Chocolate Peanut Butter Chip Cookies Recipe
These chocolate peanut butter chip cookies feature a deeply chocolatey dough packed with peanut butter and semisweet chocolate chips. Perfectly thick, gooey, and rich, these cookies capture the flavor of a peanut butter cup with a slightly salty and sweet balance. Ideal for chocolate peanut butter lovers craving a bakery-style cookie with a shiny exterior and soft interior.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: 1 hour 30 minutes to 2 hours 30 minutes (including chilling)
- Yield: 12 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 8 tablespoons (113g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 large egg
Sugars
- 1/2 cup (96g) light brown sugar
- 1/4 cup + 2 tablespoons (72g) granulated sugar
Dry Ingredients
- 1/3 cup (34g) dutch process cocoa powder
- 1 1/4 cup (150g) all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
Mix-ins
- 3 oz (1/2 cup) semisweet chocolate chips
- 6 oz (1 cup) peanut butter chips
Instructions
- Cream Butter and Sugars: Place room temperature butter, light brown sugar, and granulated sugar into a stand mixer fitted with the paddle attachment. Start mixing at low speed, gradually increasing to medium-high, and blend for about 30 seconds. Stop and scrape down the bowl and paddle to ensure even mixing.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture. Mix again at medium-high speed for about one minute, pausing halfway to scrape down the bowl sides and bottom to incorporate all ingredients fully.
- Incorporate Cocoa Powder: Add the dutch process cocoa powder and mix at medium speed until the cocoa is fully blended, about one minute. Scrape down the bowl and paddle thoroughly, as cocoa powder can stick to the sides.
- Add Dry Ingredients: Add the flour, baking soda, baking powder, and salt. Start mixing at low speed until the dry ingredients are about half incorporated, ensuring the dough begins to form evenly.
- Mix in Chocolate and Peanut Butter Chips: Add semisweet chocolate chips and peanut butter chips to the dough. Mix at low to medium speed for 30 seconds to one minute. Pause halfway through to scrape down the bottom of the bowl, making sure the chips are evenly distributed and the dough is fully mixed.
- Scoop and Chill Dough: Line large cookie sheets with parchment paper. Using a large cookie scoop (3 tablespoons per scoop), portion the dough into approximately 12 balls (~60g each). Cover dough scoops with plastic wrap and chill in the refrigerator for 1 to 2 hours or until firm. If longer chilling is needed, chill the dough before scooping and wrap tightly with plastic.
- Preheat Oven and Prepare Dough Balls: When ready to bake, preheat oven to 325°F (163°C). Before baking, for bakery-style cookies, split each dough ball in half and press the halves back together with the broken edges on the outside to soften the dough and create a textured top. Alternatively, roll dough between palms to slightly soften.
- Bake the Cookies: Bake chilled dough balls on the lined cookie sheet one tray at a time for 12-14 minutes. Spread the cookies out so they have space to expand.
- Cool and Serve: Let the cookies cool on the baking sheet for about 15 minutes to set before transferring to a wire rack or serving. Enjoy warm or at room temperature.
- Freezing Dough (Optional): To save dough, freeze scooped dough balls on a lined baking sheet for 12-24 hours, then transfer to an airtight container or plastic bag and store in the freezer. To bake later, thaw at room temperature for 30 minutes and bake as directed, adding 1-2 minutes if needed.
Notes
- For best flavor and texture, use high-quality dutch process cocoa powder such as Valrhona or Guittard.
- Chilling dough covered in plastic wrap is important to prevent drying due to cocoa powder.
- The “butterflying” technique before baking helps create a shiny exterior and bakery-style appearance.
- If freezing dough, thaw properly to maintain texture, and add a minute or two to baking time if baking from frozen.
- Cookies are best fresh but can be frozen baked or dough form for longer storage.
