Chocolate and peanut butter are a classic flavor combination that just can’t be beat. These chocolate peanut butter cookies are soft and chewy and loaded with peanut butter chips! A plate of chocolate peanut butter chip cookies

Why you’ll love this recipe:

  • Easy to make: The recipe is simple and straightforward, making it easy to prepare even for novice bakers. Everything is mixed together in one bowl with an electric mixer.
  • Perfect texture: These cookies are soft and chewy, while the peanut butter morsels are creamy and melt in your mouth.
  • Amazing flavor: The combination of chocolate and peanut butter is absolutely irresistible. These cookies are also super fudgy like a brownie and perfectly sweet and salty for the ultimate flavor explosion of chocolate and nutty goodness!

Chocolate peanut butter chip cookies on a cooling rack.

Ingredients you’ll need:

  • AP flour
  • baking soda & salt
  • unsalted butter
  • granulated sugar
  • egg
  • vanilla extract
  • unsweetened cocoa powder
  • peanut butter chips

How to make chocolate peanut butter chip cookies:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a large mixing bowl, beat the butter, sugar, egg and vanilla until combined.
  2. Sift in the flour, cocoa powder, baking soda and salt. Stir until just combined. Fold in the peanut butter chips.
  3. Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto a baking sheet lined with parchment paper or a silicone baking mat.
  4. Bake at 350F for 8-10 minutes or until the center is almost set. Let cool on the baking sheet.

picture collate of how to make chocolate PB chip cookies

Expert tips:

  • Bake for 8 minutes for super soft and chewy cookies. Bake for 10 minutes for crispy edges and a chewy middle.
  • For perfectly round cookies: As soon as the cookies come out of the oven, place a slightly larger biscuit/cookie cutter around each cookie and give the cookie inside a spin using a swirling motion. This quick swirl will help smooth any uneven edges.

How to store chocolate peanut butter chip cookies:

Place the completely cooled cookies in an airtight container and store at room temperature for up to 5 days.

How to freeze chocolate peanut butter chip cookies:

Allow the cookies to cool completely and then transfer them to a freezer bag or airtight container. Store in the freezer for up to 3 months. A stack of chocolate peanut butter chip cookies with a glass of milk in the background.

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Chocolate Peanut Butter Chip Cookies

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  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 8 min
  • Total Time: 23 minutes
  • Yield: about 2 dozen cookies
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

Chocolate and peanut butter are a classic flavor combination that just can’t be beat. These chocolate peanut butter cookies are soft and chewy and loaded with peanut butter chips!

Ingredients

  • 1/2 cup (114g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/3 cup (35g) unsweetened cocoa powder (I used Dutch-processed)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 bag (270g-300g) peanut butter chips, divided

Instructions

  1. Preheat oven to 350F and line 2 baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, beat the butter, sugar, egg and vanilla until well combined. The mixture might be a little lumpy, but it will come together once you add the dry ingredients.
  3. Sift in the flour, cocoa powder, baking soda and salt. Stir until just combined. The batter will be thick. Fold in the peanut butter chips, reserving 1/4 cup for topping.
  4. Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets
  5. Bake for 8-10 minutes or until the center is almost set. I like to take mine out at 8 minutes for soft brownie-like cookies. Top with the remaining peanut butter chips while the cookies are still warm. Let cool on the baking sheets.

Notes

Leftovers can be stored in an airtight container for up to 5 days.