This recipe for soft and chewy Chocolate Peanut Butter Chip Cookies features a rich cocoa dough packed with creamy Reese's peanut butter chips. Ready in 20 minutes, it makes a big batch of cookies!
During a recent trip to H-E-B, my oldest snuck a few bags of Reese's peanut butter chips into our buggy. Since I had already been working on a chocolate cookie dough, I lightened it up a little bit to create these Chocolate Peanut Butter Chip Cookies. They have the perfect sweet combo of rich cocoa and creamy peanut butter. We shared these cookies with friends and neighbors and they were quickly devoured!
Why You'll Love This Recipe
- Flavor: A classic combo of rich chocolate and creamy peanut butter.
- Texture: Soft, chocolatey centers balanced with chewy edges.
- Big Batch: Makes around 45 cookies, perfect for sharing or filling up the cookie jar.
- Time: These cookies are ready in about 20 minutes with no chilling required.
Ingredients
- All-Purpose Flour - Be sure to properly measure your flour using the spoon-and-level method to avoid packing it into the measuring cup. I like to use unbleached all-purpose flour.
- Cocoa Powder - Unsweetened natural cocoa powder such as Nestle or Hershey's. This recipe needs the acidity of the cocoa powder to react with the baking soda to create the lift.
- Baking Soda - This acts as the leavening agent, reacting with the cocoa powder to ensure the cookies rise.
- Table Salt - Enhances and balances the sweetness in the cookies.
- Granulated Sugar - Provides sweetness and helps with the set edges.
- Light Brown Sugar - Using a combination of sugars results in the best soft and chewy texture.
- Eggs - Two large eggs to help bind and stabilize the cookie dough.
- Vanilla Extract - Adds flavor depth that complements both the chocolate and peanut butter in the cookies.
- Peanut Butter Chips - I recommend using Reese's Peanut Butter Chips, they melt easily and have a nice, creamy texture that is perfect for using in the cookies.
How to Make
A visual guide to making and baking these cookies. Please see the recipe card at the bottom of the page for full measurements and detailed instructions.
- Whisk the dry ingredients: In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- Cream butter and sugars: Cream together butter and sugars until light and fluffy (about 3-4 minutes). Mix in vanilla extract and eggs.
- Combine and fold: Gradually add the dry ingredients to the butter mixture. Mix until a dough is formed. Using a spatula, fold in peanut butter chips.
- Scoop and bake: Scoop cookie dough onto a parchment-lined baking sheet. Bake in preheated 350F oven until edges are set and centers are slightly soft. Allow the cookies to cool on baking sheet for 5 minutes before moving to wire rack.
Baking Tips
- Use the right cocoa powder: Stick to natural unsweetened cocoa powder (like Hershey's or Nestle). Dutch-processed cocoa lacks the acidity needed to activate the baking soda in this specific recipe. If that is all you have, I have included substitution information in the FAQ below the recipe card.
- Properly measure the cocoa powder: Cocoa powder is very fine; spoon it into a measuring cup and level with the back of a knife. Avoid packing it into the cup or you risk the cookies being dry.
- Avoid overbaking: To ensure the cookies stay soft, bake until the edges are set and the center is still slightly soft. The cookies will continue to bake as they cool on the baking sheet.
- Use the right chips: I tested different combinations of chocolate and peanut butter chips for the best cookie, and I recommend sticking to 2 cups Reese's peanut butter chips. These yielded the best peanut butter and chocolate flavor combination.
- Let the cookies cool: Allow the cookies to cool on the baking sheet for 5 minutes to set. If you move them too soon, they will likely fall apart.
Storage and Freezing Instructions
Room Temperature Storage: Store leftover cookies in an airtight, best if eaten within 5 days.
To Freeze Baked Cookies: Allow the cookies to completely cool before freezing. Place in a freezer safe container and freeze for up to 3 months (for best quality). Allow cookies to thaw at room temperature.
📖 Recipe
Chocolate Peanut Butter Chip Cookies
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 brand recommended)
Instructions
- Preheat and Prep: Preheat your oven to 350°F. Line baking sheets with parchment paper or lightly grease.
- Whisk Dry Ingredients: In a medium sized mixing bowl, whisk together the flour, cocoa powder, baking soda and salt until well combined; set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar, and brown sugar. Beat on medium-high speed until light and fluffy (about 3-4 minutes).
- Add Wet Ingredients: Reduce the mixer speed to low and add the eggs one at a time, followed by the vanilla extract. Beat until well blended, scraping down the sides of the bowl as needed.
- Combine Mixtures: Reduce mixer speed to low. Gradually add the dry ingredients to the butter mixture. Mix until all the dry ingredients are incorporated, avoid over-mixing.
- Fold in Chips: Fold the peanut butter chips into the cookie dough. Ensure all dry ingredients are incorporated, mixing by hand if needed.
- Scoop and Bake: Using a standard-sized cookie scoop, portion the dough onto the prepared baking sheets. Bake for 8-10 minutes, or until the edges are set but the tops still look slightly soft.
- Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes to set. After that, transfer them to a wire rack to finish cooling completely.
Notes
Nutrition
FAQ
Can I use Dutch-process cocoa powder? This recipe is specifically developed with natural unsweetened cocoa powder. To use Dutch-process, replace the baking soda with 2 teaspoons of baking powder. The texture and flavor of the cookie will not be exactly the same which is why I recommend using Hershey's natural unsweetened cocoa powder for best results.
I make a lot of drop cookies to have on hand for lunch boxes and just because! I hope you enjoy this Chocolate Peanut Butter Chip Cookie recipe, it is perfect for satisfying that chocolate + PB craving. Enjoy!
Alaine
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