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chocolate peanut butter chips

Chocolate Peanut Butter Chip Cookies

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Baking sheet
  • 1 stand mixer or hand mixer
  • 2 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Cookie scoop 1.5 tablespoon
  • 1 Cooling rack
  • 4 parchment paper sheet
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 2 1/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine salt
  • 1 cup semisweet chocolate chips
  • 1 1/4 cup peanut butter chips
  • 1/2 cup roasted peanuts chopped (optional)
  • 2 tablespoon milk as needed

Instructions
 

  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a mixing bowl whisk together flour, cocoa powder, baking soda, baking powder, and salt until well combined.
  • In the mixer bowl beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, 2 to 3 minutes.
  • Beat in the eggs one at a time, then mix in the vanilla until smooth.
  • Add the dry ingredients to the wet on low speed until just combined, adding the milk only if the dough seems dry or crumbly.
  • Fold in the chocolate chips, peanut butter chips, and chopped peanuts with a spatula.
  • Scoop 1.5-tablespoon portions of dough onto prepared sheets, spacing about 2 inches apart.
  • Bake one sheet at a time for 9 to 11 minutes until edges are set and tops look just dry but centers are still soft.
  • Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  • Repeat with remaining dough and let cookies rest an additional 15 minutes on the rack before serving.

Notes

Chilling the dough for 20 to 30 minutes before baking helps prevent excessive spread and yields thicker cookies; for chewier cookies, slightly underbake and allow carryover heat to finish setting them, while for crisper edges bake an extra minute or two. If you prefer more peanut flavor, swap 1/4 cup of butter for 1/4 cup creamy peanut butter and reduce added milk, and adjust chip ratios to taste. Weighing flour (around 280 g) and cocoa (about 45 g) improves consistency, and using room-temperature eggs helps emulsify the dough. Store cookies airtight for up to 4 days at room temperature or freeze scooped dough balls for up to 2 months and bake from frozen adding 1 to 2 minutes to the time.
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