This post may contain affiliate links. Please read our disclosure policy.

Chocolate Peanut Butter Chip Cookies are thick, chewy and packed with flavor. Simple, everyday ingredients are used to create this large cookie for chocolate and peanut butter lovers alike.

chocolate peanut butter chip cookies, on a cooling rack

Chocolate Peanut Butter Chip Cookies

Chocolate and peanut butter are one of my favorite combinations. Ever. So a chocolate cookie with peanut butter chips was a natural direction for my life to go. 😉

Really though, if you are also a chocolate and peanut butter fanatic definitely check out my Peanut Butter Bars, Peanut Butter Cup Cookies and my No Bake Peanut Butter Cheesecake. Seriously drooling over here just writing about these. 

chocolate cookies with peanut butter chips

What’s In Chocolate Peanut Butter Chip Cookies?

  • Butter- I use salted butter, which is what I always have on hand. If you are planning on using unsalted butter, add an extra pinch of salt to the recipe.
  • Granulated Sugar
  • Brown Sugar- Pack that brown sugar when measuring! The brown sugar helps make the cookies super chewy. 
  • Egg
  • Vanilla- Trust me on the vanilla! The recipe calls for a lot of vanilla, use every last drop. The vanilla enhances the chocolate flavor so well!
  • Flour- All-purpose flour is what we will use, nothing fancy here!
  • Cocoa-  Use your favorite brand of unsweetened cocoa powder. I generally just grab the store name. 
  • Baking Soda
  • Salt
  • Peanut Butter Chips- I love these little guys, I always have peanut butter chips on hand! You can find them down the baking isle next to all of the chocolate chips. 

chocolate peanut butter chip cookies on a cooling rack

Tips for Making Chocolate Peanut Butter Cookies

  • Use a cookie scoop to separate the cookie dough into balls that way the cookies will always be the same size. I use a #50 scoop that I purchased on amazon. For large cookies I use two scoops of dough and roll them together. 
  • After scooping and rolling the dough, add a few peanut butter chips on top of the cookies for decoration.
  • Bake the cookies until they are no longer glossy on top and then let them cool on the pan. This will insure a soft and chewy cookie.

Can I freeze chocolate peanut butter chip cookies?

Yes! If you can’t finish off the cookies before they go stale or you simply want to extend the shelflife then you can freeze them for up to 6 months. I recommend flash freezing them on a baking sheet for about an hour before placing them in a Zipper topped bag or airtight container because it helps them to not stick to each other or break as easily.

pin image for chocolate peanut butter chip cookie recipe

If you loved what you saw here, get more of it on Facebook, Instagram & Pinterest! I’d love to connect! Sign up for my weekly newsletter below to never miss a new recipe again!

[et_bloom_inline optin_id=optin_2]

More Cookies to Check Out!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
5 from 2 votes

Chocolate Peanut Butter Chip Cookies

Chocolate Peanut Butter Chip Cookies are thick, chewy and packed with flavor. Simple, everyday ingredients are used to create this large cookie for chocolate and peanut butter lovers alike.
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 24 small cookies


  • 3/4 cups butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1 tbsp vanilla
  • 1 3/4 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups peanut butter chips


  • Preheat oven to 350°.
  • Cream together the butter, granulated sugar and brown sugar.
  • Add the egg and vanilla. Mix until light in color and creamy.
  • Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
  • Fold in the chocolate chips.
  • Scoop or roll the cookie dough out into equal sized balls using about 1 1/2 tbsp of dough. Arrange on a cookie sheet. Add extra chocolate chips to the top if desired.
  • Bake at 350° for 7-9 minutes or until the cookies are puffy and no longer glossy on top.
  • Allow the cookies to cool completely on the pan.


Calories: 183kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 177mg | Potassium: 47mg | Fiber: 1g | Sugar: 13g | Vitamin A: 187IU | Calcium: 10mg | Iron: 1mg
Like this recipe? Rate and comment below!

About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    These are delicious and look exactly like your photos! I’ll be making these again!

  2. Why does the recipe say fold in chocolate chips? There aren’t any chocolate chips. Also why not the entire 10 oz bag of peanut butter chips? What am I supposed to be doing with that tiny amount of extra chips?
    I used a two tablespoon dough scoop to portion out the cookie dough and it made 31 cookies. I used some baking stones and one insulated cookie sheet for baking. The stone took 9 minutes, and the metal insulated sheet took 7 minutes.
    Thank you so much for all your hard work in creating these recipe copycats . I will definitely try some of your other recipes too!

  3. 5 stars
    I didn’t wait until they were cool to sample one – gooey and just “yum”! Since patience is not my virtue, I put another in the fridge to cool off faster. Still delish. I’ll try one in the morning, cooled according to directions. I’m pretty sure these won’t last long. Thanks for the great recipes. I’ve also been working my way through your Crumbl recipes and my family wholeheartedly supports this effort. ♥️