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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Peanut Butter Cowboy Cookies — The cookies are like Peanut Butter Cookies crossed with Oatmeal Chocolate Chip Cookies, plus shredded coconut.
Totally awesome.
Thanks for letting me know they’re totally awesome!
What a great recipe! Always love some good cookies in the tea time!