These Chocolate and Peanut Butter Chip Cookies are so good they have been called mind-blowing. Read on to find out my secrets for perfect cookies…
I don’t consider myself a baker first. I like the creative process of cooking much better. However I am really good at baking two things: this French Strawberry Cake and these cookies. I recently took a batch of these Chocolate and Peanut Butter Chip cookies to a church friend recovering from surgery and her comment was “these cookies blew our minds”. Wow – so humbling! So I decided to re-vamp this post and share my secrets for baking cookies.
Secrets for Chocolate and Peanut Butter Chip Cookies:
- Use a cookie scoop so each cookie is uniform. This ensures they bake evenly.
- I use this cookie scoop every time I bake a batch of cookies.
- Line the baking sheets with silicone baking mats or parchment paper so your cookies don’t stick to the baking surface.
- A high ratio of baking chips to flour makes for a tastier cookie.
- Under baking your cookies is key! My oven bakes this recipe perfectly in 10 minutes. You want your edges to barely be browned and the cookies will be very soft when you remove them from the oven.
- Allow the cookies to cool a full 10 minutes on the baking sheets.
- Transfer the cookies to a cooling rack and allow them to cool completely so they are set up and ready to enjoy.
Watch how to make Chocolate and Peanut Butter Chip Cookies:
Can you freeze these cookies?
Yes! Allow them to cool completely and then transfer them to a freezer-safe, zippered plastic bag. They will keep in the freezer for up to one month.
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Chocolate and Peanut Butter Chip Cookies
- 6 tbsp unsalted butter softened
- 1/2 cup granulated (white) sugar
- 1/2 cup light brown sugar
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1 cup semi-sweet chocolate chips I use Ghirardelli brand
- 1 cup peanut butter chips I use Reese's brand
- Preheat oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugars, baking soda, baking powder and salt. Beat on high until light and fluffy.
- Add the egg and vanilla and beat until combined.
- Add the flour and both the chocolate and peanut butter chips and mix on low speed until the cookie batter is well combined with no streaks of flour remaining.
- Use a cookie scoop to form 24 cookies (it might make a few more than 24). Place 12 cookie balls on each baking sheet. Bake cookies for 10 - 12 minutes, rotating sheets halfway through baking.
- Remove cookies when they are just set at the edges. Cool for 10 minutes on pans. Then transfer to a cooling rack to finish cooling.
- Cookies will stay fresh in an air-tight container for up to 3 days. These cookies freeze well too - for up to 1 month.
Those are some gorgeous looking cookies – thick and fluffy! I am excited to try them for the next bake sale we will be having. It’s good to know that they can be frozen since sometimes I make too many at once.
Thanks so much Vicky! The freezing helps me to not eat them so fast 🙂
These look perfect! I love peanut butter chips in cookies, way tastier than just plan chocolate chips!
I agree! Thank you Danielle!
Beth Sachs says
My kids would LOVE these cookies. I can’t get PB chips easily here in the UK so my US friend a;ways sends some over in the post!
That’s a great friend to have 🙂
You had me at chocolate and peanut butter! My two favorite combinations! I will be making these asap! today in fact with my 5 year old who loves to bake!
You definitely need to make these. Chocolate and peanut butter is my fav combo too!
These cookies are SOOO good!!! I love the addition of the peanut butter chips!!
Thanks very much Jennifer!
What a beautiful looking cookies!! Can’t wait to make them.. it snowed here in Virginia and schools are closed so will get kids involved and bake some of these!
I love baking cookies on snow days!
Veena Azmanov says
Amazing and moist looking cookies. Buttery and soft and chocolaty too. Surely mouth melting and delicious.
Thank you for your kind words Veena 🙂
Sara Welch says
I am loving all the ooey chewy chocolate goodness in these cookies! Mind blowing, indeed!
Thanks Sara 🙂
I love chocolate and peanut butter together! These cookies look so delicious and I love how easy they are to make!
They are so easy!
Chocolate and peanut butter are always my favorite cookies and these ones did not disappoint!
Thank you so much!
Jane Saunders says
Cookies like this are always fashionable in my home – thanks for sharing these deliciously soft treats.
Liren | Kitchen Confidante says
They look like the most tender cookies!
They really are – thanks!
This looks really good! My kids will love this!
My kids most definitely love these cookies!
If you accidentally over-bake these cookies (which I might have), add a slice of bread to the storage container and your cookies will return to a soften state!
Thanks for the tip!
This recipe is by far the best cookie recipe I have ever used. This time in addition to the peanut butter and chocolate chips, I added some Heath Milk Chocolate English Toffee Bits and it kicked it up to a whole new level! Best recipe ever!!!
So happy to hear this. Thank you for the positive comment and review!
This is my new go-to recipe. My mom and I are both SUPER picky when it comes to cookies – we don’t like flat and we don’t like dense, among other things – and these are PERFECT! We have done chocolate chip pb chip, chocolate chip with toffee bits, all chocolate chip – it really scores a 10/10. Just be aware of how your oven cooks – I cook it for 3 minutes longer in my mother’s oven than my own.
I’m glad you mentioned ovens. They are so very different in how they bake! This positive review made my day. So happy that both you and your Mom love this cookie recipe. 🙂