Chocolate Peanut Butter Chip Cookies are large chocolate cookies loaded with both peanut butter chips and chocolate chips. If you love peanut butter, be sure to try my Peanut Butter Cookies.
Chocolate Peanut Butter Chip Cookies
There is a scientific reason for people to love the combination of chocolate and peanut butter. It’s called Dynamic Sensory Contrast, and it has to do with our taste buds loving contrasting textures. Scientific reasoning or not, I am a fan. This cookie is a chocolate cookie that is filled with peanut butter chips and chocolate chips, so you get the best of both flavors. This recipe was inspired by Modern Honey’s Levain Bakery Dark Chocolate Peanut Butter Chip Cookies.
Chocolate Peanut Butter Chip Cookies Ingredients
Butter: In most recipes, I am very clear about using room-temperature butter. But, in this recipe, use cold cubes of butter. Cold butter gives cookies a crispier outside with a soft center.
Cocoa Powder: Unsweetened cocoa powder is what I used in this recipe. Dutch-processed cocoa would also work. If using Dutch-processed, I recommend using all peanut butter chips in the recipe (3 cups).
Cake Flour: Cake flour brings a more fine crumb to these cookies. It is lower in protein than all-purpose flour, which gives baked goods a delicate, tender crumb. You can easily make your own homemade cake flour if you don’t have any on hand.
Baking Chips: I used an equal amount of peanut butter chips and semi-sweet chocolate chips. However, for even more peanut butter flavor, I would recommend using all peanut butter chips.
Do I Have to Chill the Cookie Dough?
No. I did not chill the dough for this chocolate peanut butter cookie recipe (although many recipes recommend it). When you chill cookie dough, it solidifies the fat. Then, when you are ready to bake the cookies, the chilled dough takes longer to melt and remains solid longer, meaning the cookies spread less. Generally speaking, of course. Even though I didn’t chill the dough, these cookies did not spread dramatically.
In this recipe, chilling the dough would have made it difficult to work with; it would have been hard to manipulate the cold dough (which I did to flatten them out a bit before baking). If you do decide to chill the dough, I recommend scooping the cookie dough onto the lined baking sheets, flattening them a bit, and placing the entire pan of the unbaked cookies into the refrigerator for at least 30 minutes. The baking time would then need to be adjusted.
How do Chocolate Peanut Butter Cookies Taste?
These cookies were nice and thick and soft on the inside. With each bite, there is a hint of peanut butter. If you want more of a peanut butter flavor, I would suggest using a full three cups of peanut butter chips instead of half peanut butter chips and half chocolate chips.
Can I Freeze Chocolate Peanut Butter Chip Cookies?
Yes! You can freeze the baked cookies OR the cookie dough. To freeze the cookies after they have been baked, let them cool completely. Place the cooled cookies on a parchment paper-lined baking sheet and place them in the freezer for 1-2 hours. Remove from the freezer and store in a freezer-safe container for 3-4 weeks. Remember to label and date the container.
To freeze the dough, place the balls of dough onto a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 1-2 hours, or until the dough balls are completely frozen. Once frozen, transfer the dough to freezer-safe zipper bags. When ready to bake, simply bake as many of the cookies as you need from frozen. You may need to increase the baking time by 1-2 minutes.
Chocolate Peanut Butter Chip Cookies
- 2 cups (4 sticks, 454 g) butter, cold, cut into cubes
- 2 cups (400 g) brown sugar
- 1 cup (200 g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (118 g) cocoa powder
- 2 cups cake flour
- 3 cups (375 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 1 ½ cups peanut butter chips
- 1 ½ cups semi-sweet chocolate chips
- Preheat oven to 415°F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer with a paddle attachment, add the cold butter, brown sugar, and granulated sugar. Cream together until light and fluffy, 3-5 minutes. (You can also use a handheld mixer.)
- Reduce mixing speed and add the eggs, one at a time, mixing well after each egg has been added. Scrape down the sides of the bowl as needed.
- With the mixer on low, add the cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix until the ingredients are incorporated.
- Fold in the peanut butter chips and chocolate chips.
- Using a ¼ cup (or 2 scoops of dough with a 2 tablespoon scoop), add the dough out onto a lined cookie sheet, about 2 inches apart. (I usually put 6 cookie dough balls onto each cookie sheet.) Use your hands to shape and slightly flatten each ball of dough. (If you used 2, 2 tablespoon scoops, combine the scoops of dough into one large cookie.)
- Bake for 8 minutes. Let cookies rest for about 10 minutes before transferring to a wire rack.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.