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These Peanut Butter Chip Chocolate Cookies are thick, chewy and full of peanut butter flavor! They’re insanely good and deserve a permanent spot in your recipe book!

Chocolate cookies with peanut butter chips on a wire rack.

When it comes to dessert, I can’t resist anything that’s got a moist, fudgy interior like my Chocolate Cobbler, Chocolate Peanut Butter Poke Cake and Buckeye Brownies…swoon!

These cookies fit into that same fudgy chocolate category but with a peanut butter spin. Let’s get baking!

The ingredients needed to make Chocolate Cookies with Peanut Butter Chips on a white background and labels on the ingredients.

Ingredients You’ll Need

  • Butter – I use salted butter, but unsalted would work too.
  • Cocoa Powder – Natural unsweetened cocoa powder (such as Hershey’s).
  • Sugars – I like using white AND brown sugar.
  • Egg – I use “large” eggs when baking.
  • Milk – Skim, low-fat or whole milk works great; you can also use your favorite milk alternative.
  • Peanut Butter Chips – The Reese’s brand chips are the only ones I’ll use. They have much better flavor and texture of the brands I’ve tried.
  • Other Typical Dry Ingredients – All-purpose flour, baking soda and salt.
A stack of five chocolate cookies with peanut butter chips with a glass of milk in the background.

How to Make Peanut Butter Chip Cookies

You’ll start by creaming the butter and sugars in the bowl of a stand mixer or with a handheld electric mixer. This takes about 3 minutes and you’ll know it’s done when the mixture has lightened a bit in color.

Then you’ll add the wet ingredients and mix until combined. Use a rubber spatula to scrape down the sides of the bowl so everything gets incorporated.

Lastly, add the dry ingredients and the peanut butter chips and stir until combined.

Use a cookie scoop to create evenly shaped balls of dough on a parchment lined baking sheet. You can also use a silicone baking mat if preferred. You’ll want to keep a couple inches between the dough so they have room to spread.

Bake until the edges look dry (no longer wet/doughy) around the edges and the center is soft but not gooey. They’ll continue to cook a bit on the pan once they come out of the oven.

NOTE: My biggest piece of advice for these cookies is DO NOT over-bake them. You want a moist chewy interior, so don’t keep them in the oven too long!

If you’re looking for perfectly round cookies, use a glass to gently shape the edges of the cookies into a nice circle. Of course, this step is optional, but does make for an impressively round, even cookie. You can also press a few extra chips into the cookie while it’s still warm.

Let cool for a few minutes then carefully transfer to a wire rack to cool completely.

Try Using a Variety of Chips

I love using all peanut butter chips as it simply gives the most peanut butter flavor! However, you could try half and half peanut butter and chocolate chips, too!

A chocolate cookie with peanut butter filling.

Peanut Butter Filling?! Yes please!

Wanna take these cooking from amazing to super amazing? Fill them with a spoonful of peanut butter before baking. See that photo above….doesn’t it look incredible?! Here’s how I do it!

  1. Use a small cookie scoop to make little flattened balls of dough on the parchment paper.
  2. Add about 1/2 – 1 teaspoon of creamy peanut butter on top of the dough in the center.
  3. Use a small cookie scoop to gather a little more dough; flatten it between your two hands and lay it over the peanut butter.
  4. Press the edges down to full enclose the peanut butter.
  5. Bake! Note that these cookies will be bigger and will likely take more time to bake.
A hand holding a cookie broken in half to show the peanut butter filling.

Frequently Asked Questions

Do these cookies freeze well?

Yes! I love having some of these in the freezer to pull out for company….or a midnight snack! 🙂 Keep them in a freezer bag or in a freezer-safe airtight container.

What kind of cocoa powder should I use for baking?

For most baked goods, you’ll use natural unsweetened cocoa powder, which is the most popular in grocery stores. Common brands are Hershey’s, Nestle and Ghirardelli. If you want to understand more about the different types of cocoa, you can learn more here!

How long do these cookies stay good?

They’re best on the first couple of days if stored in an airtight container at room temperature. After that, they’ll begin to dry out a bit. I always pop 1-2 cookies in the microwave until soft!

Three chocolate peanut butter chip cookies on a wooden board.

Other Chocolate Cookie Recipes I Recommend

Peanut Butter Chip Chocolate Cookies on a wire rack.

Peanut Butter Chip Chocolate Cookies

Author: Kelsey
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
24 cookies
These Peanut Butter Chip Chocolate Cookies are thick, chewy and full of peanut butter flavor! They're insanely good and deserve a permanent spot in your recipe book!

Equipment

  • Cookie Sheets

Ingredients
 

  • 3/4 cup butter softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 cup + 2 tablespoons flour
  • 2/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups peanut butter chips plus more for topping, optional

Instructions

  • Preheat oven to 350°F and line baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar and brown sugar. Mix on low until combined then on high until light and fluffy.
    3/4 cup butter, 1/2 cup sugar, 1/2 cup brown sugar
  • Add the egg and milk and mix until well-combined, scraping the bowl with a rubber spatula halfway through mixing.
    1 egg, 1 tablespoon milk
  • Add the flour, cocoa, baking soda and salt and mix until incorporated.
    1 cup + 2 tablespoons flour, 2/3 cup cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
  • Add the peanut butter chips and stir just until well-dispersed throughout.
    1 1/2 cups peanut butter chips
  • **Optional** Cover the dough and refrigerate for up to 36 hours.
  • Use a cookie scoop* to evenly scoop the cookie dough onto the prepared baking sheets. You should have about 24 cookies.
  • Bake one sheet at a time for 8-10 minutes; do not over-bake!! (Over-baking the cookies will make them dry and crumbly vs moist and chewy!)
  • Press a few additional peanut butter chips onto the cookies while they're still hot, if desired.
  • Let cool for a couple minutes on the baking sheet then remove to a wire rack to cool completely.

Notes

*I use a #40 cookie scoop and make it nice and full!

Nutrition

Serving: 1cookie | Calories: 169kcal | Carbohydrates: 21g | Protein: 4.3g | Fat: 8.8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 76mg | Potassium: 75mg | Fiber: 2g | Sugar: 14g | Vitamin A: 112IU | Calcium: 9mg | Iron: 0.9mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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