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Chocolate Chip and Peanut Butter Chip Cookies are rich, buttery, and perfectly balanced between sweet chocolate and nutty peanut butter from the creamy peanut butter and the peanut butter chips.
They have a soft and chewy texture and they’re the perfect quick fix for that chocolate and peanut butter craving.
Chocolate Peanut Butter Chip Cookies (With Chocolate Chips and Peanut Butter Chips)
I love new cookie recipes 🍪These chocolate chip and peanut butter chip cookies are the perfect mix between your favorite Peanut Butter Cookies and the Perfect Chewy Chocolate Chip Cookies.
The combination of chocolate chips, peanut butter chips, and the peanut butter cookie base just can’t be beat. They’re buttery, rich, salty, crunchy, and just so amazingly delicious. Made with simple baking ingredients and lots of love ❤︎ Warm cookies are my love language so you know I am sneaking one of these cookies just a few minutes out of the oven.
Ingredients Needed
- Salted Butter : Make sure you are using softened butter so you avoid lumps in the creamed mixture. Let the butter sit out at room temperature for up to several hours or the day before. You can also microwave it for 3-4 seconds on each side of the butter, rotating it every 3-4 seconds to a different side of the butter stick, until it’s softened.
- Granulated Sugar
- Light Brown Sugar
- Large Eggs
- Vanilla Extract
- Creamy Peanut Butter : For the best results, I always recommend using creamy peanut butter and nothing labeled as natural peanut butter or anything with a thick oil layer that must be mixed in. They tend to bake up drier in baked goods such as cookies. Of course, several people use natural peanut butter, almond butter, sunflower butter, etc. If you do use them just make sure they are mixed well before measuring it out.
- All-Purpose Flour : I use unbleached all-purpose flour.
- Baking Soda
- Salt : I use sea salt but any salt variety works just fine.
- Semi-Sweet Chocolate Chips : For a sweeter flavor profile use milk chocolate chips.
- Peanut Butter Chips
How To Make Peanut Butter Chocolate Chip Cookies (Printable Recipe Card)
Preheat the oven to 350 degrees F. Prepare a cookie sheet(s) by spraying lightly with cooking spray, or line it with parchment paper. Set aside.
In a large bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat the butter, granulated sugar, light brown sugar, and creamy peanut butter until light and fluffy; 1-2 minutes beating on medium to medium-high speed.
Add the eggs and vanilla extract and beat until well combined.
In a separate smaller bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually, a little bit at a time, add the dry ingredients into the wet ingredients and beat on low speed just until combined.
Add in the chocolate chips and peanut butter chips and mix gently just until combined.
Use a medium cookie scoop to drop the dough onto the prepared cookie sheet(s). 12 cookies per baking sheet.
Bake for 9-12 minutes or until the edges are lightly golden and the centers begin to crack.
Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. Eat the cookies at room temperature or slightly warm still!
How To Store Leftover Chewy Cookies
These cookies should be stored in an airtight container, at room temperature, for up to 4-5 days. Leftover cookies can be eaten at room temperature or warmed up in the microwave for a few seconds.
If you would like to freeze them, place them in a freezer safe container or bag, separating layers with parchment paper, and freeze for up to 3 months. To enjoy, thaw the cookies at room temperature or warm them briefly in the microwave until warmed through.
Can I Make The Cookie Dough Ahead of Time?
You can prepare the cookie dough up to 2 days in advance and store it in the refrigerator in an airtight container. When ready to bake, let the dough sit at room temperature for 15 minutes to soften slightly before scooping and baking.
This works great if you want to only bake a few at a time for a quick after dinner snack or late night treat, or if you just want fresh cookies over a few days time period.
Recipe Tips For Success
- For the best results and texture, use regular creamy peanut butter and not natural peanut butter or any peanut butter with a thick oil layer on top that must be mixed in. Of course, if there are nut allergies then opt for sunflower butter. But for the best soft & chewy texture stick with regular creamy peanut butter – Jif, Skippy, Peter Pan, or store brand. The natural peanut butter tend to bake up dry and dense, and not smooth.
- Use a cookie scoop! This makes scooping cookies so easy and it makes all the cookies the same size so they bake evenly and in the same time. I use a medium cookie scoop for this recipe – about 1.5 tablespoons to 2 tablespoons.
- Parchment paper is my ‘secret’ for the best cookies. I use the Reynolds Pre-Cut Cookie Sheet Parchment Paper and it’s a game changer if you want amazing cookies. It helps the cookies bake evenly and it prevents the bottoms of the cookies from browning. I swear by the pre-cut parchment paper sheets, so much so, that I have a stock of it in my pantry so I never run out.
- You can use dark chocolate chips, semi-sweet chocolate chips, or milk chocolate chips. It’s really just whatever you prefer. Semi-sweet chips will balance out all the flavors better, but if you prefer sweeter then try using milk chocolate instead.
More Chocolate Peanut Butter Recipes
More Family Favorite Cookie Recipes
- Cosmic Cookies
- Chocolate Cherry Cookies
- Twix Thumbprint Cookies
- Chocolate Reese’s Cookies
- Muddy Buddy Cookies
- Butterfinger Cookies
- Snickers Cookies
- Brownie Mix Cookies
- Reese’s Stuffed Monster Cookies
- Cornflake Cookies
- Family Favorite Sugar Cookie Recipe
Chocolate Chip and Peanut Butter Chip Cookies
Equipment
Ingredients
- 1/2 cup (1 stick) salted butter softened
- 1 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt (I use sea salt)
- 1 cup semi-sweet chocolate chips (or milk chocolate chips)
- 1 cup peanut butter chips
Instructions
- Preheat the oven to 350℉. Prepare a cookie sheet(s) by spraying lightly with cooking spray, or line with parchment paper. Set aside.
- In a large bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat the butter, granulated sugar, light brown sugar, and creamy peanut butter until light and fluffy; 2 minutes beating on medium to medium-high speed. *It's really important that you beat it for at least 1 minute, but I recommend 2 minutes. You want it really light, fluffy, and whipped.1/2 cup (1 stick) salted butter, 1 cup granulated white sugar, 1/2 cup packed light brown sugar, 1/2 cup creamy peanut butter
- Add the eggs and vanilla extract and beat until well combined.2 large eggs, 1 teaspoon pure vanilla extract
- In a separate smaller bowl, whisk together the all-purpose flour, baking soda, and salt.2 cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt
- Gradually, a little bit at a time, add the dry ingredients into the wet ingredients and beat on low speed just until combined.
- Add in the chocolate chips and peanut butter chips and mix gently just until combined.1 cup semi-sweet chocolate chips, 1 cup peanut butter chips
- Use a 2-tablespoon cookie scoop to drop the dough onto the prepared cookie sheet(s), leaving about 2-inches of space between each one.
- Bake for 9-12 minutes or until the edges are lightly golden and the centers begin to crack.
- Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. Eat the cookies at room temperature or slightly warm still!
Notes
- For the best results and texture, use regular creamy peanut butter and not natural peanut butter or any peanut butter with a thick oil layer on top that must be mixed in. Of course, if there are nut allergies then opt for sunflower butter. But for the best soft & chewy texture stick with regular creamy peanut butter – Jif, Skippy, Peter Pan, or store brand. The natural peanut butter tend to bake up dry and dense, and not smooth.
- Use a cookie scoop! This makes scooping cookies so easy and it makes all the cookies the same size so they bake evenly and in the same time. I use a 2 tablespoon cookie scoop for this recipe.
- Parchment paper is my ‘secret’ for the best cookies. I use the Reynolds Pre-Cut Cookie Sheet Parchment Paper and it’s a game changer if you want amazing cookies. It helps the cookies bake evenly and it prevents the bottoms of the cookies from browning. I swear by the pre-cut parchment paper sheets, so much so, that I have a stock of it in my pantry so I never run out.
- You can use dark chocolate chips, semi-sweet chocolate chips, or milk chocolate chips. It’s really just whatever you prefer. Semi-sweet chips will balance out all the flavors better, but if you prefer sweeter then try using milk chocolate instead.
Nutrition
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