Soft and chewy chocolate peanut butter chip cookies studded with dark chocolate chunks and peanut butter morsels.
The combination of chocolate and peanut butter is a match made in heaven.
It’s such a delicious pairing. So much so, that I have several recipes featuring this winning combo:
- peanut butter chocolate chunk skillet cookie,
- peanut butter chocolate chip twisted swirl bread,
- chocolate dipped peanut butter crinkle cookies (my personal fav!)
Here’s another recipe to add to the list. These chocolate peanut butter chip cookies are destined to be part of your regular cookie baking rotation!
Chewy Chocolate Peanut Butter Cookies
Some cookie recipes are long and complicated. Some require additional steps like browning butter (delicious, but sometimes bothersome).
This chocolate cookie dough recipe is as easy as it gets. It can be easily mixed together by hand using a sturdy spatula!
Chocolate Cookie Dough
I have tested this cookie dough recipe mixing it by hand, using an electric hand mixer, and a stand mixer.
Regardless of your mixing method, it will produce equally delicious results. Just be sure to use softened room temperature butter!
Allowing the cookie dough to chill in the fridge is probably the most difficult part of this cookie recipe. However, it’s a necessary step.
The dough needs time to rest. This resting time allows the chocolate flavors to incorporate and steep into the dry ingredients.
Choosing the Right Unsweetened Cocoa Powder
There are several different varieties of unsweetened cocoa powder to choose from. As listed in this Chocolate Spider Web Cake post, there are three main unsweetened cocoa powders:
- Natural Cocoa
- Dutch-Processed Cocoa (or “alkalized cocoa”)
- Black Cocoa
I tested this recipe using this natural cocoa powder from King Arthur Flour as well as the natural unsweetened cocoa powder from Trader Joe’s.
I recommend using natural cocoa for this recipe. Sometimes labeled as unsweetened cocoa powder or just cocoa powder, this is the standard cocoa powder you’ll find at the supermarket.
To intensify and highlight the chocolate notes, this recipe also includes a bit of instant espresso powder. Omit, if desired.
How to Portion Cookie Dough:
Use a cookie scoop or ice cream scooper to evenly portion out cookie dough. I used a size 24 scoop for this recipe. A size 24 scoop with give you 15 cookies.
You can find the number scoop on the inside of the scooper!
The number size of scoop is equal to how many scoops it would take to fill a quart container. For example, size 1 scoop takes one scoop to fill a quart. While, a size 8 scoop takes eight scoops to fill a quart.
Remember: the smaller the scoop number, the larger the scoop or the bigger the scoop number, the smaller the scoop size.
Why it is important to properly portion out cookie dough?
Equal sized cookie dough balls will result with evenly sized baked cookies. Equal sized dough pieces will cook evenly at the same rate as well.
Uneven sized cookie dough balls will result with some overcooked cookies, some raw cookies, and some perfect cookies. That’s a waste.
Take the effort to have all your cookies turn out perfect!
These soft and chewy chocolate cookies are studded with dark chocolate chunks and peanut butter chips.
I chopped up a block of dark chocolate to make uneven rough chocolate chunks. These will melt into delicious little puddles. You may also substitute in chocolate chips (semi-sweet, milk chocolate, or white chocolate).
Where to buy peanut butter chips?
I used these peanut butter chips. They are available at the baking aisle of supermarkets alongside chocolate chips. I’ve had the most luck finding these peanut butter chips at Target.
Alternatively, you may use chocolate peanut butter candies likes Reese’s Pieces or Peanut Butter M&M’s.
Make Peanut Butter Chips from Scratch:
Or better yet, make peanut chips from scratch! I have yet to try this recipe, but I suggest you check out this DIY peanut butter chips recipe from Minimalist Baker.
This other peanut butter chips recipe uses a piping bag to make little peanut butter morsels!
How to store chocolate peanut butter cookies
These chewy chocolate cookies will remain soft in an airtight container for up to three days at room temperature. After three days, the cookies will start to lose their moisture and begin to crumble and dry out.
Unbaked cookie dough balls can be frozen for later use. Place portioned cookie dough on a parchment lined baking sheet, spacing them about 1/2-inch apart. Pop in the freeze for 30 minutes, or until frozen solid. Peel off frozen dough and store in an airtight container in the freezer for up a month.
To bake frozen cookie dough, follow standard instructions adding 2-3 minutes to cooking time. No need to thaw dough before baking.
Chocolate Peanut Butter Cookies
- 115 grams (½ cup) unsalted butter, room temp, softened
- 100 grams (½ cup) granulated sugar
- 50 grams (¼ cup) light brown sugar, packed
- 1 large egg
- 1 tsp pure vanilla extract
- 160 grams (1 ¼ cup) all-purpose flour
- 40 grams (½ cup) unsweetened cocoa powder*
- 5 grams (2 tsp) espresso powder*
- 5 grams (1 tsp) baking soda
- 1 1/2 grams (½ tsp) kosher salt *
- 155 grams (¾ cup) peanut butter chips *
- 50 grams (⅓ cup) dark chocolate chunks *
- In a large bowl (or using an electric hand mixer) beat softened butter, sugar, and brown sugar until smooth. Add egg and vanilla. Mix until well incorporated.
- In another bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt. Sift dry ingredients into butter mixture. Mix together until there are no longer any dry streaks of flour.
- Fold in peanut butter chips and dark chocolate chunks until evenly distributed. Cover cookie dough with plastic wrap. Let chill in the fridge for at least 4 hours (overnight is best).
- Preheat oven to 350°F. Line baking sheet with parchment paper or reusable silicone baking mat. Set aside.
- Remove cookie dough from fridge. Let sit at room temperature for 10-15 minutes to allow dough to soften. Use a size 24 cookie scoop to portion out cookie dough. You should end up with 15 cookie balls.
- Place cookie balls about 2 inches apart on prepared baking sheet. Bake for 12 minutes, rotating baking sheets midway through baking. Allow cookies to cool in baking sheet for 3 minutes. Then, transfer to wire rack to cool to room temperature.
- Use natural cocoa powder, also labeled as unsweetened cocoa powder or simply "cocoa powder." Do not use Dutch-processed (alkalized) cocoa or black cocoa for this recipe.
- Instant espresso powder helps to intensify chocolate notes. Omit, if desired.
- For consistency purposes, all recipes posted here uses Diamond Crystal Kosher Salt.
- Peanut butter chips can be found in the baking aisle of supermarkets alongside chocolate chips.
- Chop dark chocolate bars or blocks to make chocolate chunks. Alternatively, use packaged chocolate chips.
Reader Questions and Reviews
I couldn’t taste the peanut butter chips. When I make them again I will only use 1 t. of espresso powder so the chocolate flavor does not over power the peanut butter chip flavor. Otherwise, the cookie had a nice chewy texture.
I had a couple of these cookies while we were babysitting Andrew and they were absolutely delicious. I’ve wished for more of these cookies ever since then. They were full of rich chocolate flavor and they were not too sweet. The peanut butter chips gave a nutty taste that was a different and richer tone than walnuts or any other kind of nuts. This recipe is right up there with your Brown Butter Chocolate Chip Cookies! They’re the best and most favorite recipes of yours, so far!
Made these cookies today, they are delish. Family enjoyed them especially the kids.
Hi, what kind of espresso powder do you recommend?
I recommend Medaglia D’oro instant espresso powder, King Arthur Baking Company espresso powder, or The Spice House espresso powder.
Hi, what is the percentage of dark chocolate recommended for this recipe?
Hi! I recommend using 42%-65% dark chocolate.