Chocolate Peanut Butter Chip Cookies — Soft and chewy chocolate cookies packed with peanut butter and oozing with dark chocolate chips AND peanut butter chips!
Chocolate Cookies with Peanut Butter Chips
If you think the world’s most perfect food pairing is chocolate and peanut butter, you’re in for a real treat. These cookies combine chocolate and peanut butter, twice. You can never have too much.
There’s dark chocolate chunks and cocoa powder, with peanut butter chips and peanut butter. They’re soft, chewy, gooey, and oh yes, full of chocolate and peanut butter.
I’ve used cornstarch in these cookies, and in about 20 other cookie recipes. It helps create softbatch-style cookies that are soft, moist, and supple, without turning cakey.
They’re soft and chewy chocolate cookies, more so than they are peanut butter cookies. They’re dark, rich, and aren’t overly sweet.
They’re loaded with add-ins and texture in every bite. The glistening dark chocolate chunks, along with the chocolate-peanut butter dough, make for a very intense chocolate experience.
The peanut butter chips amplify the peanut butter flavor, and add a pop of sweetness, balancing the robust chocolate flavor.
Peanut butter and chocolate lovers, you’ve met your match.
What’s in Chocolate Peanut Butter Chip Cookies?
To make these chocolate cookies with peanut butter chips and chocolate chunks, you’ll need:
- Egg
- Peanut butter
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Cornstarch
- Baking soda
- Salt
- Dark chocolate
- Peanut butter chips
How to Make Chocolate Peanut Butter Chip Cookies
These peanut butter and chocolate chip cookies are easy to make by creaming together peanut butter, butter, sugars, an egg, and vanilla. Fold in flour, cocoa powder, cornstarch, and baking soda, before folding in the add-ins.
Scoop the cookie dough into balls, then chill for at least 2 hours before baking.
Once the dough has chilled, bake until the edges have set and the tops are just beginning to set, even if cookies appear undercooked, pale, and glossy in the center.
Do I Have to Chill Cookie Dough?
For this recipe, yes! Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Can I Use Natural Peanut Butter?
No, do not use homemade or natural peanut butter. Both are too runny and the cookies could spread.
How to Store These Cookies
These chocolate peanut butter chip cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.
Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Tips for Making Chocolate Peanut Butter Cookies
I chopped and used a Trader Joe’s 72% Pound Plus Bar. A tip before you start chopping is to put a piece of parchment on your cutting board and chop on that.
You can easily slide the chopped chocolate right into the mixing bowl, and there’s no ground-in chocolate on your cutting board, making cleanup a breeze. I recycle the parchment and tuck it in with the remainder of the chocolate bar, and I’m already set up for next time.
If you you want to use semi-sweet chocolate chips you can, but they don’t melt and ooze as much as chopped chocolate does.
Don’t overbake, which is easy to do with dark cookies. They’ll fool you and will look raw, all the way up to the point they’re overdone and crunchy. They’ll look glossy, shiny, and not appear done when you pull them, but firm up, dry out, and de-gloss as they cool, even more so than non-chocolate cookies.
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Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies
Ingredients
- 1 large egg
- ¾ cup creamy peanut butter*
- ½ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened natural or Dutch-process cocoa powder, I used Trader Joe’s
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 4 ounces dark chocolate, chopped (1/2 cup semi-sweet chocolate chips may be substituted)
- ½ cup peanut butter chips
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 6 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, cocoa, cornstarch, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix.
- Add the chocolate, peanut butter chips, and blend until just incorporated.
- Using a medium 2-inch cookie scoop or your hands, form heaping two-tablespoon mounds (I made 17). After scooping the dough into mounds, I lightly rolled the dough mounds in my hands to make sure they were compacted. Dough may be slightly crumbly but holds together when squeezed. Place mounds on a large plate, and flatten them slightly.
- Cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if cookies appear undercooked, pale, and glossy in the center. They firm up as they cool. (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes. They have slightly chewy edges with soft, pillowy centers).
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Chocolate Peanut Butter Turtle Cookies — Biting down through the chocolate-peanut butter cookie dough, and getting a taste of the Turtles with the crunchy pecans and gooey caramel, combined with the salted caramel drizzle is magical!
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Peanut Butter Comfort, my cookbook featuring 100+ Peanut Butter Recipes
Was wondering if I could use a semi sweet bar of baking chocolate? Like Baker’s Brand? Instead of chocolate chips? TIA
Was wondering if I could use a semi sweet bar of baking chocolate? Like Baker’s Brand? Instead of chocolate chips? TIA
I wrote this in the ingredients so yes you can do that with a dark chocolate or semi-sweet chocolate bar: “4 ounces dark chocolate, chopped (1/2 cup semi-sweet chocolate chips may be substituted”
This sounds really delcious. Gonna give this recipe a go. Tjhanks for sharing.
Simon
I’ve been making my husband a variety of cookies the past month, and these have been his favorite! We can’t get over the flavor and texture. He rarely asks for repeat recipes, but he has asked for this one multiple times! Love it! Can’t wait to try the quadruple chocolate recipe you just posted and compare.
Thanks for trying these & glad your hubs loves them enough to have a repeat recipe! That’s a high compliment! And yes, try the new choc ones I made. They are incredible!!! I think I even like those better, but it’s a hard call b/c these have PB :)
LMK what you guys think!
Loving the light background on these cookie shots!
I just made these, and they are FABULOUS. so thick and rich and melty. they look exactly like yours do in the picture, which doesn’t often happen with recipes. lovely, lovely recipe, especially for peanut butter fanatics.
Oh I am so glad you made them, loved them, and they turned out just like my pics. I agree that that doesn’t always happen on recipes I try on other blogs, cookbooks, etc so I love hearing that they turned out perfectly for you! :)
Ohhhh…I knew these would be sooo good–I had to use some serious restraint to not eat all the dough before I baked them. This was a great choice for birthday cookies–Jon loved them (and guessed correctly that this was one of your recipes)! PB and chocolate is his favorite and these deliver on both counts. My list of favorite cookies from your blog keeps getting longer, and this is definitely a great one!!
I’m so glad you guys loved these! And happy bday to him!!! When you were hell bent on making them, I was secretly worried inside – not because I didn’t think you’d like them, but because I was worried if they’d live up to ‘bday cake’ status. Well, I guess I didn’t need to worry then since it sounds like they were a big hit :) And yes, I do remember this dough being super yummy! Thanks for trying these Paula & glad they’re a new fave!
THIS IS EXACTLY EVERYTHING I WANT AND NEED IN MY LIFE!!!!
I’m sitting here at my desk at work and all I can think about is these cookies! Ah, daydreaming about peanut butter and chocolate. I’ll take that over deskwork any day. :)
Glad you’re daydreaming about PB & choc. A girl after my own heart!
I’m melting into a pool of chocolate and peanut butter bliss right now Averie. I just had some granola with the two flavors paired together and now I could use one of these bad boys. They look so ultra soft and fudgy. And how perfect – I just bought a pound plus bar yesterday from TJs (as well as some cowboy caviar… of course!). Love these!
I love that we have similar TJs lists, Cowboy Cav & Pound Plus Bars. The essentials :) Thanks for the compliments on these, Sally!
I will happily slip into a PB and Chocolate coma with a batch of these they look so good and thanks for the tip about using cornstarch I shall definitely give it a go.
they look yummy!