Pour a cold glass of milk — these rich chocolate and peanut butter chip cookies are best enjoyed warm and paired with milk. This recipe yields soft, tender cookies with deep chocolate flavor and pockets of peanut butter morsels for a perfect balance of sweet and salty.
Gather the ingredients before you begin: all-purpose flour, unsweetened cocoa, leavening and salt, butter, sugars, creamy peanut butter, eggs, vanilla, and both peanut butter and semi-sweet chocolate morsels. Having everything measured and ready makes the process smooth and efficient.
Start the dough by creaming the butter, sugars and peanut butter together until light and smooth. Adding the eggs and vanilla next helps create a cohesive, silky base that will hold the cocoa and flour without becoming dry.
Fold in the chocolate and peanut butter morsels for delicious bursts of flavor throughout each cookie. Reserving a few morsels to press on top before baking gives the finished cookies an irresistible, bakery-style appearance.
These cookies spread to a soft, slightly fudgy texture with a pleasant chew and a glossy top. They look as inviting as they taste — chocolatey, studded with morsels, and deeply satisfying.
Chocolate and Peanut Butter Chip Cookies
20 minutes
10 minutes
30 minutes
Ingredients
- 1-3/4 cups all purpose flour
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-1/2 sticks unsalted butter, softened
- 1 cup sugar
- 1/2 cup light brown sugar, packed
- 1/3 cup peanut butter
- 2 eggs
- 2 teaspoons vanilla
- 1-1/2 cups peanut butter morsels*
- 1-1/2 cups semi-sweet chocolate morsels*
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa, baking soda and salt until evenly combined. Set this dry mixture aside while you prepare the wet ingredients.
- In a large mixing bowl, beat the softened butter, granulated sugar, and packed light brown sugar together until the mixture is light and creamy. Add the peanut butter and continue beating until fully incorporated and smooth.
- Add the eggs, one at a time, beating after each addition, then stir in the vanilla. Mix until the batter is homogeneous and glossy.
- Gradually add the dry flour and cocoa mixture to the wet ingredients, mixing slowly so you do not overwork the dough. Once just combined, fold in both the peanut butter morsels and the semi-sweet chocolate morsels, distributing them evenly through the dough.
- Chill the dough for 15–20 minutes. Chilling firms the dough slightly, helps control spreading while baking, and deepens the cookie’s flavor.
- Using a 1-1/2 inch scoop or tablespoon, portion the chilled dough onto the prepared baking sheet, spacing each ball about 2 inches apart. Roll each portion into a smooth ball and gently flatten the top just a bit so the cookies bake into an even disk.
- Bake in the preheated oven for 9–11 minutes. The cookies should still be soft in the center when you remove them — they will continue to set as they cool on the baking sheet.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Press a few extra morsels on top while the cookies are warm if you saved some for presentation.
Notes
* If you like more visible chocolate or peanut butter morsels on the tops of your cookies, set aside a handful and press them gently into each cookie before baking. This not only looks appealing but gives a nice contrast of texture.
Storage tip: Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze dough balls for up to 3 months and bake from frozen, adding an extra minute or two to the baking time.
Enjoy these chocolate and peanut butter chip cookies warm for the best texture and flavor. They make a great treat for gatherings, school lunches, or a cozy night in. Serve with milk, coffee, or tea — and savor the gooey morsels in every bite.