Chocolate Peanut Butter Cookies

These chocolate cookies have soft centers, crisp edges, and they are loaded with peanut butter chips, chocolate chips and peanut butter! If you love the combination of chocolate + peanut butter, these are the cookies for you!

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.

Prefer a chocolaty cookie without peanut butter? Try my Double Chocolate Chip Cookies.

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.

Recipe overview

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.
• Bake

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

• Peanut Butter Brownies
• Monster Cookies
• Peanut Butter Bars
• Peanut Butter Rice Krispies Treats
• Peanut Butter Cup Magic Cookie Bars
• Peanut Butter Oatmeal Cookies

Chocolate Peanut Butter Cookies

These chocolate cookies have soft centers, crisp edges, and they are loaded with peanut butter chips, chocolate chips and peanut butter!

4.75 from 4 votes

Print Pin

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 14

Calories: 285kcal

Author: Allison - Celebrating Sweets

Ingredients

• ▢ 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)

Instructions

• 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.

Notes

*You want the peanut butter to be thin enough to drizzle. If you use a natural (oil separated) peanut butter it should be "drippy" enough as is. If you are using an emulsified commercial brand of peanut butter (such as Jif or Skippy) you can microwave the peanut butter for a few seconds to thin it out.

You can place the cookie dough in the refrigerator for an hour or two if you'd like your cookies to be a bit thicker. If your kitchen is really warm or you accidentally over-softened your butter (meaning it's no longer cool to the touch) you might want to chill the dough. I do not chill it, the photos that you see are with dough that was baked immediately. 

Nutrition

Calories: 285kcal | Carbohydrates: 35g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 140mg | Potassium: 90mg | Fiber: 2g | Sugar: 24g | Vitamin A: 236IU | Calcium: 26mg | Iron: 1mg

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Recipe updated November 2020