Chocolate Chip Peanut Butter Chip Cookies – 🍫🥜🍪 Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!
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Easy Chocolate Chip and Peanut Butter Chips Cookies Recipe
In the past, I’ve made these Turtles Candies Chocolate Chip Cookies and these Halloween M&M’s Chocolate Chip Cookies. I took that dough base and made these super soft, perfectly chewy, browned butter cookies that are loaded with both chocolate chips and peanut butter chips.
It’s an easy one-bowl, no stand mixer (or hand mixer) recipe that starts with browned butter. I love browned butter cookies for a few reasons.
First, the nutty, rich flavor of the browned butter is divine in the cookies. It’s like taking a regular soft and chewy chocolate chip cookie and upping the flavor profile by a hundredfold. Seriously, it’s much better.
Secondly, not only do the chocolate chip peanut butter cookies taste incredible, but these are also no-mixer cookies, and I can stir everything together by hand in one bowl.
Because you’re starting with melted rather than creamed butter, the cookies are wonderfully chewy and the addition of cornstarch keeps them soft for days. It’s sure to become your new favorite cookie recipe!
What’s in Peanut Butter Chocolate Chip Cookies?
To make the peanut butter and chocolate chip cookies, you’ll need:
- Unsalted butter
- Egg
- Light brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Semi-sweet chocolate chips
- Peanut butter chips
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Peanut Butter Chip Cookies
The flavor of these cookies may taste out of this world, but the process is simple and easy. Here’s an overview of how they come together:
- Brown the butter, and pour it into a large mixing bowl. Let it cool slightly, and add the eggs, sugars, and vanilla, and whisk until well combined.
- Add the dry ingredients (flour, cornstarch, baking soda, and salt), and stir to combine. Then, fold in the chocolate chips and peanut butter chips.
- Use a 2-tablespoon cookie scoop or your hands to portion the dough, roll each piece into a ball, and flatten the cookie dough balls about halfway. Place the mounds on a large plate or tray, cover them with plastic wrap, and chill in the fridge.
- Arrange the cookies on a cookie sheet lined with parchment paper or a silicone mat. Bake at 350F just until the edges are set and the tops are just set. Be careful not to overbake! They’ll firm up as they cool.
- Allow your cookies to cool on the baking sheet. There’s no need for a wire rack!
Dough Consistency
The dough mixture will seem oily yet crumbly. That’s okay! Just note that the chips tend to slide out of the dough mounds. Just keep pushing them in.
Recipe FAQs
Yes! It’s mandatory that the dough be chilled for at least 4 hours, or overnight, before baking – no exceptions, or the cookies will bake flat, thin, and spread like crazy.
Stored in an airtight container, leftover chocolate chip peanut butter cookies will stay fresh in the refrigerator for up to 1 week.
Yes! You can freeze leftover cookies for up to 6 months. Let them cool completely, and transfer them to a freezer-safe container or sealable bag. Or, flash freeze the cookies on a baking sheet, and then transfer them to a container.
Yes! I love to prepare a large batch of dough and keep it on hand for whenever a craving strikes. Prepare the dough as normal. Then, transfer it to an airtight container, or wrap it tightly with plastic wrap. Store the unbaked dough in the fridge for up to 5 days or in the freezer for up to 4 months.
If baking straight from the freezer with frozen dough, you don’t have to thaw it. Bake straight from the freezer, possibly adding 1 to 2 minutes to the baking time if necessary.
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Chocolate Chip Peanut Butter Chip Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Two Tablespoon Cookie Scoop
- 1 Large Plate
- 1 Baking Tray
Ingredients
- ½ cup unsalted butter, browned
- 1 large egg
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 ⅔ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt, or to taste
- ½ cup semi-sweet chocolate chips
- ½ cup peanut butter chips
Instructions
- Brown the butter* (click that link and/or read the Notes below)
- Pour butter into a large mixing bowl, making sure to scrape the bottom of the saucepan with a spatula and transfer any browned bits (they have wonderful flavor) from the bottom of pan into the mixing bowl. Wait momentarily before adding the egg so you don’t scramble it.
- Add the egg, sugars, vanilla, and whisk to combine.
- Add flour, cornstarch (keeps cookies soft) baking soda, salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.
- Add the chocolate chips, peanut butter chips, and stir to combine.
- Using a 2-tablespoon cookie scoop, or your hands, form approximately 12 to 13 equal-sized mounds of dough, roll into balls, and flatten about halfway. Tip – Strategically place a chocolate or peanut butter chips on top of each dough mound for a visual pop.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 4 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet).
- Bake for about 10 to 11 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Chocolate Chip Cookie Recipes:
ALL OF MY CHOCOLATE CHIP COOKIE RECIPES!
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The Best Soft and Chewy Chocolate Chip Cookies – My favorite recipe for chocolate chip cookies! Just one bite and I think you’ll agree!
Chocolate Chip and Chunk Cookies – My gold standard Chocolate Chip Cookie recipe for over two years!
The Best Soft and Chewy Coconut Oil Chocolate Chip Cookies – You’ll never miss the butter in these cookies that are so soft & loaded to the max with chocolate!
Softbatch Cream Cheese Chocolate Chip Cookies – Move over butter, cream cheese keeps these cookies soft and extra thick! Pinned over 1 million times!
Browned Butter Salted Chocolate Chip Cookies – SALTY-AND-SWEET, soft, and chewy chocolate chip cookies that are PERFECT! An EASY, one-bowl, no-mixer recipe that’s just the BEST!
Peanut Butter Cowboy Cookies — The cookies are like Peanut Butter Cookies crossed with Oatmeal Chocolate Chip Cookies, plus shredded coconut.
I recently came across this recipe my only regret is that I didn’t find it earlier. It is dangerously delicious. I love reading and doing your recipes. Thank you! Thank you! Thank you!
I recently came across this recipe my only regret is that I didn’t find it earlier. It is dangerously delicious. I love reading and doing your recipes. Thank you! Thank you! Thank you!
Thanks for the 5 star review and glad they were dangerously delicious!
If you love cookies you need to make these ! So yummy with wonderful texture . I like a lot of peanut butter flavor so I added a little more peanut butter chips and I added approx. 1/2 cup of creamy peanut butter to the batter ! So , so good now a family favorite
Hi,
Made these cookies recently and like usual, I was running late. Did not have the 4 hours to chill. So, I prepared and shaped the dough according to the instructions. Next, I threw the cookies into the freezer while I showered and got ready, about an hour. After I was dressed, I preheated the oven and continued the recipe.
Cookies were PERFECT! Everyone at the party raved. Thank you for another fantastic recipe and for making me look good!
Thanks for the five star review and I’m so glad that the freezer trick worked for you! When I’m in a jam I do this too, I just don’t typically suggest it because if people freeze it solid, then that can change the baking time by a few minutes and it can just add complications, but glad you pulled them out at the perfect time and that the cookies made you look awesome!
Hi,
Made these cookies recently and like usual, I was running late. Did not have the 4 hours to chill. So, I prepared and shaped the dough according to the instructions. Next, I threw the cookies into the freezer while I showered and got ready, about an hour. After I was dressed, I preheated the oven and continued the recipe.
Cookies were PERFECT! Everyone at the party raved. Thank you for another fantastic recipe and for making me look good!
Is this calling for 1 and 2/3 cup of flour?
yes
I am making Christmas cookies and really wanted a recipe that used corn starch. I have a recipe for a pumpkin cookie with brown butter frosting so I KNEW that these were going to be tasty. These are sooo good. I followed the directions perfectly and even doubled the recipe. I felt that your comments about it being a little oily and crumbly was perfect and made me understand that I was doing everything correctly. The first sheet I didn’t flatten so they are a little bit more like a drop cookie, but the second two sheets – I flattened them and they are gorgeous. I forgot to save some chips for the top to give it that yummy look – but still – they are great. I’m pretty picky when it comes to making a cookie recipe a keeper – but this one is definitely my new go to for all “chip” related cookies. I have a convection oven and reduced the cook time to 8 minutes and they came out perfectly.
Thanks for the five star review and I’m glad you loved these and that the recipe is a keeper!
I am making Christmas cookies and really wanted a recipe that used corn starch. I have a recipe for a pumpkin cookie with brown butter frosting so I KNEW that these were going to be tasty. These are sooo good. I followed the directions perfectly and even doubled the recipe. I felt that your comments about it being a little oily and crumbly was perfect and made me understand that I was doing everything correctly. The first sheet I didn’t flatten so they are a little bit more like a drop cookie, but the second two sheets – I flattened them and they are gorgeous. I forgot to save some chips for the top to give it that yummy look – but still – they are great. I’m pretty picky when it comes to making a cookie recipe a keeper – but this one is definitely my new go to for all “chip” related cookies. I have a convection oven and reduced the cook time to 8 minutes and they came out perfectly.
Great recipe! Simple and delicious. Thanks for sharing!
Thanks and glad it came out great for you!
Made these today and just tried them tonight! My first time browning butter … I know, I know, I’m way behind the times. SO good. I didn’t have PB chips but they were inhaled just the same. I got 21 cookies out of this batch–wondering if you used a larger cookie scoop than the recipe calls for? No biggie, I prefer the 2 tablespoon size cookies. Just wanted to point that out if portion numbers are a concern.
Thanks for the 5 star review and glad you loved them and got broken in now with browned butter :) I think maybe I ‘overstuff’ my cookie scoop a bit but also I have found that different brands of cookies scoops despite saying they’re the same size, run smaller or larger than others. Like swimsuits, shoes, jeans, anything really….no two brands are uniform even though you’d hope they would be. Glad these were inhaled!
Made these today and just tried them tonight! My first time browning butter … I know, I know, I’m way behind the times. SO good. I didn’t have PB chips but they were inhaled just the same. I got 21 cookies out of this batch–wondering if you used a larger cookie scoop than the recipe calls for? No biggie, I prefer the 2 tablespoon size cookies. Just wanted to point that out if portion numbers are a concern.
hey girl- these cookies look amazing!
Thank you very much!
It’s been too long since I’ve made cookies with peanut butter chips in them! I LOVE browned butter and the softness that comes with adding cornstarch to cookies :)
It’s such a perfect combo!
Looking forward to trying these. Have you tried browning butter in the microwave?
Yes I have years ago. It just got sooooo messy with the butter splatter inside my micro that the amount of paper towels and windex to clean it wasn’t worth it for me LOL.
Hi Averie,
One bowl and brown butter?! Sign me up! Can’t wait to try these!
Yes indeed! So easy and so much flavor!
PB chips, Chocolate chips and browned butter—wow!! These really sound extra delicious! Browned butter adds a special touch and flavor like no other.
So many great flavors all wrapped up together! Have a great weekend!