If you’re a fan of peanut butter and chocolate — honestly, who isn’t? — you’re going to adore this Peanut Butter & Chocolate Chocolate Chip Cookies Recipe. It combines the rich, nutty warmth of peanut butter with that deep, fudgy black cocoa chocolate flavor, plus melty chocolate chips that give you pockets of ooey-gooey goodness in every bite. I love this recipe because it feels both indulgent and comforting, perfect for any occasion when you need a chocolate fix but want something a little more special than just plain cookie dough.
The other reason I keep coming back to these cookies is how reliably they turn out every single time. You don’t have to be a baking pro to nail this recipe — and you’ll find that the balance of flavors hits all the right notes for me and my family. Plus, it’s fantastic for lunchbox treats, cozy nights with a cup of tea, or when you want to impress friends with a homemade batch that looks gourmet but feels easy.
Why You’ll Love This Recipe
- Double chocolate-peanut butter magic: You get the perfect harmony of black cocoa richness and creamy peanut butter in one cookie.
- Simple steps, big flavor: Even if you’re new to baking, this recipe guides you to success without fuss.
- Perfect chewy texture: These cookies come out tender with just the right amount of chewiness that everyone raves about.
- Great for sharing or storing: Whether you’re gifting or saving some for later, they hold up well and keep their yum.
Ingredients You’ll Need
Choosing your ingredients carefully can make a big difference here. Using quality peanut butter and semi-sweet chocolate chips will really make these cookies sing, and that black cocoa powder adds a gorgeous deep chocolate flavor that’s not as bitter as regular cocoa.
- Unsalted butter: Start with unsalted so you can control the salt level and get a clean buttery flavor.
- Smooth peanut butter: Goes great for a silky texture—natural or all-natural brands work best without added sugars.
- Granulated sugar: Adds sweetness and crunch in combination with brown sugar.
- Light brown sugar: Brings moisture and that lovely caramel undertone.
- Kosher salt: Enhances flavor, balancing all the sweetness perfectly.
- Large egg: Adds structure and helps bind everything together.
- Vanilla extract: A splash lifts the whole flavor profile beautifully.
- Black cocoa powder: This gives the cookies that intense, almost velvet-like chocolate appearance and flavor. Worth seeking out!
- Baking soda & baking powder: These combined leaveners create the ideal puff and chew.
- All-purpose flour: The backbone for the cookie’s structure.
- Semi-sweet chocolate chips: Your pockets of melty chocolate goodness that truly make these cookies irresistible.
Variations
One of the reasons I love this Peanut Butter & Chocolate Chocolate Chip Cookies Recipe is how easy it is to tweak. You can personalize it to suit your cravings or dietary needs without losing all that amazing flavor and texture.
- Nut-free version: When I had friends with allergies over, I swapped peanut butter for sunflower seed butter. The cookies still turned out fantastic and just as buttery.
- Extra crunch: Sometimes I add chopped roasted peanuts or walnuts, which bring a lovely surprise texture that elevates the chewiness.
- Oat flour swap: For a gluten-free twist, try substituting with oat flour—just ensure it’s finely ground for a smooth dough.
- Dark chocolate chips: If you prefer a more intense chocolate hit, dark instead of semi-sweet chips works great and balances the peanut butter.
How to Make Peanut Butter & Chocolate Chocolate Chip Cookies Recipe
Step 1: Prep your workspace and preheat
First things first: set your oven racks in the center and lower third positions, then preheat to 350°F. Line two baking sheets with parchment paper or silicone mats. This setup is key because it ensures even baking and cleanup is a breeze — I definitely don’t like scrubbing pans!
Step 2: Melt butter and peanut butter together
Pop the butter and peanut butter into a small skillet over low heat. Stir gently as they melt and come together into a creamy, cohesive mixture. Remove from heat once everything is smooth but not hot — too hot and your eggs later can scramble. This little melt step is something I discovered makes all the difference in texture.
Step 3: Mix sugars, salt, and add butter mixture
In a medium bowl, whisk granulated sugar, brown sugar, and kosher salt together. Pour in the warm butter and peanut butter mixture, then whisk until smooth and combined into a unified paste. This might take about a minute — resist rushing it to avoid grainy texture later!
Step 4: Add egg and vanilla, whisk well
Crack in the egg and pour the vanilla extract, then whisk that baby for about 2 minutes. You’ll notice the mixture becomes slightly aerated and glossy — this step is super important for that tender yet chewy cookie you’re aiming for.
Step 5: Fold in dry ingredients and chocolate chips
Sift or add black cocoa powder, baking soda, and baking powder into the wet mixture, then gently fold with a rubber spatula until fully combined. Add in your all-purpose flour and chocolate chips last, folding carefully to keep that dough tender and not overworked. The dough should feel soft and fudgy, not stiff.
Step 6: Scoop and bake
Scoop the dough with a 1 1/2-ounce cookie scoop or about three tablespoons, spacing them 2 inches apart on your baking sheets. Bake for about 12 minutes, turning the sheets halfway through for even baking. You want the cookies to puff up and spread slightly, not too flat yet not doughy.
Step 7: The secret flatten trick
After taking the cookies out, lift your baking sheet a few inches and drop it back down four times. This little trick helps flatten the cookies for that classic rounded edge and perfect thickness. It’s a quirky step I picked up, and it really makes your cookies look bakery-worthy. Let them cool completely on the sheets before enjoying.
Pro Tips for Making Peanut Butter & Chocolate Chocolate Chip Cookies Recipe
- Use room temperature egg: I learned that cold eggs make dough harder to mix evenly, so always use room temp.
- Don’t overmix the flour: Folding in flour gently keeps your cookies tender with that perfect chewy bite.
- Drop bake sheet before cooling: This simple drop step gives your cookies a professional look without fancy tools.
- Use black cocoa powder for depth: Switching regular cocoa for black cocoa powder transformed these cookies from average to next-level rich.
How to Serve Peanut Butter & Chocolate Chocolate Chip Cookies Recipe
Garnishes
I like to sprinkle a tiny pinch of flaky sea salt right on top just after baking—it elevates the sweetness and adds a cool contrast. Sometimes, I’ll drizzle melted peanut butter or even a little melted chocolate for a fancy touch when I’m serving guests.
Side Dishes
These cookies pair beautifully with a cold glass of milk or a hot cup of coffee or tea. I also love serving them alongside fresh fruit or a scoop of vanilla ice cream for a delightful dessert combo that feels just right after dinner.
Creative Ways to Present
For birthdays or special occasions, I arrange the cookies on a tiered dessert stand with fresh berries and edible flowers. Another fun idea I tried was sandwiching them with peanut butter frosting to make cookie sandwiches — the ultimate peanut butter and chocolate dream!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 4 days. This keeps them soft and chewy; just make sure to layer them with parchment paper to prevent sticking. They taste just as good the next day, if not better!
Freezing
If I bake a big batch, I freeze the unbaked cookie dough balls individually on a baking sheet, then transfer them to a freezer bag. You can pop them right on a baking sheet from frozen, adding a couple extra minutes to baking time for fresh cookies anytime you want.
Reheating
To bring back that just-baked warmth, I microwave a cookie for about 10-15 seconds or warm them briefly in a 300°F oven for 5 minutes. It revives the melty chocolate and soft texture, making them feel freshly baked again.
FAQs
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Can I use crunchy peanut butter instead of smooth in this Peanut Butter & Chocolate Chocolate Chip Cookies Recipe?
Yes, you definitely can! Using crunchy peanut butter will add a nice texture and little bursts of nutty crunch throughout the cookies. Just be aware it might slightly change the dough consistency, so you may need to watch your baking time closely to avoid over-baking.
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What makes black cocoa powder different from regular cocoa powder?
Black cocoa powder is heavily dutched, which means it’s alkalized to remove acidity resulting in a darker, almost black color and a smoother, less bitter chocolate flavor. It’s what gives these cookies their unique deep chocolate color without harshness, so I highly recommend it if you want a rich chocolate impact.
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Can I substitute all-purpose flour with gluten-free flour?
Absolutely! I suggest using a trusted gluten-free all-purpose blend that includes xanthan gum for binding. The texture might vary slightly, but the flavor is still fantastic. Just be gentle folding the flour in to keep the cookies tender.
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How do I prevent my cookies from spreading too thin?
Make sure your dough isn’t too warm before baking—if it’s too soft, cookies will spread too much. Try chilling the dough for 15-30 minutes if you find they get too thin. Also, using the drop and bake sheet hit method after baking helps get that perfect shape without over-spreading.
Final Thoughts
I absolutely love how this Peanut Butter & Chocolate Chocolate Chip Cookies Recipe brings together two of my favorite flavors into a chewy, rich, and satisfying treat. It’s become my go-to when I want to bake something impressive without fuss, and my family goes crazy for these every time. I hope you give this recipe a try and enjoy the magic of that perfect peanut butter and chocolate combo as much as I do — trust me, you won’t regret it!
Print
Peanut Butter & Chocolate Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peanut Butter & Chocolate Chocolate Chip Cookies combine rich cocoa and creamy peanut butter to create a decadent treat with melty chocolate chips in every bite. The cookies are soft, chewy, and packed with a perfect balance of sweet and salty flavors, baked to perfection until slightly puffed and spread.
Ingredients
Wet Ingredients
- 1 stick unsalted butter
- 1/4 cup all-natural smooth peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon kosher salt
- 1/4 cup black cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup all-purpose flour
Add-ins
- 8 ounces semi-sweet chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Set oven racks in the center and lower third positions. Preheat the oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Melt Butter and Peanut Butter: Place the unsalted butter and peanut butter in a small skillet over low heat. Stir occasionally with a rubber spatula as the butter melts and the peanut butter softens to form a smooth, cohesive mixture. Remove from heat and let it cool slightly.
- Mix Sugars and Build Batter: In a medium bowl, combine granulated sugar, brown sugar, and kosher salt. Pour in the melted butter and peanut butter mixture. Whisk thoroughly until smooth and evenly blended, about 1 minute. Add the egg and vanilla extract, whisking vigorously for about 2 minutes until the batter is well combined and slightly aerated.
- Add Dry Ingredients: Sprinkle in black cocoa powder, baking soda, and baking powder. Gently fold with a rubber spatula until incorporated. Then add the all-purpose flour and semi-sweet chocolate chips. Fold carefully but thoroughly, being careful not to overmix, until just combined.
- Shape Cookies and Bake: Using a 1 1/2-ounce cookie scoop or three tablespoons, portion the dough evenly onto the prepared baking sheets, spacing each scoop about 2 inches apart. Bake in the preheated oven for approximately 12 minutes, rotating and switching the baking sheets halfway through to ensure even baking. The cookies should be puffed and just starting to spread.
- Flatten Cookies and Cool: Immediately upon removing the baking sheets from the oven, lift one sheet a few inches above the counter and drop it firmly to flatten the cookies slightly. Repeat this dropping motion three additional times per sheet to encourage spreading. Perform the same with the second baking sheet. Allow the cookies to cool fully on the sheets to set.
Notes
- Use black cocoa powder for an intense chocolate flavor and deep dark color.
- Dropping the cookie sheet after baking helps control the spread and gives the cookies a flatter, chewier texture.
- Allow cookies to cool on the baking sheets to prevent breaking or crumbling.
- You can substitute natural peanut butter, but ensure it’s smooth for best texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For softer cookies, slightly underbake and allow carryover cooking on the sheet.
Nutrition
- Serving Size: 1 cookie (based on 10 cookies total)
- Calories: 230
- Sugar: 16g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
