Chocolate Peanut Butter Chip Cookies

These homemade Chocolate Peanut Butter Chip Cookies combine the flavor of a rich chocolate cookie dough with the salty-sweet flavor of peanut butter chips.

What You’ll Love About These Fudgy Chocolate Peanut Butter Chip Cookies

These chocolate cookies feature the classic chocolate and peanut butter combination that we all love. The chocolate cookie dough is simple to make, and the peanut butter chips give it a sweet and salty flavor similar to peanut butter cups. You can make the cookie dough in advance, and have it ready to bake a batch of fresh cookies when you’re in the mood for some thing sweet. The dough also freezes well for holiday baking prep.

Ingredients to Make Chocolate Peanut Butter Chip Cookies

Baking homemade cookies is a task bakers of all skill levels can master. These chocolate cookies feature a rich chocolate dough that results in a cookie with slightly chewy centers and crispy edges. Ingredients you’ll need to make Chocolate Peanut Butter Chip Cookies: (Scroll down for the full printable recipe card.)

Flour – All purpose flour forms the base of the cookie dough.
Cocoa Powder – Unsweetened cocoa powder gives the dough the chocolate flavor.
Leavening – Baking soda and salt give lift to the dough.
Sugar – Granulated sugar and light brown sugar for sweetness.
Butter – You can use salted or unsalted butter which adds richness to the flavor.
Whole Eggs – Large eggs bind and stabilize the cookie dough.
Flavoring – Vanilla extract balances the flavor of the chocolate.
Baking Chips – Two cups peanut butter chips.

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How to Make the BEST Chocolate Peanut Butter Chip Cookies

Heat Oven and Prep the Pan – Preheat oven to 350°F. Line two cookie sheets with parchment paper.
Dry Ingredients – Use a whisk to sift together the flour, cocoa powder, baking soda and salt.
Creamed Ingredients – Use a mixer to cream together the granulated sugar, brown sugar and butter on medium-high speed until light beige and fluffy.
Adds Eggs and Vanilla Extract – Add the eggs and vanilla extract to the butter-sugar mixture beating until fully incorporated.
Combine – Lower the speed of the mixer to medium-low and gradually add the sifted flour mixture to the wet ingredients. Stop and scrape the sides of the bowl periodically. Beat until fully moistened.
Add the Peanut Butter Chips – By hand, stir in the peanut butter chips until evenly distributed.
Divide the Cookie Dough – Scoop the cookie dough placing dough balls 2-inches apart on the prepared pan to allow room for spreading.
Oven – Bake in the preheated oven per the recipe.
Serve – Remove to a wire rack to cool completely.

Tips for Making Chocolate Peanut Butter Chip Cookies

Kitchen Equipment You’ll Need: A stand mixer or a hand mixer, medium bowl, large bowl, whisk, measuring cups and spoons, medium cookie scoop or ice cream scoop, large baking sheets, cookie spatula and cooling rack.
Alternative to a Cookie Scoop: I like to use scoops to divide the cookie dough, but you can drop the dough by the tablespoonful onto the pan as well. You’ll need around 1 1/2 tablespoons of the cookie dough for each cookie.
Adjust the Size of the Cookies: You can make these cookies any size you like. When doing so make sure to adjust the baking time. Larger cookies will take longer to bake and smaller cookies will take less time. Adapt accordingly.
Should You Chill the Dough? If you’d like the cookies to spread less and be more dome-like, cover the bowl with plastic wrap and chill the dough for 30 minutes prior to dividing for baking.

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Recipe Variations

Peanut Butter Chips Substitution: You can use semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, white chocolate chips or butterscotch chips in these cookies.
Flavorings: You could use butter flavoring or almond extract in place of vanilla extract.
Sugar: You could use all granulated sugar in place of light brown sugar for a more crisp cookie. The light brown sugar is just enough to give the cookies a slightly chewy texture.
Extra Peanut Butter Chips: At the end of baking, you can press more peanut butter chips onto the surface of the cookies. You can also do this prior to baking to make sure the peanut butter chips are evenly distributed. The amount is completely up to you!

Storage and Leftovers

Leftovers: Store baked Chocolate Peanut Butter Chip Cookies in an airtight container at room temperature for up to 4 days.
Storing Cookie Dough: You can store this cookie dough in an airtight container for up to one week.
Freezing Cookie Dough: You can also freeze the cookie dough for up to 2 months. I recommend scooping the cookie dough balls onto a parchment paper lined sheet pan. Freeze the dough rounds, then package. Doing it this way you can pull out just a few at a time to bake fresh cookies any time you like!
Freezing Baked Cookies: Package baked cookies and freeze them for up to 2 months.

More Cookie Recipes to Make

Soft Peanut Butter Cookies are a fan favorite!
Kitchen Sink Cookies are loaded with flavor.
Peanut Butter Cowboy Cookies never last long in your cookie jar.
Treat yourself to classic Oatmeal Raisin Cookies and a tall glass of milk.
Funfetti Cream Cheese Sugar Cookies are like a party in your mouth.
These Carrot Cake Pudding Cookies hit all of the same flavor points as carrot cake.
Powder sugar coated Snowball Cookies are a holiday must make.
Glazed Lemon Cookies for a burst of citrus in every bite.
Rhubarb Cookies from Food Network.

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