Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peanut Butter Chip Chocolate Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 1 review

  • Author: Sara
  • Total Time: 2 hours 15 minutes
  • Yield: 24 servings

Description

These Peanut Butter Chip Chocolate Cookies are a decadent treat combining rich peanut butter, chocolate, and cocoa powder for a soft and chewy cookie with deliciously melty chocolate and peanut butter chips. Perfectly crispy on the edges and tender in the middle, these cookies are easy to make with simple ingredients and chilled dough for the best texture.

Ingredients

Wet Ingredients

  • ½ cup butter (softened)
  • 1 cup peanut butter
  • 1 Tablespoon whole milk
  • 1 tsp pure vanilla extract
  • 1 egg

Dry Ingredients

  • 1 cup flour
  • ¼ cup cocoa powder
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp sea salt

Sugars

  • ½ cup granulated sugar
  • ½ cup light brown sugar (packed)

Add-ins

  • 1 cup chocolate chips
  • ½ cup peanut butter chips

Instructions

  1. Make the Dough: Combine flour, cocoa powder, baking soda, baking powder, and sea salt in a medium bowl and set aside to mix later with wet ingredients.
  2. Cream Butter and Peanut Butter: In a large bowl or stand mixer, beat the softened butter and peanut butter together until smooth and creamy.
  3. Add Sugars: Add granulated sugar and packed light brown sugar to the butter mixture and beat until well combined.
  4. Add Egg, Vanilla, and Milk: Beat in the egg, vanilla extract, and milk on medium-high speed for 30-60 seconds until the mixture lightens in color and the sugar is dissolved completely.
  5. Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined.
  6. Fold in Chips: Stir in chocolate chips and peanut butter chips evenly throughout the cookie dough.
  7. Chill the Dough: Transfer dough to an airtight container or cover with plastic wrap and chill in the refrigerator for at least 60 minutes to improve texture and flavor.
  8. Preheat Oven and Prepare Baking Sheets: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  9. Shape Cookies: Use a cookie scoop to portion 2 tablespoons of dough per cookie and roll into balls. Place 12 cookies per sheet, spacing them evenly.
  10. Create Crisscross Pattern: Gently press a fork to create a crisscross pattern on top of each cookie ball.
  11. Bake: Bake in the preheated oven for 9-10 minutes until the cookies are just set but still soft in the center.
  12. Cool on Pan: Let the cookies rest on the baking tray for 5 to 10 minutes to firm up before transferring.
  13. Cool Completely: Transfer cookies to a wire rack and cool fully before serving or storing.

Notes

  • Chilling the dough helps prevent spreading and gives the cookies a better texture.
  • Pressing the crisscross pattern with a fork adds a classic peanut butter cookie look.
  • Do not overbake; the cookies will continue to set as they cool.
  • Use parchment paper or silicone mats to prevent sticking and facilitate even baking.
  • Store cooled cookies in an airtight container at room temperature for up to one week.
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/peanut-butter-chip-chocolate-cookies-recipe/