The Best Chocolate Peanut Butter Chip Cookies
Chocolate and peanut butter are a match made in heaven, and these soft & chewy Chocolate Peanut Butter Chip Cookies are everything you could ever want in a cookie. They ooze melty peanut butter in every bite with just the right amount of sweetness and rich chocolate flavor. They’re easy to make and they’ll disappear like magic!
Make Ahead Instructions
The Chocolate Peanut Butter Chip Cookie dough can be made in advance and frozen for up to 3 months or refrigerated for up to 3 days.
Just remember to wrap it with two layers of plastic wrap and if frozen, let it thaw in the fridge overnight before baking.
Variations
- If you’re not a fan of peanut butter, you can use chocolate chips or butterscotch chips.
- Use chopped Andes mints instead of peanut butter chips for a minty twist.
- Don’t have peanut butter chips? Use chopped Reese’s cups instead.
- Cut the butter in half and add the same amount of peanut butter for a peanut butter boost!
- Use half dark brown sugar, and half white sugar for a more caramelized flavor.
Store Chocolate Peanut Butter Chip Cookies
Once cooled, these cookies can be stored in an airtight container and kept on the counter for up to a week.
As long as you store them in an airtight container, they will stay crispy on the outside and chewy on the inside.
Freeze Chocolate Peanut Butter Chip Cookies
It’s a great idea to freeze the cookie dough. That way you can always have it on hand when the cravings hit.
You can store the cookie balls for ease and just take out the amount of cookies you want to bake!
The Best Chocolate Peanut Butter Chip Cookies
Ingredients
- 1 cup (16 tbsp) unsalted butter
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ¾ tsp baking powder
- Pinch of salt
- 2 cups peanut butter chips
Instructions
- Preheat the oven to 350 F and line two baking sheets with parchment paper.
- Using a hand-held or stand mixer, cream together the butter and sugar until fluffy and smooth.
- Add the eggs, one at a time, mixing after each addition, and the vanilla extract.
- In a separate bowl, whisk together the dry ingredients- flour, cocoa powder, baking powder, and salt.
- Slowly beat the flour mixture into the creamed mixture until just combined and no streaks of white flour are left.
- Using a rubber spatula, fold in the peanut butter chips until well combined.
- Drop teaspoonfuls of batter onto the cookie sheets and bake for 8-10 minutes. Cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely. For an extra peanut butter touch, press extra chips into the cookies before they cool down completely.
Nutrition
FAQ About Chocolate Peanut Butter Chips Cookies
- 1. Do I Need to Chill the Cookie Dough? Fortunately not! You don’t need to chill this dough before baking. But, if you want extra thick and chewy cookies, chill them for 30 minutes before baking so the cookies don’t spread out as much.
- 2. How Do I Keep My Cookies Soft and Chewy? To keep your cookies soft and chewy, don’t overbake them! Take them out of the oven as soon as the edges are just set and the center is still soft. They will firm up as they cool and continue cooking. Store them in an airtight container to keep them moist.
- 3. Can I Add Anything Else to the Dough to Switch it up? Absolutely! Throw in chopped nuts like pecans, walnuts, or almonds, a touch of instant espresso powder to boost the chocolate flavor, or even shredded coconut to add texture!
- 4. What Cocoa Powder Should I Use? Unsweetened cocoa is the best one to use, but you can use natural or Dutch cocoa as well. Natural cocoa will give the cookies a stronger, more intense chocolate flavor, while Dutch-processed cocoa is milder and deeper in color.
- 5. How Do I Measure Flour Properly? The right way to measure flour is to fluff it up, spoon it directly into the measuring cup, and level it off with a knife. This way you won’t use too much flour and your cookies will be soft and chewy.
