Peanut Butter & Chocolate Chocolate Chip Cookies Recipe

If you’ve ever dreamed of the ultimate chocolate chip cookie with a nutty twist, then you’re going to absolutely love this Peanut Butter & Chocolate Chocolate Chip Cookies Recipe. It’s a total game-changer — rich, chewy, and loaded with gooey chocolate chips and that satisfying peanut butter flavor that just makes everything better. Trust me, once you try this recipe, your cookie game will never be the same!

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Ingredients You’ll Need

Every ingredient works together to create these lush, peanut buttery, chocolate studded cookies that are so much better than your average chocolate chip cookie. Choosing the right quality of peanut butter and chocolate makes a big difference here.

• Unsalted butter: Using unsalted lets you control the salt perfectly and keeps the flavor balanced.
• All-natural smooth peanut butter: I love smooth here because it blends beautifully and keeps the texture silky.
• Granulated sugar: Adds a slight crunch and sweetness – I don’t recommend swapping this out with all brown sugar.
• Light brown sugar: This brings moisture and a subtle caramel note that rounds out the sweetness.
• Kosher salt: Essential to balance the sweetness and enhance all the flavors.
• Large egg: Helps bind the dough and keeps the cookies chewy.
• Vanilla extract: Adds warmth and depth – pure vanilla extract is your best bet.
• Black cocoa powder: This special cocoa gives a rich and slightly smoky chocolate flavor that’s not bitter.
• Baking soda: Lightens the dough so cookies aren’t too dense.
• Baking powder: Works alongside baking soda to give just the right amount of lift.
• All-purpose flour: The sturdy base for your cookie dough.
• Semi-sweet chocolate chips: Melty pockets of chocolate that are the highlight in every bite.

Variations

I’m all about customizing this Peanut Butter & Chocolate Chocolate Chip Cookies Recipe to suit your taste or dietary needs—feel free to swap or add your favorite mix-ins or tweak it for special occasions.

• Add nuts: I sometimes add chopped roasted peanuts or walnuts for that extra crunch and nuttiness, which my family totally loves.
• Use crunchy peanut butter: If you’re craving texture, switching the peanut butter to crunchy makes each bite a little more interesting.
• Make them vegan: Swap butter for vegan margarine and egg for a flax egg—I’ve tried this and they still turn out delightfully chewy.
• Chocolate chunks: Try dark chocolate chunks instead of chips for pockets of rich chocolate intensity.
• Peanut butter swirl: For a fun presentation, dollop a little extra peanut butter on top of the dough before baking—it gives you a gooey swirl.

How to Make Peanut Butter & Chocolate Chocolate Chip Cookies Recipe

Step 1: Get Your Oven Ready

Start by positioning your oven racks in the center and lower third positions, then preheat your oven to 350°F. This ensures even baking on two sheets, especially helpful if you bake multiple trays at once. Line two baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup a breeze.

Step 2: Melt Butter and Peanut Butter Together

Place your unsalted butter and smooth peanut butter into a small skillet over low heat. Stir gently with a rubber spatula as the butter melts and the peanut butter softens. You’re looking for a cohesive, smooth mixture — this step gives you that rich, nutty base flavor. Then, remove from heat and set aside to cool slightly before mixing.

Step 3: Mix in Sugars and Egg

In a medium bowl, whisk together the granulated sugar, light brown sugar, and kosher salt. Pour in your melted butter and peanut butter combo and whisk until smooth and creamy—this usually takes about a minute. Next, add the egg and vanilla extract, whisking for about 2 minutes until the mixture is well combined and has a slight airy quality—this helps keep the cookies tender!

Step 4: Combine Dry Ingredients and Chocolate Chips

Now, sift in black cocoa powder along with baking soda and baking powder. Fold these gently with a rubber spatula to keep the air in. Then fold in the flour and semi-sweet chocolate chips just until the dough comes together—don’t overmix or the cookies might turn dense.

Step 5: Scoop and Bake

Use a 1 1/2-ounce cookie scoop or about 3 tablespoons to portion the dough onto your prepared sheets, spacing them about two inches apart to give the cookies room to spread. Bake for roughly 12 minutes, rotating and swapping the baking sheets halfway through so everything bakes evenly. Look for cookies that are puffed up and just beginning to spread.

Step 6: Flatten and Cool

This is a trick I learned that makes a huge difference! As soon as the cookies come out of the oven, lift one baking sheet a few inches off your counter and let it drop gently—do this about four times. It helps flatten and spread the cookies uniformly without losing their softness. Repeat with the other sheet, then leave the cookies to cool completely on the pans.

How to Serve Peanut Butter & Chocolate Chocolate Chip Cookies Recipe

Garnishes

I usually keep it simple and let these cookies shine on their own, but for fun, you can sprinkle a tiny pinch of flaky sea salt on top right before baking to highlight the peanut butter and chocolate flavors beautifully.

Side Dishes

Pair these cookies with a cold glass of milk or a scoop of vanilla ice cream for an indulgent dessert. I’ve also served them alongside coffee for casual afternoons—they’re a hit every time.

Creative Ways to Present

For parties or gift-giving, stack the cookies in a pretty jar tied with a ribbon. I once layered them with alternating cookies and dollops of peanut butter frosting for a mini cookie tower—and everyone loved it! Wrapping a few in parchment paper with a sprinkle of cocoa powder is also a simple yet elegant touch.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 4 days—this keeps them soft yet slightly chewy. Adding a slice of bread inside the container helps retain moisture if you want to keep them fresh longer.

Freezing

You can freeze baked cookies by placing them in a single layer on a tray first, then transferring them to a sealed bag once frozen. They hold their flavor and texture well for about 2 months, which is great for stocking up ahead of time.

Reheating

To warm them up, pop the cookies in a preheated oven at 300°F for about 5 minutes or microwave for 10-15 seconds. This revives the melty chocolate and fresh-baked feel perfectly.

FAQs

Final Thoughts

This Peanut Butter & Chocolate Chocolate Chip Cookies Recipe is one of my absolute favorites because it brings together the best of both worlds: creamy peanut butter and luscious chocolate, wrapped up in a cookie that’s soft, chewy, and totally irresistible. When I first tried this recipe, it quickly became my go-to whenever I wanted to impress guests or just treat myself. I hope you give it a try and enjoy every bite as much as I do—baking cookies like these feels like a little celebration in your kitchen! Let me know how yours turn out.

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