The classic heavenly peanut butter and chocolate combo come together in these soft, chewy Peanut Butter Chip Chocolate Cookies with fudgy, chewy chocolate cookies filled with peanut butter chips and mini Reese's.
Peanut Butter Chip Chocolate Cookies
There's one thing that almost everyone can agree on: peanut butter and chocolate are a match made in heaven. And when these two delicious flavors come together in the form of a warm, gooey, freshly-baked cookie, it's almost impossible to resist.
Peanut Butter Chip Chocolate Cookies are exactly that irresistible combination with warm, rich, and fudgy chocolate cookies loaded up with peanut butter chips and mini Reese's.
These cookies are easy to make, freeze, and make ahead, and they're perfect with a glass of milk.
What If I Can't Find Peanut Butter Chips?
If you can't find peanut butter chips, as they're sometimes a seasonal item, they can be replaced with more chocolate chips, more mini Reese's, or even a different flavor such as white chocolate, butterscotch, or cinnamon chips.
Do I Have to Chill Peanut Butter Chip Chocolate Cookies Before Baking?
Nope! Although sometimes, it's necessary (like for these), I hate the extra step, so I always design and test my recipes without it to make sure it works without chilling.
How Do You Get the Peanut Butter Chips to Look Pretty on the Outside of the Cookie?
This is a baking pro tip! When you're making cookies at home, you typically just stir in the recommended amount and then scoop it out. When you do this, all the chips are on the inside of the cookie, which is both fine and delicious.
However, to make your cookies a little prettier, you can also reserve about ⅓ of them and push them into the tops of the cookies before baking. Just gently press them all right on top. It's okay if they're in a clump. They will spread as they bake.
Storage and Freezing Directions
Store fresh cookies covered at room temperature for up to one week.
Cookie dough can also be made ahead. Cover mixed cookie dough tightly and store in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 8.
Baked cookies freeze well for up to 3 months. Store in a freezer bag or container.
Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
More Cookies Recipes You'll Love
- Bakery Style Chocolate Chip Cookies - The BEST ever chocolate chip cookies that are super simple to make and always delicious to eat.
- Soft Oatmeal Raisin Cookies - Lightly spiced, super chewy oatmeal cookies with raisins that will make oatmeal cookies the star of the cookie plate.
- White Chocolate Macadamia Nut Cookies - Creamy and rich white chocolate and macadamia come together in this sweet, soft, and chewy cookie for a delightful combination.
- Toffee Pretzel Cookies - Salty and sweet join forces in these fun cookies loaded with salty pretzel pieces and toffee chips.
- Funfetti Cookies - Beautiful rainbow sprinkled sugar cookies that have perfectly crisp edges and buttery, soft, chewy centers.
Peanut Butter Chip Chocolate Cookies Video
Peanut Butter Chip Chocolate Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup peanut butter chips plus more for topping
- 1 cup semi-sweet chocolate chips
- 1 cup mini Reese's
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large mixing bowl, cream together butter and sugar until fluffy.
- Beat eggs into butter mixture, on at a time.
- Add vanilla and beat until combined.
- In a second medium mixing bowl, add flour, cocoa powder, baking soda, and salt. Whisk to combine.
- Add flour mixture into butter mixture and stir until just combined.
- Fold in chocolate, peanut butter, and Reese's chips.
- Drop cookies by level tablespoons onto the prepared cookie sheets 2 to 3 inches apart.
- Press additional peanut butter and chocolate chips into cookies before baking if desired.
- Bake in a 350°F oven until edges are set, about 8 to 10 minutes or until the edges are slightly browned. Middles will still look under-done. Allow to cool on the baking tray for 5 minutes before transferring to a cooling rack.
Notes
- Pro Tip: Press some extra peanut butter chips into the tops of the unbaked cookie balls to make them look professional quality.
- Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 7.
- Storage: Cookies stay fresh covered at room temperature for up to 1 week.
- Freezer Directions: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Nutrition
UPDATE INFO: This recipe was originally published in August 2016. It was updated with new pictures, tips, and video and republished in September 2024.
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Helen at the Lazy Gastronome says
Nothing like peanut butter and chocolate! Thanks for sharing on the What’s for Dinner link up and don’t forget to leave a comment at the party – Next week’s features that also leave a comment get pinned and tweeted!
Michelle says
Here it is 7am and I want cookies!
I'll have to wait but I'm really excited to try these!
Thanks!
Michelle
Kathryn @ Family Food on the Table says
Can't go wrong with peanut butter + chocolate and these cookies look absolutely scrumptious! I will definitely be hiding them in the pantry until after bedtime 😉
Jacqueline (PiperCooks) says
Yay, chocolate and peanut butter, one of the best combinations! going to pin to my cookie board.
Create With Joy says
These look SO delicious Michelle!
Thanks for sharing your creativity at Inspire Me Monday at Create With Joy -
You are one of our Featured Guests this week! #244
plasterer bristol says
Oh yummy. These are just delicious. Thanks for sharing this recipe.
Simon
Kimberly says
this is a great simple chocolate peanut butter cookie!
I like mine with a bit more chocolate flavor depth so I add two barely melted (softened in the microwave for a few seconds) bars of bakers chocolate too.
Jasmine says
Sumptuous, dreamy cookies! Just make sure you form the cookies on the tray exactly how you want them to look, because they don't change their appearance in the oven at all. Make these cookies!
Wanda says
Can these be made glluten free?
Michelle says
I haven't tested them gluten free. But if I did, I would try it with gluten free measure-for-measure flour, as I generally have good success with just subbing the same amount in as normal all purpose flour.