There’s something so comforting about the rich, fudgy combo of chocolate with peanut butter, and this Peanut Butter Chip Chocolate Cookies Recipe absolutely nails it. Soft, chewy, and bursting with melty peanut butter chips, these cookies remind me of cozy afternoons spent sharing treats with friends.

The image shows a close-up of thick dark brown chocolate cookies with light brown peanut butter chips mixed inside. The top cookie is torn in the middle, showing the soft inside with melted chips. The cookies have a cracked texture on top and look soft and chewy. They are on a wire rack placed on a white marbled surface. In the background, more cookies are blurred out, and a white bowl filled with peanut butter chips is partly visible in the front left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peanut Butter Chip Chocolate Cookies Recipe
Top Tip
How to Serve Peanut Butter Chip Chocolate Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peanut Butter Chip Chocolate Cookies Recipe

Why You'll Love This Recipe

I have to tell you, making these cookies has become one of my favorite kitchen rituals. The balance between the rich cocoa and bursts of peanut butter chips always impresses everyone who tries them. Plus, they’re super straightforward, even if you’re not a baking pro.

Perfect Texture: Soft and chewy with just the right amount of fudginess, not too dry or cakey.
Peanut Butter Meets Chocolate: The peanut butter chips add sweet, creamy pockets of flavor that perfectly complement the cocoa.
Simple Ingredients: You likely have everything in your pantry, making it easy to whip up anytime.
Flexible Timing: You can bake right away or chill the dough for deeper flavors without extra fuss.

Ingredients & Why They Work

This recipe relies on a handful of ingredients that create a harmonious blend of rich chocolate and creamy peanut butter flavors. Each component plays its part in delivering texture, taste, and that irresistible chewiness we all crave in a homemade cookie.

Flat lay of a soft block of pale yellow butter, a small pile of white granulated sugar, a small mound of brown sugar with rich caramel tones, one whole uncracked brown egg, a small white ceramic bowl holding creamy milk, a neat heap of fine white flour, a small white bowl filled with dark brown cocoa powder, a tiny white bowl containing light beige baking soda powder, a tiny white bowl with fine white salt, a small white ceramic bowl overflowing with golden peanut butter chips—all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Softened butter adds moisture and richness, essential for tender, chewy cookies.
Sugar & Brown Sugar: The combo balances sweetness and adds subtle caramel notes that deepen flavor.
Egg: Acts as a binder, helping everything hold together while contributing to softness.
Milk: Just a splash makes the dough silky and helps distribute ingredients evenly.
Flour: Provides structure; I recommend measuring it carefully to avoid a dense cookie.
Cocoa Powder: Unsweetened cocoa brings that rich chocolate flavor without overpowering sweetness.
Baking Soda: A small amount helps the cookies rise and remain tender.
Salt: Enhances all the flavors and balances the sweetness.
Peanut Butter Chips: The star ingredient! These melt beautifully, adding creamy, nutty bursts in every bite.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I like to switch things up depending on my mood or who I'm baking for. This recipe is forgiving, so feel free to experiment with a few tweaks to make it truly yours.

Peanut Butter Swirl: One time, I gently folded in a dollop of creamy peanut butter before baking, and it gave the cookies a lovely marbled look and extra richness.
Nut-Free Version: If you’re avoiding nuts, try substituting with white chocolate chips and a touch of sunflower seed butter for a similar indulgence.
Chunky Delight: Adding chopped roasted peanuts with the chips gives a wonderful crunch contrast—my family loves this texture combo.
Chill for Flavor: Refrigerating the dough overnight enhances the flavors and makes it easier to scoop consistent-sized cookies.

Step-by-Step: How I Make Peanut Butter Chip Chocolate Cookies Recipe

A close-up view of a light brown, crumbly dough mixture inside a shiny silver metal mixing bowl. The dough has a rough, soft texture with uneven chunks and small clumps spread around the bowl’s interior. Part of a white mixer attachment is visible in the top right corner, slightly blurred. The mixing bowl sits on a white marbled surface with soft natural light illuminating the scene. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butter and Sugars

Start by softening your butter—room temperature but not melted is key. Beat the butter with sugar and brown sugar on low first just until combined. Then crank it to high for a few minutes until the mixture looks pale and fluffy. This aerates the dough, which helps the cookies stay light and chewy.

Step 2: Mix in the Egg and Milk

Add your egg and milk to the butter-sugar mixture. Mix well but don’t overdo it—just until everything is silky smooth. I usually scrape down the sides halfway through to make sure no pockets of flour or sugar hide around the bowl.

Step 3: Combine Dry Ingredients & Incorporate

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add this to your wet ingredients and mix until just combined. Overmixing here can make the cookies tough, so keep it gentle and stop as soon as there are no dry streaks.

Step 4: Fold in the Peanut Butter Chips

Gently fold in your peanut butter chips. This is where the magic happens! Don’t stir too vigorously—just enough to get them evenly spread through the dough so every cookie has those tasty pockets.

Step 5: Chill the Dough (Optional but Recommended)

If you have the patience, refrigerate the dough for up to 36 hours. This step really allows the flavors to meld and makes the dough easier to scoop consistently. But if you’re like me and temptation wins, you can skip straight to baking.

Step 6: Scoop and Bake

Use a cookie scoop (I use a #40 size) to portion the dough evenly onto parchment-lined sheets. That way your cookies bake uniformly. Bake one sheet at a time at 350°F for 8–10 minutes. Keep a close eye to avoid overbaking — the edges should be set but the centers still soft.

Step 7: Add a Final Touch

Right after taking the cookies out, press a few extra peanut butter chips on top for that extra visual and flavor wow-factor. Let them cool a couple minutes on the sheet before transferring to a wire rack to finish cooling—this keeps them chewy but not soggy.

Top Tip

Making these cookies became so much easier and tastier after I learned a few tricks firsthand. These tips will help you avoid common slip-ups and get bakery-quality results in your own kitchen.

Don’t Skip the Chilling: Chilling firms up the dough, preventing the cookies from spreading too thin and intensifies flavor.
Watch Bake Time Closely: Pull them out once edges are set but centers are still soft—you want chewy, not dry.
Use Parchment Paper: It keeps the cookies from sticking and promotes even baking.
Press Extra Chips Immediately: Adds a gorgeous finish and ensures every bite has that peanut buttery yum.

How to Serve Peanut Butter Chip Chocolate Cookies Recipe

Peanut Butter Chocolate Cookies - Serving Suggestion

Garnishes

I love sprinkling a tiny pinch of flaky sea salt on top of the cookies just as they come out of the oven. It contrasts beautifully with the sweetness and really boosts the peanut butter flavor. Sometimes I also dust a little powdered sugar for a festive look.

Side Dishes

These cookies go perfectly with a cold glass of milk—classic comfort. For an adult twist, try serving with a scoop of vanilla ice cream or a mug of spicy chai tea; the warmth brings out the chocolate and peanut butter nuances wonderfully.

Creative Ways to Present

For birthday parties or holiday gatherings, I like arranging them on a tiered dessert stand decorated with fresh berries and mint leaves. You could also sandwich some peanut butter frosting between two cookies for an irresistible cookie sandwich treat.

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature; they keep their chewy texture for about 3-4 days. Placing a slice of bread inside helps maintain moisture, which is a handy trick I discovered after some drier batches.

Freezing

Freeze baked cookies in a single layer on a sheet pan, then transfer to a freezer-safe container. They keep great for 3 months. You can also freeze the cookie dough scoops — thaw in the fridge before baking, which is super convenient for quick fresh cookies anytime.

Reheating

Reheat leftover cookies in a microwave for about 10 seconds or in a low oven (around 300°F) for 5 minutes. This brings back that soft, melty texture perfectly without making them dry or tough.

Frequently Asked Questions:

Can I use crunchy peanut butter chips instead of smooth?

You absolutely can! Crunchy peanut butter chips will add a little extra texture and bite to your cookies. Just be mindful that larger chunks might affect how evenly the cookies bake, but overall, it’s a delicious variation to try.

Why do my cookies sometimes turn out dry?

Dry cookies usually mean they were baked too long or the dough was overmixed. Following the timing closely and stopping the bake when the cookie edges are set but centers still soft is the best way to keep them moist and chewy.

Can I substitute peanut butter chips if I have a nut allergy?

Yes, a great nut-free substitute is white chocolate chips or butterscotch chips. If you want a similar flavor, sunflower seed butter chips are an alternative, though less common.

What’s the benefit of chilling the dough?

Chilling the dough helps the flavors meld and firms it up so the cookies spread less during baking, resulting in thicker, more flavorful cookies. It also gives you more control over portioning and baking times.

Final Thoughts

This Peanut Butter Chip Chocolate Cookies Recipe means a lot to me — it’s the kind of treat that brings smiles and warm memories around the kitchen table. Once you try it, I’m confident you’ll keep coming back to this recipe because nothing beats that perfect chewy texture paired with creamy peanut butter goodness. Give it a go and make these cookies your new favorite!