Chocolate Chip and Peanut Butter Chip Cookies
Chocolate Chip and Peanut Butter Chip Cookies are soft, chewy, and packed with two kinds of chips in every bite. They’re ready in about 30 minutes, which makes them a perfect go-to recipe for cookie swaps, after-school treats, or anytime you are craving a sweet treat.
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These chocolate and peanut butter chip cookies are the kind that disappear fast. The dough comes together with simple pantry staples, and that combination of rich chocolate chips and creamy peanut butter chips in every bite is just unbeatable.
If you’re as obsessed with peanut butter as I am, you have to try my Peanut Butter Pie with Chocolate Ganache, Bacon Butterfinger Cheesecake, and my Reese’s Peanut Butter Cup Cookie Bars. They are total crowd-pleasers every single time!
Why You’ll Love It
- Quick and easy: With just 15 minutes of prep and simple pantry ingredients, these are ready in about 30 minutes, start to finish.
- Two kinds of chips: Every single bite has both chocolate chips and peanut butter chips, which makes them extra irresistible and hard to eat just one.
- Soft and chewy texture: These cookies bake up soft in the center with just the right amount of chew, exactly what a great cookie should be.
- Great for sharing: This recipe makes about 30 cookies, making it perfect for bake sales, cookie exchanges, school treats, and holiday trays.
Chocolate Chip and Peanut Butter Chip Cookie Ingredients
See the recipe card below for the full list of ingredients and exact measurements.
- Salted butter: Make sure it’s softened to room temperature so it creams well with the sugars for the best chewy texture.
- Granulated sugar: Sweetens the dough and helps the cookies bake up with golden edges.
- Light brown sugar: Packed brown sugar adds moisture and gives these cookies a chewy center.
- Pure vanilla extract: Use real vanilla for the best flavor; it rounds out the chocolate and peanut butter beautifully.
- Eggs: Two eggs bind the dough and help the cookies bake up soft with just the right lift.
- All-purpose flour: Measure carefully so your cookies aren’t too dense or too flat.
- Baking soda and baking powder: Together, they give these cookies the perfect rise and soft texture.
- Sea salt: Balances the sweetness and makes all the other flavors pop.
- Chocolate chips and peanut butter chips: One cup of each is the magic combo that makes these the best peanut butter and chocolate chip cookies you’ve ever had.
Substitutions and Variations
- Try dark chocolate chips: Swap semi-sweet for dark chocolate chips if you want a richer chocolate flavor with the peanut butter.
- Add chopped peanuts: Fold in a half cup of salted chopped peanuts for extra crunch and even more peanut flavor in every bite.
- Sprinkle with sea salt: A light pinch of flaky sea salt on top of each cookie before baking really makes all those flavors pop.
- Make smaller cookies: Use a smaller cookie scoop for bite-sized cookies; just reduce the bake time by 1 to 2 minutes to keep them perfectly soft.
How to Make Chocolate Chip and Peanut Butter Chip Cookies
STEP 1: Combine the flour, baking soda, baking powder, and sea salt in a bowl. Stir well and set aside.
STEP 2: In a large bowl, beat the softened butter with both sugars until evenly blended and creamy.
STEP 3: Add the eggs and vanilla extract, mixing until the batter looks lighter and slightly fluffy.
STEP 4: Gradually stir in the dry ingredients just until a dough forms. Fold in the chocolate chips and peanut butter chips until evenly distributed throughout the dough.
STEP 5: Scoop the dough into 2 to 3 tablespoon mounds, roll gently, and space them out on the baking sheets.
STEP 6: Bake for 8 to 10 minutes, until the edges just start to turn golden while the centers stay soft. Let them rest on the pan briefly before moving to a cooling rack.
Kim’s Top Tips
- Use softened butter, not melted butter. Melted butter will make the cookies spread too thin.
- Don’t overbake. Pull the cookies from the oven when the edges are just barely set, and the centers still look soft and underdone. They firm up on the hot pan as they cool, giving you that perfect soft center.
- Use a cookie scoop for even results. A 2 to 3 tablespoon scoop keeps all the cookies the same size so they bake evenly.
- Let the baking sheet cool between batches. Putting cold dough on a hot pan can cause the cookies to spread too quickly before they set. So, let the pan cool for a few minutes first.
How to Store
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 4 days.
- Freezing baked cookies: Freeze baked cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
- Freezing cookie dough: Scoop the dough into balls and freeze on a baking sheet until solid. Then transfer to a freezer-safe bag for up to 3 months. Bake straight from frozen, adding 2 to 3 minutes to the bake time.
- Reheating: For a warm cookie, microwave a thawed cookie for 10 to 15 seconds. It’ll taste fresh-baked all over again.
Serving Suggestions
Serve these chocolate chip and peanut butter chip cookies warm with a cold glass of milk or a hot cup of coffee for the ultimate treat. They’re also perfect on a cookie tray alongside Cake Mix Cookies, Lemon Oatmeal Cookies, or Cookies and Cream Cookies for a gorgeous spread at parties, holiday gatherings, and bake sales.
Chocolate Chip and Peanut Butter Chip Cookies FAQs
This usually happens when the butter is too soft or melted. Make sure your butter is softened but still cool to the touch. You can also chill the dough for 30 minutes before baking to help prevent excessive spreading.
Absolutely! You can cover the dough and refrigerate it for up to 48 hours before baking. Chilled dough may need an extra minute or two in the oven, so keep an eye on the edges.
The edges should look just barely set and lightly golden while the centers still appear soft.
Other Cookie Recipes to Try
Chocolate Chip and Peanut Butter Chip Cookies
Equipment
Ingredients
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup chocolate chips
- 1 cup peanut butter chips
Instructions
- Preheat the oven to 375°F. Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt. Set aside.
- In a large mixing bowl, beat the softened salted butter, granulated sugar, and light brown sugar together until smooth and well combined.
- Add the eggs and pure vanilla extract. Mix until the dough looks lighter and slightly fluffy.
- Gradually add the dry ingredients to the wet ingredients. Mix just until a soft cookie dough forms.
- Fold in the chocolate chips and peanut butter chips until evenly distributed.
- Scoop the dough into 2 to 3 tablespoon portions. Roll gently into balls and place them on the prepared baking sheets, leaving space between each cookie.
- Bake for 8 to 10 minutes, or until the edges are lightly golden and the centers still look soft.
- Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire cooling rack to cool completely.
Notes
- Chill the dough for thicker, chewier cookies. Chill the scooped dough for at least 30 minutes before baking.
- Use room temperature eggs. Let your eggs sit out for 15 to 20 minutes before mixing. They blend more easily into the butter and sugar, creating a smoother dough.
- Add extra chips on top before baking. Save a small handful of chocolate and peanut butter chips and press a few onto each dough ball before baking. It gives the cookies that bakery-style look with plenty of chips visible on top.
Nutrition Information
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