Go Back
Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

Soft and chewy chocolate peanut butter cookies studded with dark chocolate chunks and peanut butter chips. 
Prep Time: 15 mins
Cook Time: 15 mins
Chill Time: 4 hrs
Total Time: 4 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: chocolate cookies, peanut butter chip cookies, chocolate peanut butter cookies
Servings: 15 cookies
Author: Maryanne Cabrera


  • 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.


Ingredient Notes:
  • 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.