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.

A chocolate cookie with peanut butter chips, split in half on a white plate.
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Calling all chocolate lovers! These chewy peanut butter chip chocolate cookies are so delish for a quick sweet and salty chocolate fix.

If you like sweet and salty desserts, like these famous peanut butter bars, you’ll love this delicious combo in cookie form!

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!

A chocolate cookie with peanut butter chips on a white plate.

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!

Why You’ll Love this Recipe

  • Crowd-Pleaser – These cookies make the perfect treat for any occasion!
  • Simple – You only need a few simple ingredients to whip up these chewy cookies!
  • Quick – These cookies only take 10 minutes to bake, so you can easily whip these up in a pinch!
A gold baking tray lined with parchment, full of chocolate cookies with peanut butter chips.

Ingredients and Substitutions

Visit the printable recipe card for complete ingredients and instructions.

  • 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!
A chocolate cookie with peanut butter chips on a white plate.

How to Make

An overview, visit the printable recipe card for complete ingredients and instructions.

  1. Prep – Combine butter, sugars, vanilla, eggs, cocoa, flour, cornstarch, baking soda, and salt. Fold in peanut butter chips.
  2. Chill – Cover bowl with plastic wrap and chill dough 30 minutes while preheating oven to 315 degrees Fahrenheit.
  3. 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. A gold baking tray lined with parchment, full of chocolate cookies with peanut butter chips.
  4. Cool – Place warm cookies on a wire rack and cool for at least 5 minutes before serving for best results.

Tip

  • 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.

Serving Suggestions

  • Topped with homemade vanilla ice cream
  • Make into an ice cream sandwich
  • Crumble on top of yogurt
  • Pair with a glass of cold milk
A chocolate cookie with peanut butter chips on a white plate.

How to Store

Room Temperature – Leave cookies in an airtight container for up to 3 days.

Freeze – Freeze for up to 12 months.

Reheat

  1. Reheat for 10 seconds in the microwave.
A chocolate cookie with peanut butter chips, split in half on a white plate.

Frequently Asked Questions

How long do I need to refrigerate the cookie dough?

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.

How long should I let the cookies cool before serving them?

Let cookies cool for at least 5 minutes before serving them.

What kind of cocoa should I use for this recipe?

You can use any kind of cocoa you want. For example, for extra dark chocolate cookies, use Dutch Process Cocoa.

Can I use regular peanut butter instead of peanut butter chips?

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.

Should I use melted butter or softened butter?

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.

Should I use light or dark brown sugar for this recipe?

Light brown sugar will give your cookies a lighter flavor than dark brown sugar, which provides a deeper flavor.

What if I don’t have a stand mixer?

You can use a hand mixer to combine the ingredients if you don’t have a stand mixer!

A chocolate cookie with peanut butter chips on a white plate.

More Chocolate Peanut Butter Recipes

A chocolate cookie with peanut butter chips, split in half on a white plate.
5 from 2 votes

Chocolate Cookies with Peanut Butter Chips

The best chocolate cookies with peanut butter chips and a secret little easy twist. A recipe so irresistible, you won't believe they didn't come from a bakery.
Prep: 10 minutes
Cook: 10 minutes
Refrigerate dough: 30 minutes
Total: 20 minutes
Servings: 18
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Ingredients  

  • 1 cup unsalted butter sliced
  • 1 cup brown sugar packed
  • ½ cup white granulated sugar
  • 2 large eggs
  • ½ cup cocoa
  • cups all-purpose flour
  • 1 teaspoon cornstarch
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon vanilla extract
  • cups peanut butter chips
  • sea salt

Instructions 

  • 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.

Julie’s Tips

  • 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.
Calories: 324kcal | Carbohydrates: 41g | Protein: 6g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 279mg | Potassium: 81mg | Fiber: 2g | Sugar: 24g | Vitamin A: 342IU | Calcium: 22mg | Iron: 2mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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