★★★★★

Chocolate Peanut Butter Cookies

Thick and chewy, these Chocolate Peanut Butter Cookies are packed with flavor. Freezer friendly and easy to make, these cookies are bursting with peanut butter chips!

Peanut Butter and Chocolate go hand in hand. If you love the combo of flavors, be sure to whip up one a Chocolate Peanut Butter Lasagna. Or give this delicious Chocolate Chip Peanut Butter Swirled Cookie Bar a try next time you bake!

Chocolate cookies with peanut butter chips on a parchment paper lined cookie sheet.

Why this Recipe Works

When you’ve created the perfect Chocolate Chocolate Chip Cookie, it’s only necessary to give it a peanut butter twist.

Today’s cookie recipe does not disappoint.

  • Chocolate Flavor. The cookie dough is rich and fudgy and bursting with flavor thanks to the high quality coco powder (and melted butter).
  • Peanut Butter Flavor. No skimping on the added peanut butter chips in today’s cookie recipe.
  • Soft and chewy. Adding all brown sugar with the melted butter creates the perfect chewy cookie texture!
  • Freezer Friendly. Whether you freeze the cookie dough in scoops before baking, or freeze the cooled cookies, either way this recipe freezes well!

Ingredient Notes

Ingredients needed for chocolate peanut butter chip cookies.

Just a quick overview of a few of the ingredients for these chocolate peanut butter chip cookies:

  1. Cocoa Powder. My favorite brand is Ghirardelli unsweetened cocoa powder. It’s rich and delicious, without leaving an unpleasant bitter flavor to chocolate desserts.
  2. Vanilla Extract. Pure vanilla is key when baking. My homemade vanilla extract will give you great results!
  3. Light Brown Sugar. You won’t find any granulated sugar in today’s chocolate cookie. The brown sugar adds moisture, which enhances the chewiness of today’s cookie recipe!
  4. Peanut Butter Chips. If you love peanut butter, use the full amount in the recipe. Or swap out some of the chips for chocolate chips if you’d like. Or, use Reese’s Pieces for a little crunchy peanut butter treat.

Easy Instructions

Step by step photos showing how to make chocolate peanut butter cookies.

Make Cookie Dough. Beat melted butter with brown sugar. Add eggs and vanilla. Mix in dry ingredients and fold in peanut butter chips.

Chill. Refrigerate cookie dough for at least one hour. You can chill dough for up to 24 hours before baking.

Prep Oven & Pan. Preheat oven and place a piece of parchment paper on your cookie sheet.

Scoop Dough. Use a cookie scoop for more uniform cookies. I use a 2Tbsp scoop for these peanut butter chip cookies. Press extra peanut butter chips on top of each mound of cookie dough before baking.

Bake. Bake cookies for 10-12 minutes, being sure not to OVERBAKE. Cool and enjoy!

Tips and Tricks

  • Chill the Dough. Don’t skip this step. Because of the melted butter and all the brown sugar, you don’t want these chewy cookies to fall apart or spread too thin on your cookie sheet.
  • Cool on Cookie Sheet. Allow the cookies to cool on the cookie sheet for about 5 minutes. This allows them to continue baking while they cool, creating the perfect texture!
  • Storage. Store cooled cookies in an airtight container at room temperature for up to one week. Or freeze for up to 3 months.
  • Substitutions. Love chocolate cookies? So do we! Try our Salted Caramel Chocolate Cookie recipe. Or give this Chocolate Macadamia Cookie recipe a try for a nutty twist.
Chocolate peanut butter cookies stacked on parcment paper.

Recipe FAQs

Why do my cookies burn on the bottom?

Use a light-colored baking sheet with parchment paper to avoid burnt cookie bottoms. Light colored cookie sheets prevent overbrowning because they don’t absorb heat like their darker counterparts. However, they are prone to sticking, so use parchment paper.

How can I tell when my cookies are done?

Chocolate cookies are hard to tell when they are done baking. The edges should look firm and if you press your finger into the center, it should only make a SLIGHT indentation. Cookies will continue to cook and set up on the cookie sheet once removed from the oven.

Why aren’t my cookies chewy?

To achieve the perfect chewy cookie, I always lean towards underbaking my cookies.

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: 36 cookies

Chocolate Peanut Butter Cookies Recipe

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Thick and chewy, these Chocolate Peanut Butter Cookies are packed with flavor. Freezer friendly and easy to make, these cookies are bursting with peanut butter chips!

Ingredients

  • 1 cup melted butter
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 cup Ghirardelli unsweetened cocoa powder
  • 1 tsp kosher salt
  • 1 ½ tsp baking soda
  • 2 packages (11 oz each) peanut butter chips

Instructions

    1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
    2. In a large mixing bowl, combine melted butter with brown sugar. Mix until completely blended. Add in eggs, and vanilla extract until fully combined.
    3. Add flour, cocoa powder, salt, and baking soda to mixing bowl. Beat just until incorporated. Fold in all but ½ cup of the peanut butter morsels.
    4. Using a 2 Tbsp cookie scoop, drop dough two inches apart on prepared cookie sheet. Using the reserved peanut butter chips, press 5 or 6 on top of each cookie before baking.
    5. Bake for 10-12 minutes. The cookies will be slightly underbaked, but not runny. Allow to cool on baking sheet 5-10 minutes before moving to a wire rack to cool completely.

Notes

  • Storage- store cookies in airtight container at room temperature after they have cooled completely. Freeze for up to 3 months. You can also freeze cookie dough balls instead of the baked cookies.
  • Cocoa Powder- I love the Ghirardelli unsweetened cocoa powder because of it's rich flavor. Hershey's special dark is delicious as well. Do not choose off brand or Nestle as I feel like they leave a bitter taste in this cookie recipe.
  • Substitutions- Use a combination of peanut butter and chocolate chips for a fudgier treat.

Nutrition Information:

Yield:

36

Serving Size:

1 cookie

Amount Per Serving: Calories: 133Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 174mgCarbohydrates: 13gFiber: 1gSugar: 8gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on March 3, 2021

Comments & Reviews

  1. OMG! My son I law has Celiac so when they come for a visit, I
    Make sure to make all gluten free! You knocked this recipe out of the park! Combination of chocolate
    And peanut butter, a win win!

  2. Oh my gosh! These remind me of the cookies that came out from Reeses I think. They were just like this and so so good! Thanks for the recipe!

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