tough cookies. Mix just until the flour is fully incorporated.
- For even baking, rotate the baking sheets halfway through the baking time. This will help the cookies bake uniformly and prevent any uneven browning or undercooking.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack. This resting period allows the cookies to firm up slightly, making them easier to handle without falling apart while helping them retain their shape.
- For a crunchy texture, add ½ cup of chopped roasted peanuts to the dough. The combination of the peanuts and peanut butter chips adds an extra layer of nuttiness and a satisfying crunch.
- Folding 1 cup of semisweet chocolate chips along with the peanut butter chips. The addition of chocolate chips enhances the rich cocoa flavor and adds pockets of gooey, melted chocolate throughout.
- Add ½ cup of dried cherries or cranberries into the dough. The tartness of the dried fruit complements the chocolate and peanut butter, providing a fruity contrast.
- Drizzle melted white chocolate over the cooled cookies. The creamy and sweet white chocolate adds visual appeal and an extra layer of decadence.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the remaining ingredients for gluten.
Storing & Freezing
Storing: To store, place them in an airtight container at room temperature. They will stay fresh for up to 5 days.
Freezing: Once they have completely cooled, place them in a freezer-safe container or a zip-top freezer bag where they can be frozen for up to 3 months. When ready to enjoy, thaw the cookies at room temperature.
Yes, you can use Dutch-processed cocoa powder as a substitute for regular cocoa powder. Dutch-processed cocoa powder has been treated with an alkali, which gives it a milder flavor and darker color. It may slightly alter the taste and appearance of the cookies, but it should work well in this recipe.
You can use Reese's, Nestle Toll House, and Guittard. The best brand of peanut butter chips to use will depend on personal preference.
More Peanut Butter Cookies
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Chocolate Peanut Butter Chip Cookies
- Preheat oven to 350° F. Line 2 baking sheets with parchment paper and set aside.
- Add butter, sugar, eggs, and vanilla to the bowl of a stand mixer and mix well.
- Add the baking soda and cocoa powder. Mix on low until the cocoa powder is well incorporated.
- While the mixer is on, slowly add in the flour. Add the peanut butter chips and mix them into the dough.
- Using a 2-inch cookie scoop, place the cookies on the baking sheets leaving 3 inches between each cookie. Rotating the cookie sheet bake one at a time for 8-11 mins.
- Remove the cookies from the oven. Using a tablespoon, gently push in the center of each cookie, leaving a little indent. Leave the cookies on the baking sheet for 5-7 minutes before removing them and placing them on a baking sheet. Cool completely.
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.