Chocolate Peanut Butter Chip Cookies

Picture a tray of warm, cocoa-brown cookies emerging from the oven, their crackled tops glistening with melted chocolate and golden peanut butter chips.

The kitchen fills with a toasted, nutty aroma and a whisper of vanilla, and the first bite gives way to crisp-edged tenderness and pockets of gooey sweetness—simple, reassuring comfort.

These Chocolate Peanut Butter Chip Cookies are my answer to those moments when a little indulgence repairs a long day.

I love them because they strike the balance: deep chocolate flavor, salty-sweet peanut butter pops, and just the right chew.

Once, after a rain-soaked soccer practice, a quick batch of these turned a shivery evening into smiles and second helpings.

They’re perfect for bake sales, lunchbox treats, busy weeknights, or easy Sunday suppers when dessert needs to be both quick and crowd-pleasing. I’ll walk you through every step so you bake with confidence.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold chocolate-peanut butter flavor in every bite
• Bakes fast with simple, pantry-friendly ingredients
• Yields soft centers with crisp, chewy edges
• Chills well for thicker, bakery-style cookies
• Freezes beautifully for convenient, bake-on-demand treats

Ingredients

• 1 cup unsalted butter, softened — room temp for easy creaming (use real butter)
• 1 cup granulated sugar — balances cocoa’s bitterness (fine white sugar)
• 1 cup packed light brown sugar — adds moisture and chew (fresh, soft)
• 2 large eggs, room temperature — emulsifies better (fresh, Grade A)
• 2 teaspoons vanilla extract — boosts chocolate notes (pure, not imitation)
• 2 1/4 cups all-purpose flour — provides structure (bleached or unbleached)
• 1/2 cup unsweetened cocoa powder — rich chocolate base (natural or Dutch-process)
• 1 teaspoon baking soda — primary leavener (fresh, lump-free)
• 1/2 teaspoon baking powder — aids lift and spread balance (check freshness)
• 3/4 teaspoon fine salt — sharpens flavor (use fine sea or table salt)
• 1 cup semisweet chocolate chips — melty pockets (60–62% cacao ideal)
• 1 1/4 cups peanut butter chips — signature peanut punch (fresh, not chalky)
• 1/2 cup roasted peanuts, chopped (optional) — crunch and extra nutty flavor (lightly salted)
• 2 tablespoons milk, as needed — only if dough is dry (whole milk preferred)

Step-by-Step Method

Cream the Butter & Sugars

Beat softened butter with granulated and brown sugars on medium speed until light and fluffy, about 2 to 3 minutes. Scrape the bowl as needed. Aerate well to guarantee tender cookies. Keep the butter cool, not greasy. Proper creaming creates structure and helps the cookies rise and spread evenly during baking.

Whisk the Dry Ingredients

Combine flour, cocoa powder, baking soda, baking powder, and salt in a mixing bowl. Whisk until the color is uniform and no streaks remain. Break up any cocoa lumps with your whisk. Pre-mixing evenly disperses leaveners, preventing uneven rise and bitter pockets. Set the bowl aside.

Add Eggs & Vanilla

Beat in the eggs one at a time on low, fully incorporating each before adding the next. Mix in vanilla until smooth and glossy. Avoid overbeating at this stage to prevent excessive gluten development. Scrape the bowl and paddle to ensure no streaks remain. The mixture should look cohesive.

Combine Wet & Dry

Add the dry ingredients to the mixer on low speed. Mix just until the flour disappears. If the dough seems dry or crumbly, drizzle in milk, one tablespoon at a time. Stop as soon as it comes together. Overmixing can toughen cookies. The dough should be soft, thick, and scoopable.

Fold in Chips & Nuts

Use a rubber spatula to fold in semisweet chocolate chips, peanut butter chips, and chopped roasted peanuts if using. Distribute mix-ins evenly without overworking the dough. Scrape from the bottom to catch any pockets of flour. Taste a small pinch to check salt and chip balance.

Chill Briefly (Optional)

Refrigerate the dough for 20 to 30 minutes for thicker cookies and reduced spread. Cover the bowl to prevent drying. If the dough becomes too firm, let it sit at room temperature 5 minutes before scooping. Chilling develops flavor and improves edges while keeping centers soft and chewy.

Scoop the Dough

Line baking sheets with parchment. Use a 1.5-tablespoon cookie scoop to portion dough. Space mounds about 2 inches apart to allow spread. Keep sizes consistent for even baking. If the dough is sticky, lightly dampen the scoop or hands. Return the remaining dough to the fridge between batches.

Bake Until Just Set

Preheat the oven to 350°F (175°C). Bake one sheet at a time for 9 to 11 minutes. Look for set edges and matte, just-dry tops with soft centers. Rotate the pan once if needed. Avoid overbaking; carryover heat will finish setting. Add 1 to 2 minutes if baking from frozen.

Cool & Finish

Let cookies cool on the sheet for 5 minutes to firm. Transfer carefully to a cooling rack. Cool completely for best texture. Rest an additional 15 minutes on the rack before serving. This helps the crumb set and the chips re-solidify. Enjoy warm or store airtight for up to four days.

Ingredient Swaps

• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend; add 1–2 tsp milk if dough seems drier.
• Dairy-free: Swap butter with equal parts plant-based butter; use dairy-free chocolate chips.
• Egg-free: Replace 2 eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, rested 5–10 min).
• Nut-free: Omit peanut butter chips and peanuts; replace with more chocolate chips or butterscotch/white chips.
• Cocoa-free (lighter cookie): Replace 1/2 cup cocoa with 1/2 cup flour; add 1 tbsp milk if needed.
• Budget/availability: Use half chocolate chips and half chopped baking chocolate; sub peanuts with toasted sunflower seeds.
• Extra peanut flavor: Swap 1/4 cup butter with 1/4 cup creamy peanut butter and reduce or omit added milk.

You Must Know

• Doneness • If edges look set but centers still look puffed and slightly glossy, pull the tray; carryover heat will finish setting in 5–7 minutes on the sheet. Why: prevents dry cookies. Anchor: tops matte at edges, slight gloss in center, 9–11 minutes total.
• Troubleshoot • If cookies spread into thin puddles by minute 6–7, chill portioned dough 20–30 minutes and add 1–2 tablespoons flour to the remaining batch. Why: firms fat and corrects low structure. Anchor: room at 68–72°F; dough should scoop cleanly, not smear.
• Flavor Boost • For deeper chocolate–peanut notes, bloom cocoa in 1 tablespoon hot milk and swap 1/4 cup butter for 1/4 cup creamy peanut butter; reduce added milk to 0–1 tablespoon. Why: dissolves cocoa solids and adds roasted peanut aromatics. Anchor: cocoa turns paste-like and fragrant in 30–60 seconds.
• Scale • For half or double batches, keep leaveners proportional (1/2 tsp baking powder + 1/2 tsp baking soda per 1 cup flour/cocoa combined) and portion to 30 g dough balls for even bakes. Why: consistent lift and spread. Anchor: ~24 cookies standard; half yields ~12, double ~48.
• Make-Ahead • To stagger baking, freeze scooped dough until firm (1–2 hours), then store airtight up to 2 months; bake from frozen adding 1–2 minutes. Why: preserves texture and prevents overhydration. Anchor: dough balls feel rock-solid; finished cookies still soft in centers.

Serving Tips

• Serve warm with cold milk or a scoop of vanilla ice cream.
• Drizzle melted peanut butter and chocolate over stacked cookies.
• Crumble over chocolate pudding or parfaits for added crunch.
• Pair with coffee, mocha, or peanut butter hot chocolate.
• Sandwich two cookies with vanilla or peanut butter frosting.

Storage & Make-Ahead

Cookies keep 3–4 days in an airtight container at room temp or up to 1 week refrigerated (flavor softens).

For make-ahead, scoop dough balls and chill 24–48 hours to enhance flavor and reduce spread.

Freeze dough balls or baked cookies up to 2 months.

Bake from frozen, adding 1–2 minutes.

Reheating

Reheat gently: microwave 1 cookie 8–12 seconds wrapped in a damp paper towel.

Oven 300°F for 4–6 minutes on a sheet.

Stovetop: covered skillet on low 2–3 minutes, flipping once.

Bake-Sale Staple, 1950S Nostalgia

Sometimes I bake these chocolate peanut butter chip cookies just to chase that 1950s bake-sale glow—the warm gymnasium lights, handwritten price tags, and a chorus of “save me one!”

I cream the butter and sugars until billowy, fold in the chips like confetti, and scoop neat domes that bake into crackly-topped, fudgy-centered rounds with golden peanut bursts.

I set them out on wax paper like a proud PTA mom, knowing the scent alone sells. You’ll taste soda-fountain nostalgia: cocoa deep as a jukebox tune, peanut butter chips gleaming like brass buttons.

Want that classic thickness? Chill the dough 20 minutes. Prefer softer middles? Pull when the tops just lose their shine. Box them warm, string tied, and watch quarters turn into grins.

Final Thoughts

Give these Chocolate Peanut Butter Chip Cookies a try and let me know your favorite twist—extra peanut butter chips, a sprinkle of sea salt, or chopped peanuts for crunch.

Have fun experimenting and make them your own!

Frequently Asked Questions

How Can I Adapt This Recipe for High-Altitude Baking?

Reduce sugar by 2 tablespoons, increase flour by 2 tablespoons, and add 1 tablespoon extra milk. Slightly raise oven to 365°F, shorten bake a minute, and use large eggs. I’ll rest dough chilled; expect taller, tender cookies.

Are These Cookies Safe for People With Peanut Allergies?

No—they’re not safe for peanut allergies. I’d urge you to skip them or bake a separate, peanut-free batch with clean tools. Cross-contact hides like dust in sunbeams; I’ll guide you toward safe, nut-free alternatives.

Can I Make Them Gluten-Free Without Compromising Texture?

Yes—you can. I’d swap in a 1:1 gluten-free flour with xanthan gum, weigh it, and chill the dough. I’d add a splash of milk if crumbly. You’ll still get tender centers, crisp edges, warm bliss.

What’s the Best Way to Ship These Cookies Long-Distance?

Pack them snugly: I layer cooled cookies back-to-back, wrapped in parchment, tuck bundles in a tin with bubble wrap, then choose 2–3 day shipping. I avoid heat, add a cold pack, and mark “fragile.” Your treats arrive tender.

How Do I Scale the Recipe for a Large Event?

Double or triple by multiplying every ingredient and keeping ratios; bake in batches. I’d weigh flour and cocoa, chill dough, and rotate sheets. Expect 24 cookies per batch; scale servings, then plan cooling racks and airtight storage.