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These Chocolate Peanut Butter Chip Cookies are a classic, soft-baked chocolate cookie with lots of peanut butter chips folded in and pressed into the cookies before baking. Chewy, salty and sweet, these cookies have it all!
I’m not sure which I like better: chocolate chips or peanut butter chips. Both are so delicious in cookies (hiiiiiii classic chocolate chip cookies you’ll never get old I love you forever) but I do believe there is a time and a place for both and THIS IS THE TIME for Chocolate Peanut Butter Chip Cookies. That classic combo of chocolate and peanut butter that me and my husband love oh so much will convert you, too.
How to make Chocolate Peanut Butter Chip Cookies
Friends, I’m so happy to be sharing this recipe with you tonight because I simply just love this recipe. It’s a basic chocolate cookie recipe made with the creaming method, stirring butter together with sugar and brown sugar. Add in your eggs and vanilla followed by all your dry ingredients. Scrape the bowl really well and then stir in the peanut butter chips in by hand. Hide the cookie dough from your husband (hi Gordon!) and bake at 350 to get nice, soft cookies. Be sure to pull them *just shy* of being cooked completely and let them finish baking on the hot cookie sheet for 3 minutes or so before transferring to cooling racks, though I have been known to eat a couple right off the pan. To each her own!
Love peanut butter? Try these other favorites: Classic Peanut Butter Cookies, Peanut Butter Fudge, Peanut Butter Blossoms, Peanut Butter Toffee Cookies, Peanut Butter Energy Bites.
How to store cookies
So, if you happen to have any cookies left over after you’ve made a batch, the best way to store these is in an airtight container on the counter for up to 3 days. I’d highly recommend heating them slightly in the microwave before consuming because the cookies can get dry or more crumbly as they sit on the counter. If you’re really worried about it, try placing a plain, white piece of bread in the container with the cookies to offer that little bit of moisture they need over time. I first learned about this trick when making my Gingerdoodles at Christmas time and it worked so well, I started doing this with all my cookies. (This bread trick also works with brown sugar if yours has crystalized into one big chunk.)
Can I freeze these?
Yes, you absolutely can freeze the baked cookies or the cookie dough. If you want to freeze the already baked cookies, simply place them all into a zip top plastic bag and freeze for up to six weeks. To freeze the cookie dough, portion into cookies using a scoop and place on a parchment paper lined baking sheet. Freeze until firm, about an hour, before transferring to an airtight container or zip top plastic bag. They will stay good for up to six weeks in the freezer. And no need to thaw before baking. Simply give them an extra two minutes in the oven.
A note about Peanut Butter Chips
So, there are a few brands of peanut butter chips on the market. Mainly Reese’s Peanut Butter Chips and then a bunch of others not worth mentioning. The Reese’s chips are the classic choice that make these taste as good as they do, and considering how many Reese’s PB cups we eat every year, we obviously choose the Reese’s chips too. They are widely available nowadays, so you should be able to find them regardless of where you shop.
Other Cookie Recipes you will love:
- Lemon Crinkle Cookies
- Monster Cookies
- Chewy Chocolate Snickers Cookies
- Classic Coconut Macaroons
- Best Snickerdoodle Cookies
Chocolate Peanut Butter Chip Cookies
- 1/2 cup Butter Softened
- 1/2 cup Granulated Sugar
- 1/2 cup brown sugar packed
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 cup All-purpose Flour
- 1/3 cup Cocoa Powder unsweetened
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Peanut Butter Chips Plus extra for the top
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or lightly grease with nonstick cooking spray and set aside.
- In a large bowl, cream butter and sugars until light and fluffy. Whip in egg and vanilla. Scrape down sides of bowl and mix again. Slowly stir in all dry ingredients until just combined. Stir in peanut butter chips by hand.
- Scoop cookies onto baking sheet using a large (3 tablespoon) cookie scoop. Press a few extra peanut butter chips onto each cookie.Bake 9-10 minutes. Let cool on cookie sheet 2-3 minutes and then remove to cooling rack. Serve warm or at room temperature.
- Small scoop (2 teaspoons): 5-6 minutes
- Medium scoop (1 1/2 tablespoons): 7-8 minutes
- Large scoop (3 tablespoons): 9-10 minutes
Another great recipe! Thank you. I discovered your site 2 years ago when looking for a cheesecake recipe. Since then I’ve made a lot of your recipes and they never disappoint. Thank you!
H have mixed up a batch of these cookies, and I am precise with my measuring, but the dough seems very dry. Ingredient missing, or is it supposed to be dry??