These chocolate cookies have soft centers, crisp edges, and they are loaded with peanut butter chips, chocolate chips and peanut butter!
I know I say it all the time. But, for REAL, these cookies are the BEST.
Crisp edges, soft centers, rich chocolate flavor, peanut butter chips, chocolate chips, and a peanut butter drizzle (because why the heck not)? My number one favorite thing about these cookies? The flavor combination! Because, hello, chocolate + peanut butter = best flavor combo ever.
What makes these cookies the best?
Texture – Crisp edges and soft centers.
Flavor – Chocolate and peanut butter!
Double the chocolate – A combination of cocoa powder and chocolate chips
Double the peanut butter – A combination of peanut butter chips and peanut butter.
No chill time – This dough comes together in minutes and requires no chill time. Freshly baked cookies in under 30 minutes!
Make ahead option – Assemble the dough and pop the dough balls into the freezer until you’re ready to bake them.
This cookie recipe starts with the usual suspects: flour, sugar, leavening, eggs, vanilla, cocoa. But a few extra ingredients really elevate these cookies: cornstarch (for softness), brown sugar (for moisture and chewiness), and lots of chocolate and peanut butter. Here’s how to make them:
- Make the chocolate-based cookie dough. I use my Chocolate Cookie recipe as the base.
- Stir in chocolate chips and peanut butter chips.
- Scoop the dough onto baking sheets.
- Top the dough balls with peanut butter chips and a drizzle of peanut butter.
Make ahead tips
These cookies can be baked and frozen for up to 3 months. You can also freeze the dough balls and bake them fresh when you need.
Freezing dough balls:
Prepare the cookie dough and scoop into generous 2 tablespoon dough balls.
Add some chocolate chips and peanut butter chips to the top of each dough ball.
Freeze the dough balls for up to 3 months.
Baking frozen cookie dough: Thaw in the refrigerator overnight. Place the dough balls on parchment lined baking sheets. Drizzle the top of each dough ball with a little peanut butter. Bake (you might need to add a minute or two to bake time since the dough will be chilled).
More Peanut Butter Recipes
Chocolate Peanut Butter Cookies
- 1 cup plus 2 tablespoons all purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened to cool room temp
- ⅔ cup brown sugar, packed
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup peanut butter chips
- ½ cup chocolate chips, dark, semisweet, or milk
- ¼ cup peanut butter* (approximately)
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Combine flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
- Using a hand mixer, or stand mixer fitted with the paddle attachment, beat butter and sugars for several minutes, until light and fluffy. Add the the egg and vanilla extract and beat to combine, scraping the sides of the bowl as necessary.
- With the mixer on low speed, slowly add the flour mixture to the butter mixture, mixing until just combined. Add the peanut butter chips and chocolate chips and stir until combined (if desired you can reserve a couple tablespoons of each for topping the cookies).
- Drop the dough into generous 2 tablespoon portions onto prepared cookie sheets. Make sure the dough balls are mounded fairly high (not flattened). Press some of the reserved peanut butter and chocolate chips onto the tops of each dough ball (this will make the chips more visible). Drizzle a little bit of peanut butter onto the top of each dough ball.
- Bake for 9-11 minutes, until the edges are just beginning to set and the centers still slightly underdone. They will look underbaked, but the cookies will set as they cool. Place the baking sheets on wire racks to cool completely.
Recipe updated November 2020