These bakery-style Chocolate Peanut Butter Chip Cookies are soft and puffy with a brownie-like texture. Loaded with Reese's chips, they are the ultimate treat for chocolate and peanut butter lovers.
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Peanut Butter Chip Chocolate Cookies
These soft, puffy chocolate cookies will transform your cookies from ordinary to extraordinary. Chocolate and peanut butter are my favorite combo, so I'm always looking for new ways to enjoy it. I can't resist when this chocolate peanut butter cake or Reese's cupcakes are around.
The other day, I was cleaning out our pantry when I found a bag of peanut butter morsels. I knew they would be amazing in these chocolate Oreo cookies.
I immediately made the chocolate cookie recipe and used the whole bag of peanut butter chips. After taking a bite of the warm peanut butter chocolate cookies, I knew that this was a recipe I would make over and over again.
Why You'll Love This Recipe
If you are looking for a go-to cookie recipe for parties or events, look no further than these large cookies. They taste like peanut butter cups in cookie form, and everyone loves them!
- Easy to Make: You don't need to be a baking pro to make these cookies. Plus, no chilling is necessary so that the cookie dough balls can be immediately baked.
- Awesome Flavor Combo: The chocolate and peanut butter combo is a match made in heaven. These cookies have a rich chocolate base loaded with creamy peanut butter chips.
- Perfect Texture: They're thick and chewy with a slightly crispy edge. The peanut butter chips add a delightful texture that melts in your mouth.
- Great for Any Occasion: These cookies are always a hit, whether you share them at a party or a holiday dinner or make them just because.
Main Ingredients
You probably already have most of the ingredients for this chocolate peanut butter chip cookie recipe. It's sure to become your new favorite to make every week.
- Butter - Adds a rich flavor to the dough. We prefer to use unsalted butter to control the amount of salt in each recipe.
- Sugar - This recipe combines white and brown sugar to keep the cookies thick with a soft, gooey center.
- Eggs - Binds the ingredients together and gives the dough moisture.
- Baking Powder - Allows the cookies to puff and rise as they bake.
- All-Purpose Flour - Properly measured flour is vital to the right texture in cookies. Using too much flour will also result in dry, crumbly treats.
- Cocoa Powder - I use Hershey's special dark cocoa powder to achieve a rich dark color and chocolate flavor.
- Peanut Butter Chips - Any brand will do, but I love Reese's peanut butter chips the best. They can be found in the same aisle as chocolate chips.
BruCrew Tip: Use the leftover cocoa powder to make a flourless chocolate cake or chocolate chip brownies.
How to Make Chocolate Peanut Butter Chip Cookies
The dough for these chewy chocolate cookies comes together in minutes and can be immediately baked.
- Mix the wet ingredients. Beat the softened butter and sugar in a large mixing bowl until creamy. Add the eggs and the vanilla extract and mix again.
- Add the dry ingredients. Add the flour, unsweetened cocoa powder, baking powder, and salt until combined.
- Stir in mix-ins. Gently stir in the Reese's chips with a spatula.
- Roll and bake. Press a few extra chips on each dough ball, then bake on ungreased cookie sheets. Let them rest on the hot pan for 3 minutes, then place the baked cookies on parchment paper or wire racks to cool completely.
BruCrew Tip: Sprinkle coarse sea salt on top of the warm cookies—it adds an incredible flavor!
Storage Recommendations
Place the cooled cookies in an airtight container, then keep them on your counter at room temperature for 3-4 days.
To freeze, wrap each individually in plastic wrap or place them in a freezer bag with parchment paper. This will keep them fresh for 2-3 months.
Tips For Perfect Cookies
- Do not overmix the dough when combining the wet and dry ingredients; this will result in tough cookies after baking.
- Use a cookie scoop to divide the dough evenly into 16 balls.
- Do not overbake the cookies. They will continue to bake and then set up on the hot baking sheet.
- Feel free to use your favorite chocolate instead of the peanut butter chips. These cookies would be great with dark chocolate chunks, milk chocolate, or semi-sweet chocolate chips.
- Make ice cream sandwiches. Add a giant scoop of vanilla ice cream between two cookies, then enjoy.
FAQs
Yes, you can use any chips you like—chocolate chips, white chocolate chips, or even a mix of different types. But Reese's peanut butter chips give these cookies their iconic flavor.
Absolutely! Add chopped nuts, pretzels, or other chocolate chips to the dough for extra flavor and texture.
Store them in an airtight container with a slice of bread. The moisture from the bread will keep the cookies soft.
More Of Our Favorite Cookie Recipes
- Thick Chocolate Chip Cookies
- Reese's Peanut Butter Cookies
- Homemade Oatmeal Cream Pies
- Churro Cookies
- Cookies and Cream Cookies
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Recipe
Chocolate Peanut Butter Chip Cookies
Ingredients
- 1 cup unsalted butter, softened 30 minutes
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- 1 teaspoon baking powder
- 2 ½ cups all purpose flour
- ½ cup Hershey's special dark cocoa powder
- 3 cups Reese's peanut butter chips, divided
Instructions
- Preheat oven to 350°F. Line a sheet pan with parchment paper or a Silpat.
- Beat the softened butter and sugars until creamy. Add the eggs, vanilla, and salt and beat again.
- Slowly mix in the dry ingredients until a stiff and soft dough forms. Gently stir 2 ½ cups peanut butter chips into the dough.
- Use a -3 tablespoon scoop to make 16 large scoops, then roll each into a ball. They should each weigh 3 ounces.
- Place 8 on the prepared baking sheet and press extra chips into the tops of the dough balls. Bake in the preheated oven for 10-11 minutes.
- Remove the cookies from the oven and let them rest on the hot pan for 3 minutes. If the cookies bake oddly shaped, use an extra-large round cookie cutter to swirl around the hot cookies quickly, forming perfectly round cookies.
- Gently remove and place a sheet of parchment paper on the counter. If needed, press more chips into the tops of the hot cookies. Optional: Sprinkle with course sea salt while the chips are melty.
Notes
- Feel free to use your favorite chocolate chips instead of the peanut butter chips. These cookies would be great with milk, semi-sweet, or dark chocolate.
- Add extra chips to the tops of the cookies before and after baking for the best bakery look.
- These chocolate cookies do bake up extra thick and puffy because of all the extra mix-ins. Press the dough balls down slightly before baking if you want a thinner cookie.
- For bakery-looking cookies, use a large round cookie cutter. As soon as the cookies come out of the oven, place the cutterlarge round cookie cutter. As soon as the cookies come out of the oven, place it around the cookie without cutting anything off. Use a swirling motion to mold the hot cookie into a perfect circle.
- Warm day-old cookies in the microwave for 10-15 seconds for that fresh-from-the-oven taste.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 506Total Fat: 27gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 56mgSodium: 268mgCarbohydrates: 61gFiber: 3gSugar: 39gProtein: 9g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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