These Chocolate Peanut Butter Chip Cookies are for the chocolate and peanut butter lovers. They’re oversized, filled with both chocolate chips and peanut butter chips. They have crisp edges and a chewy interior, in other words: they’re perfect!
If you are like most people, the combination of chocolate and peanut butter is pretty much irresistible. These oversized chocolate peanut butter chip cookies are a bit brownie-like with little bursts of peanut butter in every bite.
How to make Chocolate Peanut Butter Chip Cookies
Making this chocolate cookie dough is super easy. I follow the exact recipe for these Chocolate White Chocolate Chip Cookies for chewy and crispy cookies. Switch out the white chocolate chips for a combination of semisweet chocolate chips and peanut butter chips.
I like the combination of both chocolate chips and peanut butter chips because it gives these cookies a deeper and fudgier chocolate flavor. For more peanut butter flavor instead, you could omit the chocolate chips and:
- Increase the peanut butter chips by the same amount.
- Add chopped Reese’s peanut butter cups or homemade peanut butter cups.
Make the chocolate peanut butter chip cookie dough
- Beat together cooled melted butter and brown sugar for 2 minutes until combined.
- Whisk together the eggs, milk and vanilla extract in a small measuring cup and add to the mixture.
- Beat for another 2 minutes until fluffy.
- Add the dry ingredients and stir until just incorporated. Scrape the sides and bottom of the bowl with a spatula if necessary.
- Add chocolate chips and peanut butter chips to the cookie dough.
- Stir to distribute evenly.
Portion the cookie dough
At this point, you’ll want to portion the dough with a large cookie scoop and place them on a parchment-lined baking sheet or in a parchment-lined large container that you can pop in the fridge. Refrigerate them for at least an hour before baking.
When you’re ready to bake, place cookie dough about 2” apart on a baking sheet and bake only one tray at a time. I usually do 6 cookies per tray. You’ll need to bake in three batches for this recipe.
I baked the scooped dough as is, and the cookies stay fairly round. There is no need to roll them into balls but you certainly can. However, the dough is pretty soft right after mixing and will stick to your hand, so you’ll want to refrigerate the dough for at least 30 minutes before rolling.
Make sure to set a timer for 30 minutes so you don’t forget about it. After an hour plus, the dough will harden enough that you may not be able to shape it into balls anymore.
Can I use softened butter?
Softened butter can be used in this recipe, but note that the cookies will be softer and more cakey instead of chewy.
Can I use other types of chips as add-ins?
If you don’t have or can’t find certain types of chips called for in this recipe, you have other options with this recipe.
- No peanut butter chips, no problem. You can make these cookies extremely chocolaty by using all semisweet chocolate chips, or bittersweet chocolate chips.
- Don’t have either chocolate chips or peanut butter chips? Grab a bag of butterscotch chips and make these Chocolate Butterscotch Chip Cookies or add some petite mints like these Chocolate Mint Chip Cookies.
Can I add oats?
I don’t recommend adding oats without modifications because it will make these cookies dry. You will need to reduce the amount of flour if you are planning to add oats as a mix-in. However, you might want to opt for these oatmeal cookies instead in this case:
Can I make these cookies smaller?
Use a medium size cookie scoop to get smaller cookies. This recipe will yield up to 40 cookies with this size scoop. Reduce baking time to about 10 – 11 minutes at the same temperature.
I recommend following the recipe for these chocolate peanut butter chip cookies exactly for the best results. Here are some additional tips to help you troubleshoot if you run into any problems:
- Make sure to measure your flour correctly. The way I do it is: fluff the flour in the container, scoop and level. However, be aware that different measuring cups can give different measurements, so invest in a cheap kitchen scale to be exact.
- Make sure to measure your cocoa powder correctly: scoop and level, don’t pack it in because too much cocoa powder can make the cookies dry.
- Make sure to chill the dough before baking.
- Be patient and only bake one batch at a time for even baking, especially because chocolate cookies are darker and can burn easier.
Storing chocolate peanut butter chip cookies
Fully baked cookies will last for up to 3 days stored in an airtight container at room temperature. Longer than that, the cookies will start to harden and lose their chewiness.
Can I make the dough ahead of time?
You can easily make this cookie dough the day before, refrigerate overnight and bake the next day. You can also make it well ahead of time and refrigerate this cookie dough for 2 – 3 days or freeze it for 3 – 6 months.
To refrigerate the cookie dough, make sure to portion it first, otherwise the dough will harden into a big mass. Place the portioned dough balls in a parchment-lined airtight container in one layer. Bake them straight from the fridge as instructed.
To freeze the cookie dough, you will also need to portion it first, refrigerate or freeze the dough balls in one layer until they harden completely so they don’t stick together when you transfer them into a freezer bag and keep frozen. Bake from frozen, do not thaw. Increase baking time by about 1 – 2 minutes.
More chocolate & peanut butter combo
- Peanut Butter Blossom Cookies
- Brown Butter Peanut Butter Chocolate Chip Cookies
- Peanut Butter Brownies
- Chocolate Peanut Butter Cupcakes
If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Chocolate Peanut Butter Chip Cookies
- 8 oz unsalted butter (melted and cooled, 227 g)
- 1 ½ cup brown sugar (light or dark, 269 g)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 2 teaspoon pure vanilla extract
- 2 tablespoon milk (whole milk or 2%, 28 g)
- 2 cup all-purpose flour (272 g)
- ½ cup unsweetened cocoa powder (natural or dutch-processed, 53 g)
- ¾ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup semisweet chocolate chips (180 g)
- 1 cup peanut butter chips (180 g)
- Melt the butter in a small saucepan over medium heat until completely melted. Turn off the heat and let the butter cool to room temperature, 1 - 2 hours. Transferring the melted butter to the stand mixer bowl should help it cool faster.
- Add brown sugar to the cooled butter and beat with the paddle attachment for 2 minutes until thoroughly combined.
- Add the egg, egg yolk, milk and vanilla extract to a small bowl or measuring cup, whisk to combine and add to the mixture in the stand mixer bowl. Beat for 2 minutes until light and fluffy.
- In another mixing bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
- Add the chocolate chips and peanut butter chips, stir to incorporate. Stop the mixer and scrape down the bowl with a spatula and give it another good mix as needed.
- Portion the cookie dough with a large cookie scoop and place it on a parchment lined baking sheet. Refrigerate for at least 1 hour before baking.
- Preheat the oven to 350°F.
- Place 6 dough balls on a baking sheet, about 2 inches apart and bake 1 batch at a time for 14 minutes.
- Allow the cookies to cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely.
- Make sure to measure your ingredients correctly, chill the dough and bake only one batch at a time.
- You can use semisweet or bittersweet chocolate chips, or use all peanut butter chips.
- This recipe will yield 18 large cookies, about 3” - 4” in size.
- You can use a smaller cookie scoop to make smaller cookies, reduce the baking time to 10 - 11 minutes for smaller cookies.
- The cookie dough can be kept frozen once portioned. You can bake from frozen and increase baking time by 1 - 2 minutes.
- Refer to the post for more troubleshooting tips and FAQs.
This post was originally published on 8/9/2015. The post has been updated and republished on 7/2/2020 with the latest improvements, and extra tips to help you in the kitchen.