These Peanut Butter Chip Chocolate Cookies are an easy homemade treat loaded with rich chocolate flavor and creamy peanut butter chips. These family favorite cookies are soft, chewy, and the perfect dessert for peanut butter and chocolate lovers.
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.
This post was originally posted on 6/16/2020 and updated on 5/19/2026.
I have been baking homemade cookies for decades and have spent years testing recipes in both professional and home kitchens. Cookies have always been one of my favorite things to make for my family, especially fun flavors that feel bakery worthy without being complicated. Growing up in the Midwest and baking for the people I love taught me that the best cookie recipes are the ones everyone reaches for first. Every recipe I share is carefully tested in my own kitchen so you can bake with confidence and enjoy cookies that turn out every time.
Why We Love These Peanut Butter Chip Chocolate Cookies
- Perfect for anyone who loves the classic chocolate and peanut butter combination.
- Soft and chewy cookies with the best texture and perfect balance of flavors.
- Easy homemade drop cookies made with simple pantry ingredients.
- The dough comes together quickly with no complicated steps and no chilling needed.
- Great for after school treats, bake sales, holidays, or weekend baking.
- Family friendly and kid approved.
- Freezer friendly for make ahead baking.
Peanut Butter Chip Chocolate Cookies Recipe Ingredients
- Salted Butter
- Light Brown Sugar
- White Sugar
- Large Eggs
- Pure Vanilla Extract
- Baking Soda
- Salt
- Unsweetened Cocoa Powder
- Unbleached All Purpose Flour
- Peanut Butter Chips
Substitute Suggestions
- Salted Butter: Feel free to use unsalted butter, but I suggest adding an extra ½ teaspoon of salt to the cookie dough.
- Pure Vanilla Extract: I'm a huge believer in using pure extracts. They give the best natural flavor. Some imitation extracts can leave an unpleasant after taste in your baked goods.
- Cocoa Powder: I like using Hershey's cocoa powder for this recipe. You can use a dutch cocoa powder and it will be more rich. You can also use Hershey's Special Dark cocoa powder. It adds great chocolate flavor!
- All Purpose Flour: I have made these cookies with all purpose flour, whole wheat flour and a blend of both. They have all turned out fabulous. Cookies made with all whole wheat flour were a bit more heavy but still yummy.
- Peanut Butter Chips: If you can't find peanut butter chips (Reese's is usually the brand I find) you can use Reese's Pieces or a dye-free brand like Little Secrets. You could also use dry roasted peanuts, Peanut M&M's or a dye-free version from brands Unreal, Justine's or Little Secrets.
How To Make Peanut Butter Chip Chocolate Cookies
- First, preheat the oven to 350°F and line a couple cookie sheets with parchment paper.
- Next, in the bowl of stand mixer fitted with the paddle attachment or using a large bowl and hand beater, cream together the softened butter, brown sugar and granulated sugar until light and fluffy. This takes about 2-3 minutes. The longer the better with this step!
- Now add the eggs, one at a time, beating well after each egg.
- Then mix in the vanilla extract.
- Add the baking soda, salt, cocoa powder, and all purpose flour. Mix on low speed just until it is all incorporated.
- Lastly, stir in the peanut butter chips.
- Using a medium sized cookie scoop or 2 tablespoons, place cookie dough scoops 2 inches apart on prepared cookie sheets.
- Bake the cookies on center rack for 10-12 minutes until the center no longer looks wet and glossy.
- Let cookies cool on pans for 3 minutes, then remove to wire rack to cool completely.
Pro Tip: Once the cookies come out of the oven use a biscuit cutter, circle cookie cutter or a glass and gently go around the cookie to create perfectly round cookies.
If you love chocolate cookies, be sure to try my Double Dark Chocolate Chip Cookies, Gourmet Chocolate Peanut Butter Chip Cookies, Chocolate Peppermint Cookies, Double Chocolate Chip Cookies, and these Large Brownie Cookies. They are all rich, chocolatey, and perfect for satisfying any chocolate craving.
Storing Cookies
Storing: Place cooled cookies in an airtight container. Keep them in a cool dry place and they'll last at least a week. If you notice the leftover cookies starting to get a little dry, add a small piece of bread or a flour tortilla to the container with the cookies. It will add moisture back into the cookies.
Freezing: These cookies freeze well! Place the baked and cooled cookies in a freezer safe airtight container in single layers, between pieces of wax paper or in a freezer bag. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: To thaw the frozen cookies, simply let them sit at room temperature for a few hours.
Freezing Cookie Dough
To freeze the peanut butter chip chocolate cookie dough, place portioned cookie dough scoops on a parchment lined sheet pan and place in freezer. Once the dough is frozen, place the dough balls in a freezer safe container or freezer bag. Don't forget to label and date! Freeze for up to 4 months.
To bake the frozen cookie dough, bake as directed in the instructions and add 2-3 minutes to the baking time.
Heather's Favorite Tools for this Recipe
- My MOST favorite tool in my kitchen is my KitchenAid Stand Mixer. It's the best ever for making cookies, frostings and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookie sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set. These aluminum sheet pans from Nordic Ware are a great option too.
- A medium sized cookie scoop that holds about 2 tablespoons is great for these cookies. Again I use the pampered chef one but this medium scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
- Or this silicone baking mat is great for baking too!
- You can package these cookies up for family and friends in these Self Sealing Cellophane Bags. They are the best!
Tips for Peanut Butter Chip Chocolate Cookies
- Gather all the ingredients before you start. It is so much easier to bake when all the ingredients are ready. There is also less room for error, like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Read the recipe from start to finish before you start. Again, I am speaking from experience.
- Use room temperature ingredients. It helps the cookie dough come together better, and also helps with even baking.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cookies too dry and crumbly. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
- Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use the Pampered Chef medium scoop which is equal to about 2 tablespoons.
- If using cookie sheets more than once during baking, make sure the cookie sheet is completely cooled before adding scoops of cookie dough on it.
- For best results don't over bake the cookies. Over baking will cause the cookies to be dry.
More Peanut Butter Cookie Recipes:
- Ultimate Peanut Butter Cookies
- Chocolate Chip Peanut Butter Cookies
- Old Fashioned Peanut Butter Cookies
- Monster Cookies
- Chocolate Peanut Butter Whoopie Pies
- 4 Ingredient Peanut Butter Cookies
- Chocolate Chip and Butterscotch Peanut Butter Cookies
Did you make this recipe? Rate it!
If you enjoyed this recipe give it a ⭐⭐⭐⭐⭐ rating in the comments below. It really helps the recipe stand out and I appreciate the feedback to make recipes everyone will enjoy.
Peanut Butter Chip Chocolate Cookies
Ingredients
- 1 cup salted butter, softened
- 1 cup packed brown sugar
- ½ cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup unsweetened cocoa powder
- 2 cups unbleached all purpose flour
- 10 oz bag peanut butter chips
Instructions
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with hand mixer, cream together softened butter, brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla extract and mix together.
- Add baking soda, salt, cocoa power and all purpose flour, mix on low until fully incorporated.
- Stir in peanut butter chips.
- Use a medium size cookie scoop or 2 level tablespoons, and place cookie dough scoops 2 inches apart on prepared cookie sheets.
- Bake for 8-10 minutes or until center no longer looks wet and glossy.
- Let cookies cool 3 minutes on pan, then remove to wire rack to cool completely.
Leave a comment