These are the best chocolate cookies with peanut butter chips – and they’ve got a secret twist. This is a recipe so irresistible, you won’t believe it didn’t come from a bakery.
Calling all chocolate lovers! These chewy peanut butter chip chocolate cookies are so delish for a quick sweet and salty chocolate fix.
The chocolate is definitely one of the best parts of these gooey cookies. Still, the peanut butter chips take them up a few more notches. Baked into a big fluffy size, they are truly bakery style cookies.
The bigger the cookies, the more room for peanut butter chips!
Chocolate Cookies with Peanut Butter Chips
The secret to making the best chocolate cookies is adding a crack of sea salt to the top just before baking. It’s just a simple twist of a salt grinder, set on the largest setting for pretty little flakes that taste as good as they look.
This trick results in perfect cookies every time!
Ingredients and Substitutions
- Butter – Butter is part of the base in most cookie recipes and provides structure and flavor.
- Brown Sugar – Brown sugar helps bind the ingredients and provides a dense, moist cookie.
- White Granulated Sugar – White sugar adds crispness and sweetness.
- Eggs – Adds structure, leavening, and flavor.
- Cocoa Powder – Gives the cookies a rich, chocolatey flavor.
- All-Purpose Flour – All-purpose flour provides structure and binds all the ingredients together.
- Cornstarch – Cornstarch helps create chewy cookies without altering the flavor!
- Baking Soda – Helps the cookies to rise without being too cakey.
- Salt – Adds flavor to the dough.
- Vanilla Extract – Enhances the flavor of other ingredients.
- Peanut Butter Chips – These chips are the main event in these chewy peanut butter cookies!
- Sea Salt – Flaky sea salt is a great way to top cookies and add a little salty goodness!
How to Make
An overview, visit the printable recipe card for complete ingredients and instructions.
- Prep – Combine butter, sugars, vanilla, eggs, cocoa, flour, cornstarch, baking soda, and salt. Fold in peanut butter chips.
- Chill – Cover bowl with plastic wrap and chill dough 30 minutes while preheating oven to 315 degrees Fahrenheit.
- Bake – Line baking sheet with parchment paper, and scoop dough onto parchment paper using an ice cream scoop. Top with a crack of sea salt and bake cookies for 10 minutes.
- Cool – Place warm cookies on a wire rack and cool for at least 5 minutes before serving for best results.
- For large cookies, use an ice cream scoop. They will still be just as thick and wondrous. You can make standard-size cookies and reduce baking time by 2-3 minutes if you prefer.
- To prevent the cocoa from burning over lower-than-usual heat, line baking sheet with parchment paper and bake at 315 degrees Fahrenheit.
- Topped with homemade vanilla ice cream
- Make into an ice cream sandwich
- Crumble on top of yogurt
- Pair with a glass of cold milk
How to Store
Room Temperature – Leave cookies in an airtight container for up to 3 days.
Freeze – Freeze for up to 12 months.
- Reheat for 10 seconds in the microwave.
Frequently Asked Questions
Chill the dough for at least 30 minutes. You can also refrigerate the dough overnight. However, remember to let the dough come to room temperature (5-10 minutes) before baking.
Let cookies cool for at least 5 minutes before serving them.
You can use any kind of cocoa you want. For example, for extra dark chocolate cookies, use Dutch Process Cocoa.
Unfortunately, no. The peanut butter chips are not meant to melt, unlike peanut butter. So, using peanut butter may cause your cookies to bake improperly.
Softened butter is best for this recipe because it creates a cakey texture and prevents the cookie from spreading too much. If you accidentally melt your butter, stick it in the fridge until it turns opaque.
Light brown sugar will give your cookies a lighter flavor than dark brown sugar, which provides a deeper flavor.
You can use a hand mixer to combine the ingredients if you don’t have a stand mixer!
Chocolate Cookies with Peanut Butter Chips
- In a large mixing bowl, cream butter and sugars until fluffy (about 3 minutes). Add vanilla and eggs until just combined.
- Add cocoa, flour, cornstarch, baking soda and salt until just combined.
- Fold in peanut butter chips.
- Cover dough and chill in refrigerator dough 30 minutes. Preheat oven to 315°F. Line cookie sheets with parchment paper.
- Using a large dough scoop or an ice cream scoop, scoop dough onto parchment paper, spaced evenly. Top with thick flakes of sea salt. Bake 10 minutes. Remove from oven and allow to cool 1 minute before transferring to a wire rack.
- Don’t forget to top them with a crack of sea salt – it makes them irresistible!
- Another important tip for thick, chewy chocolate cookies is to bake on parchment paper to prevent the cocoa from burning over lower than usual heat – 315 degrees Fahrenheit.
- Use an ice cream scoop for an oversized cookie. You can also make standard size cookies and reduce bake time by 2-3 minutes if you prefer.
Estimated nutrition information is provided as a courtesy and is not guaranteed.