Craving chocolate chip cookies? Try these soft, chewy peanut butter chocolate chip cookies. They come together in under 30 minutes and disappear just as fast!
We all have that trusted chocolate chip cookie recipe handed down over time. While the classic is a beloved staple, sometimes it’s nice to switch things up. These peanut butter chocolate chip cookies are a perfect twist—rich, chocolaty, and studded with peanut butter chips for an irresistible combination.
Make them tomorrow, next week, or anytime you need a reliable cookie that pleases a crowd. My kids can’t get enough of these, and I’m sure yours will love them too!
What makes these cookies special?
- Double the chocolate for extra decadence.
- Everyone loves a good cookie—this one delivers classic comfort with a twist.
- Peanut butter and chocolate are a tried-and-true pairing that never disappoints.
- No chilling required: you can bake and enjoy them in about 25 minutes.
- They stay soft for several days when stored properly—if they last that long.
Peanut butter chocolate chip cookies
These soft and chewy peanut butter chocolate chip cookies are quick to prepare and perfect when you want a comforting, chocolate-forward treat with peanut butter bites throughout.
10 minutes
10 minutes
Ingredients
- 1 1/4 cups butter, room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup peanut butter chips
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a mixing bowl, beat the butter with the sugar and brown sugar using the paddle attachment on low speed until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla until just combined.
- Gradually add the flour, cocoa powder, baking soda, and salt, mixing until combined and a uniform dough forms.
- Fold in the peanut butter chips and semisweet chocolate chips using a spatula.
- Use a large ice-cream scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing them apart.
- Bake for 8–10 minutes, until the edges are set but the centers remain soft. Remove from the oven and let cookies cool briefly on the baking sheet before transferring to a wire rack to cool completely.
Notes
Recipe adapted from The Girl Who Ate Everything cookbook. Store cookies in an airtight container to maintain softness for several days.
Did you make this recipe?
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