Chocolate cookies with peanut butter chips are delicious and easy to make. Have you ever heard of the cookie taste test? Similar to the Pepsi Challenge, the cookie taste test is designed to allow people with different preferences (in this case, chocolate cookies with peanut butter chips) to compare two products and share their thoughts.
Death by Chocolate Peanut Butter Chip Cookie
- Prep Time:45 minutes
- Cook Time:10 minutes
- Total Time:1 hour, 15 minutes
- Yield:24 cookies
Description
Luxuriously decadent fudge chocolate cookies filled with peanut butter chips and chocolate chips. So full of chocolate, I call them “death by chocolate!”
Ingredients
- 1 cup (125g) all-purpose flour
- 1/4 cup (21g) natural unsweetened or dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces semi-sweet chocolate, chopped (I used 2 Ghirardelli chocolate bars)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 5 Tablespoons (75g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 cup (180g) semi-sweet chocolate chips
- 1 cup (180g) peanut butter chips
Instructions
- Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
- Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside.
- In a small bowl, whisk the eggs and vanilla. Set aside. With an electric or stand mixer with paddle attachment, beat the butter until smooth and creamy – about 1 minute. Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular.
- Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the chocolate chips and peanut butter chips. Do not overmix at any point in this process.
- Chill dough for at least 30 minutes. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Scoop about 2 Tablespoons of dough and roll into a ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.
- Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh and soft at room temperature in an airtight container for up to 7 days. Cookies freeze well, up to 3 months
Chocolate Peanut Butter Cookies
Thick and chewy, these Chocolate Peanut Butter Cookies are packed with flavor. Freezer friendly and easy to make, these cookies are bursting with peanut butter chips!
Why this Recipe Works
When you’ve created the perfect Chocolate Chocolate Chip Cookie, it’s only necessary to give it a peanut butter twist.
Today’s cookie recipe does not disappoint.
- Chocolate Flavor. The cookie dough is rich and fudgy and bursting with flavor thanks to the high quality coco powder (and melted butter).
- Peanut Butter Flavor. No skimping on the added peanut butter chips in today’s cookie recipe.
- Soft and chewy. Adding all brown sugar with the melted butter creates the perfect chewy cookie texture!
- Freezer Friendly. Whether you freeze the cookie dough in scoops before baking, or freeze the cooled cookies, either way this recipe freezes well!
Ingredient Notes
Just a quick overview of a few of the ingredients for these chocolate peanut butter chip cookies:
- Cocoa Powder. My favorite brand is Ghirardelli unsweetened cocoa powder. It’s rich and delicious, without leaving an unpleasant bitter flavor to chocolate desserts.
- Vanilla Extract. Pure vanilla is key when baking. My homemade vanilla extract will give you great results!
- Light Brown Sugar. You won’t find any granulated sugar in today’s chocolate cookie. The brown sugar adds moisture, which enhances the chewiness of today’s cookie recipe!
- Peanut Butter Chips. If you love peanut butter, use the full amount in the recipe. Or swap out some of the chips for chocolate chips if you’d like. Or, use Reese’s Pieces for a little crunchy peanut butter treat.
Easy Instructions
Make Cookie Dough. Beat melted butter with brown sugar. Add eggs and vanilla. Mix in dry ingredients and fold in peanut butter chips.
Chill. Refrigerate cookie dough for at least one hour. You can chill dough for up to 24 hours before baking.
Prep Oven & Pan. Preheat oven and place a piece of parchment paper on your cookie sheet.
Scoop Dough. Use a cookie scoop for more uniform cookies. I use a 2Tbsp scoop for these peanut butter chip cookies. Press extra peanut butter chips on top of each mound of cookie dough before baking.
Bake. Bake cookies for 10-12 minutes, being sure not to OVERBAKE. Cool and enjoy!
Tips and Tricks
- Chill the Dough. Don’t skip this step. Because of the melted butter and all the brown sugar, you don’t want these chewy cookies to fall apart or spread too thin on your cookie sheet.
- Cool on Cookie Sheet. Allow the cookies to cool on the cookie sheet for about 5 minutes. This allows them to continue baking while they cool, creating the perfect texture!
- Storage. Store cooled cookies in an airtight container at room temperature for up to one week. Or freeze for up to 3 months.
Recipe FAQs
Why do my cookies burn on the bottom?
Use a light-colored baking sheet with parchment paper to avoid burnt cookie bottoms. Light colored cookie sheets prevent overbrowning because they don’t absorb heat like their darker counterparts. However, they are prone to sticking, so use parchment paper.
How can I tell when my cookies are done?
Chocolate cookies are hard to tell when they are done baking. The edges should look firm and if you press your finger into the center, it should only make a SLIGHT indentation. Cookies will continue to cook and set up on the cookie sheet once removed from the oven.
Why aren’t my cookies chewy?
To achieve the perfect chewy cookie, I always lean towards underbaking my cookies.
Chocolate Peanut Butter Chip Cookies
Prep Time:
10m
Bake/Cook Time:
9m – 11m
Yield:
24 large cookies
These Chocolate Peanut Butter Chip Cookies combine everyone’s favorite flavors in one thick, soft cookie. These chocolate cookies are loaded with peanut butter chips and perfect with a glass of milk. Serve warm for an ooey gooey peanut buttery treat.
INGREDIENTS
- 1 cup cold unsalted butter, cubed
- 1 cup Imperial Sugar Light Brown Sugar
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup cocoa powder
- 2 eggs
- 1 teaspoon vanilla
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 1/2 cups all-purpose flour*
- 2 cups peanut butter chips
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
DIRECTIONS
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.1
- Using a paddle attachment, mix butter and both sugars. Continue mixing on medium speed for 2 more minutes until light and fluffy, scraping sides of bowl as necessary. Add in cocoa powder until evenly mixed.2
- With mixer still on medium, add eggs, vanilla, baking soda, and salt and mix for 1 minute until smooth. Scrape sides of bowl making sure everything is incorporated.3
- Turn mixer to low and add in flour, mixing until just combined.4
- Fold in peanut butter chips.5
- Using a large (3 tablespoon) cookie scoop, drop dough onto prepared cookie sheet.6
- Bake for 9-11 minutes until edges are set. Centers might seem under-baked – this is ok.7
- Allow cookies to cool for 3 minutes on the cookie sheet and transfer to a wire rack to cool completely.8
- Store airtight at room temperature for up to 3 days.
Chewy Chocolate Peanut Butter Chip Cookies
servings: 30 COOKIES
Ingredients ½1x2x
- 10 tablespoons butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder, can use less if desired.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup peanut butter chips, divided (may need more or less)
Instructions
- Preheat oven to 350.
- Line baking sheet with parchment paper or non-stick cooking mat. Set aside.
- In a large bowl cream together butter and sugars.
- Mix in egg and vanilla extract. Set aside.
- In a medium bowl whisk together flour, baking soda, salt and cocoa powder.
- Add dry mixture into wet mixture. Stirring slowly until dry mixture is completely incorporated.
- Add semi-sweet chocolate chips and about 1/2 cup of peanut butter morsels.
- Use a mini ice cream scoop to scoop dough out and place onto prepared pans about 1 1/2 inches apart.
- Press several peanut butter morsels into each dough ball.
- Bake for 7-8 minutes. Cookies will not be done.
- Remove from oven and leave cookies on cookie sheet to finish cooking.
- When pan is warm, place cookies on a cooling rack to finish cooling.
- Enjoy!!
Chocolate Peanut Butter Chip Cookies
Chocolate Peanut Butter Chip Cookies are large chocolate cookies loaded with both peanut butter chips and chocolate chips.
Chocolate Peanut Butter Chip Cookies
There is a scientific reason for people to love the combination of chocolate and peanut butter. It’s called Dynamic Sensory Contrast, and it has to do with our taste buds loving contrasting textures. Scientific reasoning or not, I am a fan. This cookie is a chocolate cookie that is filled with peanut butter chips and chocolate chips, so you get the best of both flavors.
Chocolate Peanut Butter Chip Cookies Ingredients
Butter: In most recipes, I am very clear about using room-temperature butter. But, in this recipe, use cold cubes of butter. Cold butter gives cookies a crispier outside with a soft center.
Cocoa Powder: Unsweetened cocoa powder is what I used in this recipe. Dutch-processed cocoa would also work. If using Dutch-processed, I recommend using all peanut butter chips in the recipe (3 cups).
Cake Flour: Cake flour brings a more fine crumb to these cookies. It is lower in protein than all-purpose flour, which gives baked goods a delicate, tender crumb. You can easily make your own homemade cake flour if you don’t have any on hand.
Baking Chips: I used an equal amount of peanut butter chips and semi-sweet chocolate chips. However, for even more peanut butter flavor, I would recommend using all peanut butter chips.
Do I Have to Chill the Cookie Dough?
No. I did not chill the dough for this chocolate peanut butter cookie recipe (although many recipes recommend it). When you chill cookie dough, it solidifies the fat. Then, when you are ready to bake the cookies, the chilled dough takes longer to melt and remains solid longer, meaning the cookies spread less. Generally speaking, of course. Even though I didn’t chill the dough, these cookies did not spread dramatically.
In this recipe, chilling the dough would have made it difficult to work with; it would have been hard to manipulate the cold dough (which I did to flatten them out a bit before baking). If you do decide to chill the dough, I recommend scooping the cookie dough onto the lined baking sheets, flattening them a bit, and placing the entire pan of the unbaked cookies into the refrigerator for at least 30 minutes. The baking time would then need to be adjusted.
How do Chocolate Peanut Butter Cookies Taste?
These cookies were nice and thick and soft on the inside. With each bite, there is a hint of peanut butter. If you want more of a peanut butter flavor, I would suggest using a full three cups of peanut butter chips instead of half peanut butter chips and half chocolate chips.
Can I Freeze Chocolate Peanut Butter Chip Cookies?
Yes! You can freeze the baked cookies OR the cookie dough. To freeze the cookies after they have been baked, let them cool completely. Place the cooled cookies on a parchment paper-lined baking sheet and place them in the freezer for 1-2 hours. Remove from the freezer and store in a freezer-safe container for 3-4 weeks. Remember to label and date the container.
To freeze the dough, place the balls of dough onto a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 1-2 hours, or until the dough balls are completely frozen. Once frozen, transfer the dough to freezer-safe zipper bags. When ready to bake, simply bake as many of the cookies as you need from frozen. You may need to increase the baking time by 1-2 minutes.
Chocolate Peanut Butter Chip Cookies
PREP TIME10 MINS
COOK TIME8 MINS
TOTAL TIME18 MINS
Chocolate Peanut Butter Chip Cookies are large chocolate cookies loaded with both peanut butter chips and chocolate chips.
Ingredients
- ▢2 cups (4 sticks, 454 g) butter, cold, cut into cubes
- ▢2 cups (400 g) brown sugar
- ▢1 cup (200 g) granulated sugar
- ▢4 large eggs, room temperature
- ▢1 cup (118 g) cocoa powder
- ▢2 cups cake flour
- ▢3 cups (375 g) all-purpose flour
- ▢2 teaspoons cornstarch
- ▢1 ½ teaspoons baking soda
- ▢1 ½ teaspoons kosher salt
- ▢1 ½ cups peanut butter chips
- ▢1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 415°F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer with a paddle attachment, add the cold butter, brown sugar, and granulated sugar. Cream together until light and fluffy, 3-5 minutes. (You can also use a handheld mixer.)
- Reduce mixing speed and add the eggs, one at a time, mixing well after each egg has been added. Scrape down the sides of the bowl as needed.
- With the mixer on low, add the cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix until the ingredients are incorporated.
- Fold in the peanut butter chips and chocolate chips.
- Using a ¼ cup (or 2 scoops of dough with a 2 tablespoon scoop), add the dough out onto a lined cookie sheet, about 2 inches apart. (I usually put 6 cookie dough balls onto each cookie sheet.) Use your hands to shape and slightly flatten each ball of dough. (If you used 2, 2 tablespoon scoops, combine the scoops of dough into one large cookie.)
- Bake for 8 minutes. Let cookies rest for about 10 minutes before transferring to a wire rack.