Chocolate Peanut Butter Chip Cookies

Chocolate Peanut Butter Chip Cookies

These cookies are perfectly chocolately and the peanut butter chips make it like a cookie version of a peanut butter cup. The recipe is adapted from a traditional chocolate chip cookie recipe, so they have that familiar texture and chewiness.

The cookies puff up and spread while baking, then flatten when cooling. Overbaking is to be avoided as you’ll end up with a dry, crunchy cookie. The cookies need to be slightly under baked when removed from the oven to ensure chewiness. 

Course Dessert
Cuisine American
Keyword baked goods, chocolate chip cookies, cookies, dessert, desserts, peanut butter
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 18 cookies
Author Thena Franssen


  • 1 cup plus 2 tablespoons butter softened
  • 2 cups of sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 10 ounce package peanut butter baking chips


  1. Preheat the oven to 350F degrees.
  2. In a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Add the eggs and vanilla; mix well.
  3. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
  4. Add the dry mixture to the wet mixture and beat with an eclectic mixer until well combined.
  5. Stir in the peanut butter chips.
  6. Scoop the cookie dough into balls and place on an ungreased baking sheet.
  7. Bake at 350F degrees for 8 minutes. Use a spatula to transfer the cookies to a cooling rack to cool slightly before serving.