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These chewy peanut butter chocolate chip cookies are a nutty twist on classic chocolate chip cookies.
Table of Contents
- Easy peanut butter chocolate chip cookies
- Chocolate Peanut Butter Chocolate Chip Cookies Recipe
- Ingredients for peanut butter chocolate chip cookies
- How to make the best peanut butter chocolate chip cookies
- How to serve chocolate peanut butter chocolate chip cookies
- Storage
- Frequently Asked Questions
- More cookie recipes
- Latest Recipes
Easy peanut butter chocolate chip cookies
To me, the perfect chocolate chip cookie is soft and chewy and oozes with melted chocolate. What could make that better? Extra chocolate and peanut butter, of course.
These chocolate peanut butter chocolate chip cookies are triple-packed with chocolate. The dough has both melted bittersweet chocolate and unsweetened cocoa powder, along with bittersweet chocolate chips.
I prefer bittersweet dark chocolate chips because it allows the pure essence of chocolate to stand out. You’re welcome to use semi-sweet chocolate chips or milk chocolate chips instead if that’s your chocolate of choice.
These chewy cookies have the added touch of peanut butter because chocolate + peanut butter = happiness. You can even add a half-cup of nuts to the dough if that would make you happy happy happy.
What’s great about these soft peanut butter cookies is that they will stay soft and chewy even after they’ve cooled, but I love eating them straight from the oven while the chocolate chips are still melted.
Chocolate Peanut Butter Chocolate Chip Cookies
Ingredients
- 1/4 cup 60 grams , peanut butter
- 1 cup softened butter, 115 grams
- 1/3 cup melted bittersweet chocolate chips, 50 grams
- 1/2 cup granulated sugar, 100 grams
- 1/2 cup dark brown sugar, 80 grams
- 1 egg
- 1 tsp vanilla extract, 5 grams
- 1 3/4 cup all-purpose flour, 230 grams
- 1/4 cup unsweetened cocoa powder, 25 grams
- 2 tsp cornstarch, 7 grams
- 1 tsp baking soda, 6 grams
- 1/2 tsp salt, 3 grams
- 1 cup bittersweet chocolate chips, 165 grams
Instructions
- Preheat: Preheat oven to 350 degrees F (175 C).
- Cream: In a stand mixer (or using a hand mixer), cream together the peanut butter, butter, melted chocolate and sugars. Add in the egg and vanilla and mix thoroughly.
- Combine: Mix in the flour, cocoa powder, cornstarch, baking soda and salt, until combined.
- Fold: Fold in the chocolate chips.
- Bake: Roll dough into one-inch balls. Place on a silpat-lined baking sheet and press down to slightly flatten. Bake for 10 minutes. Let cool for a couple of minutes. Enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for peanut butter chocolate chip cookies
- Peanut butter: Usually found in the aisle with spreads and nut butters. Provides a rich, nutty flavor and contributes to the cookie’s texture and moisture. Use creamy peanut butter for this recipe unless you prefer crunchy peanut butter.
- Softened butter: Adds richness and helps create a tender and soft cookie texture. Use unsalted butter.
- Melted bittersweet chocolate chips: Bittersweet chocolate chips are commonly found in the baking aisle. Introduces a deep chocolate flavor, creating a luscious contrast to the sweetness of the cookie.
- Granulated sugar: Available in the baking aisle. White sugar sweetens the cookie dough, contributing to the overall sweetness and providing structure.
- Dark brown sugar: Typically found in the baking aisle. Adds moisture, a hint of molasses flavor and contributes to the chewiness of the cookies.
- Egg: Acts as a binding agent and provides structure to the cookies.
- Vanilla extract: Found in the baking aisle with extracts. Enhances the overall flavor profile, adding a warm and aromatic note.
- All-purpose flour: Forms the base of the cookie dough, providing structure and volume.
- Unsweetened cocoa powder: Typically in the baking aisle. Adds a deep chocolate flavor and contributes to the cookie’s color.
- Cornstarch: Usually in the baking aisle. Helps create a softer and more tender cookie texture.
- Baking soda: Found in the baking aisle. Acts as a leavening agent, helping the cookies rise and become light.
- Salt
- Bittersweet chocolate chips
See the full recipe card for servings and a full list of ingredients.
How to make the best peanut butter chocolate chip cookies
✔️ PRO TIP
To melt chocolate, place it in a small bowl and microwave in 15-second intervals for about 1 minute and 15 seconds, depending on your microwave.
- PREHEAT: Preheat oven temperature to 350 F degrees (175 C).
- CREAM: In the bowl of a stand mixer (or using a hand mixer) fitted with the paddle attachment, cream together the peanut butter, butter, melted chocolate and sugars on medium speed. Add in the egg and vanilla and mix thoroughly.
- COMBINED: In a separate bowl, combinethe flour, cocoa powder, cornstarch, baking soda and salt until combined. Add the dry ingredients to the wet ingredients and mix on low speed.
- FOLD: Gently fold in the chocolate chips.
- BAKE: Use a cookie scoop to scoop a couple tablespoons of dough out of the mixing bowl. Roll dough into one-inch balls. Place cookie dough balls on a silpat or parchment paper-lined baking sheet and press down to slightly flatten. Bake for 10 minutes or until the bottoms of the cookies are golden brown. Let cool for a couple of minutes. Enjoy.
✔️ PRO TIP
Make sure you don’t overmix the cookie dough, or it can create tough cookies. Mix until the flour just disappears, and fold in the chocolate chips until combined.
How to serve chocolate peanut butter chocolate chip cookies
Place these delicious cookies on a platter and let everyone enjoy. Serve alongside a glass of cold milk or ice cream.
Storage
Leftover peanut butter chocolate chip cookies can be stored in an airtight container on the counter for up to one week. They can also be frozen for up to 6 months.
Frequently Asked Questions
Warm cookies are delicious, especially when the chocolate chips are all melty. Reheat the cookies in 5 second intervals until warm.
It’s not necessary, but it can help the dough’s flavors develop even more the longer it chills. If you do decide to chill the dough, let it come to room temperature before baking.
Yes. Just make sure to let the balls of dough come to room temperature before baking.
