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Chewy Chocolate Peanut Butter Chip Cookies Recipe

This soft, chewy recipe for Chocolate Peanut Butter Chip Cookies features a rich cocoa dough studded with creamy Reese’s peanut butter chips. It comes together quickly—ready in about 20 minutes—and yields a large batch perfect for sharing or filling the cookie jar.

Chocolate and Reese's chip drop cookies freshly baked on a wire rack.

On a recent grocery run, my oldest slipped a couple of bags of Reese’s peanut butter chips into the cart. I adapted a chocolate cookie dough I had been testing and lightened it slightly to create these Chocolate Peanut Butter Chip Cookies. The combination of deep cocoa flavor and creamy peanut butter chips is irresistible—everyone who tried them gobbled them up.

Why You’ll Love This Recipe

  • Classic flavor pairing: Rich chocolate balanced with creamy peanut butter chips.
  • Great texture: Soft, fudgy centers with slightly chewy edges.
  • Large yield: Makes about 45 cookies—ideal for parties, school lunches, or gift tins.
  • Quick to bake: No chilling required; total time is roughly 20 minutes.
Chocolate dough with peanut butter chip cookies cool on a rack.

Ingredients

  • All-Purpose Flour – Measure using the spoon-and-level method so the flour doesn’t get packed into the cup. Unbleached all-purpose works well.
  • Unsweetened Cocoa Powder – Use natural cocoa (for example Hershey’s or Nestle). The acidity in natural cocoa reacts with the baking soda and helps the cookies rise.
  • Baking Soda – Provides lift when it reacts with the cocoa.
  • Table Salt – Balances and enhances the chocolate and peanut butter flavors.
  • Granulated Sugar – Adds sweetness and helps the edges set.
  • Light Brown Sugar – Contributes to a soft, chewy texture when used alongside granulated sugar.
  • Eggs – Two large eggs to bind and stabilize the dough.
  • Vanilla Extract – Adds depth to both the chocolate and peanut butter notes.
  • Peanut Butter Chips – Reese’s peanut butter chips are recommended for their smooth melt and classic flavor.
Overhead view of ingredients for chocolate peanut butter chip cookies, including unsweetened cocoa powder, flour, Reese's peanut butter chips, butter, and eggs on a white counter.

How to Make

Below is a concise, visual-friendly guide to making these cookies. Refer to the recipe card for exact measurements and baking times.

Mixing together dry ingredients including carefully measured cocoa powder together.
  1. Whisk the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
A stand mixer whisking together softened butter and sugars and eggs until light and fluffy for cookie dough.
  1. Cream butter and sugars: Beat softened butter with granulated and brown sugars until light and fluffy, about 3–4 minutes. Add the eggs one at a time, then stir in vanilla.
Folding in the Reese's peanut butter chips into this thick cocoa cookie dough.
  1. Combine and fold: Gradually add the dry ingredients to the butter mixture on low speed, mixing until a cohesive dough forms. Fold in the peanut butter chips with a spatula.
Using a standard-sized metal cookie scoop to portion out chocolate dough onto a parchment-lined baking sheet.
  1. Scoop and bake: Portion dough with a standard cookie scoop onto parchment-lined baking sheets. Bake in a preheated 350°F oven until the edges are set and the centers still look slightly soft. Let the cookies rest on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Freshly baked chocolate cookies with melted peanut butter chips cooling on baking sheet after just coming out of the oven.

Baking Tips

  • Choose the right cocoa: This recipe is written for natural, unsweetened cocoa powder. Dutch-processed cocoa lacks the acidity needed to react with baking soda; see the substitution note in the recipe card if you only have Dutch-process.
  • Measure cocoa carefully: Cocoa is fine and easily packed—spoon it into the measuring cup and level it off rather than scooping directly from the container.
  • Watch baking time: Avoid overbaking. Pull the cookies when the edges are set but the centers remain slightly soft; they firm up as they cool.
  • Use quality chips: Two cups of Reese’s peanut butter chips give the best balance of peanut butter and chocolate flavor.
  • Let them set: Let cookies cool on the baking sheet for several minutes before moving them, or they may fall apart when warm.
Soft, fudgy center cookies with creamy peanut butter chips throughout.

Storage and Freezing Instructions

Room temperature: Store baked cookies in an airtight container at room temperature for up to 5 days for best texture.

Freezing baked cookies: Cool completely, then pack in a freezer-safe container. Freeze up to 3 months for best quality. Thaw at room temperature before serving.

Closeup of a baked cookie showing the contrast of the chocolate and peanut butter chips.

📖 Recipe

Chocolate Peanut Butter Chip Cookies

Alaine @ My TX Kitchen
Soft, chewy chocolate cookies loaded with creamy Reese’s peanut butter chips. Ready in about 20 minutes with no chilling required.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Course: Dessert
Cuisine: American
Servings: 45 cookies
Calories: 150 kcal per cookie

Ingredients

  • 2 ¼ cups all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon table salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, lightly packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups peanut butter chips (Reese’s recommended)

Instructions

  1. Preheat: Preheat the oven to 350°F. Line baking sheets with parchment or lightly grease them.
  2. Whisk dry ingredients: In a medium bowl, whisk together the flour, cocoa, baking soda, and salt; set aside.
  3. Cream butter and sugars: In a stand mixer or large bowl, beat butter with granulated and brown sugars until light and fluffy, about 3–4 minutes.
  4. Add wet ingredients: With the mixer on low, add the eggs one at a time, then the vanilla, beating until blended and scraping the bowl as needed.
  5. Combine: On low speed, gradually add the dry mixture to the butter mixture until just combined. Avoid over-mixing.
  6. Fold in chips: Fold the peanut butter chips into the dough with a spatula until evenly distributed.
  7. Scoop and bake: Portion dough with a cookie scoop onto prepared sheets. Bake 8–10 minutes, until edges are set and centers are still slightly soft.
  8. Cool: Let the cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to finish cooling.

Notes

* Hershey’s unsweetened cocoa powder was used for testing.

Substitution: If using Dutch-process cocoa, replace the 1 ½ teaspoons baking soda with 2 teaspoons baking powder. The texture and flavor will differ slightly.

Nutrition

Serving: 1 cookie

Calories: 150 kcal | Carbohydrates: 19 g | Protein: 2 g | Fat: 7 g

Tried this recipe? Mention @mytxkitchen or tag #mytxkitchen!

FAQ

Can I use Dutch-process cocoa powder? This recipe is formulated for natural unsweetened cocoa powder, which contains acidity that reacts with baking soda. If you only have Dutch-process cocoa, substitute the baking soda with 2 teaspoons of baking powder. The cookies will be slightly different in taste and texture.

A tall, vertical stack of soft and chewy chocolate peanut butter chip cookies showing the rich cocoa texture and melted Reese's chips next to a vintage bottle filled with milk.

I bake a lot of drop cookies to have on hand for lunches, snacks, and impromptu gatherings. If you love the chocolate-plus-peanut-butter combo, these Chocolate Peanut Butter Chip Cookies should hit the spot. Enjoy!

Alaine

More cookie recipes you may enjoy:

  • Peanut Butter Chocolate Chip Cookies
  • Crunchy Peanut Butter Cookies
  • Bourbon Chocolate Chip Cookie Bars
  • Hearty Chocolate Chip Cookies
  • Double Chocolate Peppermint Chip Cookies